Fresh, flavorful, and packed with wholesome ingredients, BBQ Salmon Bowls with Mango Avocado Salsa are the perfect combination of smoky, sweet, and tangy. This dish is a vibrant and healthy option for lunch or dinner, featuring tender, flaky salmon glazed in barbecue sauce, served over rice, and topped with a refreshing salsa.
Why You’ll Love This Recipe?
- A quick and nutritious meal ready in under 30 minutes.
- Packed with vibrant, fresh flavors that feel like a tropical escape.
- Easily customizable for your favorite grains and toppings.
Ingredients
Here’s what you’ll need:
- Salmon fillets
- Barbecue sauce (your favorite variety)
- Cooked rice or quinoa (for the base)
- Mango, diced
- Avocado, diced
- Red onion, finely chopped
- Fresh cilantro and lime juice
Find the full list of ingredients with measurements below.
Directions
Step 1: Prepare the Salsa
In a bowl, combine the diced mango, avocado, red onion, and chopped cilantro. Squeeze in fresh lime juice, season with salt and pepper, and gently toss. Set aside to let the flavors meld.
Step 2: Cook the Salmon
Preheat your grill, stovetop skillet, or oven to medium-high heat. Brush the salmon fillets generously with barbecue sauce. Cook for 3–4 minutes per side (or 10–12 minutes in the oven at 400°F) until the salmon is cooked through and flakes easily with a fork.
Step 3: Assemble the Bowls
Start with a base of cooked rice or quinoa in each bowl. Top with a BBQ-glazed salmon fillet, then spoon the mango avocado salsa generously over the top.
Step 4: Garnish and Serve
Garnish with additional cilantro, lime wedges, or a drizzle of extra barbecue sauce if desired. Serve immediately and enjoy!
Expert Tips and Tricks
- Choose fresh ingredients: Ripe mango and avocado make the salsa truly shine.
- Don’t overcook the salmon: Keep an eye on it to ensure it remains moist and tender.
- Make it ahead: The salsa can be prepared a few hours in advance and stored in the refrigerator.
Recipe Variations and Possible Substitutions
- Swap rice with cauliflower rice or mixed greens for a low-carb option.
- Use grilled chicken or shrimp instead of salmon for variety.
- Add diced jalapeño to the salsa for a spicy kick.
Serving and Pairing Suggestions
Serve these BBQ Salmon Bowls with a light cucumber salad or steamed vegetables for added freshness. A cold glass of sparkling water with a slice of lime or a crisp white wine like Sauvignon Blanc pairs beautifully with the flavors.
Storage and Reheating Tips
Store leftover salmon and rice separately from the salsa to maintain freshness. Refrigerate for up to 2 days. Reheat the salmon and rice gently in the microwave or on the stovetop, and add the salsa just before serving.
FAQs
Q1: Can I use frozen salmon for this recipe?
Yes, just be sure to thaw the salmon completely before cooking.
Q2: What barbecue sauce works best?
A sweeter barbecue sauce pairs well with the tropical salsa, but smoky or tangy sauces work too, depending on your preference.
Q3: Can I make this dish dairy-free and gluten-free?
Yes! This recipe is naturally dairy-free, and you can use gluten-free barbecue sauce to make it suitable for gluten-free diets.
Q4: How can I keep the avocado from browning?
Toss the avocado with extra lime juice to prevent it from oxidizing and turning brown.
Conclusion
BBQ Salmon Bowls with Mango Avocado Salsa are a vibrant, nutritious, and easy-to-make meal that’s sure to impress. Whether you’re cooking for yourself or entertaining guests, this recipe brings together bold flavors and wholesome ingredients for a truly satisfying dish. Give it a try and enjoy a tropical twist at your table!
Print
BBQ Salmon Bowls with Mango Avocado Salsa
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Gluten Free
Description
These BBQ Salmon Bowls with Mango Avocado Salsa are a vibrant and nutritious meal that’s perfect for any time of the year. The smoky, sweet BBQ salmon pairs beautifully with the fresh and zesty mango avocado salsa, served over a bed of fluffy rice for a complete and satisfying dish.
Ingredients
For the Salmon:
- 4 salmon fillets (6 oz each)
- 1/2 cup BBQ sauce
- 1 tbsp olive oil
- 1 tsp smoked paprika
- Salt and pepper, to taste
For the Mango Avocado Salsa:
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/2 cup cherry tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
For the Bowls:
- 2 cups cooked rice (white, brown, or cauliflower rice)
- 1 cup steamed broccoli or other greens
- 1/2 cup shredded carrots
- Lime wedges, for garnish
Instructions
- Prepare the Salmon:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Brush the salmon fillets with olive oil and season with smoked paprika, salt, and pepper. Place on the baking sheet.
- Bake for 10–12 minutes. Remove from the oven, brush generously with BBQ sauce, and bake for an additional 5 minutes until the salmon is cooked through and glazed.
- Make the Salsa:
- In a medium bowl, combine mango, avocado, red onion, cherry tomatoes, and cilantro. Drizzle with lime juice and season with salt and pepper. Gently toss to combine.
- Assemble the Bowls:
- Divide cooked rice among 4 bowls. Top each with a salmon fillet, steamed broccoli, shredded carrots, and a generous scoop of mango avocado salsa.
- Serve:
- Garnish with lime wedges and additional cilantro, if desired.
Notes
- For a smoky twist, grill the salmon instead of baking.
- Substitute mango with pineapple or peaches if unavailable.
- These bowls can be prepped ahead and assembled just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg