Description
Delicious and vibrant BBQ Salmon Bowls featuring perfectly baked salmon with a sweet and tangy mango avocado salsa, served over fluffy rice. This quick and easy recipe is full of fresh flavors and ideal for a healthy, satisfying meal ready in just 25 minutes.
Ingredients
Salmon and Seasoning
- 1-2 lbs. fresh salmon
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt (more for a larger filet)
- 2 tablespoons olive oil
Mango Avocado Salsa
- 2 mangoes, diced
- 1 avocado, diced
- 1/4 cup minced cilantro
- 1/4 cup minced red onion
- 1/2 jalapeño, minced (optional, to taste)
- 1 teaspoon honey
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- Salt to taste
Base
- 1 1/2 cups of rice
Instructions
- Prepare the Mango Avocado Salsa: In a bowl, combine the diced mangoes, diced avocado, minced cilantro, minced red onion, minced jalapeño (if using), honey, lime juice, lime zest, and salt to taste. Mix gently to combine all the flavors. Taste and adjust seasoning if necessary.
- Cook the Rice: Begin cooking the rice according to package instructions to have it ready by serving time.
- Preheat the Oven: Preheat your oven to 475°F (245°C) and line a baking sheet with foil for easy cleanup. Alternatively, for a crispier salmon top and a medium-rare doneness, set the oven to broil at 500°F with a rack positioned about 6 inches from the top. If broiling, watch the salmon carefully to prevent burning the sugar.
- Prepare the Salmon: In a small bowl, mix together the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, and olive oil until a paste forms. Place the salmon skin-side down on the prepared baking sheet. Rub the spice paste liberally over the top of the salmon.
- Bake the Salmon: Bake the salmon in the preheated oven for 6 to 12 minutes, depending on the thickness of the filet and your preferred level of doneness. The salmon should flake easily with a fork but still be moist inside. If broiling, cook for less time but monitor closely to avoid burning.
- Assemble the Bowls: Divide the cooked rice between two bowls. Flake off portions of the baked salmon and add over the rice. Spoon the mango avocado salsa generously over the salmon and rice. Serve immediately, optionally with a wedge of lime for squeezing over the bowl for extra brightness.
Notes
- The baking time varies depending on the thickness of the salmon; thicker pieces require up to 12 minutes, while thinner pieces cook faster.
- Using the broiler option creates a crispy top with medium-rare inside but requires careful attention to avoid burning the brown sugar.
- Adjust the amount of jalapeño in the salsa to control the spice level or omit it entirely if you prefer a milder salsa.
- This recipe pairs well with steamed or roasted vegetables for a complete meal.
- Leftover salsa can be refrigerated and used as a topping for grilled chicken or fish.
