Description
These BBQ Salmon Bowls are a perfect combination of smoky, sweet, and tangy flavors. The juicy, grilled salmon is brushed with a flavorful BBQ glaze and paired with a refreshing mango avocado salsa. Served over a bed of rice or greens, this dish is easy, healthy, and bursting with summer vibes!
Ingredients
Units
Scale
For the Salmon:
- 4 salmon fillets (about 6 ounces each)
- 1/4 cup BBQ sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Mango Avocado Salsa:
- 1 large mango, diced
- 1 avocado, diced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt, to taste
For Serving:
- 2 cups cooked white or brown rice (or greens for a low-carb option)
- Optional toppings: sliced jalapeños, lime wedges, or extra cilantro
Instructions
- Prepare the Salmon:
- Preheat your grill or stovetop grill pan to medium-high heat.
- Brush the salmon fillets with olive oil. Season with smoked paprika, garlic powder, salt, and pepper.
- Cook the Salmon:
- Place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes per side, brushing the BBQ sauce over the top during the last 2 minutes. Remove from the grill once the salmon is cooked through and slightly charred.
- Make the Mango Avocado Salsa:
- In a medium bowl, combine diced mango, avocado, red onion, cilantro, and lime juice. Season with a pinch of salt and mix gently to combine.
- Assemble the Bowls:
- Divide the cooked rice or greens among 4 bowls. Top each bowl with a salmon fillet and a generous scoop of mango avocado salsa.
- Garnish and Serve:
- Add optional toppings like jalapeños, lime wedges, or extra cilantro for a burst of flavor. Serve immediately and enjoy!
Notes
- For extra smoky flavor, use a cedar plank when grilling the salmon.
- To make this dish gluten-free, ensure your BBQ sauce is gluten-free.
- Adjust the salsa ingredients to your taste—add jalapeño for heat or bell peppers for crunch.