BBQ Salmon Bowls with Mango-Avocado Salsa
Sweet, spicy, and colorful, these salmon bowls are easy to make and are paired with a bright and flavorful mango salsa!
I am in love with these salmon bowls—Not only are they colorful and amazing to look at, but they have the perfect balance of flavors; with a slightly spicy salmon, sharp mango salsa, and sweet barbecue sauce, the taste and texture is divine!
Not only are they delicious, but salmon bowls are such a quick dinner to make and require no rest time!
Ingredients for Salmon Bowls
- Salmon
- Olive oil
- Paprika
- Garlic powder
- Onion powder
- Cumin
- Honey
- Soy Sauce
- Mango
- Avocado
- Cilantro
- Lime juice
- Rice
- Barbecue sauce (optional, but highly recommended)
What to Serve with Salmon Bowls
Something I love about salmon bowls is how well they go with other toppings! Feel free to use what you like, but these are my favorites:
- Edamame
- Sesame seeds
- Nori or seaweed snacks
- Kewpie mayo
- Sriracha
- Soy Sauce
Hope you guys try out this recipe—I know they were a hit at my house! Leave a rating and comment if you have any questions!
BBQ Salmon Bowls with Mango-Avocado Salsa
Sweet, spicy, and colorful, these salmon bowls are easy to make and are paired with a bright and flavorful mango salsa!
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Servings: 0
Ingredients
For the salmon
- 1 pound salmon
- 1½ tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1-2 teaspoons honey
- 2 tablespoons soy sauce
- ¼ cup barbecue sauce (optional)
- Olive oil (for cooking)
For the salsa
- 1 mango (diced)
- 1 avocado (cubed)
- ⅓ cup fresh cilantro (finely chopped)
- 3 tablespoons lime juice
- Rice (to serve)
Instructions
- Marinate the salmon. Cut the salmon into 1 inch cubes, then pat them dry and place into a medium sized bowl. Add the olive oil, paprika, garlic powder, onion powder, cumin, honey, and soy sauce, mixing until well combined. You can let the salmon marinate from 30 minutes up to 1 hour, or you can cook immediately, if needed.
- Make the salsa. In a bowl, mix together the diced mango, avocado, cilantro, and lime juice until combined, then set aside or refrigerate until use.
- Assemble the bowls. Heat a large cast-iron skillet with olive oil over medium-high heat, then add the salmon. Reduce the heat slightly and cook until opaque at the center, around 4-5 minutes. Flip the salmon over and finish cooking. Once removed from the heat, brush the salmon with barbecue sauce, if desired.
- Top bowls of rice with the salmon and spoon over the prepared salsa. Serve with edamame and enjoy!
