Description
These BBQ Salmon Bowls are what weeknight dreams are made of – smoky, sweet salmon topped with a fresh mango salsa that’ll make your taste buds do a happy dance.
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on preferred
- 2 tablespoons olive oil
- 3 tablespoons BBQ sauce
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 ripe mangoes, diced into ½-inch cubes
- 2 ripe avocados, diced into ½-inch cubes
- ½ red onion, finely diced
- 1 jalapeño, seeded and minced
- ⅓ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 3 cups cooked rice or grain of choice
- 1 lime, cut into wedges for serving
- Extra cilantro for garnish
Instructions
- Prepare the salsa by combining diced mango, avocado, red onion, jalapeño, and cilantro in a medium bowl. Add lime juice, olive oil, and salt. Gently toss and refrigerate while preparing the salmon.
- Mix BBQ sauce, honey, smoked paprika, and garlic powder in a small bowl. Pat salmon dry with paper towels and season with salt and pepper on both sides.
- Brush the BBQ mixture over the tops and sides of the salmon fillets, reserving some for basting. Let marinate for 10-15 minutes.
- Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4 minutes until skin is crispy.
- Flip salmon carefully, brush with more BBQ mixture, and cook for 2-4 minutes more until salmon flakes easily but is still slightly translucent in the center.
- Divide cooked rice among four bowls. Place a salmon fillet on each rice portion and generously spoon mango avocado salsa on top or alongside.
- Garnish with fresh cilantro and serve with lime wedges for squeezing over the entire dish.