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Flavorful BBQ Salmon Bowls with Mango Avocado Salsa

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A quick and easy recipe featuring smoky BBQ salmon paired with a bright, creamy mango avocado salsa served over a base of brown rice or quinoa. Perfect for a fresh, satisfying meal any time of year.

Ingredients

  • Salmon fillets (about 6 ounces / 170 g each), skin-on
  • BBQ seasoning or rub (smoked paprika, garlic powder, brown sugar, salt, pepper)
  • Olive oil or avocado oil (for brushing)
  • Fresh lemon wedges (for serving)
  • Ripe mango, diced (about 1 cup / 150 g)
  • Ripe avocado, diced (1 medium avocado)
  • Red onion, finely chopped (about 2 tablespoons)
  • Fresh cilantro, chopped (about 2 tablespoons)
  • Jalapeño, seeded and minced (optional)
  • Fresh lime juice (from 1 lime)
  • Salt and pepper, to taste
  • Cooked brown rice or quinoa (1 to 2 cups / 185 to 370 g cooked)
  • Baby spinach or mixed greens (about 2 cups)
  • Cherry tomatoes, halved (about 1/2 cup / 75 g)
  • Optional: sliced radishes or cucumber for crunch

Instructions

  1. Pat salmon fillets dry with paper towels. Brush lightly with olive oil on both sides to prevent sticking.
  2. Generously season the salmon with your BBQ rub, pressing it gently into the flesh. Let it sit for about 10 minutes at room temperature while you prep the salsa.
  3. In a medium bowl, combine diced mango, avocado, red onion, cilantro, and jalapeño if using.
  4. Squeeze fresh lime juice over the mixture and toss gently to combine without mashing the avocado.
  5. Season with salt and pepper to taste. Set aside or refrigerate for 10 minutes to let flavors meld.
  6. Prepare brown rice or quinoa according to package instructions. Fluff with a fork and keep warm.
  7. Wash and dry baby spinach or mixed greens thoroughly.
  8. Preheat grill or grill pan to medium-high heat (about 400°F / 200°C).
  9. Place salmon skin-side down on the grill. Let it cook undisturbed for 4-5 minutes.
  10. Carefully flip the fillets and cook for another 3-4 minutes, until the salmon is opaque and flakes easily with a fork.
  11. Remove from heat and let rest for a couple of minutes.
  12. Divide the rice or quinoa between bowls.
  13. Add a handful of baby spinach or mixed greens.
  14. Place the grilled BBQ salmon fillet on top.
  15. Spoon generous amounts of mango avocado salsa over the salmon.
  16. Garnish with cherry tomatoes and optional radishes or cucumber slices.
  17. Squeeze extra lemon wedges over the bowl before serving if desired.

Notes

Use wild-caught salmon if possible for best flavor and texture. If mango salsa becomes watery, drain excess liquid before assembling. Avoid overcooking salmon to keep it moist. Warm salmon gently when reheating to prevent drying out. Lemon wedges add a bright finishing touch.

Nutrition

Keywords: BBQ salmon, mango avocado salsa, grilled salmon bowl, healthy salmon recipe, summer dinner, quick salmon recipe, fresh salsa, gluten-free salmon bowl

Find it online: https://chloeplate.com/flavorful-bbq-salmon-bowls-with-mango-avocado-salsa-recipe-easy-and-fresh/