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BQ Salmon Bowls with Mango Avocado Salsa

These BBQ Salmon Bowls with Mango Avocado Salsa are a fresh, colorful, and healthy meal featuring tender barbecue-glazed salmon served over fluffy rice with a vibrant mango avocado salsa. Packed with protein, healthy fats, and fresh vegetables, these salmon bowls are perfect for weeknight dinners, meal prep, or summer entertaining. Ready in just 35 minutes, they're a delicious balance of smoky, sweet, and zesty flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the BBQ Salmon
  • 4 salmon fillets 6 ounces / 170 g each
  • ¼ cup barbecue sauce
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • For the Mango Avocado Salsa
  • 1 ripe mango diced
  • 1 ripe avocado diced
  • ¼ cup finely diced red onion
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lime
  • Pinch of salt
  • For the Bowls
  • 3 cups cooked jasmine rice or brown rice
  • 1 cup shredded purple cabbage
  • 1 cup sliced cucumber
  • 1 cup shelled edamame optional
  • Lime wedges for serving
  • Extra chopped cilantro for garnish

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pat the salmon fillets dry with paper towels.
  3. Brush the salmon with olive oil and season with smoked paprika, garlic powder, salt, and black pepper.
  4. Brush the tops of the salmon generously with barbecue sauce.
  5. Bake for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  6. While the salmon bakes, prepare the salsa by combining the mango, avocado, red onion, cilantro, lime juice, and a pinch of salt in a medium bowl. Toss gently.
  7. Divide the cooked rice evenly among four serving bowls.
  8. Arrange the shredded cabbage, cucumber, and edamame alongside the rice.
  9. Place one BBQ salmon fillet on top of each bowl.
  10. Spoon the mango avocado salsa over the salmon, garnish with fresh cilantro and lime wedges, and serve immediately.

Notes

Use ripe but firm mangoes and avocados for the best texture.
Do not overcook the salmon to keep it moist and flaky.
Brown rice or quinoa can be substituted for jasmine rice.
Add sliced jalapeños or red pepper flakes for extra heat.
The mango salsa is best made fresh just before serving.
Store leftover salmon and rice separately from the salsa for up to 3 days.
Leftover salmon is delicious served cold over salad or reheated gently for another meal.