comment icon 346 more comments Salmon lovers, salmon skeptics… gather round, all of you. This is not your ordinary salmon. It is salmon that’s been given a delicious and aggressive treatment of sweet and smoky spices, which then gets broiled (fast! easy!) which results in a lightly crunchy outer layer, which conveniently mixes-and-matches with that buttery, silky, lime-zesty, sweet and juicy mango avocado salsa. It’s equal parts super pretty and not fancy, which is why we just pile a scoop of each on hot steamy rice and don’t get too precious about it. This is the bowl life. You might be saying, nah, I don’t really like salmon, and honestly I can respect that because salmon is salmon sometimes. But also: you haven’t had this salmon yet. You are about to be changed. Seriously. I would just like to say, it’s an honor and a privilege to be a part of your conversion experience.
First Stop – Mango Salsa:
This takes about ten minutes. It’s just a chop and mix situation. As you can see, I love love love a mango salsa situation on salmon. Bring your self-control because otherwise this will be gone before the salmon hits the table.
Here Comes The BBQ Salmon:
Salmon. Spice rub. Broil. Done.
20 Minutes Later – BBQ Salmon Bowls!
And that’s all. (If you want it even faster, I’d recommend using our air fryer salmon in this too!) Could you add other veggies and things to the bowl OKAY YES of course you could. That’s the whole point of bowls! But even if this was all you had, it would be more than enough. May your rice be hot, your salmon be smokey, sweet, and just-right flakey, and your mango salsa be extra sweet and limey! ♡ I got this recipe from my friend Jessica’s cookbook (The Pretty Dish*) and I adjusted just slightly based on what I had in the kitchen already, and wowza. Salty, sweet, ultra fresh, and buttery without butter. Credit to the queen! Interested in all the wonderful ways to make salmon? Check out our how-to guide for cooking salmon!
Watch How To Make Our BBQ Salmon Bowls:
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One More Thing!
This recipe is part of our favorite avocado recipes page. Check it out! 4.9 from 162 reviews
1–2 lbs. fresh salmon 2 tablespoons brown sugar 2 teaspoons smoked paprika 2 teaspoons onion powder 1 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon kosher salt (more for a larger filet) 2 tablespoons olive oil
Mango Avocado Salsa:
2 mangoes, diced 1 avocado, diced 1/4 cup minced cilantro 1/4 cup minced red onion 1/2 jalapeño, minced (optional, to taste) 1 teaspoon honey 2 tablespoons lime juice + 1 teaspoon lime zest salt to taste
For serving:
1 1/2 cups of rice
How much salmon to use: I don’t really care for leftover salmon, so I usually opt for a smaller filet – something like 1 – 1/2 lbs. so that we can eat it once or twice without a lot of leftovers. A 2 lb. filet will serve 4-6 people easily, especially when combined with rice, mango avocado salsa, etc. Do you use fresh or frozen mangoes: Fresh is the most delicious. But frozen chunks can also work! Just let them thaw out on the counter and then give them a little extra knife treatment so they’re good for salsa-size. What else does this salmon go with: You can also add any other vegetables you like to build out your bowls (totally optional). I used some of my leftover Korean BBQ style cauliflower in there and it was SO yummy. I’ve also added roasted vegetables like mushrooms and asparagus. Air-Frying Your Salmon: I’d just use the salmon in this Air Fryer Salmon as the spices are very similar!
