Sweet & smoky bbq salmon + a refreshing mango salsa all topped over steamed white rice with a delicious cilantro crema. These BBQ salmon bowls are so easy & make the BEST weeknight dinner! They’re packed with flavor, full of nourishing ingredients & are sure to become a favorite!
We love salmon in this house – strike that… I LOVE salmon in this house.😉 So I already knew I’d love these bbq salmon bowls. But when my husband asked for them for dinner 3 weeks in a row… that’s when I knew they were a definite hit! And its so easy to see why – they’re perfectly sweet and smoky, take no time at all to make and they’re jam-packed with flavor!
These are not your ordinary salmon bowls! First off, we’re cutting salmon into bite-size pieces before tossing it in a boldly seasoned bbq spice rub for optimum flavor. They’re then baked to ensure a perfectly tender cook every time with a lightly crunchy outer layer. This beautifully mixes & matches with your juicy sweet mango salsa including creamy avocado and slight heat from the jalapeño.
I went back and forth on whether to include the crema with these for a while! My husband and I both agreed that while the crema is a delicious addition, the bowls are just as fantastic without it. So I’ve decided to include it in the recipe and let you all be the judge.😉
Ingredients You’ll Need
Salmon: I’d suggest using salmon fillets without the skin for this recipe. They’re much easier to cut into bite sized pieces.
Olive oil: You’ll be tossing the salmon pieces with one tablespoon of olive to help the spice mix adhere to the salmon.
Seasonings: You’ll need coconut sugar (or brown sugar), smoked paprika, chili powder, onion powder, cumin and salt to make the bbq rub for the salmon.
Mangos: I highly recommend using ataulfo mangos (honey mangoes). They’re smaller, more tender and sweeter than regular mangos. (Plus I think it’s easier to find a ripe one too.)
Avocado: The perfect creamy component for your salsa! I’d suggest using avocados that are just slightly underripe so they don’t become mushy after being mix.
Jalapeño: A necessity for any salsa recipe! We usually deseed ours but you can leave the seeds in if you prefer more heat.
Onion: I always recommend using red onion for mango salsa. They’re more mild than white or yellow onion and beautifully compliments the sweet mangos.
Cilantro: Use the leaves and stems for maximum flavor! You’ll being using chopped cilantro in the mango salsa and adding it to the crema.
Lime juice: Always use fresh lime juice for the best results! You’ll need the juice of one lime to coat the salsa (depending how juicy your lime is).
Rice: We use steamed white rice for our bowls. Brown rice, quinoa or even cauliflower rice would be delicious substitutes.
Sour cream: Used as the base of the crema!
Honey: Adds a touch of sweetness to your crema!
How To Make BBQ Salmon Bowls
1. Make the mango salsa. Add the diced mango, avocado, red onion, jalapeño and cilantro to a bowl. Squeeze the lime over the top and toss until the salsa is fully coated. Cover and refrigerate while you prepare the rest of your ingredients. (If you’re making this a few hours beforehand, I’d suggest adding the avocado right before serving.)
2. Make the crema. Mix the sour cream, lime juice, honey and cilantro together in a small bowl. Cover and refrigerate.
3. Preheat the oven. Turn the oven on to 400 degrees and spray a baking dish with cooking spray.
4. Prepare the salmon. Cut the salmon into 1-1½ inch pieces and add them to a large bowl. Add the olive oil and spices and toss until the salmon is fully coated.
5. Bake. Add the salmon pieces to your prepared baking dish, arranging them in a single layer. Bake for 10-12 minutes or until the salmon flakes easily with a fork. (Alternatively, you can sauté the salmon pieces in a pan on the stove. Cook the pieces over medium high heat for 2 minutes per side, or until your desired doneness is reached.)
6. Serve! Assemble each bowl with cooked white rice, the bbq salmon and mango salsa. Dollop the crema over the top (if desired) and serve.
Storage Tips
To store: I’d suggest storing all components of the bowl in separate containers. This makes it much easier to reheat the salmon and rice while keeping the cold components chilled.
To reheat: Gently reheat the salmon and rice in the microwave or in a skillet over medium heat. Top with your leftover mango salsa and crema if desired.
Variations
Switch up the grains! Try this bowl with brown rice, quinoa or zesty cilantro lime rice! (Cauliflower rice would also be delicious & a great way to give some extra veggies in.)
Add toppings! Shredded cabbage gives these bowls a wonderful “fish taco” vibe. Sliced cucumber would be a great addition too!
Add veggies! Enjoy the salmon and mango salsa with your favorite roasted veggies. (We love broccoli and asparagus!)
Why you’ll love this salmon rice bowl recipe!
- Sweet & savory! Contrasting flavors in the salmon + mango salsa combine together to create an insanely delicious dish!
- An easy weeknight dinner! The salmon takes 10 minutes to cook & the other components can easily be prepped ahead of time!
- Healthy & nourishing! Salmon is loaded with omega-3’s & the salsa is chock-full of fiber and healthy fats! It’s a flavorful all-in-one meal that will keep you satisfied!
More bowl recipes you might enjoy:
- Tzatziki Chicken Bowls with Cucumber Salad
- Chili Lime Shrimp Bowls with Mango-Avocado Salsa
- Chimichurri Chicken Bowls
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
BBQ Salmon Bowls with Mango-Avocado Salsa
Ingredients
For the bbq salmon:
- 1½-2 lbs. salmon (without skin)
- 1 Tbsp brown sugar (or coconut sugar)
- 2 tsp smoked paprika
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp onion powder
- 1 tsp salt
- 1 Tbsp olive oil
For the mango-avocado salsa:
- 2 small ataulfo mangos (honey mangos), diced (or 1 large regular mango)
- 1 large avocado, diced
- 1 lime, juiced
- ¼ cup red onion, finely diced
- 2 Tbsp cilantro (leaves & stems are ok)
- 1 jalapeño, deseeded & diced
For the cilantro crema:
- ½ cup sour cream
- ¼ cup cilantro, chopped
- 2 Tbsp lime juice
- 1 tsp honey
Instructions
- Make the mango salsa. Add the diced mango, avocado, red onion, jalapeño and cilantro to a bowl. Squeeze the lime over the top and toss until the salsa is fully coated. Cover and refrigerate while you prepare the rest of your ingredients.(If you're making this a few hours beforehand, I'd suggest adding the avocado right before serving.)
- Make the crema. Mix the sour cream, lime juice, honey and cilantro together in a small bowl. Cover and refrigerate.
- Preheat the oven. Turn the oven on to 400 degrees and spray a baking dish with cooking spray.
- Prepare the salmon. Cut the salmon into 1-1½ inch pieces and add them to a large bowl. Add the olive oil and spices and toss until the salmon is fully coated.
- Bake. Add the salmon pieces to your prepared baking dish, arranging them in a single layer. Bake for 10-12 minutes or until the salmon pieces flake easily with a fork.(Alternatively, you can sauté the salmon pieces in a pan on the stove. Cook the pieces over medium-high heat for 2 minutes per side, or until your desired doneness is reached.)
- Serve! Assemble each bowl with cooked white rice, the bbq salmon and mango salsa. Dollop the crema over the top (if desired) and serve!
This was so easy to make & so yummy!
Yayy! So happy you lovved it!🥰🥰