BBQ Salmon Bowls with Mango Salsa
These BBQ Salmon Bowls with Mango Salsa are the ultimate summer dinner—smoky, slightly sweet salmon paired with a fresh, zesty mango salsa over rice and avocado. Ready in 20 minutes and packed with protein, they make the perfect healthy weeknight meal.
Creator: Leslie Stokes
The Ultimate Summer Dinner: BBQ Salmon Bowls with Mango Salsa
If summer had a signature bowl, this would be it.
We’ve been on a serious salmon kick over here lately—my kids request it almost weekly, and I’m not mad about it. It’s quick, it’s healthy, and it’s one of those proteins that tastes like you put in way more effort than you actually did. Win-win.
This BBQ Salmon Bowl is smoky, just a little sweet, and totally balanced by a fresh mango salsa that takes five minutes to throw together. It’s the perfect contrast—warm, caramelized salmon and cold, citrusy salsa layered over rice with creamy avocado? YES, PLEASE.
Why You’ll Love This:
It’s done in 20 minutes. Literally faster than waiting on takeout.
Meal-prep friendly. You can make the salmon and salsa ahead of time, then just reheat and assemble.
High in protein and healthy fats. Perfect for hormone health, energy, and that full-but-light feeling.
Customizable. Swap the rice for cauliflower rice, load up on greens, or add extra salsa. It all works.
The Secret Is in the Dry Rub
A quick note on the salmon rub—don’t skip the honey or brown sugar! It helps create a gorgeous caramelized crust when grilled, baked, or air-fried. Letting the salmon sit for 10–15 minutes with the rub before cooking lets the flavors sink in a bit more and gives you that perfect sweet-smoky bite.
And if you’re grilling? Bonus points. You’ll get those crispy edges and a little char that takes it over the top.
The Mango Salsa = Summer in a Bowl
You already know I’m a sucker for a sweet + spicy moment, and this salsa does both. The ripe mango brings natural sweetness, the jalapeño gives it a little kick, and the lime juice just ties everything together. I love making extra to snack on with chips or toss into salad the next day.
Serving Suggestions
Serve this with a side of grilled corn or just keep it simple with baby greens or cabbage tossed with lime juice and olive oil. And don’t forget the lime wedge—it adds that final zip!
Tips for this Meal
Air Fryer is my go-to when it’s too hot to turn on the oven. 8 minutes at 400°F and done.
Make it a bowl bar if you’re feeding a crowd. Put out rice, salsa, toppings, and let everyone build their own.
Leftovers? Use the salmon and salsa in tacos the next day—so good!
BBQ Salmon Bowls with Mango Salsa
Ingredients
For the Dry-Rubbed Salmon:
- 4 salmon fillets 4–6 oz each
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp honey or brown sugar
- Optional: BBQ sauce for drizzling
For the Mango Salsa:
- 1 ripe mango diced
- 1/2 red bell pepper diced
- 1/4 red onion finely diced
- 1 small jalapeño minced
- Juice of 1 lime
- 2 tbsp chopped cilantro
- Pinch of salt
For the Bowls:
- 2 cups cooked jasmine rice
- 1 avocado sliced
- Optional: shredded cabbage or baby greens
- Lime wedges extra salsa, and/or BBQ drizzle for serving
Let's Make It
- Make the Dry Rub: In a small bowl, mix paprika, garlic powder, chili powder, onion powder, salt, and pepper. Stir in honey or brown sugar to form a paste.
- Season the Salmon: Pat salmon dry. Rub with olive oil, then coat evenly with the dry rub.
- Cook the Salmon: Oven: Bake at 400°F for 12–15 minutes, or until flaky.
- Grill: Grill over medium-high heat for 4–5 minutes per side.
- Air Fryer: Air fry at 400°F for 8–10 minutes.
- Make the Mango Salsa: Mix mango, bell pepper, red onion, jalapeño, lime juice, cilantro, and salt in a bowl.
- Assemble the Bowls: Add rice and avocado to each bowl. Top with salmon and mango salsa. Drizzle with BBQ sauce or a squeeze of lime and serve with greens or cabbage if desired.
Nutrition Facts
Nutrition (Per Serving):
Calories: 560
Protein: 36g
Carbs: 40g
Fat: 25g
