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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.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American
Servings 4

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.