BBQ salmon bowls with mango avocado salsa are a vibrant, fresh, and flavorful meal that combines smoky, tender salmon with a tropical fruit salsa over a bed of grains or greens. It’s a perfect balance of sweet, spicy, tangy, and savory—all in one colorful bowl that I can enjoy for lunch or dinner.
Why You’ll Love This Recipe
I love these bowls because they come together easily but feel special and satisfying. The BBQ-glazed salmon is juicy and bold, while the mango avocado salsa adds a refreshing, fruity contrast. I can mix and match the base with rice, quinoa, or greens, and it’s easy to customize based on what I have in the kitchen. It’s healthy, packed with flavor, and perfect for meal prep or entertaining.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the BBQ salmon:
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Salmon fillets (skin on or off)
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Olive oil
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Salt and pepper
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Garlic powder or smoked paprika (optional)
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BBQ sauce (store-bought or homemade)
For the mango avocado salsa:
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Ripe mango, diced
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Ripe avocado, diced
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Red onion, finely chopped
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Fresh cilantro, chopped
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Jalapeño (optional, minced)
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Lime juice
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Salt
For the bowls:
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Cooked rice, quinoa, or greens
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Optional toppings: sliced radish, shredded cabbage, extra lime wedges, hot sauce
Directions
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I preheat the oven to 400°F (200°C) or heat a grill pan over medium heat.
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I pat the salmon dry, brush it with olive oil, and season it with salt, pepper, and a little garlic powder.
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I place the salmon on a baking sheet or grill pan and cook for 10–12 minutes, brushing with BBQ sauce during the last few minutes until caramelized and cooked through.
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While the salmon cooks, I mix the mango, avocado, red onion, cilantro, lime juice, and salt in a bowl to make the salsa. I add jalapeño if I want some heat.
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I assemble the bowls by layering my base (rice, quinoa, or greens), adding the BBQ salmon on top, then spooning over the mango avocado salsa.
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I finish with optional toppings like radish slices or a drizzle of hot sauce, depending on my mood.
Servings and timing
This recipe makes about 2–3 bowls. It takes around 15 minutes to prep and 10–12 minutes to cook, so I can have it ready in under 30 minutes.
Variations
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I sometimes swap the salmon for grilled shrimp or tofu for a different protein.
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When I want a creamy element, I add a dollop of yogurt or chipotle mayo on top.
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I use pineapple instead of mango when I want a sharper, tangier salsa.
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A handful of black beans or corn adds more texture and nutrition.
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For a low-carb version, I serve it over cauliflower rice or chopped romaine.
storage/reheating
I store leftover salmon and salsa separately in airtight containers in the fridge for up to 2 days. I reheat the salmon gently in a skillet or microwave until warm. The salsa is best fresh, but it holds up well for about 1 day before the avocado starts to brown. I assemble the bowls fresh when ready to eat.
FAQs
Can I grill the salmon instead of baking?
Yes, I grill the salmon over medium-high heat for about 4–5 minutes per side, brushing with BBQ sauce near the end for that caramelized finish.
What kind of BBQ sauce works best?
I like using a sweet and smoky BBQ sauce, but spicy or tangy varieties work too—it all depends on the flavor I’m going for.
How ripe should the mango and avocado be?
I use mangoes and avocados that are ripe but still firm, so they hold their shape well in the salsa.
Can I make this ahead of time?
I can prep the rice and salmon ahead, but I like making the salsa fresh for the best texture and color. I wait to cut the avocado until just before serving.
What other grains work in the bowl?
Besides rice and quinoa, I’ve used couscous, farro, or even soba noodles as the base. It’s very flexible.
Conclusion
BBQ salmon bowls with mango avocado salsa are a fresh and flavorful way to enjoy a wholesome meal that’s full of texture, color, and bold taste. Whether I’m making a quick weeknight dinner or prepping lunches for the week, this recipe always feels like a celebration of good ingredients—and it never disappoints.
