BBQ Salmon Bowls With Mango Avocado Salsa Recipe

I’m sharing BBQ Salmon Bowls with Mango Avocado Salsa that pair smoky grilled salmon with a bright mango-avocado salsa you won’t want to miss.

I love how Bbq Salmon Bowls With Mango Avocado Salsa looks like something fancy but it’s actually not fussy. Salmon fillets with ripe mango make this combo sweet and bright and somehow a little smoky, which keeps me coming back.

I usually call it a Salmon Bowl when I’m describing dinner to friends because it sums up everything good in one place. It’s bold, a little cheeky, and perfect for nights when you want to impress without pretending you spent hours.

Serve it and watch people try to guess your secret, then act like you meant to do that.

Ingredients

• Salmon: Rich in omega-3s and protein, keeps heart healthy, slightly buttery flavor.
• Mango: Sweet juicy fruit adds bright tropical sweetness and vitamin A, fiber.
• Avocado: Creamy texture adds healthy monounsaturated fats, makes bowls rich and filling.
• Black beans: Great plant protein and fiber, earthy flavor, keeps you full longer.
• Corn: Sweet grilled kernels add crunch, carbs for energy and mild smoky notes.
• Jasmine rice: Fragrant sticky rice provides carbs for the base, soaks up sauces nicely.
• Red cabbage: Crunchy vibrant color, low calorie, adds fiber and slight peppery bite.
• BBQ sauce: Sweet tangy glaze adds smoky sugar notes and caramelized crust when grilled.

Ingredient Quantities

• 1 1/2 pounds salmon fillets skin on cut into 4 pieces
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/3 cup BBQ sauce
• 1 tablespoon honey or maple syrup
• 1 cup jasmine rice uncooked
• 1 1/4 cups water
• 2 limes juiced and cut into wedges for serving
• 1/4 cup chopped cilantro
• 1 ripe mango diced
• 1 ripe avocado diced
• 1/4 cup red onion finely chopped
• 1 jalapeno seeded and minced
• salt to taste
• black pepper to taste
• 1 cup corn kernels grilled or thawed frozen
• 1 can 15 oz black beans drained and rinsed
• 2 cups shredded red cabbage or mixed greens
• 1/4 cup sour cream or Greek yogurt for crema
• 2 green onions sliced

How to Make this

1. Rinse 1 cup jasmine rice until water runs mostly clear then add to a small pot with 1 1/4 cups water and a pinch of salt, bring to a boil, reduce to low, cover and simmer about 12 to 15 minutes until tender, remove from heat and let sit covered 10 minutes, then fluff with a fork.

2. Make the mango avocado salsa: gently toss 1 diced mango, 1 diced avocado, 1/4 cup finely chopped red onion, 1 seeded minced jalapeno, 1/4 cup chopped cilantro, the juice of the limes (or at least 1 lime if you prefer), salt and black pepper to taste; keep it chilled so the avocado stays bright.

3. Whip up a quick crema: stir together 1/4 cup sour cream or Greek yogurt with a little lime juice, a pinch of salt and a splash of water to thin so it drizzles easily; taste and adjust.

4. Heat a skillet or grill pan over medium high, toss 1 cup corn kernels (grilled or thawed frozen) with a drizzle of olive oil and char them a few minutes until you get some brown bits, then add the drained rinsed 15 oz can black beans just to warm through; season with a pinch of salt and pepper.

5. Mix the spice rub: combine 2 tablespoons brown sugar, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

6. Prep the salmon: pat 1 1/2 pounds salmon fillets (skin on, cut into 4 pieces) very dry with paper towels, brush with 1 tablespoon olive oil, then press the spice rub onto the flesh side (and lightly on the edges); this step helps a nice crust form so don’t skip drying it.

7. Cook the salmon: preheat grill or skillet to medium high, place salmon skin side down and cook about 4 to 5 minutes, flip carefully and cook another 3 to 4 minutes depending on thickness until just cooked through; in the last minute brush on a mix of 1/3 cup BBQ sauce and 1 tablespoon honey or maple syrup and let it caramelize, don’t burn it.

8. Let the salmon rest about 2 minutes so juices redistribute, then flake or leave whole pieces depending how you like your bowls.

9. Assemble bowls: divide the cooked rice between bowls, add 2 cups shredded red cabbage or mixed greens, spoon on the charred corn and black beans, add generous spoonfuls of mango avocado salsa, place salmon on top.

10. Finish with a drizzle of crema, sprinkle 2 sliced green onions and extra chopped cilantro, crack fresh lime wedges over everything and serve immediately.

Equipment Needed

1. Small pot with a tight‑fitting lid, for the jasmine rice
2. Large skillet or grill pan, for searing the salmon and charring the corn
3. Mixing bowls (small for salsa and crema, medium for spice rub and beans)
4. Cutting board and a sharp chef’s knife, for mango, avocado and trimming salmon
5. Measuring cups and spoons, for rice, spices and liquids
6. Spatula and tongs, to flip and handle the salmon safely
7. Fork for fluffing rice and a spoon for mixing/drizzling the crema (youll probably use the same one)
8. Can opener and fine‑mesh colander or sieve, to drain and rinse the black beans
9. Paper towels, for patting the salmon very dry before seasoning

FAQ

BBQ Salmon Bowls With Mango Avocado Salsa Recipe Substitutions and Variations

• Salmon: swap for steelhead or trout, mahi-mahi, tuna steaks, or extra-firm tofu if you want a vegetarian option. Cooking times are similar; watch for flaky fish or a nicely seared tofu crust.
• Jasmine rice: use basmati (a bit nuttier), long grain white, brown rice (takes longer cook time, use about 1 3/4 cups water per cup), or quinoa for more protein; cauliflower rice works for a low-carb bowl.
• Mango: replace with diced pineapple, ripe peaches or nectarines, papaya, or drained canned mandarin segments — all give that sweet-tart brightness to the salsa.
• BBQ sauce: try hoisin with a squeeze of lime, teriyaki, sweet chili sauce, or a quick mix of ketchup + honey + smoked paprika for a homemade glaze.

Pro Tips

1. Let the salmon sit at room temp about 15 minutes and pat it really dry before cooking. Dry skin crisps up way better and the fillets cook more evenly, so dont skip this even if youre in a hurry.

2. Use a very hot pan or grill and start skin side down, pressing gently for the first 20 seconds so the skin makes full contact. Cook to about 120 to 125 F for a juicy center, 130 F if you want it more done, then rest a couple minutes.

3. Add the sweet BBQ glaze only in the final minute or two so it caramelizes instead of burning. If your pan is super hot, pull it off the heat while you brush so the sugars dont scorch.

4. Store the mango and avocado salsa cold and only toss the avocado in at the last minute with lots of lime juice and salt to slow browning. Chill the salsa components separately if youre prepping ahead, then combine right before serving so everything stays bright and fresh.