We love quick weeknight meals, and these BBQ salmon bowls with mango avocado salsa are perfect. Plus, TikTok salmon bowls are apparently trendy right now, so why not jump on the bandwagon with one of our favorite recipes? The BBQ salmon is so easy, and it's paired with the best mango and avocado salsa and super easy coconut rice.
Your BBQ salmon bowl shopping list:
Ingredients for the salmon:
- Salmon. Obviously. We prefer wild-caught and tend to buy Atlantic salmon, because that's what is available locally. Fresh or frozen works--use whatever you prefer.
- BBQ sauce. I recommend a tomato-based sweet BBQ sauce--something with some spice would be great too! Sweet Baby Ray's and KC Masterpiece are both great options.
Ingredients for the mango avocado salsa:
- Mango. I hate cutting mangos, so I tend to buy pre-cut mangos--that's a good shortcut if you're short on time.
- Avocado
- Cilantro
- Jalapeños. Fresh jalapeños work best here.
- Red onion
- Lime juice
Ingredients for the coconut rice:
- Jasmine rice
- Coconut milk
Here's how you make these salmon bowls.
These salmon bowls have three components--BBQ salmon, mango salsa, and coconut rice--and they're super easy to make.
- Cook the rice.
Rinse your rice until the water runs clear. Add coconut milk and water to a sauce pan over medium-high heat and bring to a boil. Once boiling, add salt and rinsed rice and allow it to come to a simmer, then cover the pan and turn the heat to low. Cook until there's no liquid left in the sauce pan, about 15 minutes. Then turn the heat off and let the rice sit, covered, for 10 minutes.
- Make the salmon.
Turn your oven broiler to high. Place your salmon fillets skin-side down (if they have skin) on a baking sheet, and drizzle with olive oil. Sprinkle each fillet with salt and black pepper, then spread generously with BBQ sauce. Broil for 10 minutes, or until the salmon is cooked through (it should flake easily and no longer be translucent).
- Make the salsa.
While the salmon is cooking, combine mango, avocado, cilantro, jalapeño, red onion, lime juice, and salt in a mixing bowl.
- Compile the bowls.
When the rice is done, fluff it with a fork, then add it to serving bowls with the salmon and the salsa. Serve immediately and enjoy!
BBQ Salmon Bowls with Mango Avocado Salsa: FAQs
Sure! If you want to take a shortcut, use your favorite store-bought or microwavable rice for the base of the bowls. The coconut rice in this recipe is extra delicious, but sometimes schedules just don't allow you to cook multiple things, and that's ok!
I recommend a tomato-based sweet BBQ sauce. Something with some spice would be great too! Sweet Baby Ray's and KC Masterpiece are both great options. Our Sweet and Spicy Apple Cider BBQ Sauce would be great for this too!
Sometimes it's hard to find good mangos. I get it. Peaches and nectarines also taste great in this salsa, and they're a great in-season choice in the summer. Sometimes we use peaches instead of mango by choice, extra juice in the peaches tastes amazing.
BBQ Salmon Bowls with Mango Avocado Salsa
We love quick weeknight meals, and these BBQ salmon bowls with mango avocado salsa are perfect. The BBQ salmon is so easy, and it's paired with the best mango and avocado salsa and super easy coconut rice.
4
servings15
minutes15
minutes900
kcal30
minutesPrevent your screen from going dark!
Ingredients
- For the salmon:
4 salmon fillets (1-2 pounds, depending on size)
4 tablespoons BBQ sauce (see note)
1 tablespoon olive oil
Dash salt and black pepper
- For the mango salsa:
1 mango, finely diced
1 avocado, finely diced
¼ cup cilantro, chopped
½ jalapeño, finely diced, seeds and membrane removed
½ red onion, finely diced
2 tablespoons lime juice
¼ teaspoon salt
- For the coconut rice:
2 cups jasmine rice
13.5 ounces coconut milk
1.5 cups water
¼ teaspoon salt
Directions
- Rinse rice until the water runs clear. Add coconut milk and water to a sauce pan over medium-high heat and bring to a boil. Once boiling, add salt and rinsed rice and allow it to come to a simmer, then cover the pan and turn the heat to low. Cook until there's no liquid left in the sauce pan, about 15 minutes. Then turn the heat off and let the rice sit, covered, for 10 minutes.
- Turn oven broiler to high. Place salmon fillets skin-side down (if they have skin) on a baking sheet, and drizzle with olive oil. Sprinkle each fillet with salt and black pepper, then spread generously with BBQ sauce. Broil for 10 minutes, or until the salmon is cooked through (it should flake easily and no longer be translucent).
- While the salmon is cooking, make the salsa. Combine mango, avocado, cilantro, jalapeño, red onion, lime juice, and salt in a mixing bowl.
- When the rice is done, fluff it with a fork, then add it to serving bowls with the salmon and the salsa. Serve immediately and enjoy!
Notes
- I recommend a tomato-based sweet BBQ sauce--something with some spice would be great too! Sweet Baby Ray's and KC Masterpiece are both great options. Our Sweet and Spicy Apple Cider BBQ Sauce would be great for this too!
Jess says
The mango salsa definitely shined in this dish! I loved how it paired with the salmon and coconut rice. Speaking of the rice, the kids absolutely loved it and it was very easy to make.