- BBQ Salmon Bowls with Mango Avocado Salsa! An easy and impressive dinner with yummy smoky-sweet flavor and a zip of zesty homemade salsa to take it over the top. The BEST weeknight dinner.
- 1–2 lbs. fresh salmon
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt (more for a larger filet)
- 2 tablespoons olive oil
Mango Avocado Salsa:
- 2 mangoes, diced
- 1 avocado, diced
- 1/4 cup minced cilantro
- 1/4 cup minced red onion
- minced jalapeño (optional, to taste)
- a drizzle of honey
- a squeeze of lime juice + a little lime zest
- salt to taste
- Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.
- Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a yummy crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so.
- Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness. See notes if you’re not sure.
- Bowl it up: Pile up some rice, pull off some of salmon, and spoon that mango avocado salsa over the whole thing. Add a lime squeezer for good measure. IT’S SO GOOD.
- How to tell when the salmon is done: “Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.” (Thank you Heidi!) I know this is the proper way to cook salmon, but I am also slightly paranoid about food safety, so the salmon we cook at home has almost no translucency when done. If the rare center freaks you out, don’t worry – it’s still very, very delicious when cooked all the way through (just don’t let it get WAY overcooked or it will be dry and sad).
- How much salmon to use: I don’t really care for leftover salmon, so I usually opt for a smaller filet – something like 1 – 1/2 lbs. so that we can eat it once or twice without a lot of leftovers. A 2 lb. filet will serve 4-6 people easily, especially when combined with rice, mango avocado salsa, etc.
- Do you use fresh or frozen mangoes: Fresh is the most delicious. But frozen chunks can also work! Just let them thaw out on the counter and then give them a little extra knife treatment so they’re good for salsa-size.
- What else does this salmon go with: You can also add any other vegetables you like to build out your bowls (totally optional). I used some of my leftover Korean BBQ style cauliflower in there and it was SO yummy. I’ve also added roasted vegetables like mushrooms and asparagus.
This article and recipe adapted from this site