BBQ Salmon Bowls – 25-Minute Recipe
A flavorful dinner bowl featuring smoky‑sweet BBQ salmon paired with a bright mango‑avocado salsa, served over fluffy rice. The combination of sweet, spicy, and tangy makes it a standout weeknight meal.
Recipe by Lindsay Ostrom· Structured by ReelsMeals
From: Website(view original)
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ReelsMeals turns pinchofyum.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
25 min estimated total time for 2 servings.
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Ingredients
- 1 lb fresh salmon
- 2 tbsp brown sugar
- 2 tsp smoked paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 2 tbsp olive oil
- 2 mango
- 1 avocado
- 1/4 cup cilantro
- 1/4 cup red onion
- 0.5 jalapeño
- 1 tsp honey
- 2 tbsp lime juice
- 1 tsp lime zest
- salt
- 1 1/2 cup rice
Instructions
- 1Prepare the mango‑avocado salsa: In a medium bowl combine the diced mango, diced avocado, minced cilantro, minced red onion, minced jalapeño (if using), honey, lime juice, lime zest, and a pinch of salt. Toss gently to coat and set aside while you cook the rice and salmon.
- 2Cook the rice: Rinse 1½ cups of rice under cold water until the water runs clear. Transfer to a saucepan with 3 cups of water (or follow package instructions). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
- 3Preheat the oven: Position an oven rack about 6 inches from the top element. Preheat to 475°F (473°F). Line a baking sheet with foil for easy cleanup.
- 4Season the salmon: In a small bowl, mix together the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, and olive oil to form a paste. Place the salmon fillets skin‑side down on the prepared baking sheet and rub the spice paste evenly over the flesh side.
- 5Bake the salmon: Place the sheet in the preheated oven and bake for 6–12 minutes, depending on the thickness of the fillets and your desired doneness (6 minutes for very thin pieces, up to 12 minutes for thicker cuts). The salmon should be opaque in the center and flake easily with a fork.
- 6Assemble the bowls: Divide the cooked rice among two serving bowls. Top each with a portion of the baked salmon, then spoon generous amounts of the mango‑avocado salsa over the fish and rice. Finish with an extra squeeze of lime juice if desired and serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prepare salsa while rice cooks
Mix the mango‑avocado salsa after starting the rice.
Let rice rest covered
After simmering, keep the rice covered for 5 minutes before fluffing.
Adjust bake time to salmon thickness
Bake 6 minutes for thin fillets, up to 12 minutes for thicker cuts.
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Frequently asked questions
- How long does it take to make BBQ Salmon Bowls with Mango Avocado Salsa?
- About 25 minutes in total: 15 minutes of prep and 10 minutes of cooking.
- How many servings does this BBQ Salmon Bowls with Mango Avocado Salsa recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this BBQ Salmon Bowls with Mango Avocado Salsa recipe come from?
- It was shared by Lindsay Ostrom on pinchofyum.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.
- How many calories are in BBQ Salmon Bowls with Mango Avocado Salsa?
- Roughly 479 calories, based on the nutrition details captured with this recipe. Treat it as an estimate.