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BBQ Salmon Bowls with Mango Avocado Salsa

Smoky BBQ glazed salmon served over rice with fresh mango avocado salsa, black beans, and roasted corn for a vibrant and healthy meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Summer
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

BBQ Salmon
  • 4 salmon fillets
  • 0.5 cup BBQ sauce
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Mango Avocado Salsa
  • 1 mango diced
  • 1 avocado diced
  • 0.25 cup red onion finely diced
  • 1 jalapeño seeded and minced
  • 2 tbsp cilantro chopped
  • 1 lime juiced
  • 1 pinch salt
Bowls
  • 3 cups cooked jasmine rice
  • 1 cup black beans drained and rinsed
  • 1 cup roasted corn
  • 1 cup shredded lettuce or cabbage
  • 1 lime wedges for serving
  • 2 tbsp fresh cilantro for garnish

Equipment

  • Mixing bowls
  • Grill pan or outdoor grill
  • Rice cooker or saucepan
  • Knife and cutting board

Method
 

  1. Cook rice according to package instructions and set aside.
  2. Combine mango, avocado, red onion, jalapeño, cilantro, lime juice, and salt in a bowl to make the salsa.
  3. Brush salmon with olive oil and season with smoked paprika, garlic powder, onion powder, salt, and black pepper.
  4. Cook salmon on a grill or grill pan for 4–5 minutes per side, brushing with BBQ sauce during the final minutes.
  5. Warm black beans and roasted corn in a skillet.
  6. Assemble bowls with rice, lettuce, beans, corn, and BBQ salmon.
  7. Top generously with mango avocado salsa and garnish with cilantro and lime wedges before serving.

Notes

For extra smoky flavor, grill the salmon outdoors and use a honey-smoked BBQ sauce. Add sliced jalapeños for more heat.