Sheet Pan BBQ Salmon Bowls with Mango Avocado Salsa
Enjoy a flavorful and vibrant meal with these Sheet Pan BBQ Salmon Bowls, featuring tender salmon seasoned with BBQ rub, fresh mango avocado salsa, and served over a bed of rice.
Equipment
- Skillet
- Grill
Ingredients
For the BBQ Salmon
- 4 Salmon fillets (about 4-6 ounces each, wild-caught if possible)
- 2 tablespoons BBQ rub (your favorite store-bought or homemade blend)
- 1 tablespoon Olive oil
For the Mango Avocado Salsa
- 2 medium Ripe mangoes peeled, pitted, and diced
- 2 Ripe avocados peeled, pitted, and diced
- 1/4 cup Red onion finely diced
- 1/4 cup Cilantro freshly chopped
- 1-2 Lime juiced (about 2 tablespoons)
- 1/2 to 1 Jalapeño finely minced (remove seeds for less heat)
- Salt and black pepper To taste
For the Bowls
- 3-4 cups Cooked rice (brown rice, white rice, or even quinoa works beautifully)
Optional garnishes
- Extra cilantro
- a lime wedge
- a drizzle of sriracha mayo
- toasted sesame seeds
Instructions
Instructions
- Cook rice according to package directions, which typically takes 15-20 minutes.
- Combine diced mango, avocado, red onion, cilantro, and minced jalapeño in a bowl; then add lime juice, salt, and pepper, and gently toss.
- Pat salmon dry, drizzle with olive oil, and generously apply BBQ rub, pressing it into the fish.
- For stovetop, heat a skillet, add oil, and cook salmon skin-side down for 4-6 minutes, then flip and cook for 3-5 more minutes until done (145°F/63°C).
- For grill, preheat to medium-high, oil grates, and grill salmon skin-side down for 4-5 minutes per side until cooked through and charred.
- Once cooked, gently flake the salmon into bite-sized pieces with a fork.
- Divide cooked rice among 4 bowls, then top each with the flaked BBQ salmon.
- Spoon a generous amount of mango avocado salsa over the salmon and rice, garnish with extra cilantro or a lime wedge if desired, and serve immediately.
Notes
For extra heat, leave the seeds in the jalapeño. Adjust the amount of BBQ rub to your preference.