Name: BBQ Salmon Bowls with Mango-Avocado Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 salmon fillets (about 6 oz each); ¼ cup BBQ sauce; 2 cups cooked jasmine rice; 1 ripe mango, diced; 1 ripe avocado, diced; ¼ cup red onion, finely chopped; ¼ cup fresh cilantro, chopped; 1 lime, juiced; 1 tablespoon olive oil; Salt and pepper to taste

Let Me Tell You About My BBQ Salmon Bowls with Mango-Avocado Salsa

Okay, so imagine this: it's one of those sticky summer evenings, and I've got a fridge full of random stuff (doesn't everyone?). I wanted something fresh, filling, and not another sad salad. That's when these BBQ Salmon Bowls came to life. Honestly, the first time I made this, I burned half the salmon because I was too busy arguing with my partner about whether you can actually taste the difference between red and yellow mangoes (spoiler: I think you can, but try telling him that). Anyway, the real star here is the mango-avocado salsa—totally makes it feel like a holiday, even if you're just standing in your kitchen with the fan on full blast.

Why I Keep Making This (and Maybe You Will Too)

I make this when it’s too hot to even think about turning on the oven, or when I want something that looks fancy but is basically just throwing stuff together. My family goes bonkers for the salsa (I have to double it or there’s bickering), and I just love that the BBQ sauce gets all caramelized and sticky. Plus, if you’re like me and sometimes forget to defrost the salmon—no judgment—it still works with those supermarket fillets that claim they can go straight from freezer to pan. Actually, I find it works better if the pieces are a bit thick; they don’t dry out as easily.

Here’s What You’ll Need (and What I Sometimes Swap)

Salmon fillets (skin on is great, but skinless works too; I’ve even used trout when the shop’s out of salmon—nobody noticed)

BBQ sauce (my grandma swears by Stubb’s, but let’s be honest, any BBQ sauce works—sometimes I even mix ketchup with a splash of soy sauce and maple syrup when I run out)
Mango (ripe is best, but I’ve used frozen chunks in a pinch, just defrost them first)
Avocado (not too mushy—unless that’s your thing, in which case, go for it)

Red onion (or spring onions if you’re out)
Cilantro (I know some people hate it; parsley is a fine swap)
Lime (or lemon, or whatever citrus you find rolling around the crisper)

Cooked rice (white, brown, or honestly, I’ve even used quinoa when I’m feeling fancy)
Salt & pepper
Optional: chopped jalapeño, sesame seeds, a handful of cherry tomatoes, or a drizzle of sriracha for some heat

How to Make It (Don’t Sweat the Small Stuff)

First, pat your salmon dry. Lay them (skin-side down if they have it) on a plate and smother with BBQ sauce. I usually get messy here. Let them hang out while you do the salsa. (If you forget and go straight to cooking, no biggie.)
For the salsa, chop the mango, avocado, and onion into bite-sized bits. Toss in a bowl with chopped cilantro (or parsley), a good squeeze of lime, and a pinch of salt. This is where I usually sneak a taste—just checking for quality control, you know?
Heat a nonstick pan (or use a grill if you’re feeling coordinated). Add a splash of oil. Cook salmon fillets for 3–4 minutes per side on medium-high, or until they’re just cooked through and a bit sticky on the outside. Don’t worry if they break up when flipping—just call it ‘rustic’ and move on.

Scoop your rice into bowls. Plop the salmon on top. Spoon a generous pile of salsa over it all. Sprinkle extra herbs or a few sesame seeds if you’re feeling chef-y. Serve straight away—though I think it tastes even better after it sits for 10 minutes (but who waits, really?).

Some Notes (Learned the Hard Way)

Once I tried using pre-made mango salsa from the shop. It was...fine. But honestly, making it fresh is way better.
If your avocados are too firm, just dice them smaller—it blends in. Also, don’t stress if your salsa looks a bit messy. It always does, and it always tastes great.

Salmon fillets with the skin on are less likely to stick, but I’ve done it with skinless and just use more oil.

Variations I’ve Tried (Not All Winners!)

Chunky pineapple instead of mango—surprisingly good, though my dad complained it was ‘too tropical’ (as if that’s a thing).
Charred corn in the salsa—awesome, totally recommend if you have a spare ear of corn lying around.

Once I tried using tofu instead of salmon. It just didn’t soak up the BBQ sauce as nicely. Maybe I did it wrong…

What If You Don’t Have the Right Equipment?

You don’t need a fancy grill for this. I usually use my battered old nonstick pan. If you only have a regular skillet, just use a bit more oil and scrape off any sticky bits after. Or, if you really want, you can bake the salmon at 200°C (about 400°F) for 12–15 minutes. Turns out fine—as long as you don’t wander off and forget it in the oven, which, um, has happened to me. More than once.

BBQ Salmon Bowls with Mango-Avocado Salsa

Storing Leftovers (If You’re Lucky Enough to Have Any)

Pop any leftovers into a sealed container in the fridge. The salmon’s good for a day or two but, honestly, in my house it never lasts more than a day! The salsa can get a bit mushy by day two, but I kinda like that. You can eat the leftovers cold, or warm up the salmon in a pan for a minute.

How I Like to Serve These Bowls

I usually put everything out on the table and let everyone build their own bowls—makes it feel like a BBQ party even if it’s just a Tuesday night. Sometimes we add extra toppings like sliced radishes or that chili crisp oil everyone’s raving about these days (here’s a great homemade chili oil recipe if you’re curious). If you want more greens, toss in some spinach or arugula. My cousin piles on sweetcorn like it’s going out of fashion. To each their own.

Pro Tips (a.k.a. My Past Mistakes)

I once tried rushing the salmon on high heat. Charred outside, raw in the middle. Don’t do that—medium-high heat is your friend.
Don’t overmix the salsa. I got carried away with a spoon once and ended up with mango-guac instead. Still tasty though, just a different vibe.

Actually, I find it works better if you let the salsa sit for 5–10 minutes before serving. The flavors sort of get to know each other (like a party where everyone’s just arrived and is still a bit shy).

Frequently Asked Questions (Straight From My Inbox...Sort Of)

Can I use frozen salmon?: Yup, totally. Just defrost first (unless the packet says you don’t need to), and pat dry really well. It might splatter a bit more, so watch your sleeves!
What if I hate cilantro?: No worries—use parsley or just skip it. The salsa’s still bright and fresh. (I’ve heard some people say cilantro tastes like soap. No judgment!)
Is there a healthier way to do this?: Sure! Use brown rice or quinoa, or even cauliflower rice if you’re on that train. And there’s a great healthy version here for more ideas.
Can I prep anything ahead?: You can make the salsa a few hours ahead, but don’t add the avocado until just before serving or it’ll go all brown and sad. Learned that the hard way.
How spicy is this?: Up to you! Add jalapeño or chili if you like heat, or leave it out. I usually make it mild (for the kids) and sauce mine up at the table.

And if you genuinely love easy fish recipes, check out this salmon recipe collection for more ideas when you're in a rut. Anyway, whether you’re cooking for a crowd or just yourself, these BBQ Salmon Bowls with Mango-Avocado Salsa have become my little summer ritual—and now, maybe yours too.

BBQ Salmon Bowls with Mango-Avocado Salsa: A Home Cook’s Guide

Let Me Tell You About My BBQ Salmon Bowls with Mango-Avocado Salsa

Why I Keep Making This (and Maybe You Will Too)

Here’s What You’ll Need (and What I Sometimes Swap)

How to Make It (Don’t Sweat the Small Stuff)

Some Notes (Learned the Hard Way)

Variations I’ve Tried (Not All Winners!)

What If You Don’t Have the Right Equipment?

Storing Leftovers (If You’re Lucky Enough to Have Any)

How I Like to Serve These Bowls

Pro Tips (a.k.a. My Past Mistakes)

Frequently Asked Questions (Straight From My Inbox...Sort Of)

BBQ Salmon Bowls with Mango-Avocado Salsa

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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