Description

These BBQ salmon bowls are the perfect balance of sweet, smoky, and fresh flavors. The caramelized BBQ salmon pairs beautifully with a tangy, tropical mango avocado salsa, making this dish both healthy and delicious. It’s gluten-free, high in protein, and can be made low-carb or keto-friendly!

Ingredients

Scale

For the BBQ Salmon:

4 (6 oz) salmon fillets (skin-on or skinless)
1/2 cup BBQ sauce (sugar-free for low-carb)
1 tbsp olive oil
1 tbsp lime juice
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp salt

For the Mango Avocado Salsa:

1 ripe mango, diced
1 avocado, diced
1/4 cup red onion, finely chopped
1/2 red bell pepper, diced
1 jalapeño, finely chopped (optional, for spice)
1/4 cup cilantro, chopped
1 tbsp lime juice
1/2 tsp salt
1/2 tsp black pepper

For the Bowl Base: (Choose one or mix!)

2 cups cooked quinoa (or brown rice)
2 cups cauliflower rice (for low-carb)
2 cups mixed greens (for a lighter option)

Optional Toppings:

1 tbsp Greek yogurt or sour cream
1 tbsp toasted coconut flakes
1 tbsp chopped nuts (almonds or cashews)

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Instructions

Step 1: Marinate the Salmon

In a small bowl, mix BBQ sauce, olive oil, lime juice, garlic powder, smoked paprika, salt, and black pepper.

Coat the salmon fillets with the BBQ marinade and let them sit for 10-15 minutes.

Step 2: Make the Mango Avocado Salsa

In a medium bowl, combine mango, avocado, red onion, red bell pepper, jalapeño (if using), cilantro, lime juice, salt, and black pepper.

Toss gently and set aside.

Step 3: Cook the Salmon

Grill Method:

5. Preheat the grill to medium-high heat (375-400°F).

6. Grill the salmon for 4-5 minutes per side, brushing with extra BBQ sauce, until it flakes easily.

Oven Method:

5. Preheat oven to 400°F (200°C).

6. Bake on a lined sheet pan for 12-15 minutes. Broil for the last 2 minutes for a caramelized finish.

Air Fryer Method:

5. Preheat air fryer to 375°F (190°C).

6. Air fry for 10-12 minutes, until golden and flaky.

Step 4: Assemble the Bowls

Add a base (quinoa, cauliflower rice, or greens) to each bowl.

Top with grilled BBQ salmon and a generous scoop of mango avocado salsa.

Garnish with Greek yogurt, toasted coconut flakes, or chopped nuts, if desired.

Notes

Make It Low-Carb/Keto: Use cauliflower rice and sugar-free BBQ sauce.

Spice It Up: Add extra jalapeño or a pinch of cayenne to the salmon.

Meal Prep Friendly: Store salsa separately and assemble bowls fresh