Mango Salsa and BBQ Salmon Rice Bowl

Serves 4-6


  • 3 cups cooked rice, prepared as directed
  • 2 pounds fresh salmon
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
Mango Avocado Salsa:
  • 2 mangoes, diced
  • 1 avocado, diced
  • 1/4 cup cilantro, minced
  • 1/4 cup red onion, minced
  • minced jalapeño, diced
  • 1 tablespoon honey
  • 1/2 lime, zested and juiced
  • salt to taste
  • thinly sliced red onion, shallots or scallions
  • lime wedge
  • chili flakes


  1. Prepare rice as directed on packaging.
  2. Meanwhile, in a small bowl, toss mango salsa ingredients until combined. Set aside.
  3. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray thoroughly with Pam.
  4. Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 9-13 minutes depending on the thickness of your salmon and your desired doneness.
  5. Optional: to crisp up the top of the salmon, turn the oven on broil for about 2 minutes until marinade begins to bubble. Keep a close eye on the salmon to avoid burning.
  6. To serve, layer rice, salmon, and mango avocado salsa. Serve with additional toppings and a slice of lime.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.


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