My new go-to salmon bowl, BBQ Salmon Bowls with Mango Jalapeño Sauce. Spicy chipotle BBQ roasted salmon and sweet mango salsa, served over steamed rice, with a creamy jalapeño sauce. This spicy tropical salmon bowl is made all on one sheet pan and in no time at all. A quick, vibrant, and delicious winter dinner.
A colorful recipe for a Monday in January! Here’s the thing, I’m definitely still loving these cozy winter snow days. I’ve yet to start craving any kind of tropical vacation. But I’m not worried. I know the desire for warmer weather will come in a few weeks once I really get tired of being cold.
I have my eyes set on a Turks and Caicos vacation this year, but maybe closer to March.
Regardless of the weather, recipe-wise I’ve been embracing every ounce of wintery color I can. I’m using a lot of winter citrus, pomegranate, sweet potatoes, greens, mangos, and pineapple. Fresh eats for wintery days!
This fun and colorful rice bowl is inspired by my time spent in the Caribbean. Since my Nonnie passed, my grandpa often spends the winter somewhere tropical. I’ve been lucky enough to get to visit him a few of those times.
I’ll never go as far as saying this is a traditional Caribbean-style recipe, but the inspiration is all there. So many spices, so much flavor, lots of sauce, and of course yummy salmon!
I kept the process pretty simple too! So we have to love that.
Season the fish with my favorite tropical “BBQ” style seasoning blend. It’s a mix of chili powder, smoked paprika, dried thyme, and onion powder. Hopefully all spices you have in your pantry.
Rub the salmon filets with the spice mix, plus a bit of brown sugar.
The next step is to roast the fish until crispy. Then, during the final 1-2 minutes of cooking, rub the garlic over the fish, add chili flakes, and then butter. Let the butter melt over the garlic, it will turn a nice golden color. It’s not a required step, but it makes the salmon really, really delicious. I think it completes the dish and makes every bite melt in your mouth.
While the fish is cooking, I like to make the salsa. The only reason this takes any time/effort is due to chopping everything up. Once you have the mango and avocado diced, toss everything together in a bowl.
Same with the creamy jalapeño sauce. You can use Greek yogurt or sour cream, then blend with a jarred salsa verde.
Both are really simple and add such a great flavor to this bowl. Then, just add rice to finish this up.
This is such a simple, wholesome, and delicious meal. The perfect (non-boring) recipe to really keep things fun during the week and especially during the winter. Chips on the side are especially delicious with this chunky fruity salsa and creamy verde sauce.
Looking for other quick recipes? Here are a few ideas:
Lastly, if you make this BBQ Salmon Bowls with Mango Jalapeño Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
BBQ Salmon Bowls with Mango Jalapeño Sauce
Calories Per Serving: 297 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
1. Preheat the oven to 450° F. 2. On a baking sheet, rub the salmon with olive oil, honey, chili powder, paprika, dried thyme, onion powder, and a pinch of salt. Arrange in a single layer. Roast 10-15 minutes or until the fish is cooked to your liking. 3. Remove the pan and then rub the salmon with garlic, add a pat of butter to each filet. Sprinkle with chili flakes. Switch the oven to broil and broil until lightly charred. 4. To make the salsa. Combine all ingredients in a bowl.5. To make the jalapeño Sauce. Combine all ingredients in a bowl. Season with salt.6. Serve the salmon and sauce over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro.