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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.
Details
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. Use cream cheese cheese mixed with a jarred salsa verde and pickled jalapeños.
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:
Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Coconut Curry Salmon with Garlic Butter
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
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
Servings: 4
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.
Ingredients
- 4 (4-6 ounce) salmon filets
- 1/4 cup extra virgin olive oil
- 1 tablespoon honey or brown sugar
- 2 teaspoons chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- kosher salt
- 4 cloves garlic, chopped
- 4 tablespoons salted butter
- chili flakes
- 3-4 cups rice for, serving
Mango Salsa
- 1 1/2 cups diced mango
- 1 avocado, cubed
- 1-2 jalapeños, seeded – if desired, and chopped
- 1/2 cup cilantro, chopped
- 1/2 cup fresh basil, chopped
- 2 tablespoons lime juice
Instructions
- 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. Serve the salmon over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro. Jalapeño sauce recipe in notes.
Notes
Creamy Jalapeño Sauce:
4 ounces cream cheese, at room temperature
3/4 cup salsa verde
2-3 tablespoons pickled jalapeños, chopped To make the sauce, melt together the cream cheese and salsa verde in a small skillet over low-low heat, whisking constantly until creamy. Remove from the heat and stir in the jalapeños.
3/4 cup salsa verde
2-3 tablespoons pickled jalapeños, chopped To make the sauce, melt together the cream cheese and salsa verde in a small skillet over low-low heat, whisking constantly until creamy. Remove from the heat and stir in the jalapeños.
Tasty weeknight recipe. Modified for the kiddos with no spicey. Hope there’s grace within for you to enjoy also, Tieghan.
Can I leave the skin on ?
Totally!!
Hey Melissa,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
This was so tasty! I made it just as written and loved it so much. I was thinking of not making the jalapeno sauce, but I’m so glad I did. It blended it all together and was perfect against the mango. Thanks! I look forward to trying more of your salmon bowl recipes.
Hey Penny,
Happy Friday!!⛄️ Thanks so much for making this dish and sharing your review, so glad to hear it was a hit! xx
Amazing!! So yum and so easy. Thanks!:)
Thanks so much Danelle! So glad to hear that this recipe was enjoyed, thanks for making it! xx
oh man!! This is absolutely delicious. The recipe is forgiving…I didn’t have onion powder, chili powder or jalapenos. But I did have cayenne, chili lime salt and habanero hot sauce. I added honey and brown sugar to the BBQ mix and I used chicken. (one large skinless/boneless breast and 3 bone in/skin on thighs) I made the mango salsa and the jalapeno sauce with cream cheese and TJ’s salsa verde. WONDERFUL! You can make it as spicy as you like.
Hey Coleen,
Thank you so much!! Love to hear that this recipe was a hit, thanks for trying it out! xT
Made this for lunch today for my daughter she enjoyed so much, it was delicious, love how fast and easy it was to throw together, next time I will add a little bit more crushed red pepper to give it some more heat, instead of rice I used cauliflower rice .
Love making ur recipes so glad I stumbled across you,wish I found you sooner,
Hey Lori,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
Did you make this with coconut rice when you shared it on your Instagram stories?
Hey Alli,
I didn’t, but you totally could! Here’s the recipe for that:
COCONUT RICE
1. Combine the coconut milk and 1/2 cup water in a medium pot. Bring to a low boil. Add the rice and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!).
2. Remove the lid, add the cilantro, and pinch salt. Fluff the rice with a fork.
Please let me know if you have any other questions! xT
Yum!
Licked the bowl clean.
Great balance of flavors.
Hey Debbie,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
Absolutely delicious!! We loved this recipe! You are a truly gifted chef! I love trying your recipes. Thank you!!
Hey Barb,
Perfect!! Thanks so much for making this dish and sharing your feedback, so glad to hear it was enjoyed! xT
Made and eating this right now!!! Oh my gracious it is amazing!! Thank you so much for these awesome recipes. I always look at your recipes before I plan my meals for the week❤️
Lol thanks so much Amber!! Love to hear that this dish was enjoyed, thanks for making it! xT
So good and so easy! The whole family loved it and said it’s a keeper. Cooked the rice with coconut milk like you did on Instagram and added lime juice too. The jalapeño sauce is so good and definitely not optional 😂
Hey Michelle,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
Made this tonight for my family. My kids (who love salmon) LOVED the flavor! My husband (who doesn’t love salmon) LOOOVED the crispyness, flavor, & the way everything went together so well. Great family-friendly dinner! 🖤
Hey Robbie,
Perfect!! Love to hear that this dish was a hit, thanks so much for making it! xT
Made this salmon recipe tonight! Wow! Really delicious and not too difficult! Family loved it and salmon isn’t always a favorite!😂
The only thing I would do differently next time is to leave a few more jalapeño seeds in for a tiny bit more heat! Such a great recipe!
Hey Dee,
Amazing!! I appreciate you making this dish and sharing your review, so glad to hear it was a winner! xT
Lovely, colourful recipe. I’m might also try it with chicken as the protein.
One comment asks, “Why no jalapeño in the jalapeño sauce?” and another comment indicates, “The jalapeño sauce ingredients are only green yogurt and salsa verde. Shouldn’t it have jalapeños to be considered jalapeño sauce?” … and yet the primary ingredient in the jalapeño sauce, namely salsa verde, is typically made with jalapeños. Thus the Jalapeño Sauce is indeed very much made with jalapeños, and is aptly named. If, per chance, a person is unable to find a salsa verde made with jalapeños, an easy fix would be to finely chop some jalapeños up and add it to whatever salsa verde you are able to purchase.
Hey Nicole,
Thanks so much!! I will clarify the salsa, sauce directions:) But appreciate your feedback! Let me know if you give this recipe a try! xx
In step six, it says to drizzle the butter over the salmon. What butter is this? Why no mention of the salsa? Why no jalapeño in the jalapeño sauce?
Hi Mandy,
The butter is coming from step 3, anything that may melt off of the filet I like to add at the end. I will add the salsa and sauce for clarity:) Please let me know if you have any other questions! xT
I’m a little confused. The jalapeño sauce ingredients are only green yogurt and salsa verde. Shouldn’t it have jalapeños to be considered jalapeño sauce?
Greek yogurt*
Just to clarify.Salsa verde is typically made with tomatillos and jalapeños. So the name of the sauce is accurate.
Since she has now updated the sauce ingredients, I would say it was not accurate.
Hey Jill,
So sorry for any confusion, yes the jalapeño sauce has jalapeños in it, I fixed the recipe for that:) Please let me know if you have any other questions! xT