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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 salmon recipe.
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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 bake the salmon fillets 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
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Loved it as I always do!!
I added pickled onions and enjoyed having them in the bowl.
I don’t think I will make the creamy jalapeno sauce next time. I think I would prefer a touch of sour cream and the salsa verde and pickled jalapenos .
Hey Diane,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊
This recipe was so delicious! I went to bed last night thinking about eating leftovers for lunch! Yum! I used Kite Hill vegan cream cheese to make the sauce dairy free. I mixed half white rice and white cauliflower rice for less carbs, more vegs. I will definitely make this again.
Hey Krista,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
Finally made this and IT WAS DELICIOUS! I am generally terrible at cooking salmon, but it was quick & easy and will definitely make it again next time we have salmon 😍
Hey Jaimee,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
This was delicious! Thank you!
Hey Shannon,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
I made this yesterday and since I don’t eat dairy, I skipped the crema. I did use butter but perhaps just a Tbs. Also I used frozen mango and it turned out perfect. It was so delish… I’m a big fan. Can’t wait to try other bowls of yours. Oh, I didn’t read the recipe instructions and used both basil and cilantro…worked out well. Thank you!
Hey Sue,
Happy Friday!!⛄️ Thanks a bunch for giving this dish a try, I love to hear that it turned out well for you:)
LOVED everything about it. Even my boyfriend said he “wouldn’t change a thing.” We served over coconut rice and it was delish!! 😋
Hey Tara,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
This could be a dumb question but do you rub the olive oil and honey first and then rub in the spices?
Hi Debbie,
You bet! Let me know if you give this recipe a try, I hope it turns out well for you! xx
I just made the salmon and mango salsa- I sampled them both.. and wow!! So good! How do you make the coconut rice you mentioned in your Instagram video?
Hey Lexi,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! Here is the recipe for 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.
Let me know if you have any other questions! xx
Wow this was SO good. It’s insane how flavorful and delicious this dinner was – & super quick and easy to make. I will definitely be putting this in my rotation of HBH fav recipes!! Thanks Tieghan 🙂
Hey Kara,
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! ❄️
The combination of salmon, mango, and avocado is always a good idea. I didn’t have the ingredients for the crema. I missed it when I made my grocery list since it was in the directions. I’ll have to add that next time.
Hey Djienne,
Wonderful!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend! 🏈
Amazing bbq salmon. another one for the win. The jalapeño cream is tasty, the mango salsa is just right ! I love what the basil Brings.
Hey Mariana,
Happy Friday!!❤️ I appreciate you making this recipe and sharing your feedback, so glad it was delish! xT
Very yummy!
Hey Cameron,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
Made this tonight. So good! Family loved it. Going into the rotation! Thank you for another great one!
Hey Jolyn,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
What’s a good cilantro substitute for this dish and really any dish of yours with cilantro
Hey Mariana,
Parsley is a great sub for cilantro. Please let me know if you have any other questions! xT
So good! Will be making this again, thank you for sharing with us.
Hey Hilary,
Wonderful!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! Have a great weekend:)
Hello Tieghan! Any suggestions on something to serve with this? TIA!!
Suzanne
Oops I just read your post better where u suggested chips on the side!! Sorry for the bother!!
No worries:)
Hey Suzanne,
I serve these on it’s own, with the salmon, rice, and salsa it’s a pretty great meal! And then chips on the side:) Please let me know if you have any other questions, I hope you love this recipe! xx