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This Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa is a new summertime favorite. Smoky BBQ seasoned salmon, served over rice, with a sweet/spicy roasted jalapeño peach salsa, and a yummy browned garlic butter. This salmon bowl is made all on one sheet pan and in no time at all. A wonderful, quick, vibrant, and delicious summer meal!

Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa | halfbakedharvest.com

And here we are again! Yet another colorful summer dinner. I’m absolutely loving cooking this summer. The sweet peaches from LA have been beyond delicious and our herb garden is so beautiful right now.

It makes cooking fun and exciting! I’ve really been looking forward to sharing this recipe, it’s so vibrant and the flavors are truly out of this world. My dad said it’s one of his favorite recipes of the summer.

The secret is the peach salsa and a small drizzle of browned garlic butter.

Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa | halfbakedharvest.com

Here are the details

This is one of those recipes that looks like it could be tricky, but actually comes together pretty quick and simply!

The majority of the dish is all made on one sheet pan. I like to roast the fish, but grilling is a wonderful option too. Season up the fish with my favorite “BBQ” style seasoning blend. It’s a mix of chili powder, smoked paprika, garlic powder, and onion powder. And then cinnamon, but just a small amount, just enough to warm up the dish. Hopefully, these are all spices you have in your pantry.

The next step is to roast the fish along with some jalapeños, peaches, and corn. All of which we’ll toss together to make the salsa.

Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa | halfbakedharvest.com

Once the salmon has finished cooking, pull the jalapeños, peaches, and corn off the pan. Give everything a good chop and then toss it all together in a bowl with cilantro and avocado. Roasting the peaches really helps to bring out their sweetness and create a juicy spicy-sweet salsa. This would even be delicious when eaten with tortilla chips!

The final step is the garlic butter. I usually make this while everything is cooking in the oven. It seems like an extra step, but this really adds a nice richness to the meal that I love.

Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa | halfbakedharvest.com

It’s simply butter and garlic cooked together until the butter browns and the garlic crisps. I usually add a pinch of cumin flakes too!

For serving, I think this is best over steamed rice. I add lots of salsa, then the salmon, and lastly, I drizzle the garlic butter over the bowl.

Nothing fancy, but totally delicious. And to be honest, better than anything you’d order out at a fancy seafood spot. You can customize each bowl more to your liking, and the spicy peach salsa is a game-changer.

Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa | halfbakedharvest.com

Looking for other quick summer dinners? Here are some favorites:

Crispy Honey Ginger Salmon Bowl

Spicy Garlic Lemon Butter Shrimp with Parmesan Corn Polenta

Crispy BBQ Salmon Tacos with Avocado Mango Salsa

Lastly, if you make this Crispy BBQ Salmon with Roasted Jalapeño Peach Salsa 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!

Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Calories Per Serving: 955 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 450° F. 
    2. Place the salmon on a baking sheet and rub with olive oil, honey, chili powder, paprika, garlic powder, onion powder, cinnamon, and a pinch of salt. To the pan, add the peaches, corn, jalapeños, and shallots. Roast 10-15 minutes or until the fish is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the fish aside.
    3. To make the salsa. Dice the peaches, remove the corn kernels from the cob, and chop the jalapeños and shallot. Add everything to a bowl with the avocado, cilantro, lime zest, and lime juice.
    4. Melt together the butter and garlic. Cook until the butter is browning and the garlic crisps. Add chili flakes and salt, to taste.
    5. Serve the salmon and salsa over bowls of rice. Drizzle the butter over the salmon and top with basil or cilantro.
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Crispy BBQ Salmon Bowls with Roasted Jalapeño Peach Salsa | halfbakedharvest.com

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Comments

  1. Run, don’t walk, to make this recipe. I made it for the husband and I tonight and we both absolutely loved it and both cleaned our plates. I will probably add another ear of corn next time, and my husband said he would have liked more avocado but it was pretty ridiculously good. I also want to use this as a method to make peaches with ice cream in the future.. YUM.
    And do not skip on the garlic chili butter!

    1. Hey Julie,
      Happy Monday!🎃 I am thrilled to hear that this recipe was tasty for you, thanks a bunch for making it! xx

  2. Made this recipe earlier in the summer and it was delicious!! I’m making again tonight but substituting fresh halibut for the salmon ?thanks for all the great recipes ?

  3. 5 stars
    Made this for the first time and it was wonderful! Experimented on my adult children on a Friday night. My peaches were too ripe, my avocado felt too unripe. Could not find corn on the cob at the store so I used frozen corn. Salmon looked over cooked to me.. was working with a broken elbow so chopping was difficult. When you put it all together, the dish was outstanding! It looked really good and everyone gobbled it up! I will definitely make again. 10/10

  4. Hi! We are obsessed with this recipe! I’ve made it so many times this peach season. I am however so sad because Oregon peaches are done for the year. Any recommendations as to what to pair the salmon with this fall and winter? Thanks!

    1. Hey Anna,
      I am so glad you have been enjoying this recipe!! Pineapple and mango would also work well for you! I hope this helps! xx

  5. 5 stars
    Absolutely delicious! We’ve been eating more fish these days and preparing salmon in different ways. This is definitely a keeper.

    1. Hi Doris,
      Wonderful!! I appreciate you taking the time to make this recipe, I am so glad it was a hit! Happy Wednesday:)

  6. 5 stars
    I’ve made this 7-8 times since this recipe was released. I’m obsessed and so are the people I’ve made it for. Only change I made was adding Trader Joe’s Hot n Sweet pickled jalapeños instead of roasting jalapeños. I’m legitimately sad peach season is coming to close because of how much I enjoy making and eating this. Thank you for gifting us with such a magical dinner recipe!!

    1. Hi Kelly,
      Amazing!! Thanks a lot for making this dish so often and sharing your feedback, I love to hear that it is always tasty for you! xT

  7. 5 stars
    This is very good! The only change I made was that I put the veggies on a separate pan, and I put them in as the oven was preheating. I didn’t broil the fish, as I was unsure of wanted the flavor of the burnt spices, as there is a lot of spice on the fish. (I didn’t use quite all of it). I used an extra peach and 2 avocados. The salsa is DELICIOUS! The garlic butter adds another level to the dish. Feel free to add a generous pinch of salt to the butter as the dish needed a bit of salt to bring out the flavors. I used sushi rice, which was the right choice. Very simple, but complex flavors and beautiful looking!

    1. Hey Mary Anne,
      Fantastic! I truly appreciate you making this recipe and sharing your feedback, I am so glad it was tasty for you! Thanks for sharing what works well for you! xT