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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: 455 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. Hey Miranda,
      Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan

  1. 5 stars
    This tastes like summer! And it was each to make. I subbed coconut rice for regular (basically just used coconut milk rather than water) because I’m not super into jalapeños, but my husband is so I didn’t want to skip them in the salsa. Omg. We both loved it so much!! So much flavor, texture and that mix on the salmon – PERFECT. Yet another recipe to add to my make again list. Thank you!!

    1. Hey Kristen,
      Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Thanks for sharing what worked well for you. Have a great Monday! xTieghan

    1. Hey Sarah,
      Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan

  2. 5 stars
    Delicious! My entire family, including my 11 month old niece loved it! My only mistake was trying to double the sales recipe on the sheet pan, which made
    things too watery with the peaches. Definitely making again!!

    1. Hey Christie,
      Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan

  3. This was incredible! Will definitely be making it again. Added coconut milk to the rice and it was so good 🙂 Thank you!

    1. Hey Emily,
      Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback! I love to hear that it was enjoyed! ☀️

    1. Hey Lynne,
      LOL awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT