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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.

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. Hi Cathy!
      Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?

  1. I made this for dinner last night and it was so good! I ate some salsa with each bite and it was so delicious. I only had peaches, cilantro and lime juice for my salsa but it was still really good.

    1. Hey Lauren,
      Fantastic! Thanks a bunch for trying this recipe out, I am so glad it was a hit! Happy Wednesday! xx

  2. Hi Tieghan
    We’ve just had this for dinner and it was super super tasty and pretty straight forward to make.
    Thank you for your lovely recipes.

    1. Hey Niku,
      Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?

  3. Made this for dinner last night & it was FANTASTIC!!! Super fast and easy to make and a perfect summer dinner!
    Thank YOU!

    1. Hey Kimberly,
      Wonderful!! Love to hear that this recipe was a hit, thanks so much for making it! xTieghan

  4. 5 stars
    Made this last night and it is definitely one of our all time favorites! When I make it again I’ll use two sheet pans and cook the salsa first then the salmon. This will allow time to chop and finish the salsa while the salmon cooks. This time around the salmon was room temperature (which was fine) but we prefer it hot. Thank you Tieghen!!!!

    1. Hey Laura,
      Fantastic!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed! xTieghan

    1. Hey Marilyn,
      Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?

  5. 5 stars
    Oh snap! Big problem with this recipe: It was so good, I need to add it to my “Top 5 Half Baked Harvest recipes”, so the problem is: what recipe do I take OUT of the Top 5! 🙂

    Seriously – the salmon came out perfectly (medium rare); the sauce on the salmon was just ridiculously delicious – sweet and tangy. Same with the salsa (loved the idea of roasting everything in the same pan, so you get extra flavor… I added a 2nd ear of corn).

    Just really, really, good and will definitely go into our regular summer rotation!

    1. Hey David,
      Happy Wednesday!! LOL love it!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?

  6. Just made this recipe. I didn’t have corn on hand and used cilantro instead of basil. The browned butter was an amazing touch. Can’t leave that out. I also used brown rice. It was delicious!

    1. Hey Lorraine,
      Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?

    1. Hey Julie,
      Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx

  7. 5 stars
    I made this tonight and it was delicious. It’s hot here in Chicago so I put the sheet pan on my grill and it worked perfectly. Your recipes are so beautiful. I felt like an artist after making it. So many colors! This is a keeper. The combination of ingredients you use made this Monday night dinner extraordinary. Thank you.

    1. Hey Maren,
      Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! Great idea to do this on the grill! xx

  8. Really, really good. Didn’t add the garlic butter in the end because the fish and salsa were plenty oily.

    1. Hey Rebecca,
      Happy Tuesday! Thanks for your feedback and making this recipe, so glad to hear it was enjoyed!! xTieghan

  9. 5 stars
    30/10****

    I followed directions to a T, which I don’t usually do for my own creative purposes or ingredient discrepancies. I had everything and followed each step (I used Serrano instead of jalapeños because we love heat) and I’m mind blown. Spectacular! Didn’t wanna do the garlic butter but I did in good faith and it seals the deal! THANK YOU!

    1. Hey Marian,
      Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! Thanks so much for your kind message:) xx

  10. This dish was absolutely delicious! My husband said it was the best way he ever had salmon. I made it last week and am making it again for tonight. Printing this recipe for my quick go to dinners.

  11. Good Morning!

    This looks DELICIOUS! I have fresh yellowfin tuna. Do you think the salmon can be swapped out, while keeping the integrity of the recipe?

    Love your stuff! Thanks – Stephanie

    1. Hey Stephanie,
      Sure, I think the yellowfin would also work well for you here! Please let me know if you give the recipe a try, I hope you love it! xx

  12. 5 stars
    Delish! Didn’t have limes or avocado but added a splash of white vinegar and olive oil. Worked great! Used a hot honey and more jalapeño-no seeds.
    Added fresh spinach under the hot salmon it will be good cold for lunch tomorrow too! Superb!! Thanks!?