Name: Barbecue Spiced Salmon Rice Bowls with Fresh Mango Avocado Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1000 g salmon fillet; 1.5 cups rice; 2 pieces mango; 1 piece avocado; 60 ml cilantro; 60 ml red onion; 0.5 piece jalapeño; 1 tsp honey; 2 tbsp lime juice; 1 tsp lime zest; 2 tbsp brown sugar; 2 tsp smoked paprika; 2 tsp onion powder; 1 tsp garlic powder; 0.5 tsp chili powder; 0.5 tsp salt; 2 tbsp olive oil

UntrainedChef

Tips from the kitchen

Make the salsa first and let it sit while the salmon bakes. The lime juice softens the red onion and pulls the mango and avocado together.
Pick mangoes that give a little when you press them. Rock-hard ones won't dice into soft cubes, and they taste flat against the smoky spice paste.
The brown sugar in the spice paste can catch and burn under high heat, so watch the salmon closely. At 475 it's closer to 10 minutes, under the broiler more like 6.
Pull the salmon when it flakes with a fork but still looks a touch translucent in the thickest part. It keeps cooking off the heat and stays moist.
Cut the jalapeño open and scrape out the seeds and white ribs if you want the salsa milder. Leave them in for more heat.

Ways to vary it

Swap the white rice for brown rice or cilantro lime rice if you have time. Brown rice holds up well under the salsa.
If mango isn't in season, diced pineapple works in the salsa and keeps that sweet-tart thing going against the smoky salmon.
Try the same spice paste on chicken thighs or shrimp for a change. The bake time shifts, but the flavor carries over.

Storage & leftovers

Keep the salmon and rice in separate containers in the fridge for up to 3 days, and store the salsa on its own since the avocado browns. Reheat the salmon gently, covered, in a 300°F oven or a low microwave so it doesn't dry out. I wouldn't freeze it. The salsa turns mushy and the salmon loses its texture.

What to serve with it

A bowl of black beans or some grilled corn on the side rounds it out nicely. A cold lager or a wedge of extra lime is all you need to drink.

By Untrained ChefPublished 3 February 2026 · Updated 11 July 2026

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