The Best BBQ Salmon Bowls Recipe
This barbecue salmon bowls is a well balanced meal that is both fresh and filling! Each component of these bowls is absolutely delicious. The BBQ salmon brings a smoky, slightly sweet taste which pairs beautifully with the tangy mango salsa! The cilantro lime cauliflower rice adds a light, fiber-packed base and the cilantro yogurt sauce really ties everything together. If you need a healthy dinner option, these bowls are a serious must try. This is a well rounded meal that tastes amazing and is sure to be a family favorite!
INgredients Needed
This BBQ salmon bowls recipe has four different components. Here’s what you’ll need:
Salmon: Rich in omega-3 fatty acids and protein, salmon is the star of this dish! You will need salmon filets and a homemade BBQ dry rub made out of brown sugar, garlic and onion powder, salt, pepper, mustard powder, and smoked paprika. Mango Avocado Salsa: This salsa adds a refreshing sweetness and pairs perfectly with the smoky BBQ salmon. You will need mango, avocado, red onion, cilantro, lime, and salt and pepper. The mango and avocado provide creaminess and a pop of color! Cilantro Lime Cauliflower Rice: A light, grain-free alternative to traditional rice! For this, you need olive oil and butter, onion, cauliflower, garlic, cilantro, lime and salt & pepper. Cilantro Yogurt Sauce: To make a drizzle on top, combine Greek yogurt, cilantro, olive oil, garlic, lime juice and salt & pepper in a food processor. Greek yogurt makes this sauce creamy, while cilantro and lime give it a fresh, tangy taste.
How to make BBQ Salmon Bowls
Tips for Success
Don’t overcook the salmon! Salmon cooks quickly, so keep an eye on it. Cooking time will vary depending on the size of your salmon filets. They are fully cooked when they hit 140 degrees F and are starting to flake! For a bit of extra spice, you can add a pinch of cayenne pepper or red pepper flakes to the BBQ rub. Prep ahead! You can make the cilantro yogurt sauce and cauliflower rice ahead of time to speed up the assembly when you are ready to eat. I recommend making the mango salsa right before serving so that the avocado doesn’t turn brown!
More Bowl Recipes to Try
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