Friends you are going to LOVE this delicious and nutrient-dense BBQ Salmon Bowl recipe featuring Wild Alaskan Sockeye Salmon from my fav, Omaha Steaks. We place the perfectly grilled salmon on top of a bed of sticky coconut rice then add a healthy dollop of fresh avocado mango salsa over the top- it’s like a flavor party in your mouth. We like to pretend we are enjoying it on some tropical vacation bc it has all the island vibes. Facts- it even won over the non-fish-eaters in the family.
BBQ Salmon Bowl Recipe
This BBQ Salmon Bowl recipe is perfect for summer as it comes together without the use of your oven or range. Just toss the salsa ingredients together, throw the rice in a rice cooker, and grill up your salmon. Easy peasy.
- 2 lbs Omaha Steaks Wild Alaskan Skin-On Sockeye Salmon
- 2 tbsp golden monk fruit sweetener
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp Himalayan sea salt
- 1/2 tsp freshly ground black pepper
- 2 tsp paprika
- 1 tsp chili powder
- 1.5 tbsp extra virgin olive oil
Avocado Mango Salsa:
- 4 chopped mangos
- 2 chopped avocados
- 1/4 cup of cilantro (finely chopped)
- 1/4 cup red onion (finely chopped)
- 1/3 jalapeno (finely chopped)
- drizzle of honey
- fresh lime juice from 1-2 limes + lime zest
- sea salt to taste
- 1 cups uncooked jasmine white rice
- 4 cups coconut milk ( I use light)
- 1 tbsp coconut oil
- 1 tbsp freshly grated ginger
- Himalayan sea salt to taste
Directions for Making My BBQ Salmon Bowl:
Watch the video below for a step by step guide:
Step 1: Prepare the Salsa
Prepare salsa by simply combining all of the above ingredients in a medium-sized bowl, season to taste, and chill until ready to serve.
Step 2: Make the Rice
Place all of the rice ingredients into a rice cooker and cook for 20 minutes or until done. Alternatively, you could prepare the rice over the stove by mixing all of the ingredients and bringing it to a boil. Then once boiling, stir, cover, and turn the heat down to allow the rice to simmer for about 20 minutes.
Step 3: Grill the Salmon
Pre-heat your BBQ to medium-high. Then prepare your spice rub by combining all of your seasonings and the olive oil. Then brush or pat the rub onto the salmon fillets. For the best flavor do not do this step ahead. The rub should be placed onto your salmon right before you place it onto the grill.
Then BBQ the salmon fillets skin-side down for 8-12 minutes depending on the thickness of your salmon. *Tip- Fish is done when it reaches 145 degrees Fahrenheit. You can also test by eye for doneness by flaking the fish with a fork or when the skin pulls easily away from the flesh.
Once the salmon is done take a fork and separate the fillets from the skin and separate into bite-sized chunks.
Step 4: Plate Your BBQ Salmon Bowl
Divide the coconut rice between 4 bowls, top with 1/4 of the salmon in each bowl then dollop with the fresh avocado mango salsa. You can garnish with toasted sesame seeds and diced green onions if you are feeling fancy.
Give this recipe a try. It’s perfect for summer nights, as a quick meal, and also looks posh enough to serve to guests.
Tips for Perfectly Grilled Salmon
Before we dive into the recipe I wanted to share a few tips I learned to help you achieve a perfectly cooked salmon fillet on the grill. First, off I am not sure why I held off on cooking salmon on the grill for so long because it quickly became my favorite way to prepare salmon. Unlike other fish we have grilled salmon is pretty sturdy and doesn’t easily fall apart especially when you grill it with the skin-on. The below tips should help ease your mind if you are hesitant about grilling salmon.
- Brush the bottom of your salmon (the skin side) with a high-heat oil like grapeseed oil, rather than oiling the grates. This prevents the salmon from sticking to the grill.
- Cook the salmon in between the flames to prevent flare-ups.
- Leave the skin-on and place the skin-side first on the grill. The skin creates a barrier between the flame and the fish and it also helps to hold the fish together. 90% of the cooking will be done with the skin-side down. *Tip- initially the fillets will stick to the grill, but after browning around 10-12 min on the grill the skin will crisp and you should be able to flip the fillets easily.
- Cover the grill to ensure a more consistent cooking temperature.
- Salmon is done when it reaches 145 degrees Fahrenheit, or when it flakes easily with a fork.
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