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BBQ Salmon Bowls with Jalapeño-Peach Salsa and Zesty Cilantro Sauce. These flavor-packed bowls are gluten free, rich in heart-healthy fats, and sure to become favorites.
Table of Contents
Why You’ll Love this Recipe
- Complete Meal in One. I love serving bowl-style meals (like these Vegan Chipotle Bowls and Chickpea Quinoa Bowls) because they offer a fueling lineup of protein, carbs, and fats.
- Customizable. When peaches aren’t in season, there are plenty of substitution options for the salsa. Not a fan of salmon? Chicken also works wonderfully here!
- Fabulous Flavors and Textures. From the fluffy rice and succulent salmon to the crisp salsa and creamy sauce, these bowls will delight your senses.
- Healthy. Between the omega-3 packed salmon, antioxidant-rich salsa, and sneaky high protein sauce, these bowls are equal parts hearty and healthy.
These BBQ Salmon Bowls can also be a great meal prep option.
How to Make BBQ Salmon Bowls
Luckily, many components of this recipe are make-ahead friendly.
For example, blend the sauce and mix the salsa up to 1 day ahead. You can also season the salmon up to 24 hours in advance.
At this point, assembly is a breeze!
The Ingredients
- Salmon: You need 4 (6-ounce) skin-on salmon fillets, which can wild caught or sustainably farmed.
- Spices: A mix of paprika, chili powder, garlic powder, onion powder, salt and pepper create a classic BBQ spice rub. For smokier flavor, use smoked paprika instead.
- Sugar: Either brown sugar or coconut sugar add a little sweetness to the spice rub. The sugar also helps create a caramelized crust on the salmon while it’s broiling.
- Peaches: Juicy, sweet, and a summertime favorite! When peaches aren’t in season, use pineapple (fresh or canned) or mango instead.
- Jalapeño: Depending on your desired level of spice, use 1 or 2 fresh jalapeño peppers. Be sure to remove the seeds, which drastically reduces their spice.
- Cilantro: You need 1 whole bunch of cilantro for this recipe, which you’ll use in both the salsa and sauce.
- Lime: Fresh lime juice adds brightness and acidity to the salsa and sauce.
- Green Onion: I use both the white and green parts of green onion (scallions) in the sauce.
- Yogurt: Rich in protein and vitamin D, Greek yogurt creates a rich, creamy sauce. Alternatively, you can use sour cream, mayo, or a coconut yogurt alternative.
- Garlic: Fresh is best here!
- Oil: I suggest a neutral oil, such as avocado, grapeseed, or canola for blending into the sauce.
Shopping Tip
If using wild salmon, I suggest King salmon, also known as Chinook. This variety has a high fat content, which makes the flesh super buttery and rich. Coho salmon is also a good choice, which will have a more delicate texture than King, but similar flavor.
If you purchase farm-raised, look for the phrase “sustainably-farmed” on the label. This is generally a more responsible and environmentally-sound way to control overfishing
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare Jalapeño-Peach Salsa by combining peaches, jalapeño, cilantro, lime juice, and salt in a medium bowl. Mix and set aside.
Step 2: Make Cilantro Sauce by blending green onion, cilantro, yogurt, oil, lime juice, garlic, and salt in a food processor. Set aside.
Step 3. Season Salmon with spice mixture and broil under HIGH heat for 8 to 9 minutes, until flaky.
Step 4: Assemble BBQ Salmon Bowls by serving a salmon fillet over rice, and topping with salsa and sauce.
Recipe Variations
- Switch Up the Protein. In place of salmon, you can use chicken breasts or thighs or shrimp in this recipe. I suggest roasting the chicken or gently sautéing the shrimp.
- Skip the Grains. Instead of serving the components of this bowl over rice, make it into a salad by enjoying over a bed of greens.
- Use a Different Sauce. I have endless sauce recipes that will pair beautifully with the BBQ salmon. For example, Avocado Sauce or the Green Tahini Sauce from these BBQ Cauliflower Tacos.
- Skip the Salsa. You can omit the fresh salsa and instead enjoy the salmon and sauce with cooked veggies. For example, Sautéed Zucchini or Sautéed Broccoli.
Storage Tips
- To Store. I suggest storing the salmon and rice separately from the fresh salsa and sauce. This way, you can rewarm the salmon and rice while keeping the cold components chilled.
- To Reheat. Gently reheat the salmon and rice in the microwave or in a skillet over medium heat. Once warm, top with fresh salsa and sauce.
Meal Prep Tip
Blend the sauce and mix the salsa up to 1 day ahead. You can also coat the salmon in the spice rub up to 24 hours in advance.
Recipe Tips and Tricks
- Don’t Overcook the Salmon. Check the salmon right at the 8 minute mark, which should render it perfectly medium. Fish is safely done cooking at 145 degrees F, but you can remove it several degrees early, then let the carry over cooking during resting bring the salmon to temperature.
- Ask for Center Cut Salmon. This part of the salmon fillet is thicker and juicier, and won’t overcook as easy as the tail end.
- Avoid Sweetened Yogurt. You want to use plain, unsweetened yogurt in the cilantro sauce. If using a plant-based yogurt alternative, such as coconut or cashew, make sure it contains no added sugar.
Recommended Tools to Make this Recipe
- Food Processor. I’ve been using this one for years – it’s simple and reliable.
- Baking Sheet. These are my go-to baking sheets. They’re super durable with great dispersion.
- Measuring Spoons. These are magnetic and great for snacking to save space.
More Salmon Bowl Recipes
Sesame Salmon Rice Bowl with Ginger Sauce
Salmon Sushi Bowls
Firecracker Salmon Bowls
Sesame Crusted Salmon Bowls
If you try these BBQ Salmon Bowls, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
BBQ Salmon Bowls with Jalapeño-Peach Salsa
Equipment
- Food processor
- Mixing bowls
- Baking sheet
Ingredients
Jalapeño-Peach Salsa
- 2 peaches, pitted and diced
- 1 to 2 fresh jalapeños, seeds removed, finely diced
- 1/3 cup chopped fresh cilantro
- 2 Tbsp. fresh lime juice (from 1 lime)
- 1/4 tsp. kosher salt
Zesty Cilantro Sauce
- 1/2 cup packed cilantro leaves and stems
- 1/2 cup chopped green onion (scallions)
- 1/2 cup plain 2% fat Greek yogurt
- 1/4 cup neutral oil (such as avocado, grapeseed, or canola oil – I prefer using avocado oil)
- 2 Tbsp. fresh lime juice
- 2 to 3 Tbsp. water
- 1/2 tsp. kosher salt
BBQ Salmon Bowls
- 4 (6-ounce) skin-on, center-cut salmon fillets
- 1 Tbsp. avocado oil
- 1 Tbsp. coconut sugar (or brown sugar)
- 1 1/2 tsp. paprika
- 1 tsp. chili powder
- 3/4 tsp. garlic powder
- 3/4 tsp. onion powder
- 3/4 tsp. kosher salt
- Cooked white rice for serving
Instructions
- Prepare Jalapeño-Peach Salsa by combining all ingredients (peaches, jalapeño, cilantro, lime, and salt) in a medium bowl; toss to combine. Set aside.
- Prepare Zesty Cilantro Sauce by combining all ingredients (cilantro, green onion, yogurt, oil, lime, 2 Tbsp. water, and salt) in a food processor. Blend until smooth with bright green specks throughout. Add an additional 1 Tbsp. water as needed to thin out to desired consistency.
- Position the oven rack to the upper third of your oven; it should be about 6 inches from the broiling element at the top. Preheat broiler to HIGH.Arrange salmon fillets, skin side-down, on a large rimmed baking sheet or baking dish. Drizzle with 1 Tablespoons avocado oil. In a small bowl, combine sugar, paprika, chili powder, garlic powder, onion powder, salt, and pepper; mix to combine. Season salmon fillets generously with spice mixture.Broil the salmon fillets, rotating the pan once halfway through, until the salmon flakes easily with a fork and appears medium in the center, about 8 to 9 minutes. If you prefer your salmon well-done, leave it in for 1 additional minute.
- Serve salmon over white rice with a few spoonfuls of Jalapeño-Peach Salsa and a generous drizzle of Zesty Cilantro Sauce.
Notes
- Nutrition information includes 1/2 cup of cooked white rice.
- To Store. I suggest storing the salmon and rice separately from the fresh salsa and sauce. This way, you can rewarm the salmon and rice while keeping the cold components chilled.
- To Reheat. Gently reheat the salmon and rice in the microwave or in a skillet over medium heat. Once warm, top with fresh salsa and sauce.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
I love your fish dishes. This was incredible.