BBQ Salmon Bowls with Jalapeño-Peach Salsa and Zesty Cilantro Sauce are packed with flavor, gluten-free, and full of heart-healthy fats. This dish is perfect for anyone looking for a satisfying and wholesome meal.
Why You’ll Love This Recipe
- Complete Meal in One: I enjoy serving meals in a bowl (like Vegan Chipotle Bowls and Chickpea Quinoa Bowls) because they provide a balanced mix of protein, carbs, and fats.
- Customizable: If peaches aren’t in season, you can easily substitute them with other fruits for the salsa. If you’re not a fan of salmon, chicken is a great alternative.
- Fabulous Flavors and Textures: The combination of fluffy rice, tender salmon, crisp salsa, and creamy sauce creates a delightful experience for your taste buds.
- Healthy: With omega-3-rich salmon, antioxidant-packed salsa, and a high-protein sauce, these bowls are both hearty and nutritious.
These BBQ Salmon Bowls are also a great option for meal prepping.
How to Make BBQ Salmon Bowls
The components of this recipe can be prepared ahead of time, making it convenient and quick to assemble.
The Ingredients
- Salmon: You need 4 (6-ounce) skin-on salmon fillets, which can be 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 a 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.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Prepare the Jalapeño-Peach Salsa
Mix peaches, jalapeño, cilantro, lime juice, and salt in a medium bowl. Set aside.
Step 2: Make the Cilantro Sauce
Blend green onion, cilantro, yogurt, oil, lime juice, garlic, and salt in a food processor. Set aside.
Step 3: Season the Salmon
Rub the salmon with a mixture of paprika, chili powder, garlic powder, onion powder, salt, pepper, and a bit of sugar for caramelization. Broil on high for 8 to 9 minutes until flaky.
Step 4: Assemble the Bowls
Place a salmon fillet over rice, then top with salsa and sauce.
Recipe Variations
- Switch Up the Protein: Substitute salmon with chicken breasts, thighs, or shrimp. Roast the chicken or sauté the shrimp for best results.
- Skip the Grains: Instead of rice, serve the components over a bed of greens for a fresh salad.
- Try a Different Sauce: Other sauces like Avocado Sauce or Green Tahini Sauce pair wonderfully with the BBQ salmon.
- Skip the Salsa: You can replace the fresh salsa with cooked vegetables like Sautéed Zucchini or Sautéed Broccoli.
Storage Tips
- To Store: Keep the salmon and rice separate from the salsa and sauce to maintain the fresh and chilled components.
- To Reheat: Gently reheat the salmon and rice in the microwave or a skillet over medium heat. Add the fresh salsa and sauce after reheating.
Recipe Tips and Tricks
- Don’t Overcook the Salmon: Check the salmon at 8 minutes. The safe internal temperature is 145°F, but you can remove it a few degrees early and let it rest.
- Ask for Center Cut Salmon: This part of the fillet is thicker and juicier, making it less likely to overcook.
- Avoid Sweetened Yogurt: Use plain, unsweetened yogurt in the cilantro sauce. If you choose a plant-based yogurt, ensure it’s unsweetened.
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.
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 the 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 the 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 a 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 INFORMATON: Serving: 1bowl | Calories: 585kcal | Carbohydrates: 39g | Protein: 42g | Fat: 29g | Saturated Fat: 6g | Sodium: 990mg | Fiber: 3g | Sugar: 12g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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