BBQ Salmon Bowl
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What better way to get your protein than with this delicious BBQ salmon bowl? Perfect any night of the week, this BBQ salmon bowl recipe comes together in under 45 minutes. What’s great, is that these bowls are fully customizable too. So, everyone in the house is guaranteed to build a bowl that they love.
If you love salmon give my Air Fryer Spicy Hasselback Salmon or Spicy Salmon Roll Bowls a try!
Table of Contents
Why You’ll Love This Recipe
- Easy to make. While it looks impressive, this recipe is very easy to make.
- Customizable. Everyone will find a plate they love with all of the topping options.
- Satisfying. With so many flavorful ingredients, this recipe is very satisfying.
Recipe Ingredients
- Salmon – You’ll need 1 pound or 16 ounces of salmon for this recipe.
- Seasoning – Season the salmon with kosher salt and cracked black pepper before searing.
- Oil – Sear the salmon in olive oil or avocado oil.
- BBQ Sauce – I like using Sweet Baby Ray’s BBQ sauce for this recipe.
- Pineapple Salsa – You’ll need freshly diced pineapple, diced cucumber, diced red onion, finely diced jalapeno, freshly chopped cilantro, fresh squeezed lime juice and kosher salt.
- Rice – Serve this dish over a bed of rice.
Optional Toppings
Try adding any of the following ingredients to your bowl!
- crushed peanuts
- kimchi
- sliced hard boiled eggs
- avocado
- lime wedges
Variatons
Add the BBQ sauce. For this BBQ salmon bowl recipe, I used Sweet Baby Ray’s BBQ sauce. It’s a family favorite over here, but you can use any BBQ sauce you enjoy.
Types of salmon. I prefer using wild caught, Scottish or Atlantic salmon when cooking salmon at home. Scottish or Atlantic salmon are going to have the most fat (healthy fat) without the price tag of Ora King salmon. For something less fatty, try sockeye salmon. Just know that while sockeye salmon is leaner it also has a fishier flavor.
Customizable. Add whatever toppings you enjoy most. That said, I highly suggest making the pineapple salsa. Any extra salsa can be enjoyed in a variety of ways throughout the week.
Expert Tips
- Leave the salmon skin on while cooking. It locks in the juices and makes it easier to handle. It also tastes amazing!
- Make sure to use a nonstick pan for easy flipping.
- Be sure to prepare the quick a flavorful pineapple salsa to go with the BBQ salmon. The sweet pineapple, spicy red onion, fresh herbs, cucumber and lime juice tastes incredible with the BBQ sauce. Simply dice all of the veggies and fruits into evenly sized pieces and toss it all together in a bowl.
How to Make
Mix the Salsa
- In a large mixing bowl, combine diced pineapple, diced red onion, diced cucumber, chopped cilantro, diced jalapeno, lime juice and kosher salt. Toss until well combined. Set aside.
Cook the Rice
- Boil the rice according to the package.
Prep the Salmon
- Remove the salmon from the package. Let it sit at room temperature for 10 minutes before prepping. Remove any pin bones and leave the skin on. The skin adds a lot of flavor to the fish and locks in the juices.
- Pat the salmon dry using a paper towel. Set it aside. Grab an 11-inch nonstick skillet and place it over medium / high heat.
- Right before you add the salmon to the hot pan, season it with kosher salt, cracked black pepper and a healthy drizzle of olive oil. About 1-2 tablespoons. Place the salmon in the pan meat side down.
- Sear for 5-6 minutes before flipping. If the salmon is getting too brown, reduce the heat. Once you flip the salmon, add the BBQ sauce. Spread the sauce evenly over the fish. Reduce the heat to medium / low and allow the salmon to finish cooking in the pan. Cooking time will depend on the thickness of the fish. Mine took about 12-15 minutes in total.
Assemble
- Add rice to the bottom of your bowl. Using a fork, flake some of the BBQ salmon and add it to the bowl. Top the salmon with pineapple salsa and any preferred toppings. Suggested toppings listed above. Serve while the salmon is warm and enjoy.
How to Store
- Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat the salmon in the microwave or enjoy it chilled.
Frequently Asked Questions
Can I use any BBQ sauce?
Yes! You can use whatever BBQ sauce you enjoy most.
Can I bake in the oven?
Yes! Simply sear the salmon in an oven safe pan. Once it is seared on the first side, flip it over and transfer the pan to the oven. Cook until it reaches your desired temp.
Can I air fry the salmon?
Yes! Set the air fryer to 400 degrees and air fry for 6-7 minutes. Brush the BBQ sauce on halfway through cooking.
Other Salmon Recipes to Consider Trying
BBQ Salmon Bowl
What better way to get your protein than with this delicious BBQ salmon bowl? Perfect any night of the week, this BBQ salmon bowl recipe comes together in under 45 minutes.
Equipment
- 1 pot for rice
- 1 11-inch nonstick skillet for salmon
- 1 mixing bowl for pineapple salsa
Ingredients
Salmon
- 1 lb. salmon, skin on, remove pin bones
- kosher salt and cracked black pepper, season the fish
- 1-2 tablespoons olive oil, drizzle over the fish
- ¼ cup BBQ sauce, Sweet Baby Ray’s
Pineapple Salsa
- 1 cup pineapple, diced, I used canned but fresh would taste great too
- 1 cup English cucumber, diced, remove seeds and core with a spoon before dicing
- ½ cup red onion, diced small
- ¼ cup jalapeno, diced, remove seeds and stems before dicing small
- ¼ cup cilantro, fresh chopped
- 1 tablespoon lime juice, fresh squeezed
- pinch kosher salt, to season
Rice and Optional Toppings
- 1 cup uncooked rice, about 3 cups cooked, boil according to package, Uncle Ben's
- 1 large avocado, peeled, pitted, and sliced thin
- 1 lime, cut into wedges
- ¼ cup peanuts, crushed small
- 2 tablespoons cilantro
- 2 hard boiled eggs, sliced in halves or quartered
- 1 cup kimchi
Instructions
Cook the Rice
- Cook the rice according to the package.
Mix the Salsa
- In a large mixing bowl, combine diced pineapple, diced red onion, diced cucumber, chopped cilantro, diced jalapeno, lime juice and kosher salt. Toss until well combined. Set aside.
Prepare the Salmon
- Remove the salmon from the package. Let it sit at room temperature for 10 minutes before prepping. Remove any pin bones and leave the skin on. The skin adds a lot of flavor to the fish and locks in the juices.Pat the salmon dry using a paper towel. Set it aside. Grab an 11-inch nonstick skillet and place it over medium / high heat.
- Right before you add the salmon to the hot pan, season it with kosher salt, cracked black pepper and a healthy drizzle of olive oil. About 1-2 tablespoons. Place the salmon in the pan meat side down.Sear for 5-6 minutes before flipping. If the salmon is getting too brown, reduce the heat. Once you flip the salmon, add the BBQ sauce. Spread the sauce evenly over the fish. Reduce the heat to medium / low and allow the salmon to finish cooking in the pan. Cooking time will depend on the thickness of the fish. Mine took about 12-15 minutes in total.
Assemble
- Add rice to the bottom of your bowl. Using a fork, flake some of the BBQ salmon and add it to the bowl. Top the salmon with pineapple salsa and any preferred toppings. Suggested toppings listed above. Serve while the salmon is warm and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for three to four days.
Nutrition
Serving: 1serving or 1/4 of the salmon with 1/4 of the pineapple salsa. Rice and toppings not included., Calories: 427kcal, Carbohydrates: 53g, Protein: 27g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Cholesterol: 62mg, Sodium: 239mg, Potassium: 786mg, Fiber: 2g, Sugar: 12g, Vitamin A: 267IU, Vitamin C: 30mg, Calcium: 48mg, Iron: 2mg
One Comment on “BBQ Salmon Bowl”
After seeing Sarah make this on Instagram I added it to my meal plan for this week. It was amazing!! I can’t wait to try it with her homemade BBQ sauce!