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BBQ salmon bowl - healthyish foods

BBQ Salmon Bowl

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  • 1 lb. Scottish or Atlantic salmon , skin on remove pin bones
  • salt and pepper, season the fish
  • 2 tablespoons olive oil, drizzle over the fish before adding it to the pan.
  • ¼ cup BBQ sauce , I like to use Sweet Baby Ray’s

Pineapple Salsa

  • 1 cup diced pineapple , I used canned but fresh would taste great too
  • 1 cup diced English cucumber , remove seeds and core with a spoon before dicing
  • 1 cup diced red onion , dice small
  • ¼ cup diced jalapeno , remove seeds and stems before dicing small
  • ¼ cup chopped cilantro , fresh chopped
  • 1 tablespoon lime juice, fresh squeezed
  • ¼ teaspoon salt

Rice and Toppings

  • 1 cup uncooked rice , cook according to package I used Uncle Ben's
  • 1 large avocado , sliced thin
  • 1 lime cut into wedges
  • ¼ cup crushed peanuts
  • fresh cilantro
  • hard boiled eggs, sliced in halves
  • kimchi


  • soup pot for rice
  • 11-inch non-stick skillet for salmon
  • mixing bowl for pineapple salsa


Prepare the rice:

  • Combine 2+1/4 cups water plus 2 teaspoons of butter in a soup pot.
  • Add 1 cup uncooked rice. Bring everything to a boil.
  • Cover the rice with a lid and reduce the heat to low for 15 minutes. Set aside.

Prepare the salmon:

  • Remove the salmon from the package. Let it sit at room temperature for 15 minutes before prepping.
  • Remove the pin bones, but be sure to leave the skin on. The skin adds a lot of flavor to the fish.
  • Pat the salmon dry using a paper towel. Set it aside.
  • Grab an 11-inch non-stick skillet and place it over medium / high heat.
  • Right before you add the salmon to the hot pan, season it with salt, pepper and a healthy drizzle of olive oil. About 2 tablespoons.
  • Place the salmon in the pan meat side down.
  • Sear for 4-5 minutes before flipping. If the salmon is getting too dark, 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.

Prepare the pineapple salsa:

  • In a large mixing bowl, combine diced pineapple, diced red onion, diced cucumber, chopped cilantro, diced jalapeno, lime juice and salt. Toss until well combined. Set aside.

Assemble the dish:

  • Add some 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.