BBQ Salmon Bowls

These BBQ Salmon Bowls are nutritious, fresh, and loaded with flavor! Sweet and smoky seasoned barbecue salmon, fresh pineapple salsa, creamy slaw, rice, and black beans make the perfect balanced meal. Great for meal prep or an easy weeknight dinner!

Course Main Course

Cuisine American

Keyword BBQ Salmon Bowl

Prep Time 25

Cook Time 10

Chill Time (Optional- for salsa) 1

Total Time 35

Servings bowls

Calories 858kcal

Author Michelle

Ingredients

Pineapple Salsa

1½ cups fresh diced pineapple
2 Roma tomatoes diced
1 fresh jalapeno seeded and finely chopped
1 garlic clove minced
⅓ cup fresh cilantro
¼ cup diced red onion
2 tablespoons fresh lime juice
¼ teaspoon salt plus more to taste

Slaw

¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon horseradish
1 teaspoon lemon juice
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper
4 cups finely shredded red cabbage (or coleslaw mix)
1 green apple grated
¼ cup fresh parsley finely chopped

BBQ Salmon

1 tablespoon olive oil
4 skin-on salmon fillets
1 tablespoon brown sugar
1½ teaspoons paprika
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
½ cup honey barbecue sauce

Bowls

2 cups cooked white or brown rice
1 can black beans drained and rinsed
1 avocado diced (optional)
Extra barbecue sauce for garnish

Instructions

Make the salsa. Add all salsa ingredients to a medium mixing bowl. Stir to combine. Add salt to taste. Cover and chill in the refrigerator for at least an hour or until ready to serve.
Prep the slaw. To a large mixing bowl, add olive oil, vinegar, mustard, horseradish, lemon juice, salt, and pepper. Whisk to combine.
Add remaining slaw ingredients. Stir to fully coat in dressing.
Adjust salt and pepper to taste. Cover and store in the refrigerator until ready to serve.
Cook the salmon. In a small bowl, combine brown sugar, paprika, chili powder, garlic powder, onion powder, salt, and pepper.
Season salmon fillets generously with spice mixture. Set aside.
Heat olive oil in a large skillet over medium-high heat.
Add the salmon and sear for 90 seconds on all sides.
Arrange the salmon skin-sides down, then spoon the barbecue sauce over the salmon.
Cook until the sauce is slightly thickened, and the salmon easily flakes with a fork, about 3 minutes.
Assemble the bowls. In each serving bowl, distribute the rice (¾ cups per bowl), black beans, salmon, and slaw, as desired.
Top bowls with pineapple salsa. Serve immediately.

Video

Notes

Store each component separately in airtight containers in the refrigerator for up to 3–4 days.

Salmon: Reheat gently in the microwave or enjoy cold
Rice & beans: Reheat as needed
Slaw & salsa: Best served cold and fresh

Nutrition