BBQ Salmon Bowls with Mango Avocado Salsa and Smoky-Sweet Spice Rub

Done in 25 minutes, these BBQ salmon bowls put smoky-sweet salmon, hot rice, and mango avocado salsa on the table without a long prep list. The spice paste bakes into a lightly crunchy top, while mango, avocado, lime, and cilantro keep each bowl juicy and bright.

The salmon gets a paste of brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, and olive oil. That coating supplies the sweet, smoky finish without a separate sauce. The salsa combines diced mango and avocado with cilantro, red onion, optional jalapeño, honey, lime juice, lime zest, and salt, then goes over rice. Fresh mango is preferred, though thawed frozen chunks also work after extra chopping.

At six to eight minutes, cut into the thickest section with a sharp knife to check progress. The flesh should shift from translucent red to opaque pink and begin to flake; a little translucency in the center is the stated cue. The common setback is leaving it too long, which makes the salmon dry, or broiling without watching the sugar closely.

Serve by piling rice into bowls, pulling off pieces of salmon, and spooning salsa over top. A smaller one- to one-and-a-half-pound filet is suggested when you want to finish it in one or two meals; a two-pound filet can serve four to six with the rice and salsa.