1–2 lbs. fresh salmon

2 tablespoons brown sugar

2 teaspoons smoked paprika

2 teaspoons onion powder

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon kosher salt (more for a larger filet)

2 tablespoons olive oil

2 mangoes, diced

1 avocado, diced

1/4 cup minced cilantro

1/4 cup minced red onion

1/2 jalapeño, minced (optional, to taste)

1 teaspoon honey

2 tablespoons lime juice + 1 teaspoon lime zest

Salt to taste

1 1/2 cups of rice

Cook Mode Prevent your screen from going dark

Make the Mango Salsa: In a bowl, toss all salsa ingredients together. Taste and adjust as necessary. Set aside.
Cook the Rice: Prepare your rice according to package directions while you work on the salmon.
Preheat the Oven: Set the oven to 475°F. Line a baking sheet with foil. Alternatively, you can broil the salmon at 500°F for a crispy top, but be sure to watch closely so the sugar doesn’t burn.
Prepare the Salmon: Mix the spices (brown sugar, paprika, onion powder, garlic powder, chili powder, and salt) with olive oil to make a paste. Rub the paste generously over the top of the salmon, skin-side down on the prepared baking sheet.
Bake the Salmon: Bake for 6-12 minutes, depending on the thickness of the salmon and your desired level of doneness. Check for doneness by cutting into the thickest part of the salmon. It should flake easily with a slightly translucent center for medium-rare or fully opaque for well-done.
Assemble the Bowls: In a bowl, layer your cooked rice, flake off pieces of the BBQ salmon, and top with the mango avocado salsa. Squeeze some lime juice over the top for an extra zing.

You can add your favorite veggies like roasted mushrooms or asparagus to the bowl for extra flavor.
If you like more heat, add more jalapeño to the salsa or sprinkle chili flakes on top.
Swap the rice for quinoa or couscous for a different texture.
Leftover salmon, salsa, and rice can be stored separately in airtight containers for up to 2 days.
If you prefer, you can grill the salmon instead of baking it.
The mango avocado salsa is best served fresh to prevent the avocado from turning brown.