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+ servings

Barbeque salmon with mango salsa and rice

Cook Time30 mins
Course: Dinner
Cuisine: American
Keyword: seafood
Servings: 2
Calories: 645kcal


Barbeque Salmon

  • 12 ounces salmon
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon kosher salt

Mango Avocado Salsa

  • 1 mango diced
  • 1/2 avocado diced
  • 2 tablespoons minced cilantro
  • 1 small shallot minced
  • 1/2 jalapeño minced
  • 1 teaspoon honey
  • 1/2 lime juiced


  • 2/3 cup jasmine rice


Prepare the rice

  • Add the rice and water to a small pot, with a large pinch of salt. Heat on high until boiling, stir, then reduce heat to low. Cover, and cook for 20 minutes. Remove pot from heat and leave covered so that it will continue to steam.

Prepare the mango salsa

  • Toss all ingredients in a bowl to combine. Season with salt to taste

Prepare the salmon

  • Arrange an oven rack about 6 inches from the top. Preheat the oven to 500 degrees on the broil setting.
  • Line a baking sheet with foil. Place the salmon skin side down on the baking sheet.
  • Mix the spices, then coat the salmon with the spice mix. Broil for 8-12 minutes. (Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 8 minutes of cooking, check for doneness by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done.)
  • Plate the rice, salmon, and mango salsa. Serve.


Calories: 645kcal | Carbohydrates: 71g