I’m so excited to share with you my new, go-to BBQ Salmon Bowls. We love a tasty, multitasking moment, and this one really covers all the bases with greens, protein, complex carbs and tons of flavor.
With summer right around the corner, I have a feeling this will become a repeat meal for us all. Add this to your must-make list, you won’t be disappointed!
A SEASONED SALMON BOWL RECIPE FOR SUCCESS
If you know me, you know I love an animal-protein centric meal, but I also love incorporating my favorite nutrient-packed fish, salmon, into the rotation a couple times a week.
And these delicious BBQ Salmon Bowls are the perfect way to feature my favorite fish. I consider this a recipe for success because it’s high-protein and so seamlessly combines healthy fats, complex carbs, and even fruit.
It’s seriously the most drool-worthy BBQ bowl loaded with mixed greens + fresh herbs, sweet potatoes, toasted walnuts, Honeycrisp apple, avocado, and of course the salmon that is seasoned to perfection. Is your mouth watering yet?
Now I know not everyone loves salmon, but like my Sesame Salmon Rice Bowls, this is another bowl that’s filled with flavor, different textures, and is sure to convert even the pickiest of eaters.
NOURISHING AND NUTRIENT-PACKED
It wouldn’t be right for me to not get into how nourishing these BBQ Salmon Bowls are, if you’re not already 100% on board.
I’m currently 36 weeks pregnant and have been making it even more of a point to focus on food-for-fuel with all that I’ve learned about pregnancy nutrition. I recently wrote a blog post, Top 4 Brain-Boosting Foods As An RD, where I get into the importance of those foods for anyone, and especially for us pregnant girlies. And these salmon bowls fall right in line.
Salmon is high in selenium, rich in omega-3 fatty acids – a heart-healthy fat which helps to support brain health and can decrease inflammation – and is a high-quality protein source that includes all 9 essential amino acids. In case you’re unfamiliar, amino acids are beneficial for muscle growth and repair.
Salmon is also high in vitamins A, D and B12, all of which are necessary to a strong immune system, calcium absorption, and energy production. A superfood in its own right!
Not to mention how versatile salmon is, making it easy to pair with other flavors and textures, like the nutrient-rich, antioxidant-packed sweet potatoes, toasted walnuts, crisp + juicy Honeycrisp apples, fresh herbs + greens, sliced avo and drizzles of EVOO and lemon juice to round it out.
A moment for the sweet potatoes, though. Sweet potatoes are a complex carb that’s chock full of antioxidants and is rich in vitamins and minerals like vitamins A + C, potassium, fiber and zinc. Plus, the nutrients in this tasty root veggie are good for your gut, immune system and more.
ALL THE SPICES, TEXTURES AND FLAVORS
Aside from all the nourishing benefits these BBQ Salmon Bowls have to offer, I just have to say how incredibly flavorful this dish is.
Between the hearty ingredients, homemade BBQ rub, and tangy BBQ sauce the salmon is covered in, you will be in foodie heaven. All the spices, all the textures and all the flavor!
Best part about this meal is how easy it is to make. Just cook the salmon and sweet potatoes on a sheet pan and add to a bowl with the rest of the fixings. And dinner, or lunch, is served! I’d love to hear what you think after you make this, let me know below in the comments.
INGREDIENTS YOU’LL NEED:
BBQ Rub:
- Smoked paprika
- Chili powder
- Garlic powder
- Onion powder
- Freshly ground black pepper
Salmon:
- Wild-caught salmon filets
- Avocado oil
- Salt
- Barbecue sauce (I like Primal Kitchen brand)
Sweet Potatoes:
- Sweet potato
- Avocado oil
For the Bowls:
- Spring mix, arugula, or mixed greens
- Fresh herbs (cilantro, basil, etc.)
- Honey crisp apple
- Chopped, toasted walnuts
- Avocado
- Extra-virgin olive oil
- Fresh lemon juice
HOW TO MAKE MY BBQ SALMON BOWLS
Preheat the oven to 425. Line a baking sheet with parchment paper and set aside.
BBQ Rub:
In a small bowl, mix together the smoked paprika, chili powder, garlic powder, onion powder, and pepper. Set aside.
Sweet Potatoes:
Add the sweet potatoes to the parchment paper-lined baking sheet. Drizzle with avocado oil, 2 teaspoons of the barbecue rub, and salt. Toss to combine.
Transfer to the oven and bake on the middle rack for 10 minutes.
Salmon:
Carefully remove the baking sheet from the oven and move the sweet potatoes to one side of the sheet.
Add the salmon filets to the sheet pan, skin side down. Drizzle the avocado oil over the salmon fillets, massaging it into the flesh. Season with salt, and coat liberally with the remaining BBQ spice rub. Transfer the sheet pan back to the oven and bake for 10 minutes.
Remove from the oven once more, then baste BBQ sauce onto each salmon fillet. Transfer the sheet back to the oven and cook for 5 more minutes, until the fish easily flakes when pressed with a fork and the sweet potatoes are charred in places. Allow to cool slightly before assembling the bowls.
Assemble the Bowls:
Divide the greens and herbs evenly between two shallow bowls. Top with the salmon, sweet potatoes, apple, walnuts, and avocado. Drizzle the bowls with olive oil and lemon juice. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
Although the salmon is the star of the show in this one, feel free to sub for chicken if that’s more your vibe. Option to use a store-bought rub, or omit/sub any of the spices in this recipe based on your taste. I like Primal Kitchen brand BBQ sauce, but any brand or type of BBQ sauce works too.
For the bowls, use whichever greens you prefer – spring mix, arugula, mixed greens, or even romaine. Same goes for the herbs. Instead of honey crisp apple, a Fiji apple may work. And you could also swap in your favorite nut like almonds or pecans instead of the walnuts if you’d like.
IS IT BETTER TO GRILL OR BAKE SALMON?
Either option works! For my BBQ Salmon Bowls recipe here, it was more seamless to bake the salmon along with the sweet potatoes, but there’s really no wrong way to cook your salmon. Oven-baking is a simple, reliable method to cook salmon as it provides an even char and tender texture due to the oven’s dry heat.
Grilling salmon will give it a smokier flavor and will create a delicious crust as the heat from the grill will caramelize the exterior, while also keeping the flesh tender and moist.
WHAT’S THE DIFFERENCE BETWEEN WILD-CAUGHT SALMON AND FARM-RAISED SALMON?
I get into this in my recipe blog post for my Copycat Niçoise Salad, but essentially wild-caught salmon refers to salmon caught in its natural environment, such as oceans, rivers and lakes. Farm-raised salmon are bred and grown through a process called aquaculture. I prefer wild-caught salmon as they tend to hold more nutritional value.
LOOKING FOR MORE HIGH-PROTEIN, NOURISHING AND NUTRIENT-PACKED MEALS?
Creamy Crockpot Sesame Chicken
Crispy Hot Honey Chicken Caesar Salad
Herby Spring Pasta Salad With Protein
BBQ Salmon Bowls
Ingredients
For the BBQ Rub:
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon freshly ground black pepper
For the Salmon:
- 2 (6-ounce) thick, wild-caught salmon filets
- 1 tablespoon avocado oil
- 1/2 teaspoon salt
- 2 tablespoons barbecue sauce, I like Primal Kitchen brand
For the Sweet Potatoes:
- 1 large sweet potato, sliced into 1/4-inch-thick moons
- 1 tablespoon avocado oil
For the Bowls:
- 6 cups packed spring mix, arugula, or mixed greens
- 1/2 cup torn fresh herbs (cilantro, basil, etc.)
- 1 honey crisp apple, sliced into 1/4-inch-thick slices
- 1/4 cup chopped, toasted walnuts
- 1 small avocado, thinly sliced
- Extra-virgin olive oil, for drizzling
- Fresh lemon juice, for drizzling
Instructions
- Preheat the oven to 425. Line a baking sheet with parchment paper and set aside.
- Make the BBQ Rub by mixing together in a small bowl, the smoked paprika, chili powder, garlic powder, onion powder, and pepper. Set aside.
- Add the sweet potatoes to the parchment paper-lined baking sheet. Drizzle with avocado oil, 2 teaspoons of the barbecue rub, and salt. Toss to combine.
- Transfer to the oven and bake on the middle rack for 10 minutes.
- Carefully remove the baking sheet from the oven and move the sweet potatoes to one side of the sheet.
- Add the salmon filets to the sheet pan, skin side down. Drizzle the avocado oil over the salmon fillets, massaging it into the flesh. Season with salt, and coat liberally with the remaining BBQ spice rub.
- Transfer the sheet pan back to the oven and bake for 10 minutes.
- Remove from the oven once more, then baste BBQ sauce onto each salmon fillet. Transfer the sheet back to the oven and cook for 5 more minutes, until the fish easily flakes when pressed with a fork and the sweet potatoes are charred in places. Allow to cool slightly before assembling the bowls.
Assemble the Bowls:
- Divide the greens and herbs evenly between two shallow bowls. Top with the salmon, sweet potatoes, apple, walnuts, and avocado. Drizzle the bowls with olive oil and lemon juice. Enjoy!
