🥭🔥 Grilled Salmon Mango Rice Bowl

A colorful rice bowl featuring smoky grilled salmon, sweet mango salsa, crisp veggies, and a zesty dressing.

⭐ Ingredients (Serves 4)

For the Grilled Salmon

• 4 salmon fillets (4–6 oz each)

• 1 tbsp olive oil

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1 tbsp soy sauce or coconut aminos

• Juice of ½ lime

For the Mango Salsa

• 1–2 ripe mangoes, diced

• 1 red bell pepper, diced

• ½ small red onion, finely chopped

• 1 jalapeño, seeded & minced (optional)

• ¼ cup cilantro, chopped

• Juice of 1 lime

• Pinch of salt

For the Bowls

• 3 cups cooked jasmine or basmati rice (warm or cold)

• 1 avocado, sliced

• 1 cup shredded carrots or cabbage

• ½ cucumber, sliced

• Extra lime wedges

Drizzle Sauce (optional but amazing!)

• 2 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp lime juice

• 1 tsp sesame oil

• ½ tsp sriracha (optional)

🔪 Instructions

1. Prepare the salmon

Mix olive oil, salt, pepper, garlic powder, paprika, soy sauce, and lime juice.
Brush over salmon fillets and let marinate 10–20 minutes.

2. Make the mango salsa

Combine mango, bell pepper, onion, jalapeño, cilantro, lime juice, and salt.
Set aside so flavors blend.

3. Whisk the drizzle sauce

Mix soy sauce, honey, lime juice, sesame oil, and sriracha.

4. Grill the salmon

Heat grill or grill pan to medium-high.
Grill salmon 3–4 minutes per side, until lightly charred and flaky.

5. Assemble the bowls

Add rice to each bowl, then top with:

• Grilled salmon

• Mango salsa

• Avocado

• Carrots or cabbage

• Cucumber

Drizzle with the sauce and finish with lime wedges.

🍽️ Serving Suggestions

• Add edamame or steamed broccoli for more veggies

• Swap rice for cauliflower rice or quinoa

• Top with toasted sesame seeds or crispy onions

• Add pickled red onions for tang

❓ Q & A Section

Q1: Can I use baked or air-fried salmon instead of grilled?

Yes!

• Bake: 400°F (200°C) for 12–15 minutes

• Air fry: 390°F (200°C) for 8–10 minutes

Q2: What if I don’t like mango?

Great substitutes: pineapple, peaches, strawberries, or a simple tomato salsa.

Q3: Can I use frozen salmon?

Absolutely—just thaw fully and pat dry before seasoning.

Q4: Can this be meal-prepped?

Yes!
Store rice, veggies, and salmon separately for 3 days.
Add mango salsa fresh to avoid sogginess.

Q5: How can I make it spicy?

• Add extra jalapeño

• Use spicy mayo

• Add sriracha to the drizzle sauce

• Sprinkle red pepper flakes

Q6: Can I make it dairy-free or gluten-free?

• Dairy-free: This recipe already is.

• Gluten-free: Use tamari or coconut aminos instead of soy sauce.

Q7: Can I use canned salmon?

Yes! Season it lightly and pan-sear for 1–2 minutes to warm and crisp it up.