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–+ servings
Tender BBQ salmon flaked over rice with vibrant toppings and fresh herbs, creating a bold, crowd-pleasing salmon bowl.
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Southern BBQ Salmon Bowl

These Southern BBQ Salmon Bowls are everything you love about a summer cookout, packed into one easy, satisfying dinner. Flaky salmon with a sweet and smoky glaze, fresh crunchy toppings, and a drizzle of BBQ sauce make this a weeknight win that tastes like it took all day.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Brunch, Lunch, Main Course
Cuisine: American
Keyword: bbq salmon bowl, southern bbq salmon bowls
Servings: 4
Calories: 616kcal
Author: Joanna Cismaru

Ingredients

For the Salmon:

  • 4 salmon fillets about 6 oz each
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • ½ teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ cup BBQ sauce your favorite brand or homemade

For the Bowls:

  • 2 cups cooked white rice or brown rice
  • 1 cup canned corn drained
  • 1 cup black beans rinsed and drained
  • 1 cup cherry tomatoes halved
  • 1 cup coleslaw mix store-bought or homemade
  • 1 avocado sliced
  • fresh cilantro or green onions for garnish

Optional

  • BBQ sauce for drizzling
  • lime wedges for serving
  • pickled red onions for topping
US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Line a sheet pan with parchment paper for easy cleanup.
  • Season the salmon with salt, pepper, paprika, and garlic powder. Drizzle with olive oil and brush generously with BBQ sauce.
    process shots showing how to make southern bbq salmon bowls.
  • Place the salmon on the prepared sheet pan and bake it for 12 to 15 minutes, or until it flakes easily with a fork and the glaze is sticky and caramelized. Broil for 2 minutes at the end if you want that extra charred finish.
    process shots showing how to make southern bbq salmon bowls.
  • Warm the toppings like corn and black beans, or serve them room temp.
  • Spoon cooked rice into each bowl, then pile on corn, black beans, tomatoes, coleslaw, and avocado slices. Top each with a salmon fillet.
    process shots showing how to make southern bbq salmon bowls.
  • Add a drizzle of extra BBQ sauce, a sprinkle of herbs, and a squeeze of lime.

Notes

  1. Salmon: Any cut works, but fillets with the skin on hold together best and stay juicy.
  2. BBQ Sauce: Use your favorite store bought or homemade version. A smoky or spicy sauce adds extra depth.
  3. Make Ahead: Prep the rice, beans, and toppings ahead of time to make assembly lightning fast on busy nights.
  4. Serving Tip: Finish with a squeeze of lime and a sprinkle of fresh herbs to brighten everything up.
  5. Leftovers: Store components separately in airtight containers in the fridge for up to 3 days. Reheat salmon gently so it doesn’t dry out.

Nutrition

Serving: 1serving | Calories: 616kcal | Carbohydrates: 59g | Protein: 43g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 517mg | Potassium: 1509mg | Fiber: 9g | Sugar: 14g | Vitamin A: 546IU | Vitamin C: 21mg | Calcium: 71mg | Iron: 3mg
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