August 31, 2023

BBQ Salmon with Mango Salsa and Avocado Cream

Jump to Recipe·Print Recipe·★★★★★5 from 1 review

Salmon is hands down, my daughter’s and my favorite meal. There are two types of salmon that we eat at home: Sockeye Salmon and Atlantic Salmon. Our family prefers the Atlantic Salmon. It is fattier (in a good way), juicier and has a milder flavor. But wild caught Sockeye Salmon has been on sale at our grocery store lately and I am not one to pass up a good deal. I find that I need to jazz up Sockeye Salmon more to compensate for its stronger, ‘gamier’ taste. And this BBQ Salmon with Mango Salsa and Avocado Cream is just the way to do it! Even those who turn their noses up at salmon might just have a change of heart.

This dish is not only colorful and eye catching, but it also has layers of flavor that complement each other really well. In addition, there are so many health benefits to this dish.

Salmon is an excellent source of protein, rich in Omega-3s, B vitamins, biotin, potassium, vitamin D and more.

Mangos and tomatoes provide natural sweetness and are rich in many immune boosting nutrients including vitamins A and C.

Avocados are touted for their health benefits. Eating avocados can improve your digestion due to their fiber content, are high in good fats and contain vitamins C, E, potassium and more!

Despite the multiple components, this meal comes together very quickly! We eat this delicious salmon over a bed of cauliflower rice. No gamey Sockeye Salmon in this meal- just loads of incredible fresh flavor. Let’s just say when BBQ Salmon with Mango Salsa and Avocado Cream is on the menu, there are no leftovers!

BBQ Salmon with Mango Salsa and Avocado Cream

★★★★★

5 from 1 review

Author: Kristi McCollom
Total Time: 35 minutes
Yield: 3–4 servings 1x

Print Recipe

Description

This gorgeous meal looks like it took hours, but it comes together quick enough for a weeknight. Sweet, savory, crunchy and creamy- this dish has it all and is one that even picky eaters will enjoy!

Ingredients

Scale

For the Salmon:

12–16 oz wild caught salmon filets (skin on)

2 Tbsp SCD legal ketchup (like Wellbee’s brand)

1/2 Tbsp honey

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 cumin

1/4 tsp salt

For the Mango Salsa:

1/4 of a fresh mango (or more for a sweeter salsa)

1/3 cup chopped tomatoes

2 Tbsp red onion (or white if that’s what you have on hand)

1 Tbsp fresh parsley or cilantro

1 Tbsp fresh lime juice

1/8 tsp salt (to taste)

1/8 tsp honey (optional)

Minced jalapeño to taste (optional if you want a sweet and spicy salsa)

For the Avocado Cream:

1/2 medium avocado

3 Tbsp SCD legal yogurt

2 Tbsp water

1/2 lime or lemon

1/8 tsp salt

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Instructions

For the Mango Salsa: (*Make this first)

Peel the mango. Chop the mango, tomatoes, onion, parsley (and jalapeno if using) into very small bite size pieces.
Put all chopped ingredients in a small bowl and toss with lime juice, salt and honey (if using). Taste and adjust salt/honey to your liking.
Allow the salsa to sit in the fridge while you prepare the rest of the dish.

For the Avocado Cream:

Place all ingredients (avocado, yogurt, water, salt and lime/lemon juice) in a high speed blender.
Blend until it is very smooth. Scrape down the sides as needed. Add more water in small amounts if needed to blend. Taste and add salt or more lime juice if desired.

For the Salmon:

Preheat the oven to 400 degrees.
Mix garlic powder, onion powder, cumin and salt in a small bowl.
Rub the spice mixture all over the salmon.
Mix the ketchup, honey and smoked paprika in a small bowl.
Coat the salmon with the honey BBQ sauce.
Place salmon skin down in a baking dish. Bake until desired doneness depending on the thickness of the salmon, this time will vary. When the salmon can be flaked by a fork but still moist on the inside, it is done. Do not overcook! This will dry out the salmon.
- For thinner Sockeye Salmon, I bake for 6-7 minutes.
- For thicker Atlantic Salmon, I bake for 10-12 minutes.
Top the salmon with salsa and avocado cream and serve immediately.

Notes

It is important to make the salsa first and let it sit in the fridge to allow the flavors to develop.

Store any leftover salsa and avocado cream in airtight containers in the fridge. The leftover avocado cream makes a great dip for veggies or a spread for sandwiches. Because of the acid in the lime/lemon and yogurt, the leftover avocado cream won’t even turn brown!

Prep Time: 25 minutes
Cook Time: 10 minutes