BBQ Salmon with Mango Avocado Salsa

1–2 lbs. fresh salmon

2 tablespoons brown sugar

2 teaspoons smoked paprika

2 teaspoons onion powder

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon kosher salt (more for a larger filet)

2 tablespoons olive oil

 

Mango Avocado Salsa:

2 mangoes, diced

1 avocado, diced

1/4 cup minced cilantro

1/4 cup minced red onion

minced jalapeño (optional, to taste)

a drizzle of honey

a squeeze of lime juice + a little lime zest

salt to taste

 

Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.

Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Alternatively, you can set it to 500 degrees on the broil setting for medium rare with a yummy crispy top – the risk here is that you have to watch closely so it doesn’t burn the sugar. If taking this route, make sure one of the oven racks is close-ish to the top, about 6 inches or so.

Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness.

It’s good with rice.

 

BBQ Salmon Bowls with Mango Avocado Salsa