Name: Southwest BBQ Sockeye Salmon Bowl With Sesame-Scallion Rice
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: FOR THE CHIPOTLE CREMA; ½ cup sour cream or Greek yogurt; 2 chipotle peppers in adobo sauce, chopped; 1 tablespoon adobo sauce (from the same can); ½ tablespoon lime juice (about ½ lime); 1 small garlic clove, minced or grated; ¼ teaspoon salt; ½ teaspoon smoked paprika; FOR THE BOWL; 4 (6 oz.) portions BBQ Sockeye Salmon; High-heat cooking oil; 3 scallions; 2 teaspoons sesame oil; 3 teaspoons soy sauce; 4 cups cooked white rice; 1 avocado, sliced; 1 cup grilled bell peppers; ½ cup pico de gallo

A Smoky, Spicy Salmon Bowl for Summer Cookouts and More

Chef's note: BBQ Sockeye Salmon can be broiled, grilled, baked, pan-fried, or air-fried. See the full array of BBQ Sockeye Salmon for a complete list of options.

This BBQ salmon bowl is smoky and spicy, inspired by bold Southwest flavors with an Asian-fusion twist. It’s a vibrant and satisfying option for dining al fresco or for a cozy night in.

The star of this salmon bowl is pre-seasoned BBQ Sockeye Salmon, which is layered over a bed of sesame-scallion rice and drizzled generously with chipotle crema. Charred bell peppers, avocado, and juicy pico de gallo, round out the bowl with a delectable mix of textures and flavor. Keep in mind that this recipe requires you to already have several cooked or prepared ingredients on hand, including cooked BBQ Sockeye Salmon, cooked white rice, grilled bell peppers, and prepared pico de gallo.

If you don’t have BBQ Sockeye Salmon in your kitchen, you can swap in a cooked, plain fillet of wild salmon in place of it. Or try pairing the Southwest bowl with a different species. Blackened rockfish or a grilled fillet of Pacific halibut are great options. Beyond this salmon bowl, the chipotle crema is a punchy sauce for seafood that you can enjoy on tacos, sandwiches, or even as a dip for crispy fish bites.

Print Recipe

Southwest BBQ Sockeye Salmon Bowl With Sesame-Scallion Rice

By Wild Alaskan Company

For this recipe, please cook BBQ Sockeye Salmon using your preferred method from the top of the blog post. You can do this while making the rest of the recipe, or prepare the fish ahead of time and serve it warm, room temperature, or even chilled.

Prep time

30 minutes

Cook Time

10 minutes

Total time

40 minutes

Yield

4 servings

Ingredients

FOR THE CHIPOTLE CREMA
½ cup sour cream or Greek yogurt
2 chipotle peppers in adobo sauce, chopped
1 tablespoon adobo sauce (from the same can)
½ tablespoon lime juice (about ½ lime)
1 small garlic clove, minced or grated
¼ teaspoon salt
½ teaspoon smoked paprika
FOR THE BOWL
4 (6 oz.) portions BBQ Sockeye Salmon
High-heat cooking oil
3 scallions
2 teaspoons sesame oil
3 teaspoons soy sauce
4 cups cooked white rice
1 avocado, sliced
1 cup grilled bell peppers
½ cup pico de gallo

Instructions

1. Combine all ingredients for the crema in a medium bowl and mix well until smooth and creamy. Taste and adjust seasoning with salt, lime juice, or more adobo sauce as desired. Refrigerate the crema for 30 minutes before serving to allow the flavors to meld.

2. Heat 1 tablespoon of high-heat cooking oil in a large skillet, grill, or cast-iron grill pan over medium-high heat. Add the whole scallions and cook undisturbed for 4 to 6 minutes, flipping halfway, until deeply charred. Remove and let cool slightly.

3. Finely chop the charred scallions, using both white and green parts. Fold the scallions into the cooked rice, sesame oil, and soy sauce.

4. Assemble the bowl by dividing the scallion rice between four bowls. Top each bowl of rice with avocado, grilled bell peppers, pico de gallo, and a fillet of cooked BBQ Sockeye Salmon. Drizzle with the crema and serve.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Southwest BBQ Sockeye Salmon Bowl With Sesame-Scallion Rice

A Smoky, Spicy Salmon Bowl for Summer Cookouts and More

Southwest BBQ Sockeye Salmon Bowl With Sesame-Scallion Rice

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