BBQ Baked Salmon Bowls
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
While any of Heinen’s salmon fillets would be delicious, if King Salmon is in season, I highly recommend trying it for this recipe. Caught fresh from the Columbia River and shipped overnight to stores, Heinen’s King Salmon delivers exceptional freshness and flavor.
This bowl is easy to customize and the ingredients come together to create a colorful bowl, featuring fluffy pre-cooked quinoa, peppery arugula, crisp Honeycrisp apples, and Two Brothers BBQ-glazed salmon. It’s a hearty, wholesome meal packed with fresh, vibrant flavor.
Why You’ll Love This Recipe
- King Salmon is rich and flavorful. The velvety texture and unique flavor of this wild-caught salmon is simply superior.
- It’s a balanced bowl. This bowl is full of wholesome, nourishing ingredients. The salmon is coated in a homemade rub featuring Heinen’s spices and seasonings, then paired with baked sweet potato, quinoa, and seasonal flavors like locally grown Honeycrisp apples.
- Easy to customize. This bowl is highly customizable. The rub and BBQ sauce create a great base. You can add your favorite grains, greens, and nuts to make your own bowl. Heinen’s has so many shortcut items like pre-cooked quinoa and Cleveland Kitchen pickled red onions to help you save time.
BBQ Baked Salmon Bowls
Cook time: 45 minutes Prep time: 12min Total time: 40min
Servings: 2
Ingredients
For the Salmon Rub
- 1 Tbsp. brown sugar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Bowl
- 1 large sweet potato, diced into 1/2 in. pieces
- 2, 6oz. King Salmon fillets, or salmon of your choice
- 1 package Heinen's pre-cooked quinoa
- 4 cups arugula
- 1 Honeycrisp apple, sliced
- 1 avocado, sliced
- 1/4 cup walnuts
- 1/4 cup pickled red onion (optional)
- Fresh dill, for garnish (optional)
- 1/4 cup Two Brothers BBQ Sauce, more for serving
- Heinen's Avocado Oil
Instructions
- Preheat the oven to 400F.
- In a small bowl, mix all of the ingredients for the salmon rub and set aside.
- Line a large sheet pan with parchment paper and add the sweet potatoes, a drizzle of avocado oil, and 2 teaspoons of salmon rub. Toss to coat all of the sweet potatoes with the oil and spices. Spread in a single layer and bake for 15 minutes.
- Drizzle the avocado oil over the salmon fillets and brush evenly. Then, coat the salmon liberally with the remaining salmon rub.
- Remove the sweet potatoes from the oven. Flip the sweet potatoes and move them to the sides of the sheet pan to make space in the center. Arrange the seasoned salmon in the center and transfer the pan back to the oven to bake for 10 minutes.
- After 10 minutes, remove the pan from the oven. Then, generously brush the salmon with the Two Brothers BBQ sauce. Bake for another 5 minutes, or until the salmon is cooked through and flakes easily with a fork, and the sweet potatoes are tender.
- In each serving bowl, divide the sweet potatoes, quinoa, arugula, apple slices, and avocado. Arrange the salmon in the center.
- Top with walnuts, pickled red onion, and fresh dill. Serve with more BBQ sauce, if desired.
