Add the diced mangoes, avocado, cilantro, red onion, and jalapeño to a medium bowl.

Drizzle with honey and fresh lime juice, then add the lime zest and a pinch of salt.

Toss the salsa gently until combined, being careful not to mash the avocado. Taste and adjust the salt or lime juice as needed. Set aside.

Cook the rice according to the package directions and keep warm.

Preheat the oven to 475°F (245°C). Line a rimmed baking sheet with foil or parchment paper.

In a small bowl, combine the brown sugar, smoked paprika, onion powder, garlic powder, chili powder, kosher salt, and olive oil. Mix until a thick seasoning paste forms.

Pat the salmon dry and arrange it skin-side down on the prepared baking sheet.

Spread the barbecue seasoning mixture generously over the top and sides of the salmon.

Bake for approximately 6–12 minutes, depending on the thickness of the salmon and your preferred doneness. For food safety, cook salmon to an internal temperature appropriate for your needs; 145°F (63°C) is the USDA-recommended minimum for fish.

Remove the salmon from the oven and let it rest briefly.

Divide the cooked rice among serving bowls.

Flake the salmon into generous pieces and arrange it over the rice.

Spoon plenty of mango avocado salsa over each serving.

Finish your BBQ Salmon Bowls with Mango Avocado Salsa with fresh lime wedges and an extra squeeze of lime juice if desired.