BBQ Salmon Zoodle Bowl

Fri, 10/30/2020 - 09:56

SERVINGS  - makes 4 bowls



  • 12 ounces of salmon fillet (four / 4 ounce fillets)
  • 1/4 cup BBQ sauce
  • 1 Tbsp honey (adjust to your liking)
  • 2 Tbsp lemon juice
  • 1/4 tsp black pepper
  • 1 tsp minced garlic (around 2 large cloves)
  • kosher salt to taste (a pinch or so)


  • 2 medium zucchini (spiralized) – See instructions for prep, or buy them ready-made
  • 1 Tbsp olive oil
  • 1 tsp minced garlic
  • pinch of sea salt


  • 1 cup uncooked Quinoa (to be cooked)

Bowl Garnish

  • 1 small bunch cilantro, chopped
  • Lemon or Lime wedges
  • 1 avocado, sliced
  • 1oz pepita seeds




  1. Preheat oven 400F. Line a baking sheet with foil. Clean salmon fillets and place on baking sheet.
  2. In a small bowl, mix BBQ sauce and remaining ingredients.
  3. With marinade brush, spread 2 tbsp on each fillet.
  4. Place BBQ Salmon in the oven and bake 10-12 minutes until the salmon is almost completely cooked through at the thickest part. Cooking time will vary based on the thickness of your salmon fillet(s).
  5. Broil 1-2 minutes until BBQ sauce caramelized on edge of salmon.  Add pinch of salt over salmon after cooked.


  1. Wash zucchini and cut off the ends.
  2. Place zucchini in the handheld or countertop spiralizer unit. Select the cut size on the unit and cut noodles.
  3. Heat 1 tablespoon of olive oil in a large saute pan or skillet over medium heat.
  4. Once the oil is hot, add teaspoon of minced garlic and saute for 30 seconds.
  5. Add the zucchini noodles and saute for 5 minutes, until just tender and al dente.
  6. Set aside.


  1. Cook quinoa according to package instructions. 
  2. Place 1/3 cup Quinoa cooked onto each plate or bowl.
  3. Scoop 1 cup of zucchini noodles to go next to the salmon followed by a sprinkle of pepita seeds.
  4. Place 1 salmon fillet on top.
  5. Add cilantro, splash of lemon or lime wedge juice, and avocado slices to garnish.
  6. Salt and pepper to taste.