Begin by dicing one ripe mango and one ripe avocado into small, bite-sized pieces. In a medium bowl, combine the diced mango and avocado with the juice of one lime and a handful of chopped fresh cilantro, if using. Mix gently to avoid mashing the avocado, and set the salsa aside while you prepare the BBQ salmon.

In a small bowl, create a spice rub by combining brown sugar, chili powder, cumin, garlic powder, onion powder, salt, and freshly cracked pepper. Mix these ingredients well until they are fully blended, giving you a fragrant and slightly sweet mix. This spice rub will bring an enticing flavor to your BBQ Salmon Bowls, so set it aside for the next step.

Take fresh or thawed salmon filets and pat them dry with a paper towel. Drizzle some olive oil over the top of each filet to help the spice rub adhere. Generously apply the prepared spice mixture evenly over the salmon, ensuring every surface is coated with delicious seasoning.

Preheat your oven to broil mode. Line a nonstick baking sheet with foil for easy cleanup and place the seasoned salmon filets skin-side down on the baking sheet. Broil the salmon for about 6 to 8 minutes, keeping a close eye on it until it flakes easily with a fork and looks opaque in the thickest part.

While the salmon is broiling, prepare your serving bowls by placing a generous scoop of rice or your choice of quinoa at the bottom. Once the salmon is cooked, carefully remove it from the oven, and place it on top of the rice. Top each salmon filet with a generous portion of the mango avocado salsa.