20-Minute Tandoori Salmon Rice Bowls

Name: 20-Minute Tandoori Salmon Rice Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1½ lbs salmon (skin removed, cut into 1½-inch cubes.); ½ cup Greek yogurt; 1 Tbsp ginger paste; 1 tsp garam masala; 1 tsp ground coriander; ½ tsp chili powder; ½ tsp turmeric; 1 tsp Kosher salt; ¼ tsp freshly ground black pepper; Juice of 1 lime (about 1-2 Tbsp)

If you love the classic flavors and spices found in tandoori recipes, you absolutely must give my Tandoori Salmon Rice Bowls a try! With just 10 minutes of prep time and 10 minutes of cook time, these are easy enough for any day of the week. Plus, they’re deeply flavored with warm spices, and also tender and juicy thanks to a marinade made from Greek yogurt. A pretty fantastic addition to our growing collection of salmon recipes, no?

You can serve the salmon rice bowls with any vegetable you like (how delicious would these be with saag paneer?!). I love to top them with thinly sliced red onion, fresh cilantro or parsley, and serve with naan. Maximum flavor for minimal effort.

If you love this recipe, be sure to check out more of our easy seafood recipes, like our 30-Minute Creamy Salmon Curry, 20-Minute Honey Garlic Salmon, or our Miso Salmon Bites.

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Ingredient Notes

Fresh salmon fillets: You can use any type of salmon you like (read about the the different salmon species here!). We like to serve these as salmon bites, but you could easily cook the whole side of salmon if preferred.
For the Greek yogurt marinade, you’ll need: whole milk Greek yogurt, ginger paste, garam masala, ground coriander, chili powder, turmeric, Kosher salt, black pepper, and fresh lime juice.

That’s it! Enjoy over basmati or Jasmine rice with thinly sliced red onion (or quick pickled red onion), raita, naan, and lime wedges.

Greek yogurt tandoori marinade in a bowl. — Combine yogurt and spices in a bowl, then stir.

Marinated salmon bites in yogurt sauce. — Combine yogurt and spices in a bowl, then stir.

How To Make Tandoori Rice Bowls

These really couldn’t be simpler! You simple want to cut the salmon filet into salmon bites, make the quick Greek yogurt marinade, then toss with the cubed salmon. This can be up to 12 hours in advance (or overnight).

When ready, place the salmon bites on a parchment-lined baking sheet, then roast at a high temperature (500F!) for 10 minutes. That’s the whole recipe! It’s so simple that you can easily make this after a busy work day. Gotta love that.

To make dinner even easier, we recommend using a rice cooker to make the rice in advance. I can personally attest that the rice stays warm, light, and fluffy for hours — hours!

Salmon bites with tandoori yogurt marinade on a parchment lined baking sheet. — Place salmon bites on a lined baking sheet.

FAQs

Can I use frozen salmon?

Absolutely! Just be sure to thaw it completely overnight in a fridge, then pat dry with paper towels before proceeding.

What type of rice should I use?

Any type of rice can be used, but we recommend Basmati or Jasmine rice for their light, fluffy texture and floral taste.

What vegetable side dishes should I pair with this?

This would be fantastic with a big helping of saag paneer or any other vegetarian or legume Indian side dish.

Expert Tips

For extra flavor, you can marinate the salmon for 30 minutes, or up to overnight.
For a more flavorful rice, cook it in chicken broth or vegetable broth instead of water.
Add other vegetables or legumes to the rice bowls, such as roasted chickpeas, broccoli, or carrots.
Serve the rice bowls with your favorite toppings, such as raita, chutney, or naan bread.

Roasted tandoori salmon bites on a sheet pan with cilantro.

Make-Ahead, Leftovers, & Storage

To make-ahead: You can marinate the salmon up to 12 hours in advance. This is a great dish to prep in the morning before work, then cook in the evening. Seafood has a shorter shelf-life than other proteins, so be sure to cook and eat fresh salmon within 3 days of bringing home.
Leftovers and storage: Leftovers should be enjoyed within 3 days. Store in an airtight container in a refrigerator, then reheat gently in a microwave until warm. The salmon can easily overcook, so be cautious.
To freeze: You can freeze leftover tandoori salmon bites for up to 3 months. Cool completely, then place in a freezer-safe, airtight container. Thaw overnight to defrost completely before reheating.

Roasted tandoori salmon bites over rice with red onion and naan.

How To Serve

To serve, place a portion of rice in each bowl, top with roasted salmon bites (you could also grill them if you prefer), and a generous drizzle of the yogurt sauce. Garnish with thinly sliced red onion, fresh herbs, like cilantro or parsley, and some lime or lemon wedges. An easy 20 minute salmon dinner recipe that is packed with flavor!

Substitutions and Variations

Feel free to swap the salmon for another fish or even chicken if you prefer.
For a vegetarian option, use paneer or extra-firm tofu.
Customize the vegetables in the rice bowl to your liking.

Tender salmon bites with tandoori yogurt marinade over rice. — **Don’t forget to pin this for la ter!**

Totally in love with these salmon rice bowls and cannot wait for you to try them!

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Tandoori salmon rice bowls with red onion.

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5 from 3 reviews