I recently made this Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls Recipe, and I couldn’t stop eating them. I love how quickly they come together, yet they taste like something from a restaurant.
The warm spices blend beautifully with creamy yogurt and tender salmon. Every bite is juicy, flavorful, and satisfying. Let me show you exactly how I made this amazing recipe.
Ingredients
Here is everything you need to make these flavorful rice bowls:
- 1½ lbs salmon, skin removed and cut into 1½-inch cubes — use fresh salmon for the best texture and flavor.
- ½ cup Greek yogurt — this keeps the salmon moist and tender while adding richness.
- 1 tablespoon ginger paste — adds warmth and depth without extra prep.
- 1 teaspoon garam masala — gives authentic tandoori flavor.
- 1 teaspoon ground coriander — adds earthy and slightly citrus notes.
- ½ teaspoon chili powder — adjust based on your spice preference.
- ½ teaspoon turmeric — adds color and mild earthy flavor.
- 1 teaspoon kosher salt — enhances all the spices.
- ¼ teaspoon freshly ground black pepper — adds subtle heat.
- Juice of 1 lime — brightens and balances the marinade.
Note: Makes about 4 servings.
Variations
You can easily customize this recipe:
- Dairy-Free Option: Use coconut yogurt or any plant-based yogurt.
- Lower Spice Version: Reduce chili powder or skip it completely.
- Extra Heat: Add cayenne pepper or red chili flakes.
- Add Vegetables: Serve with roasted broccoli, carrots, or bell peppers.
- Grain Alternatives: Try cauliflower rice, quinoa, or brown rice instead of white rice.
- Extra Flavor: Add a drizzle of chutney or a spoonful of raita on top.
- You can also enjoy other flavorful meal ideas like beef-drunken-noodles-recipe for more inspiration.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Equipment You Need
- Rimmed baking sheet — used for roasting the salmon evenly.
- Parchment paper — prevents sticking and makes cleanup easy.
- Mixing bowl — for combining the marinade ingredients.
- Measuring spoons and cups — ensures accurate flavor balance.
How to Make Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls Recipe
Prepare the Marinade
In a large bowl, combine Greek yogurt, ginger paste, garam masala, coriander, chili powder, turmeric, salt, pepper, and lime juice. Whisk everything together until smooth and well blended. The marinade should be thick, creamy, and fragrant.
Coat the Salmon
Add the salmon cubes into the bowl with the marinade. Gently toss until every piece is fully coated. Let it rest for at least 15–30 minutes for deeper flavor.
Roast the Salmon
Preheat your oven to 500°F (260°C). Line a baking sheet with parchment paper and spread salmon in a single layer. Roast for about 10 minutes until cooked through and slightly golden on the edges. For more delicious recipe inspiration, you can also explore one-pot-french-onion-pasta-recipe as another flavorful option.
Additional Tips for Making This Recipe Better
- I always use fresh salmon instead of frozen because the texture turns out better.
- I like letting the salmon marinate longer when I have time — the flavor becomes richer.
- I sometimes add a squeeze of extra lime right before serving for brightness.
- I prefer cooking my rice in broth instead of water for added flavor.
- I make sure not to overcrowd the baking sheet so the salmon roasts properly.
How to Serve Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls Recipe
- Start with a base of warm basmati or jasmine rice.
- Place the roasted salmon bites on top of the rice.
- Add fresh toppings like sliced red onions, chopped cilantro, and lime wedges.
- For extra creaminess, drizzle with yogurt sauce or raita.
- You can also include sliced cucumbers, pickled vegetables, or a light salad for freshness.
- Serve immediately while the salmon is warm and juicy.
Nutritional Information
Approximate values per serving:
- Calories: 267
- Protein: 37 g
- Carbohydrates: 2 g
- Fat: 11 g
Make Ahead and Storage
Refrigerate
You can prepare the marinade ahead of time.
Cooked salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently to avoid drying it out.
Freeze
Allow cooked salmon to cool completely before freezing.
Store in a freezer-safe container for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheat
Reheat in the microwave in short intervals or warm in the oven at a low temperature.
Avoid overheating, as salmon can dry out quickly.
Add a splash of water or extra yogurt if needed to maintain moisture.
Why You’ll Love This Recipe
Here’s why this dish will become a favorite in your kitchen:
- Quick and Easy: Ready in just 20 minutes, perfect for busy weeknights.
- Bold Flavor: The spice blend creates rich, authentic taste.
- Healthy and Balanced: High in protein and naturally low in carbs.
- Customizable: Easy to adjust for dietary needs or spice preferences.
- Beautiful Presentation: Fresh toppings make it colorful and appealing.
If you’re looking for a fast, flavorful, and nutritious dinner, these Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls are a must-try. They are simple to prepare, packed with flavor, and perfect for meal prep or family dinners. Enjoy!
Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls Recipe
Ingredients
Method
- In a large bowl, combine Greek yogurt, ginger paste, garam masala, coriander, chili powder, turmeric, salt, pepper, and lime juice. Whisk everything together until smooth and well blended. The marinade should be thick, creamy, and fragrant.
- Add the salmon cubes into the bowl with the marinade. Gently toss until every piece is fully coated. Let it rest for at least 15–30 minutes for deeper flavor.
- Preheat your oven to 500°F (260°C). Line a baking sheet with parchment paper and spread salmon in a single layer. Roast for about 10 minutes until cooked through and slightly golden on the edges.
Notes
- I always use fresh salmon instead of frozen because the texture turns out better.
- I like letting the salmon marinate longer when I have time — the flavor becomes richer.
- I sometimes add a squeeze of extra lime right before serving for brightness.
- I prefer cooking my rice in broth instead of water for added flavor.
- I make sure not to overcrowd the baking sheet so the salmon roasts properly.
