Go Back
Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls Recipe
Ash Tyrrell

Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls Recipe

I recently made these Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls, and I couldn’t stop eating them. I love how quickly they come together, yet they taste like something from a restaurant
Print Recipe Pin Recipe
Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.