I just made this Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls Recipe, and wow — what a flavor explosion! After tossing tender salmon in a spiced Greek yogurt sauce and roasting it high and hot, the aroma filled my kitchen instantly.
Each bite was juicy, bold, and perfectly paired with fluffy rice. It’s one of those meals that tastes like you put in way more effort than you actually did. Trust me — you’ll want this on repeat dinner night!
If you enjoy comforting pasta-style dishes, you might also like parmesan-meatballs-and-orzo-in-mozzarella-basil-cream-sauce-recipe for another rich and satisfying meal idea.
Ingredients
- 1½ lbs salmon, skin removed and cut into 1½-inch cubes — fresh salmon bites roast best for tender texture.
- ½ cup Greek yogurt — whole milk yogurt gives the marinade its creamy richness.
- 1 Tbsp ginger paste — adds warm, sharp spice without chopping fresh ginger.
- 1 tsp garam masala — a classic spice blend for earthy depth.
- 1 tsp ground coriander — bright, citrusy notes that balance the flavors.
- ½ tsp chili powder — gentle heat; adjust to taste.
- ½ tsp turmeric — adds color and subtle earthy flavor.
- 1 tsp Kosher salt — enhances and balances all spices.
- ¼ tsp freshly ground black pepper — adds mild warmth.
- Juice of 1 lime (about 1–2 Tbsp) — brings fresh acidity and brightness.
Note: This recipe makes about four servings — perfect for family meals or meal prep!
Variations
- Dairy-free: Use coconut yogurt instead of Greek yogurt.
- Lower heat: Replace chili powder with smoked paprika.
- Extra vegetables: Add roasted chickpeas, bell peppers, or broccoli.
- Vegetarian option: Swap salmon for cubed tofu or paneer.
- Extra flavor boost: Add a pinch of cumin or smoked paprika to the marinade.
- For another flavorful idea using fresh ingredients, you may also enjoy pesto-chicken-sandwich-on-sourdough-recipe as a delicious alternative meal option
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Equipment You Need
- Rimmed baking sheet – keeps salmon pieces contained while roasting.
- Parchment paper – prevents sticking and makes cleanup easy.
- Mixing bowl – for preparing the yogurt marinade.
- Oven – high heat ensures perfectly roasted salmon bites.
How to Make Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls
Prepare the Marinade
Start by whisking Greek yogurt with ginger paste, garam masala, coriander, chili powder, turmeric, salt, pepper, and lime juice. The mixture should look smooth and evenly blended. This flavorful base gives the salmon its signature taste.
Coat the Salmon
Add the salmon cubes to the bowl and gently toss until every piece is well coated. Make sure the marinade covers all sides. This step ensures bold flavor in every bite.
Roast the Salmon
Arrange the coated salmon in a single layer on a lined baking sheet. Roast in a hot oven until the salmon is cooked through and slightly golden. The high heat creates beautiful texture while keeping it juicy inside.
Additional Tips for Making This Recipe Better
- I like to marinate the salmon longer when possible — it deepens the flavor.
- I cook my rice in broth instead of water for extra taste.
- I always add fresh lime juice right before serving for brightness.
- I avoid overcrowding the pan so the salmon roasts instead of steaming.
- If I want extra richness, I drizzle a little olive oil before roasting.
How to Serve Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls
Serve the roasted salmon over a bed of warm rice. Add thin slices of red onion for crunch and color. Sprinkle fresh herbs like cilantro or parsley on top. I also love adding lime wedges on the side for extra freshness. A spoonful of extra yogurt sauce or a side of naan makes it even more satisfying.
Nutritional Information
Per serving (approximate):
- Calories: 267 kcal
- Protein: 37 g
- Carbohydrates: 2 g
- Fat: 11 g
Make Ahead and Storage
Make Ahead
You can prepare the salmon in the yogurt marinade up to 12 hours ahead. Keep it covered in the refrigerator until ready to cook. This helps the flavors blend beautifully.
Storage
Store leftovers in an airtight container in the refrigerator. They stay fresh for up to 3 days. Reheat gently to prevent drying out.
Freezing
Cooked salmon bites can be frozen for up to 3 months. Let them cool completely before freezing. Thaw overnight in the refrigerator before reheating.
Why You’ll Love This Recipe
Here’s why this bowl quickly becomes a favorite:
- Quick and easy: Ready in about 20 minutes, perfect for busy nights.
- Bold flavor: The spiced yogurt marinade creates rich, vibrant taste.
- Healthy and balanced: High in protein and satisfying without being heavy.
- Great for meal prep: Stores well and reheats beautifully.
- Highly customizable: Easy to adjust spices or add vegetables.
Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls Recipe
Ingredients
Method
- Start by whisking Greek yogurt with ginger paste, garam masala, coriander, chili powder, turmeric, salt, pepper, and lime juice. The mixture should look smooth and evenly blended. This flavorful base gives the salmon its signature taste.
- Add the salmon cubes to the bowl and gently toss until every piece is well coated. Make sure the marinade covers all sides. This step ensures bold flavor in every bite.
- Arrange the coated salmon in a single layer on a lined baking sheet. Roast in a hot oven until the salmon is cooked through and slightly golden. The high heat creates beautiful texture while keeping it juicy inside.
Notes
- I like to marinate the salmon longer when possible — it deepens the flavor.
- I cook my rice in broth instead of water for extra taste.
- I always add fresh lime juice right before serving for brightness.
- I avoid overcrowding the pan so the salmon roasts instead of steaming.
- If I want extra richness, I drizzle a little olive oil before roasting.