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Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls Recipe
Ben Carraoli

Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls Recipe

I just made these Tandoori & Yogurt-Marinated Salmon Bite Rice Bowls, 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.
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Total Time 20 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.