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Flavorful Tandoori Salmon Rice Bowls Recipe Easy Homemade with Fresh Herbs

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A quick and easy recipe featuring tender salmon marinated in a yogurt-based tandoori spice blend, served over fragrant basmati rice with fresh herbs and a cooling yogurt herb sauce. Perfect for a flavorful weeknight dinner with simple ingredients.

Ingredients

Scale
  • ½ cup plain Greek yogurt (for marinade)
  • 2 tablespoons tandoori masala spice blend
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon fresh lemon juice (for marinade)
  • Salt to taste
  • 1 tablespoon olive oil
  • 4 salmon fillets (about 6 oz or 170g each), skin-on or skinless
  • Freshly cracked black pepper to taste
  • 1.5 cups basmati rice (uncooked)
  • 3 cups water or broth (for cooking rice)
  • ½ cup fresh cilantro, chopped
  • ¼ cup fresh mint leaves, chopped
  • ¼ cup thinly sliced red onion (optional)
  • 1 cup cherry tomatoes, halved
  • ½ cup plain Greek yogurt (for herb sauce)
  • 2 tablespoons fresh cilantro, finely chopped (for herb sauce)
  • 2 tablespoons fresh mint, finely chopped (for herb sauce)
  • 1 teaspoon lemon juice (for herb sauce)
  • Salt and pepper to taste (for herb sauce)

Instructions

  1. Prepare the marinade: In a medium bowl, combine ½ cup Greek yogurt, 2 tablespoons tandoori masala, minced garlic, grated ginger, 1 tablespoon lemon juice, salt, and 1 tablespoon olive oil. Mix well until smooth and evenly blended.
  2. Marinate the salmon: Pat salmon fillets dry with paper towels. Season lightly with black pepper. Coat each fillet generously with the marinade, covering all sides. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  3. Cook the rice: Rinse 1.5 cups basmati rice under cold water until water runs clear. In a medium saucepan, combine rice and 3 cups water or broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it steam, covered, for 10 minutes. Fluff with a fork.
  4. Make the herb sauce: While rice cooks, mix ½ cup Greek yogurt with chopped cilantro and mint, 1 teaspoon lemon juice, salt, and pepper. Adjust seasoning to taste and set aside.
  5. Cook the salmon: Heat a grill pan or non-stick skillet over medium-high heat. Add a little oil if needed. Place salmon fillets skin-side down (if skin-on). Cook for about 4-5 minutes per side until salmon is opaque and flakes easily with a fork.
  6. Prepare the fresh toppings: While salmon cooks, chop cilantro, mint, slice red onions, and halve cherry tomatoes. Set aside for garnish.
  7. Assemble the bowls: Divide the fluffy basmati rice into 4 bowls. Top each with a salmon fillet, drizzle generously with herb yogurt sauce, and scatter fresh herbs, onions, and tomatoes on top. Serve immediately.

Notes

Marinate salmon for at least 20 minutes but no longer than 2 hours to avoid breaking down the fish texture. Use fresh tandoori masala for best flavor. Fluff rice gently with a fork to keep grains separate. Cook salmon with some space between fillets to get a good sear. Reheat leftovers gently to avoid drying out the salmon. For dairy-free, substitute Greek yogurt with coconut or cashew-based yogurt. Add cayenne or smoked paprika for extra heat.

Nutrition

Keywords: tandoori salmon, salmon rice bowls, Indian spices, yogurt marinade, fresh herbs, quick dinner, healthy salmon recipe, gluten-free, dairy-free option

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