I love this recipe because it delivers big, restaurant-style flavor with very little effort. The marinade is simple but deeply spiced, the salmon cooks lightning fast, and the raita adds a refreshing contrast. I also appreciate how flexible it is for weeknights while still feeling special enough for guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Tandoori Salmon 2 lbs center-cut salmon filet, skin removed 1/2 cup plain full-fat greek yogurt 2 teaspoons grated ginger 2 garlic cloves, grated 1 teaspoon lemon zest 1 teaspoon ancho or new mexico chili powder 1 teaspoon garam masala 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon turmeric powder 1 teaspoon sugar 1 1/4 teaspoons kosher salt 1/2 teaspoon cracked black pepper
Raita 1 cup full-fat greek yogurt 2 baby or persian cucumbers, peeled 1/4 teaspoon ground cumin 1 garlic clove, grated 2 tablespoons lemon juice 2 tablespoons chopped mint 2 tablespoons chopped cilantro
For serving 3 cups steamed basmati rice 1/4 red onion, thinly sliced 1 lemon, cut into wedges cilantro and mint leaves
Directions
I start by preheating the oven to 450°F and lining a baking sheet with parchment paper. I make the raita first by grating the cucumber into a bowl, then stirring it together with the yogurt, cumin, garlic, lemon juice, mint, and cilantro. I season it lightly and refrigerate it until serving.
I prepare the salmon by removing the skin and cutting it into 2-inch cubes, though I sometimes leave it in filets if I want larger pieces. In a large bowl, I whisk together the yogurt, ginger, garlic, lemon zest, chili powder, cumin, coriander, garam masala, turmeric, sugar, salt, and pepper. I toss the salmon in the marinade and let it sit briefly.
I arrange the salmon pieces on the baking sheet with space between them and bake for about 8 minutes. I finish by broiling for another 1 to 2 minutes until the edges are lightly browned.
I serve the salmon over basmati rice, add a generous spoonful of raita, and finish with sliced red onion, fresh herbs, and lemon wedges.
Servings and Timing
I make this recipe to serve between 4 and 6 people. Prep time takes about 20 minutes, cook time is around 10 minutes, and everything comes together in roughly 25 minutes total.
Variations
I sometimes use trout or cod instead of salmon when that’s what I have. When I want extra heat, I add more chili powder or a pinch of cayenne. I also enjoy turning this into a wrap by serving the salmon and rice inside warm naan with extra raita.
Storage/Reheating
I store leftover salmon and rice separately in airtight containers in the refrigerator for up to three days. To reheat, I gently warm the salmon in the oven or microwave until just heated through, being careful not to overcook it. I always serve the raita cold.
FAQs
Can I marinate the salmon longer?
I usually keep it under 30 minutes so the yogurt doesn’t overpower the fish.
Do I have to cut the salmon into cubes?
I don’t, but I find cubes cook faster and work well for bowls.
Can I grill the salmon instead?
I grill it on high heat when weather allows, and it turns out fantastic.
What makes this tandoori-style?
I use classic warm spices and a yogurt-based marinade inspired by traditional tandoori flavors.
Can I make this dairy-free?
I’ve used dairy-free yogurt alternatives with good results.
Is the raita necessary?
I love it because it cools the spices, but I can skip it if needed.
What rice works best?
I prefer basmati rice for its fragrance and light texture.
Can I make this ahead?
I prep the raita and rice ahead, then cook the salmon fresh.
How do I keep the salmon from drying out?
I cook it quickly at high heat and pull it as soon as it’s done.
What sides go well with this?
I like serving naan, roasted vegetables, or a simple cucumber salad.
Conclusion
These tandoori salmon rice bowls are one of my favorite ways to turn bold spices into an easy, weeknight-friendly meal. I love how fast they come together and how balanced they feel, with warm spices, tender salmon, and cool, creamy raita in every bite.
Bold and vibrant tandoori salmon rice bowls made with yogurt-marinated salmon roasted at high heat and served over fluffy basmati rice with cool, refreshing raita.
Ingredients
2 lbs center-cut salmon filet, skin removed
½ cup plain full-fat Greek yogurt
2 teaspoons grated ginger
2 garlic cloves, grated
1 teaspoon lemon zest
1 teaspoon ancho or New Mexico chili powder
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric powder
1 teaspoon sugar
1¼ teaspoons kosher salt
½ teaspoon cracked black pepper
1 cup full-fat Greek yogurt (for raita)
2 baby or Persian cucumbers, peeled
¼ teaspoon ground cumin (for raita)
1 garlic clove, grated (for raita)
2 tablespoons lemon juice
2 tablespoons chopped mint
2 tablespoons chopped cilantro
3 cups steamed basmati rice
¼ red onion, thinly sliced
1 lemon, cut into wedges
Fresh cilantro and mint leaves, for serving
Instructions
Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
Prepare the raita by grating the cucumbers and mixing them with yogurt, cumin, garlic, lemon juice, mint, and cilantro. Season lightly and refrigerate.
Cut the salmon into 2-inch cubes or leave as filets if preferred.
In a bowl, whisk together yogurt, ginger, garlic, lemon zest, chili powder, garam masala, cumin, coriander, turmeric, sugar, salt, and pepper.
Toss the salmon in the marinade until evenly coated.
Arrange salmon pieces on the baking sheet with space between them.
Bake for about 8 minutes, then broil for 1–2 minutes until lightly charred at the edges.
Serve the salmon over basmati rice with a spoonful of raita.
Garnish with sliced red onion, fresh herbs, and lemon wedges.
Notes
Do not marinate the salmon longer than 30 minutes to avoid overpowering the fish.
Cooking at high heat keeps the salmon tender and juicy.
