These spicy salmon tikka bowls are a quick, Pakistani-inspired dinner made with spiced salmon, air-fried until lightly crispy on the outside and flaky on the inside, served over fluffy basmati rice with fresh veggies like avocado, cucumbers, and cilantro, and drizzled with an addictive spicy mayo sauce. This recipe doesn’t call for a yogurt marinade or extended marination, making it a quick, easy weeknight meal ready in about 30 minutes.
As an alternative to the veggies, add this fresh mango corn salsa for fish or these quick- pickled carrots for rice bowls.
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A Quick Look at the Recipe
⏲️Ready In: 30 minutes. The rice cooks while the salmon air-fries.
👪Serves: 4
🍽 Calories and Protein: 963kcal, Protein: 39g
📋 Main Ingredients: Salmon, red chili powder, turmeric,
cumin, garlic, rice, avocado, and cucumbers.
📖 Dietary Notes: High-protein, dairy-free.
⭐ Why You’ll Love It:
- Everything tastes better in a bowl! Makes it fun for kids. My boys love eating out of bowls. If you enjoy easy grain bowls, you may also enjoy these South-Asian inspired lamb bowls.
- Quick and easy to make. True story: My teen comes home for lunch, and the other day I was late making it. I had salmon in the fridge and some leftover rice. It literally took me 20 minutes to make this bowl. It’s the best quick and easy weeknight meal! Speaking of which, if you’re looking for another bold-flavored, low-effort meal, try this easy one-pan dinner recipe.
- Easy cleanup. Skip the family-style serveware and just make individual bowls.
- Dairy-free & high-protein. Unlike tandoori recipes, this salmon tikka recipe does not require yogurt and is dairy-free. It also clocks in at 39 grams of protein per serving, making it an excellent high-protein meal.
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“Quick, easy and flavorful! Thanks for the recipe.” Shafaq
Jump to:
- A Quick Look at the Recipe
- What is Salmon Tikka?
- What Makes This Salmon Tikka Different?
- Salmon Tikka Bowls Ingredient Notes
- Variations
- How to Make Spicy Salmon Tikka Bowls
- Pro Tips
- How to Get Crispy Salmon in the Air Fryer
- Can I Pan-Fry the Salmon?
- Salmon Tikka vs. Salmon Tikka Masala
- Salmon Tikka FAQs
- Similar Recipes you’ll want to try
- Spicy Salmon Tikka Bowls
What is Salmon Tikka?
Salmon tikka is bite-sized pieces of salmon coated or marinated in warm South Asian spices like red chili powder, cumin, coriander, and turmeric, and then cooked on high heat. Unlike salmon tikka masala, it isn’t cooked in a tomato-based sauce.
In this recipe, the spiced air-fried salmon pieces are served over a bed of rice with vegetables and a drizzle of spicy mayo.
What Makes This Salmon Tikka Different?
Unlike many salmon tikka recipes out there, this one doesn’t require yogurt or marinating. The salmon pieces cook quickly in the air fryer and are served with rice, veggies, and a spicy mayo-based sauce.
Salmon isn’t found in Pakistan or all of South Asia, for that matter, so it’s truly an acquired taste for Ali and me. We are used to eating mostly white-fleshed fish like Pomfret and would go for shrimp or prawns any day of the week, but salmon, a much meatier fish, took some getting used to.
Because salmon is such a popular and nutrient-dense protein source here in the U.S., I wanted to get my family on board, and the best way was to repackage the product, so to speak. Serve in bowls and add spicy mayo!
These salmon tikka bowls, however, were an instant hit with the family and became a regular part of the dinner rotation.
So, if you struggle with the same thing, make this bowl; you won't regret it!
If you enjoy the Pakistani-inspired flavors in this dish, then try this quick Pakistani dinner recipe for another quick weeknight meal.
Salmon Tikka Bowls Ingredient Notes
Salmon: I get wild-caught salmon, but any fillet will do. Cut into 1 1/2-inch cubes.
Spices: Red chili powder, salt, turmeric, and cumin powder. Or, for a shortcut, substitute a tablespoon of my easy tandoori masala and salt for the individual spices.
If you like tandoori flavors, you’ll want to try my stovetop tandoori chicken tikka .
Garlic: Minced or paste; both work.
Soy sauce/Coconut aminos: Optional, but it gives the salmon an umami flavor I enjoy in seafood dishes. Use coconut aminos for a gluten-free option.
Rice: I have made this with white basmati rice as well as cauliflower rice, but I can imagine brown rice, wild rice, or even quinoa working really well in this recipe. You can even make my quick cauliflower fried rice for a fancier alternative to plain cauliflower rice.
Lime: Optional for drizzling on top of the assembled bowls.
Veggies: I like to add sliced cucumbers and avocado, but use whatever you have.
Variations
- Change up the grain. Swap white rice for brown rice, quinoa, or wild rice.
- Make it Whole30: Swap out the rice for caulifower rice.
- Change up the veggies. Steamed broccoli, pickled purple cabbage, sliced red onions, and carrots are other veggies that go brilliantly with this salmon bowl. You can also serve the bowls with a South Asian cucumber salad instead of the cucumbers.
How to Make Spicy Salmon Tikka Bowls
Step 1: Prepare your rice. Start the rice, then make the sauce and salmon while it cooks.
Step 2: Make the spicy mayo. In a small bowl, add the mayonnaise and sriracha, mix until fully combined, then set aside. I use this same spicy mayo dipping sauce for my sweet potato kimchi fries, and you can also use it as a dipping sauce on its own.
Step 3: Season the salmon. Cut the salmon into 1 1/2 inch pieces. Add to a bowl and coat with a tablespoon of oil.
Step 4: Make the marinade. In a small bowl, mix the red chili powder, garlic, salt, turmeric, and cumin powder, then toss the salmon pieces in the seasoning. If you enjoy these bold South Asian flavors, then you’ll love this easy Indian-Inspired weeknight dinner.
Step 5: Cook the salmon. Line the air fryer basket with parchment, then lay the salmon pieces in a single layer, half an inch apart. Air fry at 400ºF for 8-10 minutes depending on the size of your salmon pieces and the air fryer.
Step 6: Once the thickest salmon piece reaches an internal temperature of 140ºF/60ºC, I remove the basket from the air fryer and let them rest for about 5 minutes. Carryover cooking raises the internal temperature by a few degrees, bringing it to about 145ºF. This keeps the salmon juicy and flaky and prevents it from drying out.
Step 7: Build the bowls. Once the rice is ready, assemble the bowls.
In a flat bowl, add the rice, top with the salmon, the cucumbers, and avocado. Drizzle with spicy mayo, then top with green onions and/or chopped cilantro.
Full detailed instructions and ingredient quantities are listed below.
Pro Tips
- I've tested this in a cast-iron pan, and the delicate salmon pieces end up breaking apart and sticking. If you want to pan-fry, I’d recommend a non-stick skillet.
- To save time and to keep it hands-free, I like to use a rice cooker.
How to Get Crispy Salmon in the Air Fryer
To get crispy air-fried salmon, you need to do the following:
- Cut your salmon into bite-sized pieces, about 1 1/2 inches.
- Space the salmon pieces 1/2-1 inch apart so they don’t steam.
- Don’t overcrowd the basket. Cook the salmon in batches so the air can circulate around each individual piece.
Can I Pan-Fry the Salmon?
Yes, you can pan-fry the salmon. In fact, that’s how I originally made this recipe before switching to air frying because it’s so much easier, cleaner, and healthier.
To pan-fry: Add 2 tablespoons of oil to a hot non-stick skillet over medium-high heat and wait till it shimmers. Add the salmon pieces in a single layer, about 1/2 inch apart. Cook for 4 minutes on one side, then flip and cook for 3 more minutes on the other side.
Salmon Tikka vs. Salmon Tikka Masala
Salmon tikka is spiced salmon pieces cooked over high heat, while salmon tikka masala is spiced salmon pieces simmered in a tomato-based curry.
Salmon Tikka FAQs
You can store salmon tikka in the fridge in an airtight container separately for up to 2 days.
You can serve salmon tikka in bowls, as shown here, or with tadka dal and rice.
You can make the salmon tikka ahead, but store the other components separately. Reheat the salmon and rice before serving, then assemble the bowls once ready to eat.
Yes, this is the method I recommend for these salmon bowls. Coat the salmon pieces with oil and spices, then lay them 1/2 inch apart and air-fry for 8-10 minutes.
This salmon tikka doesn’t require marinating, making it an excellent 30-minute weeknight dinner recipe.
Similar Recipes you’ll want to try
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Spicy Salmon Tikka Bowls
Equipment
Ingredients
Spicy Garlic Mayo
- 1 cup mayonnaise
- 1 tablespoon Sriracha or any other hot sauce of choice, like Crystal or Tabasco (see notes)
- 1 cucumber English or Persian
- 1 Avocado large or 2 small
- 1 lime
- cilantro
Instructions
Cook the rice
- Rinse the rice and cook it as usual.
Prepare the salmon
- While the rice cooks, cube the salmon fillet into 1 1/2 inch pieces. Place in a bowl. In a small bowl, mix the red chili powder, salt, cumin, turmeric, garlic, and oil until combined. Add the marinade to the bowl of cubed salmon and toss to coat, making sure the marinade coats all the salmon. Set aside.
Prepare the spicy mayo & vegetables.
- In a bowl, add all the spicy mayo ingredients and mix. Thin out with 1 tablespoon of water to get a drizzling consistency. Set aside.Slice the cucumbers and peel and slice the avocado. Cut the lime. Chop the cilantro and set aside.
Air fry
- Spray or brush the air fryer basket or tray with oil, then lay the salmon pieces in a single layer and air fry at 400ºF for 8-10 minutes. Make sure they don't touch so they can crisp up rather than steam. You may need to do this in two batches.
Build the bowls
- Start by putting 1/3 cup of cooked rice into each of the 4 flat bowls, then add the salmon pieces. 5-6 pieces per bowl is good. Finally, add 4-5 slices of cucumber, the sliced avocado, and a squeeze of lime to each bowl. Drizzle with spicy mayo. Be as generous with this as you want. Finish off with some cilantro and serve immediately.
Notes
- For pan-frying, a nonstick ceramic pan works best. I tried this with cast iron, but if you don’t use much oil, the salmon will break up and shred.
- Add more or less Sriracha/hot sauce according to your tolerance. I find 1 tablespoon of sauce to 1 cup of mayonnaise to be the perfect spice level for my family.
- To save time and to keep it hands-free, I like to use a rice cooker.
shafaq says
Quick, easy and flavorful! Thanks for the recipe.
Zeeshan says
So glad you enjoyed it Shafaq! Thanks for leaving a review!
Sabina says
Thank you for sharing.