Spicy Salmon Tikka Bowls

Crispy, spicy, pan-fried salmon bites atop a bed of rice, drizzled with that addictive spicy mayo we all love so much. Ready in 30 minutes.

Add this mango and corn salsa to the bowl, which pairs so well with fish, and you’re on your way to being everyone’s favorite.

Why you should make this spicy salmon bowl recipe.

• This recipe comes together in 30 minutes or less! Perfect for weeknight meals!
• These bowls are the perfect fusion fish recipe for fussy eaters, whether that’s your kids or your spouse! Salmon is not found in South Asia, so it truly is an acquired taste for Ali and me. We are used to eating mostly white-fleshed fish like Pomfret and would go for shrimps or prawns any day of the week, but salmon, a much meatier fish, took some getting used to. So, all that to say, if your struggle is similar, make this bowl! You won’t regret it!
• Everything tastes better in a bowl! Plus easy clean up! Skip the family style serve ware and just make bowls!

A note on buying salmon.

Wild-caught vs. farm-raised

I thought it would be helpful to talk a little bit about something that may have caused some confusion when it comes to buying salmon, and most seafood, for that matter. You have wild-caught and farm-raised salmon. So, which is healthier, and is it worth the money to buy wild-caught?  Here’s what I found through my research, and I hope this helps you figure out what is best for your budget as well.

Here are some things you need to consider when buying salmon or any other fish, for that matter:

• The feed: Farm-raised often means the fish is fed a processed, high-fat, high-protein diet, which makes them bigger, whereas wild-caught fish eat what they find in their environment and are the size nature intended them to be.  This can mean a better nutrient profile for wild-caught salmon compared to farm-raised.
• The price: Wild-caught salmon is more expensive compared to farm-raised salmon.
• Antibiotic use: Farm-raised salmon are given antibiotics to prevent or curtail infections, while wild-caught salmon have no such issue. There are regions that use fewer antibiotics than others. Chile, e.g., uses way more than Canada and Norway.

 Even if you are buying farm-raised salmon, you are still benefiting from this nutrient-dense protein source.  If antibiotic use is an issue for you, make sure you buy salmon from regions with some regulation of antibiotic use.  You can find the source of the salmon on the packaging. 

What you will need

For the marinade

• Salmon.
• Spices. Red chili powder, salt, turmeric, cumin powder.
• Garlic.
• Lime juice.
• Soy sauce/Coconut aminos. This is optional but gives the salmon an umami flavor which I enjoy in seafood dishes.
• Oil.

For the spicy mayo

• Mayonnaise
• Sriracha sauce
• Water. This is to thin out the mayo so it is easier to drizzle on the bowl.

How to make these salmon tikka bowls

There are four components to this dish. The rice, the salmon nuggets, the spicy mayo and the vegetables.

Step 1

Prepare your rice of choice. I have made this with white rice as well as cauliflower rice ( making this a Keto/Paleo/Whole30 friendly dish) but I can imagine brown, wild rice or even quinoa working really well. 

Step 2

Make the spicy mayo.  I use this same recipe for my Sweet Potato Kimchi Fries and it can be used as a dipping sauce all on its own! 

Or, simply mix 1 cup mayonnaise and 1 tablespoon Sriracha sauce or any hot sauce available where you live. You can add water and thin it out to the consistency you prefer.

Step 3

Prepare the salmon. Now you have two options: Skin off vs. skin on.

• I prefer to leave the skin on. But if you don’t care for the skin, skin it.
• Dab it with a paper towel to remove any moisture and then cut it into 2 inch cubes.
• Coat the pieces in the spices
• Pan-fry them. Do not crowd the pan as we want it crispy rather than steamed.

Assemble

And now assemble everything and garnish with your veggies of choice. In this recipe, I used cucumbers, carrots, and cilantro with a drizzle of lime juice. Finish off with the spicy mayo drizzle.

Tips & variations

• If you pan-fry as I have here, make sure to use a nonstick skillet (affiliate link). Trust me, I’ve tried a cast-iron pan, and the delicate salmon pieces end up breaking apart and sticking to it.
• Pan-fry, bake, air-fry, or grill. This recipe is pretty versatile and can be cooked by any method you prefer.
• Change up the grain. Switch out the white rice for brown rice or even cauliflower rice to keep it Keto/ Paleo/Whole30.
• Change up the veggies. Steamed broccoli, pickled purple cabbage, sliced red onions, and avocado are some of the other veggies that would go brilliantly with this salmon bowl.

Prep ahead and storage

• All the components of this bowl can be prepped beforehand and stored in the fridge separately for up to 2 days. Because the bowl needs to be warmed before serving, I wouldn’t advise assembling it beforehand.
• Freeze the salmon bites. Allow to cool to room temperature, then place in an airtight, freezer-safe bag or container. The salmon bites can be frozen for up to 3 months.
• Reheat. Place frozen bites in the fridge to thaw overnight, then microwave to heat.

Try these other quick dinner recipes:

Tandoori Chicken Curry

One Pan Sumac Chicken 

Easy Keema Recipe

If you try this recipe, I’d appreciate it so much if you would rate it ⭐️⭐️⭐️⭐️⭐️! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!