Spicy Salmon Tikka Bowls

close up of a spicy, crispy salmon tikka bowl with carrot ribbons, cucumber slices and spicy mayo drizzle

5 from 1 vote

Crispy, spicy, pan fried salmon bites atop a bed of rice drizzled with that addictive spicy mayo we all love so much! The perfect quick, healthy fusion recipe!

Prep Time15

Cook Time15

Total Time30

Course: dinner

Cuisine: Asian, Pakistani, Indian, South Asian

Servings:

Calories: 785kcal

Author: Zeeshan Shah

Equipment

ceramic non stick skillet
Fish spatula

Ingredients

2 pounds salmon fillet cubed
1 teaspoon red chili powder
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon cumin powder
2 teaspoons garlic minced
1 lime juiced
2 tablespoon coconut aminos or soy sauce optional
2 tablespoons oil

Spicy Garlic Mayo

1 cup mayonnaise
1 tablespoon Sriracha sauce or any other hot sauce of choice Like Crystal or Tobasco (see notes)

Instructions

Prepare the salmon

Skin and cube the salmon fillet. Place in a bowl. Make the marinade by adding all the spices, garlic, lime and soy sauce/coconut aminos.
Add the salmon cubes to the marinade and set aside.

Cook the rice

You can make it the old fashioned way or use your rice cooker. I am loving my rice cooker these days! Keeps it handsfree!

Make the spicy mayo

While the rice is cooking, In a bowl, add all the ingredients for the spicy mayo and mix to combine.

Cook the salmon

Heat a ceramic, non stick pan on medium high heat. Once hot, add oil and place salmon pieces in two batches so as not to over crowd the pan. Let the salmon cook for two minutes and then flip to the other side, making sure you get a good sear.
Cook for another two minutes. Take out onto a clean paper towel lined plate. Repeat with the rest of the salmon pieces.

Assemble the bowls

Prepare the salmon bowl putting rice first into the bowl, then the salmon pieces. 5-6 pieces per bowl is good. Finally add the vegetables and drizzle the spicy mayo. You can be as generous with this as you want. Finish off with some cilantro.

Notes

A non stick pan works best here. I did try this with a cast iron but if you're not using lots of oil, it will just result in the salmon breaking up and shredding.
Add more or less of the Sriracha/hot sauce according to your tolerance. I find 1 tablespoon sauce : 1 cup mayo to be the perfect spice level for my family.

Nutrition