Greek Salmon Rice Bowls

Greek Salmon Rice Bowls

Greek salmon rice bowls with seared salmon bites, warm rice, crisp vegetables, and lemony yogurt dill sauce. Hot, cool, creamy, briny in every bite.

Course Main Course, Seafood

Cuisine American, Greek, Mediterranean-Inspired

Keyword Greek salmon bowl, Greek salmon rice bowls, healthy salmon dinner, Mediterranean salmon bowl, salmon bites bowl, salmon bowl with yogurt sauce, salmon rice bowl, seared salmon bowl

Prep Time 25

Cook Time 10

Marinate: 15

Total Time 50

Servings to 5

Calories 501kcal

Author Cathy Pollak

Equipment

large skillet Wide enough to give the salmon cubes space, so they can sear instead of steam.
mixing bowls (medium and small). For marinating and making the yogurt sauce.
whisk Makes sure the marinade emulsifies and the yogurt sauce stays smooth.
Cutting board Stable surface for cubing salmon and preparing vegetables.

Ingredients

Salmon:

1 lb (454 g) salmon fillet skin removed and cut into 1-inch (2.5 cm) cubes
2 tbsps (30 ml) olive oil plus more for searing the salmon
1 tsp (5 g) Dijon mustard
1 tsp (1 g) dried oregano leaves
1 tsp (3 g) garlic powder
1 tsp (6 g) kosher salt
½ tsp (1 g) black pepper

Yogurt Dill Sauce:

½ cup (120 g) full-fat plain Greek yogurt
2 tsps (10 ml) fresh lemon juice
½ tsp (1 g0 dried dill
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper
water or additional lemon juice as needed for thinning

Bowl Assembly:

1 cup (150 g) halved cherry or grape tomatoes
1 large cucumber or a handful of minis sliced
2 tbsps (8 g) chopped fresh parsley
½ cup (75 g) olives pitted (use your favorite)
3 cups (555 g) cooked white rice warm
½ cup (75 g) pickled red onions
¼ cup (40 g) sliced peperoncini or whole
Aleppo pepper for garnish

Instructions

Remove the skin from the salmon fillet using a sharp knife and cut the fish into 1-inch (2.5 cm) cubes. Place the salmon in a medium mixing bowl.
1 lb (454 g) salmon fillet
In a separate bowl, whisk together olive oil, Dijon mustard, dried oregano, garlic powder, kosher salt, and black pepper until fully combined. Pour the marinade over the salmon cubes and toss gently to coat every piece evenly. Let the salmon rest at room temperature for 15 minutes.
2 tbsps (30 ml) olive oil, 1 tsp (5 g) Dijon mustard, 1 tsp (1 g) dried oregano leaves, 1 tsp (3 g) garlic powder, 1 tsp (6 g) kosher salt, ½ tsp (1 g) black pepper
Heat a large skillet over medium-high heat. Add a thin layer of olive oil and swirl to coat the bottom of the pan. Arrange the salmon cubes in a single layer, leaving space between each piece. Cook undisturbed for 2 minutes, or until a golden crust forms on the first side.
Flip the salmon cubes and cook for an additional 1 to 2 minutes, until the salmon is opaque and just firm to the touch. Remove the salmon from the pan immediately to prevent overcooking and set aside.
In a small bowl, whisk together the Greek yogurt, fresh lemon juice, dried dill, kosher salt, and black pepper until smooth. If needed, add water or additional lemon juice 1 teaspoon at a time until the sauce reaches a pourable consistency. Set aside to allow the dill to hydrate.
½ cup (120 g) full-fat plain Greek yogurt, 2 tsps (10 ml) fresh lemon juice, ½ tsp (1 g0 dried dill, ½ tsp (3 g) kosher salt, ¼ tsp (0.5 g) black pepper, water or additional lemon juice
Prepare the bowl components. Slice the cherry tomatoes in half lengthwise. Cut the cucumber into thin rounds or half-moons. Roughly chop the parsley. Pit the olives if necessary.
1 cup (150 g) halved cherry or grape tomatoes, 1 large cucumber or a handful of minis, 2 tbsps (8 g) chopped fresh parsley, ½ cup (75 g) olives
Divide the warm cooked rice evenly among four serving bowls. Arrange the seared salmon bites over the rice. Add the cherry tomatoes, cucumber, pickled red onions, olives, and sliced pepperoncini around the salmon.
3 cups (555 g) cooked white rice, ½ cup (75 g) pickled red onions, ¼ cup (40 g) sliced peperoncini
Drizzle the yogurt dill sauce generously over the bowls. Garnish with Aleppo pepper and chopped fresh parsley. Serve immediately.
Aleppo pepper

Notes

Cut the salmon into even cubes for consistent cooking.
Do not overcrowd the skillet or the salmon will steam instead of sear.
Pull the salmon from the pan slightly early; residual heat will finish it.
Let the yogurt sauce sit a few minutes before serving so the dill hydrates.
Assemble the bowls just before eating to maintain temperature contrast.
Nutrition was based on full ingredient inclusion including sauce and toppings.

If you’re making these Greek Salmon Rice Bowls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition