Salmon Shawarma Bowl

Take your weeknight dinner to the next level with this vibrant salmon shawarma bowl that brings bold flavors straight to your kitchen.

Watch how to make this

Ingredients

• Salmon: The main protein of the dish, salmon, has a mild flavor that doesn't compete with the spices. You can substitute it with another firm fish such as halibut, swordfish, or cod.
• Cayenne: This dish has a medium heat level; you can increase the heat by adding more cayenne or adding chopped Calabrian chilies to the bowl.
• Basmati rice: The long-grain rice has a fluffy texture and nutty flavor, making it ideal for the rice bowl. If you choose to use medium-grain rice, make sure to adjust the ratio of rice to liquid.
• Tzatziki: The creamy dill yogurt sauce is an important element of this dish because it balances the warm spices and provides tangy acidity. Without it, the dish is incomplete.
• Feta: The sharp, briny cheese adds saltiness to the rice bowl, while also adding textural interest. If you dislike feta, you can omit it or substitute it with crumbled goat cheese.
• Sumac: This deep red spice adds a finishing tart element, similar to lemon.

Substitutions and variations

• Protein: Try this dish with shrimp, chicken thighs, or tempeh, adjusting the cooking time accordingly.
• Vegetables: You can add additional vegetables such as zucchini, broccoli, cauliflower, avocado, or cherry tomatoes.
• Toppings: Feel free to add extra toppings such as hummus, Aleppo pepper, sliced kalamata olives, or babaghanoush.

Recipe

Print Recipe

5 from 1 vote

Salmon Shawarma Bowl

Total Time45 minutes mins

Course: Main Course

Cuisine: Mediterranean

Keyword: rice, seafood

Servings: 4

Author: Christine Ma

Ingredients

Salmon shawarma

• 1 pound salmon
• ⅓ cup olive oil
• juice of 1 lemon
• 2 teaspoons cumin
• 2 teaspoons turmeric
• 2 teaspoons coriander
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne
• 1 red onion sliced
• 1 red bell pepper sliced

Rice pilaf

• 1 tablespoon butter
• 2 garlic cloves minced
• 1 cup basmati rice
• 1 ½ cups chicken stock

Remaining ingredients

• ½ cup tzatziki
• ½ cup crumbled feta
• ¼ cup fresh mint
• ¼ cup fresh dill
• 1 tablespoon sumac

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• Combine olive oil, juice of 1 lemon, cumin, turmeric, coriander, garlic, paprika, salt, black pepper, and cayenne in a medium bowl. Pour ¼ cup of the sauce over the salmon, turning to coat. Let sit for 20 minutes.
• Pour the remaining marinade over the sliced red onion and bell pepper, tossing to coat.
• Meanwhile, make the rice. Melt butter in a medium saucepot over medium heat. Add garlic and saute for 30 seconds. Add rice, stirring to coat. Add chicken stock and bring to a boil. Cover the pot, reduce heat to low, and continue to simmer for 15-20 minutes or until the rice is tender and all the liquid is evaporated. Let sit for 5 minutes. Remove cover and fluffy rice with fork.
• Spread seasoned vegetables and salmon on the prepared sheet pan. Bake for 17-20 minutes or until salmon flakes easily and vegetables are softened. Cut salmon into bite-size chunks.
• Assemble bowls. Portion rice into bowls and top with salmon, roasted vegetables, tzatziki, feta, mint, dill, and a sprinkle of sumac. Serve immediately.

Notes

You can marinate the salmon for up to 4 hours.

Step-by-step instructions

Step 1: Prepare salmon

The secret to incredible salmon shawarma is all in that spice blend marinade. You'll whisk together olive oil, fresh lemon juice, and a powerhouse combination of cumin, turmeric, coriander, garlic powder, paprika, salt, black pepper, and just a pinch of cayenne for heat. This isn't just seasoning - it's flavor insurance.

Pour about a quarter of this mixture over the salmon and let it marinate for 20 minutes while you prep everything else.

Don't skip this step! Those 20 minutes allow the spices to really penetrate the fish, creating layers of flavor that go way beyond surface-level seasoning.

The remaining marinade gets tossed with sliced red onion and bell pepper, which will roast alongside the salmon and become sweet, caramelized perfection.

If you're making tzatziki from scratch, I recommend that you prepare it while the salmon is marinating to allow the flavors to meld. You can also make it the day before.

Step 2: Make rice

Meanwhile, let's get started on the rice pilaf. Start by melting butter in a medium saucepot over medium heat, then add minced garlic and let it sizzle for just 30 seconds until fragrant.

Add the basmati rice and stir it around to coat each grain with that garlicky butter - this step is crucial for achieving fluffy, separate grains. Pour in the chicken stock, bring it to a boil, then cover and reduce the heat to low. Let it simmer for 15-20 minutes until the rice is tender and all the liquid has been absorbed.

Here's your doneness test: the rice should be tender when you bite into a grain, with no hard center, and there shouldn't be any liquid pooling at the bottom of the pot.

Once it's done, let it sit covered for 5 minutes off the heat, then fluff with a fork. This resting period is key - it lets the steam finish the cooking process and prevents mushy rice.

Step 3: Cook salmon

Spread the marinated salmon and vegetables on a parchment-lined baking sheet. Roast everything for 17-20 minutes, but keep an eye on that salmon - it's done when it flakes easily with a fork and has reached an internal temperature of 145°F.

Salmon continues cooking even after you remove it from the oven, so don't be afraid to pull it out when it's just barely flaking. Overcooked salmon is nobody's friend.

Once it's rested for a few minutes, cut it into bite-sized chunks that are perfect for bowl eating.

Now that the components are ready, it's time to put together the salmon shawarma bowls. Start with a generous portion of that fluffy rice pilaf in each bowl, then top with chunks of the spiced salmon and those beautifully caramelized roasted vegetables. Add dollops of cool, creamy tzatziki, sprinkle crumbled feta for that salty punch, and finish with fresh mint and dill that brighten everything up.

The final touch? A generous sprinkle of sumac, which adds this amazing tart, lemony flavor and gorgeous deep red color that makes the whole bowl look restaurant-worthy.

The beauty of this salmon shawarma bowl is that every element serves a purpose. The warm, aromatic salmon provides richness, the rice soaks up all those incredible flavors, the tzatziki cools things down, the feta adds pops of saltiness, and the fresh herbs bring everything to life. It's comfort food that happens to be incredibly fresh and healthy - the best of both worlds.

Plus, most of the components can be prepped ahead, making this perfect for meal prep or entertaining. Trust me, once you try this salmon shawarma bowl, you'll understand why it deserves a spot in your regular dinner rotation.

For another amazing rice bowl, check out this Alabama white BBQ shrimp bowl and Mediterranean chickpea bowl!

Make-ahead and storage tips

• Make-ahead: You can marinate the salmon up to 4 hours in advance and cook the rice ahead of time.
• Store: Keep the components in separate containers in the refridgerator for up to 3 days.

Frequently asked questions

More salmon recipes

Looking for more dishes featuring salmon? Try these: