This Salmon Shawarma Bowl brings together bold Middle Eastern-inspired spices, roasted vegetables, and fluffy basmati rice for a nourishing meal that feels both comforting and vibrant.
Packed with lean protein from salmon, heart-healthy fats from olive oil, and plenty of fresh herbs, it’s a dish that’s as wholesome as it is flavorful.
High in protein, fiber-friendly, and meal-prep ready, it makes an excellent choice for busy weeknights or satisfying lunches.
Salmon Shawarma Bowl
Equipment
- 1 Baking sheet, lined with parchment paper
- 2 medium mixing bowls
- 1 medium saucepan with lid
- 1 cutting board
- 1 chef’s knife
- 1 fork (for fluffing rice)
- Measuring Spoons and Cups
Ingredients
For the Salmon Shawarma:
- 1 pound salmon fillet
- ⅓ cup olive oil
- 1 lemon juiced
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 medium red onion thinly sliced
- 1 red bell pepper thinly sliced
For the Rice Pilaf:
- 1 tablespoon butter
- 2 garlic cloves minced
- 1 cup basmati rice
- 1 ½ cups chicken stock
For Serving:
- ½ cup tzatziki
- ½ cup feta cheese crumbled
- ¼ cup fresh mint leaves chopped
- ¼ cup fresh dill chopped
- 1 tablespoon sumac
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C) so it’s fully heated by the time you’re ready to cook. While the oven is warming, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier later. Set the pan aside.
- Make the Marinade: In a medium-sized mixing bowl, whisk together the olive oil, freshly squeezed lemon juice, cumin, turmeric, coriander, garlic powder, paprika, salt, black pepper, and cayenne pepper until smooth and fragrant. This spiced mixture will serve as both a marinade for the salmon and seasoning for the vegetables.
- Marinate the Salmon: Place the salmon fillet into the bowl with the marinade. Use a spoon or your hands to coat the salmon thoroughly, making sure every surface is well-seasoned. Scoop out about ¼ cup of the marinade and set it aside for the vegetables. Let the salmon rest in the marinade for at least 20 minutes at room temperature. If you have more time, you can cover and refrigerate it for up to 4 hours for deeper flavor.
- Season the Vegetables: In another medium bowl, combine the sliced red onion and red bell pepper with the reserved marinade. Toss until the vegetables are evenly coated with spices and oil. This ensures that when roasted, they’ll become tender, slightly caramelized, and full of flavor.
- Cook the Rice Pilaf Base: While the salmon and vegetables marinate, start the rice. Place a medium saucepan over medium heat and add the butter. Once the butter is melted and slightly bubbling, add the minced garlic. Stir constantly for about 30 seconds until the garlic is fragrant but not browned—this infuses the butter with flavor.
- Simmer the Rice: Add the basmati rice to the saucepan, stirring well so the grains are coated with the garlicky butter. This step helps the rice stay fluffy and enhances its nutty taste. Pour in the chicken stock, stir once, and bring the mixture to a boil. When it starts boiling, cover the pan with a tight-fitting lid, reduce the heat to low, and let it simmer gently for 15–20 minutes, or until all the liquid has been absorbed and the rice is tender.
- Rest and Fluff the Rice: Once the rice has finished cooking, turn off the heat but keep the lid on. Let the rice rest undisturbed for 5 minutes—this step allows the steam to settle and finish cooking the grains evenly. After resting, remove the lid and use a fork to gently fluff the rice, separating the grains without mashing them. Set aside.
- Roast Salmon and Vegetables: Spread the marinated salmon fillet and the seasoned vegetables evenly on the prepared baking sheet, leaving a little space between them for even roasting. Place the pan in the preheated oven and bake for 17–20 minutes, or until the salmon flakes easily with a fork and the vegetables are softened with lightly charred edges.
- Cut the Salmon: Remove the salmon and vegetables from the oven. Allow the salmon to rest for 2–3 minutes to lock in its juices. Then, using a fork or knife, gently break the salmon into bite-sized chunks for easy serving.
- Assemble the Shawarma Bowls: Divide the warm, fluffy rice pilaf among four serving bowls. Top each portion with roasted vegetables and chunks of salmon. Add a generous spoonful of tzatziki over the top, sprinkle with crumbled feta, and garnish with fresh mint, fresh dill, and a dusting of sumac.
- Serve and Enjoy: Serve the bowls immediately while everything is hot and fresh. Each bite will have a perfect balance of spiced salmon, creamy sauce, tangy herbs, and fluffy rice.
Notes
- You can marinate the salmon for as little as 20 minutes or up to 4 hours for deeper flavor.
- For a lighter option, substitute cauliflower rice for basmati rice.
- Swap chicken stock with vegetable stock for a pescatarian-friendly version.
- Use skin-on salmon if you like crisp edges; skinless works well too.
- Add extra vegetables like zucchini or carrots to make it heartier.
- Leftovers taste great as a cold grain salad with extra herbs.
Chef’s Secrets for Perfect Flavor
The secret to a restaurant-quality shawarma bowl lies in the marinade balance.
Combining olive oil with citrus and spices ensures the salmon stays moist while soaking in deep flavor.
Don’t rush the marinating process—allowing at least 20 minutes lets the spices penetrate.
Another trick is roasting vegetables alongside the salmon so everything cooks evenly and develops caramelized edges.
For fluffy rice, always let it rest covered after cooking before fluffing—this step prevents clumping and ensures separate, tender grains.
Serving Suggestions for Every Occasion
This shawarma bowl shines as a complete meal, but it’s also easy to customize.
For a lighter dinner, serve the salmon and vegetables over greens instead of rice, turning it into a hearty salad.
If you’re hosting, create a build-your-own bowl bar, laying out rice, salmon, toppings, and sauces so guests can assemble to taste.
To make it feel extra special, pair with warm pita bread or roasted chickpeas for crunch.
A chilled glass of sparkling water with lemon or a crisp white wine complements the meal beautifully.
Storage Tips for Freshness
Store leftovers in airtight containers, keeping rice, salmon, and toppings separate if possible.
This keeps textures intact and prevents sogginess.
Refrigerated salmon and rice will stay fresh for up to 3 days.
To reheat, warm the rice and salmon gently in the microwave or on the stovetop with a splash of stock to restore moisture.
Avoid reheating the herbs, feta, or tzatziki—add those fresh just before serving for the best flavor and texture.
Frequently Asked Questions
1. Can I prepare this recipe ahead of time?
Yes! You can cook the rice and roast the vegetables in advance, storing them in the fridge. Marinate the salmon separately and roast just before serving for the best flavor and texture.
2. What can I use instead of salmon?
This recipe works wonderfully with other proteins such as chicken thighs, shrimp, or even tofu. Just adjust the cooking time—shrimp cooks in about 8 minutes, while chicken may need a few extra minutes.
3. Is there a low-carb option?
Absolutely. Swap the basmati rice for cauliflower rice or quinoa. Both pair well with the spices and keep the meal lighter without sacrificing flavor.
4. Can I make it dairy-free?
Yes. Omit the feta and replace tzatziki with a dairy-free yogurt-based sauce or tahini dressing. You’ll still get the same creamy, tangy balance that pairs so well with the salmon.
5. How do I know when salmon is done?
Salmon is ready when it flakes easily with a fork and turns opaque in the center. If using a thermometer, aim for an internal temperature of 145°F (63°C) for perfectly cooked salmon.
