Salmon Tzatziki Bowls

Pan seared wild salmon topped with homemade tzatziki on a bed of brown rice and classic Mediterranean ingredients – this recipe by Casey Colodny of The Mindful Hapa is absolute perfection!

Servings: 4

Cook Time: 15 mins.


Seared Salmon:

2, 5-6 ounce wild sockeye salmon fillets

1/4 teaspoon oregano

1/4 teaspoon garlic powder

1/2 teaspoon kosher salt

Fresh cracked black pepper

2 tablespoons olive oil, divided

Homemade Tzatziki Sauce:

1 cup full fat Greek yogurt

1/2 cup cucumber, grated & drained of excess water (about half an english cucumber)

1 tablespoon fresh dill, chopped fine

1 tablespoon fresh lemon juice

1/4 teaspoon kosher salt

Fresh cracked black pepper


1 cup cooked brown rice

1 cup cherry tomatoes, cut in half

1 cup mini cucumbers, cut into half moons

1/2 cup feta in brine, crumbled

1/3 cup pickled red onion

2 tablespoons fresh dill, chopped fine


Pat thawed salmon fillets dry with a paper towel. In a small bowl combine oregano, garlic powder, salt, and black pepper. Sprinkle seasoning mix evenly over salmon, using your hands to rub into the dried fillets. Drizzle with 1 tablespoon olive oil.

Preheat a medium cast iron skillet to medium and add the other 1 tablespoon olive oil. Once the skillet is hot, add salmon fillets, skin side up. Cover and leave untouched for 4-5 minutes or until browned. Flip, and cook for another 3-4 minutes or until cooked through. Set aside.

In a medium size bowl, add Greek yogurt, grated cucumber, chopped dill, lemon juice, salt, and black pepper. Stir to combine. Set aside.

To each bowl, add cooked brown rice and top with a seared salmon fillet. Add cherry tomatoes, cucumber, crumbled feta, and pickled onion. Top with desired amount of homemade tzatziki sauce, extra chopped fresh dill and a squeeze of lemon juice. Serve immediately and enjoy!

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