Salmon Gyro Bowls

By Ifrah F. Ahmed

Updated February 24, 2026

Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.
Ready In
1 hr
Rating
5(14)
Comments
Read comments

These rice bowls apply the flavor of classic gyros to tender, buttery salmon. The bowl is piled with a spiced roasted onion and tomato mixture and a simple cucumber salad; a lemony, dill and feta–flavored yogurt and mayonnaise sauce completes the dish. Rice is the base for these bowls, but you could opt out of it entirely and nestle the toppings in pita bread, serve them over a bed of salad greens, or enjoy with a side of Greek-style lemon potatoes. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings

For the salmon

  • ¼ cup olive oil

  • 1 lemon, juiced (about ¼ cup)

  • 2 tablespoons chopped cilantro leaves

  • 3 large garlic cloves, grated

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon paprika

  • 1 teaspoon dried oregano

  • ¾ teaspoon fine sea salt

  • ½ teaspoon ground black pepper

  • ¼ teaspoon crushed red pepper

  • 4 (5- to 6-ounce) skin-on salmon fillets 

  • 1 medium red onion, sliced

  • 3 large vine tomatoes, chopped 

  • Cooked white rice, for serving 

For the white sauce

  • ¾ cup plain Greek yogurt

  • ½ cup crumbled feta

  • ¼ cup mayonnaise 

  • 1 teaspoon chopped fresh dill

  • 2 large garlic cloves, finely grated 

  • ½ medium lemon, juiced 

  • ½ teaspoon fine sea salt

  • Black pepper, to taste 

For the cucumber salad

  • 1 English cucumber, halved lengthwise and sliced

  • ¼ large red onion, sliced crosswise 

  • ⅛ teaspoon fine sea salt

  • Black pepper, to taste 

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 115 milligrams cholesterol; 767 calories; 20 grams monosaturated fat; 15 grams polyunsaturated fat; 13 grams saturated fat; 53 grams fat; 5 grams fiber; 1228 milligrams sodium; 43 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

    1. Step 1

      Heat the oven to 400 degrees and arrange racks in the upper and lower third of the oven. Line one large sheet pan with parchment paper and another with aluminum foil.

    2. Step 2

      Prepare the salmon: In a large bowl, combine the olive oil, lemon juice, cilantro, garlic, cumin, paprika, oregano, salt, black pepper and crushed red pepper. Dip the salmon into the marinade until evenly coated. Transfer the salmon to a plate and set aside. 

    3. Step 3

      Add the onions and tomatoes to the large bowl and mix until coated. Spread the onion-tomato mixture evenly on the foil-lined sheet pan and roast for 20 minutes, stirring once or twice as needed.

    4. Step 4

      After the onion-tomato mixture has roasted for 20 minutes, transfer the salmon, skin side down, to the remaining sheet pan along with any leftover sauce. Add to the oven to roast until the fish is tender and flakes easily; continue roasting the onion-tomato mixture until it has softened significantly and gets slightly browned around the edges, 12 to 15 minutes.

    5. Step 5

      While everything roasts, combine the ingredients for the white sauce in a medium bowl. 

    6. Step 6

      Once the salmon and vegetables are done roasting, combine all the ingredients for the cucumber salad and lightly toss. 

    7. Step 7

      To serve each portion, place the amount of rice you’d like into a bowl. Top with salmon, the roasted tomato-onion mixture and cucumber salad, and finish off with a generous dollop of white sauce. 

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
14 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Nanci Hart

Yummy! Had it in a pita pocket.

Tracy

This is really good! I laid over a bed a greens and did not miss the rice at all, absolutely delicious.

Tracy

This is really good! I laid over a bed a greens and did not miss the rice at all, absolutely delicious.

Pizza Quixote

I love this combo of fresh veg, roasted veg, and fish over rice. Will probably pump up the umami by swapping in some anchovies and/or miso for the salt. Rice is great, but I have enjoyed "rice" bowls when swapping in riced cauliflower, so easy to microwave in the bag straight from the freezer. Question for better cooks than me: I am guessing that the tomato/onion mix goes top rack, and the salmon on parchment is safer on the lower rack?

Nanci Hart

Yummy! Had it in a pita pocket.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.