Dinner

Hot Smoked Salmon Grain Bowl with Dill Yogurt Recipe

ByBen Miller January 5, 2026January 5, 2026

Introduction

This hot smoked salmon grain bowl with dill yogurt is a fresh and vibrant meal perfect for a light lunch or dinner. Featuring tender quinoa, tangy pickled vegetables, and creamy dill yogurt, it combines wholesome ingredients for a satisfying, flavorful dish.

A white bowl filled with a base layer of fluffy light brown quinoa, topped with a large piece of cooked salmon with a golden brown surface on one side. On top of the salmon, a dollop of white sauce with small green herb pieces, sprinkled with fresh green dill. Surrounding the fish are colorful layers of thinly sliced deep red beets, translucent pink radishes with white centers, and light green cucumber slices, all garnished with small sprigs of dill. A silver fork rests inside the bowl on the quinoa. The bowl sits on a white marbled surface, with a small bowl of white sauce with herbs visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp white wine vinegar
½ tsp caster sugar
80g cucumber, thinly sliced
4 radishes, thinly sliced
2 x 250g pouches ready-cooked quinoa
1 lemon, juiced
200g natural yogurt
1 tbsp dill, finely chopped, plus extra to garnish
4 hot smoked salmon fillets, skin removed
3 ready-cooked beetroot in natural juices, sliced into thin wedges

Instructions

Step 1: In a bowl, combine the white wine vinegar, caster sugar, and a pinch of salt. Add the thinly sliced cucumber and radishes, toss well, and set aside to pickle.
Step 2: Place the quinoa in a large bowl. Pour in the lemon juice from the lemon, reserving 1 teaspoon for later. Lightly season with salt and pepper, then toss to combine and fluff the quinoa.
Step 3: In a small bowl, mix the natural yogurt, finely chopped dill, and the reserved teaspoon of lemon juice. Season with salt and pepper to taste, then set aside.
Step 4: Divide the quinoa evenly among four shallow bowls. Top each bowl with a hot smoked salmon fillet, sliced beetroot wedges, and a portion of the pickled cucumber and radishes.
Step 5: Drizzle the dill yogurt over the bowls and garnish with extra dill before serving.

Tips & Variations

For a nuttier flavor, toast the quinoa before adding lemon juice and seasoning.
Swap the beetroot for roasted carrots or fennel for a different earthy taste.
Use Greek yogurt instead of natural yogurt for a thicker, creamier texture.
Add a handful of toasted pine nuts or pumpkin seeds for extra crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the pickled vegetables and dill yogurt separate from the salmon and quinoa to maintain freshness. Reheat the quinoa slightly before serving or enjoy the bowl cold.

How to Serve

A white bowl filled with a base layer of light brown quinoa with a grainy texture. On top, a golden-brown cooked salmon fillet occupies the center, topped with a dollop of white creamy sauce sprinkled with green dill. To the right of the salmon, thin slices of fresh cucumber and radish create a mix of light green and pale pink rounds. Above the salmon, there are dark reddish-purple slices of beetroot with small green dill sprigs scattered on all ingredients. A silver fork rests inside the bowl on the left side, next to the salmon. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold smoked salmon instead of hot smoked salmon?

Yes, cold smoked salmon can be used, but it is less cooked and has a different texture. The bowl will be slightly less smoky but still delicious.

Is it possible to make this recipe ahead of time?

You can prepare the pickled vegetables and quinoa in advance, but it’s best to add the smoked salmon and dill yogurt just before serving for optimal freshness.