Begin by rinsing the rice under cold water until the water runs clear, then add it to a pot with 2 cups of water and 1/2 teaspoon of salt. Bring to a boil, cover, and reduce to a simmer for 15 minutes. While the rice cooks, dice the red bell pepper, tomatoes, and cucumber into 1/2-inch pieces, thinly slice the red onion, and mince the garlic cloves. Having everything prepped before you start cooking the salmon ensures a smooth assembly at the end.

Cut the salmon fillets into 1-inch cubes and place them in a bowl. Add the paprika, garlic powder, dried oregano, 1 tablespoon of fresh lemon juice, honey, 2/3 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix gently to coat all pieces evenly, then let sit for 10-15 minutes to allow the flavors to penetrate the fish. This marinating time is crucial for developing flavor depth without requiring long cooking times.

In one bowl, combine the diced red pepper, tomatoes, cucumber, and red onion with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and black pepper to taste. Toss gently and set aside. In another bowl, whisk together the Greek yogurt with the minced garlic, fresh dill, fresh parsley, and 1/4 teaspoon of salt until smooth and creamy. I find that letting the yogurt sauce sit for a few minutes helps the garlic and herbs fully infuse into the yogurt, creating a more cohesive flavor.

Preheat your broiler to high and line a baking sheet with foil or parchment paper. Arrange the marinated salmon cubes from Step 2 in a single layer on the prepared sheet, spacing them about an inch apart so they cook evenly. Broil for 7-8 minutes, flipping halfway through, until the salmon is cooked through and the edges are slightly caramelized. The high heat creates crispy, golden edges while keeping the inside tender and flaky.

When the rice finishes cooking (about 15 minutes from Step 1), fluff it gently with a fork to separate the grains. Divide the fluffy rice evenly among serving bowls, then top each bowl with a portion of the cucumber-tomato salad from Step 3. Arrange the broiled salmon cubes over the salad, drizzle generously with the yogurt sauce, and sprinkle with crumbled feta cheese. Finish with a garnish of fresh parsley, and serve immediately while the salmon is still warm.