Tandoori Salmon is a bold fusion of Indian spices and omega-rich fish, marinated in a yogurt-based tandoori blend and roasted or grilled until charred and succulent. Traditionally cooked in a clay tandoor oven, this version uses a hot oven or grill to achieve a similar smoky crust while keeping the fish flaky and moist inside.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsFor the Salmon
4 salmon fillets (5–6 oz each), skin-on or off
1 tbsp lemon juice
1 tsp kosher salt
½ tsp turmeric
For the Tandoori Marinade
½ cup plain Greek yogurt (or thick hung curd)
1 tbsp lemon juice
2 tsp ginger-garlic paste (or 1 tsp each minced ginger + garlic)
1 tsp garam masala
1 tsp ground cumin
1 ½ tsp paprika (for color)
½ tsp cayenne or Kashmiri chili powder (for heat)
½ tsp ground coriander
1 tbsp neutral oil (e.g., grapeseed or canola)
Salt to taste (½–1 tsp)
Prepare the Salmon
1
Rinse and pat dry salmon fillets.
Rub with 1 tbsp lemon juice , 1 tsp salt , and ½ tsp turmeric .
Set aside for 10 minutes to gently cure and infuse.
Mix the Tandoori Marinade
2
In a medium bowl, whisk together all marinade ingredients until smooth and creamy.
Taste and adjust salt or chili if needed — the flavor should be tangy, savory, and a touch spicy.
Marinate the Salmon
3
Coat the salmon evenly with the marinade on all sides.
Cover and refrigerate for 30 minutes to 4 hours .
Cook the Salmon
4 Oven-Roasted Method (Recommended)
Preheat oven to 450°F (230°C) with a rack in the upper third.
Line a baking sheet with foil or parchment and lightly oil.
Place marinated fillets skin-side down and roast for 10–12 minutes , or until the top is lightly charred and salmon flakes easily.
Optionally, broil for the last 1–2 minutes to deepen color and char.
Grill Method
Preheat grill to medium-high. Oil grates well.
Grill salmon 4–5 minutes per side, covered, until nicely charred and cooked through.
To Serve
5 Garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve hot with:
Variations
6
Use chicken thighs or paneer instead of salmon
Add smoked paprika for more earthy depth
Make it dairy-free : Substitute yogurt with coconut cream and a squeeze of lime
Pairing Suggestions
7
Wine: Gewürztraminer, Riesling, or light Pinot Noir
Beer: Wheat beer, IPA, or mango lassi (non-alcoholic)
Chutney Pairing: Cilantro-mint, tamarind-date, or mango chutney
Ingredients For the Salmon
4 salmon fillets (5–6 oz each), skin-on or off
1 tbsp lemon juice
1 tsp kosher salt
½ tsp turmeric
For the Tandoori Marinade
½ cup plain Greek yogurt (or thick hung curd)
1 tbsp lemon juice
2 tsp ginger-garlic paste (or 1 tsp each minced ginger + garlic)
1 tsp garam masala
1 tsp ground cumin
1 ½ tsp paprika (for color)
½ tsp cayenne or Kashmiri chili powder (for heat)
½ tsp ground coriander
1 tbsp neutral oil (e.g., grapeseed or canola)
Salt to taste (½–1 tsp)
Directions Prepare the Salmon
1
Rinse and pat dry salmon fillets.
Rub with 1 tbsp lemon juice , 1 tsp salt , and ½ tsp turmeric .
Set aside for 10 minutes to gently cure and infuse.
Mix the Tandoori Marinade
2
In a medium bowl, whisk together all marinade ingredients until smooth and creamy.
Taste and adjust salt or chili if needed — the flavor should be tangy, savory, and a touch spicy.
Marinate the Salmon
3
Coat the salmon evenly with the marinade on all sides.
Cover and refrigerate for 30 minutes to 4 hours .
Cook the Salmon
4 Oven-Roasted Method (Recommended)
Preheat oven to 450°F (230°C) with a rack in the upper third.
Line a baking sheet with foil or parchment and lightly oil.
Place marinated fillets skin-side down and roast for 10–12 minutes , or until the top is lightly charred and salmon flakes easily.
Optionally, broil for the last 1–2 minutes to deepen color and char.
Grill Method
Preheat grill to medium-high. Oil grates well.
Grill salmon 4–5 minutes per side, covered, until nicely charred and cooked through.
To Serve
5 Garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve hot with:
Variations
6
Use chicken thighs or paneer instead of salmon
Add smoked paprika for more earthy depth
Make it dairy-free : Substitute yogurt with coconut cream and a squeeze of lime
Pairing Suggestions
7
Wine: Gewürztraminer, Riesling, or light Pinot Noir
Beer: Wheat beer, IPA, or mango lassi (non-alcoholic)
Chutney Pairing: Cilantro-mint, tamarind-date, or mango chutney
