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.
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.
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.
Coat the salmon evenly with the marinade on all sides.
Cover and refrigerate for 30 minutes to 4 hours.
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.
Preheat grill to medium-high. Oil grates well.
Grill salmon 4–5 minutes per side, covered, until nicely charred and cooked through.
Garnish with fresh cilantro, lemon wedges, and sliced red onion. Serve hot with:
Jeera rice or naan
Mint yogurt chutney
Grilled vegetables or kachumber salad
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
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
4 servings