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Tandoori salmon recipe

Tandoori salmon recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon

Change things up with this yummy and easy tandoori salmon recipe, made in minutes on the hob. Serve with basmati rice and a veggie side dish as a main, or serve smaller portions for a starter.

Be the first to make this!

IngredientsServes: 2

  • 5 tablespoons 0% yoghurt
  • 1 clove garlic, minced
  • 2.5cm piece root ginger, grated
  • 2 teaspoons tandoori spice mix
  • 1/4 teaspoon chilli powder
  • 225g boneless and skinless salmon, cut into 4 pieces
  • 1 teaspoon vegetable oil
  • salt to taste
  • 1 sprig fresh coriander, to garnish
  • lemon juice, to serve

MethodPrep:5min ›Cook:15min ›Extra time:30min marinating › Ready in:50min

  1. Place yoghurt, ginger, garlic, tandoori spices, chili powder and salt in a bowl and mix well. Add the salmon and let marinate for 30 minutes.
  2. Heat oil in a frying pan or ridged griddle pan over medium heat. Add the salmon pieces, season with salt, cover with a lid and reduce heat to low. Cook for 10 to 15 minutes, turning once halfway through cooking. Salmon should be opaque in the centre.
  3. Remove salmon from pan and place on a serving dish. Sprinkle with lemon juice and coriander leaves before serving.

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Tandoori Salmon

This is one of our favourite mid-week dishes. Not only is Tandoori Salmon easy and quick to put together, it’s succulent and full of flavour, double the reason to make it a weekly food option. It’s ideal if you’re able to marinate the salmon and leave it in the fridge for a few hours or overnight. On this occassion, time wasn’t on my side and so I made this without marination, however it still turned out delicious.

In trialling this succulent appetiser, I need to give my husband some credit, I knew I was forgetting something when preparing the marinade. Checking I had made it correctly, he quite smugly alerted me to the absence of yoghurt! Don’t know how I missed this key ingredient to be honest. So, when it came to dinner time, the reason why it tasted so good, was because ‘daddy remembered the yoghurt’… yep, Daddy did it!. Although true, his look of ‘I told you so’ was quite annoying at the time (winking emoji). Yoghurt is a key ingredient in a tandoori marinade. It brings all the spices and flavours together, and so alerting me to its absence, made all the difference.

Whilst all tandoori dishes are usually made in a tandoor, I’ve put the salmon straight into the oven to cook for around 15-20 minutes. I would love to own a tandoor oven, the food would taste extra amazing, but for now the oven will do :). If you prefer, you could sear the salmon in a pan with some hot oil first and then put it in the oven to finish off the cooking process. Either way, it’s such an easy and healthy meal requiring little effort.


Easy 20-minute Tandoori Salmon Recipe

Tandoori Salmon – Spicy and tangy bite-size pieces of the salmon are grilled to perfection to make this delicious dish that takes less than 30 minutes to make. This salmon tikka cooks on the pan or in a pressure cooker using Mealthy CrispLid to achieve that just out of the tandoor flavor.

Tandoori Salmon, also referred to as Salmon Tikka, is an Indian dish with bite-sized chunks of salmon marinated in a spicy marinade and then cooked to perfection on a tandoor (more on it later). Tikka refers to small pieces of meat marinated in spices, which is why people often call Tandoori Salmon, Salmon Tikka.

In this salmon tikka recipe, a Mealthy CrispLid cooks fresh wild-caught salmon to achieve the same juicy flavors as a tandoor in less time, like in my Tandoori Chicken recipe. Don’t worry stove-top instructions are included as well.

Don’t have a Mealthy CrispLid ? You can buy it here (Use coupon code SIMMERTOSLIMMER to get $10 off).


Tandoori Salmon with Indian-Spiced Potatoes

So it&rsquos officially that time of year again, when you know you need to start eating healthy but the temperature outside calls for cozy stews and casseroles. Like when that last button on my pants refuses to be my friend, as I suck it in and say a little prayer, hoping to God that my favourite pair of pants don&rsquot succumb to the pressure. Not like that happened&hellipor anything. The bleary and rainy days beg for comfort food but by this time of year, I&rsquom over it.

So here I am, my pants fitting a little too tight for me to confidently walk out the door, and all I can think about is what I should eat when I get home from work. I should be thinking about eating a cliché salad of limp lettuce leaves and soggy cucumber. Or maybe some kind of protein shake while giving a fake little smile as I say &ldquoOh but I actually really like that taste of it!&rdquo

But don&rsquot we deserve better than that!? Why does healthy food always seem to sacrifice flavour? We should be able to have our cake and eat it too! Oh&hellip.bad analogy.

So with that in mind, I promised myself I would eat more fish. It&rsquos incredibly healthy (but we all know that by now) and it also takes on any flavour you want it to. With this cold weather looming over us, this beautiful piece of fish deserves something heavier than a little lemon juice and a sprinkle of herbs.

And so here we are now with this aromatic, tandoori-spiced salmon that is seriously kick-ass. I mean, I completely forgot that I&rsquom trying (keyword: trying) to eat healthy.

This salmon is an easy crowd-pleaser and makes a quick week night dinner for the family and guests! I roasted a few potatoes and added the salmon on the same pan when the potatoes were almost done, so it&rsquos an easy clean-up as well. Bonus!

Serve it on a pretty plate with some cilantro, lemon wedges and red onion and you&rsquove knocked another dinner out of the park. You&rsquore welcome.

Bonus round, if you manage to have any leftovers, add this to a pita with a little cucumber, lemon and yogurt for a perfectly packed lunch.


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Ingredients

  • 1 (2 1/2-3-lb.) boneless, skin-on salmon filet
  • 6 cloves garlic, roughly chopped
  • 1 (3″) piece ginger, peeled and roughly chopped
  • Kosher salt, to taste
  • 3 tbsp. canola oil
  • 1 tbsp. white vinegar
  • 1 tbsp. kashmiri red chile powder or paprika, plus more
  • 1 1 ⁄2 tsp. cardamom seeds
  • 1 1 ⁄2 tsp. garlic powder
  • 1 1 ⁄2 tsp. ground bay leaf
  • 1 1 ⁄2 tsp. ground cinnamon
  • 1 1 ⁄2 tsp. ground cloves
  • 1 1 ⁄2 tsp. ground ginger
  • 2 cups plain yogurt
  • 6 Thai chiles, stemmed and minced
  • 1 tbsp. minced fresh cilantro
  • 1 tsp. garam masala
  • 1 ⁄2 small cucumber, peeled, seeded, and minced
  • Freshly ground black pepper, to taste

The Best Tandoori Salmon – In The Oven

Tandoori Salmon is one of my favourite Indian dishes to make at home.

Any Indian food takes me back to my childhood. Every weekend we would choose between an Indian or Chinese takeaway restaurant.

My mum and I definitely always prefered Indian food. If you have ever eaten Indian food in Scotland I?m sure you will understand why. It somehow seems to be better than anywhere else.

Perhaps someone can enlighten me on this? It seems, everywhere else I?ve been in the world the Indian food just isn?t as good as in Scotland.

Anyway, let?s get back to the recipe. Indian food often gets a bad reputation as being unhealthy. But, in fact, this couldn?t be further from the truth. If you cut back on the rice and naan bread then it?s actually pretty good.

I guess this comes from the old fashioned advise that fat is bad for you.

The main health benefits of this Tandoori Salmon:

  • Super Salmon ? obviously I?m going to start with this powerhouse. It contains fat which will actually help you burn fat and it?s high protein levels make it the perfect option. Especially if you are trying to lose weight.
  • Spices ? This dish is literally swimming in spices (no pun intended -). Without going into each individual spice I can tell you that they all promote good health. They get the blood flowing, boost immunity and some are powerful anti-inflammatories. So don?t hold back on the spice!

On the subject of spice, how many spices do you keep in your house? I can?t believe I can go to my gran?s house.

A woman who cooks a homemade meal every day of her life and there are no spices? not even a whiff of a garlic clove. I couldn?t survive one day without my spice collection. It is vast! But this is my favourite Tandoori Spice

Anyway, if you have a tandoor oven, lucky you! I?m jealous. The Tandoori salmon will turn out perfect in around 8 minutes. However, under the grill or in the oven, the tandoori salmon will be blooming tasty too.

Let me know in the comments Or, have your say on Facebook by liking our page and get daily recipes as they are released.

If you love Indian food take a look at some of my other recipes:


To make the tandoori sauce combine all the spices and the yogurt.

Pat the salmon dry and place it in a deep dish or bowl.

Spread the tandoori sauce over the salmon and turn it. Place in the refrigerator for at least 2 hours.If you have a clay dish use it. You can also place the salmon on parchment paper over a baking sheet. Place in a 375 F oven for 15 minutes. Finish by turning the broiler on low for 2-3 minutes.

Out of the oven and you can see that rich Tandoori colour.

Tonight we are having it over rice with a side of vegetables.

Watch the video by clicking the link: Tandoori Salmon: Recipes At My Table

I am a retired high school English/Drama teacher and I live in Leamington, Ontario. Born in Italy, I love writing for my blog and creating new ways to bring my traditions and culture to the table. I bring my favourite recipes to the table each day and I share them with you. “Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavours - it's how you combine them that sets you apart.” Wolfgang Puck View all posts by

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  1. Soak the saffron strands in a tablespoon of hot water for 5 minutes.
  2. Add the saffron and water and the rest of the ingredients together (except the salmon and fresh coriander) and combine.
  3. Paste over the flesh side of the salmon and leave to marinade for a few hours.

Salmon Cooked in the Oven: –

  1. Oil a roasting tray and place the marinated salmon fillet skin side down on tray and put into a pre-heated oven (200c) for 25 minutes – check to ensure it is cooked through.

Salmon Cooked on the BBQ: –

  1. Cook the salmon skin side down for about 15 minutes the skin will char alot and help protect the flesh. After about 15 minutes turn the salmon over to let the marinade brown. This will only need about another 5-10 minutes. Check to see if the salmon is cooked through.

NB. I usually use a fish grill for the BBQ which makes it a lot easier to turn over the fish!

  1. Rest the cooked tandoori salmon for five minutes before serving, garnish with squeeze of lemon, sprinkle of salt and chopped fresh coriander.

Goes great with anything!

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2 thoughts on &ldquoTandoori Salmon Recipe | Salmon Marinade Recipe&rdquo

Looks very delicious .I’ll try your receipe soon.It won’t turn out like yours.you are a great cook.please keep posting new r eceipes.well done

Thank you Rehana – I’m sure you’re dish will turn out beautiful!

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Grilled Tandoori Salmon with Lemon Basmati Rice

Basically this is the only way I’m eating salmon for the rest of my life.

That and mountain-sized piles of lemon basmati rice. On instant repeat, guys.

I’m a picky fish eater, guys, I’m not ashamed to admit it. If I’m gonna eat fish it’s gotta be prepared only a select number of ways.

This ranges from fish fry (Wisconsin Friday night staple) to fish tacos and a few oddballs thrown in the mix.

Now we can officially add tandoori grilled salmon to the list. Check out these features >

  • Garlicky + gingery spiced yogurt marinade for the salmon
  • ^ That grills up into the most FLAVORFUL melt-in-your-mouth tender salmon
  • A big pile of fluffy lemony basmati rice to serve the salmon with

Tandoori Salmon

The marinade is the first order of business. We’re going to make a quick yogurt marinade using plain yogurt, fresh garlic, a little fresh ginger, and a whooole lot of tandoori spices.

Plan ahead because this salmon requires a 2 hour marinade — necessary for getting the maximum tandoori flavor into the salmon!

For grilling the salmon, I recommend using either a grill pan or a sheet of aluminum foil for cooking the salmon on. Do not place the salmon directly on the grill grates otherwise it may stick.

Lemon Basmati Rice

Rinse your basmati rice several times until the water runs clear and then we’re just going to do a standard rice-cooking procedure.

Rice goes into boiling water, let simmer covered 15-20 minutes until the rice is fluffy. Use a fork to fluff up the rice and toss in fresh lemon juice + s&p to taste.

Then set your BEAUTIFUL salmon atop a large mountain of rice and dig the heck in.

Woohoo, your dinner view doesn’t suck tonight. Nor does it tomorrow. Or the next day.

Or the rest of forever. Because you are making this tandoori grilled salmon every night forever.

If you loved this recipe, you’re going to love these other ways to enjoy salmon!!



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