Dairy-Free Tandoori Salmon
Elevate your weeknight dinners with this bold and flavorful Dairy-Free Tandoori Salmon recipe! Featuring tender salmon fillets marinated in a vibrant blend of unsweetened coconut yogurt, fresh ginger, garlic, and traditional Indian spices like cumin, garam masala, and turmeric, this dish is a perfect fusion of health and indulgence. The coconut yogurt adds a creamy, tangy base while keeping the dish completely dairy-free, making it ideal for those with dietary restrictions. Quick to prepare and oven-baked for simplicity, the salmon emerges perfectly flaky with a tantalizing golden crust. Garnished with fresh cilantro and served with lemon wedges, this tandoori-inspired dish pairs beautifully with steamed rice, naan, or roasted vegetables for a satisfying and nutrient-rich meal. Impress your guests or reinvent your dinner routine with this easy, wholesome recipe packed with aromatic spices and mouthwatering flavors!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets (skin-on or skinless)
- 1 cup unsweetened coconut yogurt
- 2 tablespoons fresh lemon juice
- 3 cloves minced garlic
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon neutral oil (e.g., avocado oil or vegetable oil)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
In a medium bowl, combine the coconut yogurt, lemon juice, minced garlic, grated ginger, paprika, turmeric, cumin, coriander, garam masala, cayenne pepper (if using), sea salt, and black pepper. Mix well to create a smooth marinade.
Pat the salmon fillets dry with a paper towel and place them in a shallow dish or resealable plastic bag.
Pour the marinade over the salmon fillets, ensuring they are evenly coated. Cover the dish with plastic wrap or seal the bag, and allow the salmon to marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours for maximum flavor.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly grease the surface with the neutral oil.
Place the marinated salmon fillets on the prepared baking sheet, skin-side down if applicable. Spoon any excess marinade over the top of the salmon.
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Remove the salmon from the oven and let it rest for 2-3 minutes before serving.
Garnish the tandoori salmon with chopped fresh cilantro and serve with lemon wedges on the side for an extra burst of flavor. Optionally, pair with steamed rice, naan, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 429 mg | 143% | |
| Sodium | 2943 mg | 128% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 5.9 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 89.5 mcg | 447% | |
| Calcium | 193 mg | 15% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
