Keto Tandoori Salmon
Indulge in the vibrant flavors of India with this Keto Tandoori Salmon recipe—an irresistible low-carb dish that combines tender, flaky salmon fillets with a bold, aromatic marinade. Crafted with protein-rich Greek yogurt, warming spices like garam masala, turmeric, and cumin, and a zest of fresh lemon juice, this recipe ensures a perfect balance of deep, smoky tandoori flavors while keeping it keto-friendly. Whether baked to succulent perfection or broiled for a slightly charred finish, this quick, 30-minute meal (prep + cook) is ideal for weeknights or dinner parties alike. Garnished with fresh cilantro and served alongside tangy lemon wedges, this dish is a feast for both the palate and the eyes. A must-try for anyone seeking healthy, flavorful, and globally inspired cuisine!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 0.5 cup full-fat Greek yogurt (unsweetened)
- 2 tablespoons fresh lemon juice
- 1 tablespoon ginger-garlic paste
- 0.5 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons (chopped) fresh cilantro (for garnish)
- 4 pieces lemon wedges (for serving)
Instructions
In a mixing bowl, combine the Greek yogurt, lemon juice, ginger-garlic paste, ground turmeric, ground cumin, ground coriander, paprika, cayenne pepper, garam masala, salt, and olive oil. Mix well to form a smooth marinade.
Pat the salmon fillets dry with a paper towel and place them in a shallow dish.
Pour the marinade over the salmon fillets, ensuring each piece is coated evenly. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to 8 hours for best flavor.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Arrange the marinated salmon fillets on the prepared baking sheet, leaving some space between each piece.
Bake the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. Cooking time may vary slightly depending on the thickness of the fillets.
Optional: For a slightly charred finish, switch to the oven's broil setting for the last 2-3 minutes of cooking. Keep a close eye to prevent burning.
Remove the salmon from the oven and let it rest for 2-3 minutes before serving.
Garnish with chopped cilantro and serve with lemon wedges on the side for an extra burst of freshness.
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.4 g | 142% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 2965 mg | 129% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 7.8 g | ||
| Protein | 152.4 g | 305% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 589 mg | 13% | |
*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.
