Low Carb Tandoori Salmon
Transform your weeknight dinners with this flavorful and nutritious Low Carb Tandoori Salmon recipe! Perfectly spiced and marinated in a creamy Greek yogurt mixture infused with garlic, ginger, and an aromatic blend of Indian spices like garam masala, turmeric, and smoked paprika, this dish delivers bold, smoky flavors while staying keto-friendly. Whether baked or grilled, the tender, flaky salmon is ready in just 15 minutes of cooking, making it an ideal choice for a fast and healthy dinner. Pair it with roasted cauliflower or sautéed spinach for a complete low-carb meal, and don't forget the fresh cilantro and lemon wedges for a vibrant finishing touch. This recipe embodies ease, taste, and wholesome eating all in one dish, perfect for spice lovers and health-conscious foodies alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on or skinless)
- 0.5 cups Full-fat plain Greek yogurt (unsweetened)
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Smoked paprika
- 1 teaspoon Garam masala
- 0.5 teaspoons Red chili powder (adjust to taste)
- 1 tablespoon Lemon juice
- 0.5 teaspoons Salt
- 1 tablespoon Olive oil or avocado oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 pieces Lemon wedges (optional, for serving)
Instructions
In a small bowl, prepare the tandoori marinade by mixing the Greek yogurt, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, smoked paprika, garam masala, red chili powder, lemon juice, salt, and olive oil until well combined.
Pat the salmon fillets dry with a paper towel. Place them in a shallow dish or a zip-top bag.
Pour the tandoori marinade over the salmon, ensuring each piece is evenly coated. Let the salmon marinate in the refrigerator for at least 30 minutes and up to 2 hours for deeper flavor. If you're short on time, a 15-minute marinade will still be effective.
Preheat your oven to 400°F (200°C) or heat an outdoor grill to medium-high heat.
If baking, line a baking sheet with parchment paper or lightly grease it. Place the marinated salmon fillets on the sheet, leaving space between each piece.
Bake in the preheated oven for 12-15 minutes, depending on the thickness of the fillets, until the salmon flakes easily with a fork and is cooked through (an internal temperature of 145°F or 63°C).
If grilling, lightly oil the grill grates to prevent sticking. Place the salmon on the grill, skin-side down if applicable, and cook for 4-5 minutes per side, or until fully cooked.
Remove the salmon from the oven or grill and let it rest for a couple of minutes.
Garnish with fresh cilantro, if desired, and serve with lemon wedges. Pair with a side of low-carb veggies like roasted cauliflower or sautéed spinach for a complete meal.
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 1471 mg | 64% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 5.9 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 237 mg | 18% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1957 mg | 42% | |
*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.
