Low Sodium Tandoori Salmon
Elevate your weeknight dinner game with this flavorful and heart-healthy Low Sodium Tandoori Salmon recipe! Featuring succulent salmon filets marinated in a tangy blend of low-sodium yogurt, fresh ginger, garlic, and a medley of bold Indian spices like cumin, coriander, and turmeric, this dish packs irresistible flavor without relying on excessive salt. A drizzle of olive oil helps the salmon achieve perfect caramelization in the oven, while optional garnishes like fresh cilantro and unsalted lemon wedges enhance the vibrant, aromatic experience. Ready in under 30 minutes, this easy recipe is perfect for those seeking a healthy, low-sodium meal that's both satisfying and nutritious. Perfect for gluten-free and low-sodium diets alike, it’s a delicious way to enjoy classic tandoori flavors with a modern twist.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Salmon filet (skin-on or skinless)
- 1 cup Plain unsweetened yogurt (low sodium)
- 2 tablespoons Lemon juice
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper (optional, for heat)
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 4 pieces Unsalted lemon wedges (optional, for serving)
Instructions
In a medium bowl, mix together the yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, turmeric, smoked paprika, black pepper, and cayenne pepper (if using).
Pat the salmon filets dry with a paper towel. Place them in a shallow dish or large resealable plastic bag.
Pour the yogurt marinade over the salmon, ensuring it coats all sides evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Remove the salmon from the marinade and place it on the prepared baking sheet. Discard any excess marinade.
Drizzle the salmon with olive oil to help it crisp and caramelize during baking.
Bake in the preheated oven for 12-15 minutes, depending on the thickness of the salmon, 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 a few minutes.
Garnish with fresh cilantro, if desired, and serve with unsalted lemon wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 159 mg | 7% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 18.3 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 18.1 mcg | 90% | |
| Calcium | 611 mg | 47% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1531 mg | 33% | |
*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.
