Nut-Free Tandoori Salmon
Indulge in the bold, aromatic flavors of Nut-Free Tandoori Salmon, a vibrant twist on the classic dish that delivers all the satisfaction without any nuts. Featuring tender salmon fillets coated in a rich, yogurt-based marinade infused with fragrant spices like cumin, coriander, smoked paprika, and turmeric, this recipe offers a harmonious balance of heat and zest with hints of garlic and ginger. Perfectly baked to flaky perfection and garnished with fresh cilantro and lime wedges, this dish is both elegant and easy to prepare in under 30 minutes of active time. Whether served with basmati rice, naan, or a crisp side salad, Nut-Free Tandoori Salmon is a crowd-pleasing option for weeknight dinners or special occasions. Enjoy a healthy, nut-free spin on Indian-inspired cuisine that’s sure to impress!
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Salmon fillets
- 1 cup Greek yogurt (plain, unsweetened)
- 2 tablespoons Lemon juice
- 4 cloves (minced) Garlic
- 1 tablespoon (grated) Ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon (or to taste) Salt
- 2 tablespoons Olive oil
- 2 tablespoons (chopped) Fresh cilantro (optional, for garnish)
- 4 pieces Lime wedges (for serving)
Instructions
In a large mixing bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, paprika, turmeric powder, cayenne pepper, smoked paprika, salt, and olive oil. Mix well to form a smooth marinade.
Pat the salmon fillets dry with a paper towel and place them into the marinade bowl. Use your hands or a spatula to ensure each fillet is thoroughly coated with the tandoori marinade. Cover the bowl with plastic wrap and let the salmon marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly grease it with olive oil.
Remove the salmon fillets from the marinade, letting any excess drip off, and place them on the prepared baking sheet. Discard the leftover marinade.
Bake the salmon in the preheated oven for 12-15 minutes, or until the internal temperature of the thickest part of the salmon reaches 145°F (63°C). For a slightly charred finish, you can broil the salmon for an additional 1-2 minutes.
Remove the salmon from the oven and let it rest for 2-3 minutes. Garnish with chopped fresh cilantro, if desired, and serve with lime wedges on the side.
Pair with basmati rice, naan, or a side salad for a complete and delicious meal. Enjoy!
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.7 g | 153% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 3085 mg | 134% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 8.4 g | ||
| Protein | 183.1 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 597 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.
