Soy-Free Tandoori Salmon
Indulge in the bold, aromatic flavors of Indian cuisine with this Soy-Free Tandoori Salmon recipe! Perfectly spiced with a vibrant blend of turmeric, cumin, coriander, and paprika, and marinated in creamy yogurt laced with garlic, ginger, and fresh lemon juice, this dish transforms salmon into a tender, juicy masterpiece that bursts with flavor. The soy-free preparation ensures that those with dietary restrictions can savor every bite without compromise. This easy-to-follow recipe takes only 15 minutes of prep time, making it an ideal choice for weeknight dinners or special gatherings. Roasted to golden perfection in the oven, the salmon is served with a refreshing garnish of cilantro and zesty lemon wedges, creating a meal that's as beautiful as it is delicious. Whether you're catering to food sensitivities or simply seeking a healthy twist on traditional tandoori, this salmon recipe is a crowd-pleaser that's packed with protein, nutrients, and satisfaction.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Salmon fillets, skin-on
- 0.5 cup Plain full-fat yogurt (ensure no soy-based alternatives are used)
- 2 tablespoons Fresh lemon juice
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper (adjust to taste)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a medium-sized mixing bowl, combine the yogurt, lemon juice, minced garlic, minced ginger, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, and black pepper. Whisk together until smooth to create the tandoori marinade.
Pat the salmon fillets dry with paper towels. Place them in a single layer on a large plate or shallow dish.
Brush the tandoori marinade generously over both sides of the salmon fillets, making sure they are fully coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours for best flavor penetration.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
Remove the marinated salmon fillets from the refrigerator and transfer them onto the prepared baking sheet, skin-side down.
Drizzle the olive oil evenly over the salmon fillets to help them roast to a beautiful golden color.
Roast the salmon in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Once cooked, remove the salmon from the oven and let it rest for a few minutes.
Garnish the salmon fillets with fresh cilantro and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 2808 mg | 122% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 10.0 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 64.1 mcg | 321% | |
| Calcium | 338 mg | 26% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2775 mg | 59% | |
*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.
