Tandoori Salmon
Elevate your seafood game with this bold and flavorful Tandoori Salmon recipe, a perfect fusion of Indian spices and tender, flaky fish. Succulent salmon fillets are marinated in a creamy blend of Greek yogurt, lemon juice, and aromatic spices like garam masala, cumin, turmeric, and paprika, ensuring every bite bursts with hearty flavor and a subtle kick of heat. After a quick bake in the oven, the salmon emerges perfectly cooked with a golden, aromatic crust that’s sure to impress. Ready in just 15 minutes of cook time, this dish makes an ideal weeknight dinner, yet feels elegant enough for special occasions. Garnished with fresh cilantro and best served with basmati rice, naan, or a crisp side salad, Tandoori Salmon is a crowd-pleasing, protein-packed option that adds international flair to your table.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Salmon fillets
- 1 cup Plain Greek yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons (chopped) Fresh cilantro
Instructions
In a large bowl, combine the Greek yogurt, lemon juice, ginger paste, garlic paste, ground cumin, ground coriander, garam masala, paprika, turmeric powder, red chili powder, salt, and vegetable oil. Mix well to form a thick marinade.
Rinse the salmon fillets under cold water and pat them dry with paper towels.
Add the salmon fillets to the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or up to 4 hours for a stronger flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly oil the foil to prevent sticking.
Place the marinated salmon fillets skin-side down on the prepared baking sheet. Discard any remaining marinade.
Bake the salmon in the preheated oven for 12 to 15 minutes, or until the fish is cooked through and flakes easily with a fork.
Remove the salmon from the oven and let it rest for a couple of minutes.
Serve the tandoori salmon hot, garnished with chopped fresh cilantro. Pair it with basmati rice, naan, or a side salad for a complete meal.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 175 mg | 4% | |
*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.
