Tandoori Salmon Fillets with Mango Mint Relish
Elevate your weeknight dinner with this flavorful recipe for Tandoori Salmon Fillets with Mango Mint Relish. Tender, flaky salmon fillets are marinated in a creamy Greek yogurt and tandoori masala blend, then grilled or oven-baked to perfection for a beautifully spiced and slightly charred finish. The dish is perfectly complemented by a refreshing mango mint relish, featuring ripe, juicy mangoes, fresh mint, and a hint of red chili for a zesty twist. This vibrant, aromatic recipe comes together in under an hour and is as nutritious as it is delicious. Ideal for impressing guests or spicing up a family meal, this gluten-free meal is a must-try fusion of Indian-inspired spices and tropical flavors. Serve alongside basmati rice or naan for a complete, restaurant-quality experience at home.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets (skin-on, approx. 6 ounces each)
- 0.5 cup Greek yogurt (plain, full-fat)
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Tandoori masala spice blend
- 2 pieces Garlic cloves (finely grated)
- 1 teaspoon Ginger (finely grated)
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil (for greasing grill pan or baking sheet)
- 1 large Mango (ripe, peeled and diced)
- 2 tablespoons Fresh mint leaves (finely chopped)
- 0.25 cup Red onion (finely diced)
- 1 small Red chili (optional, finely chopped)
- 1 teaspoon Honey
- 0.25 teaspoon Salt (for relish)
Instructions
In a medium bowl, whisk together Greek yogurt, lemon juice, tandoori masala spice blend, garlic, ginger, and salt to create the marinade.
Pat the salmon fillets dry with a paper towel. Brush the marinade generously over both sides of each fillet, ensuring they are well coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
While the salmon marinates, prepare the mango mint relish: In a bowl, combine the diced mango, chopped mint leaves, red onion, red chili (if using), honey, and salt. Mix gently and set aside for the flavors to meld.
Preheat a grill pan or oven. If grilling, brush the grill surface with olive oil and heat over medium-high. If baking, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
For grilling: Place the salmon fillets, skin-side down, on the hot grill. Cook for 4-5 minutes, then carefully flip and cook another 3-4 minutes, or until the salmon is cooked through and slightly charred.
For oven baking: Place the salmon fillets, skin-side down, on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is flaky and cooked through.
Serve the tandoori salmon fillets warm, topped with a generous spoonful of mango mint relish. Garnish with additional mint leaves if desired.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 14.1 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 20.4 mcg | 102% | |
| Calcium | 81 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 766 mg | 16% | |
*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.
