Tandoori Salmon

Name: Tandoori Salmon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Salmon steaks deboned 1.8 lbs; Natural plain yogurt 0.67 cup; Tandoori pasta 0.4 cup; Garlic paste 2 tsp; Lemon juice ½; Curry ½ tsp; Powdered ginger ½ tsp; Fine salt to taste

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413

Calories per serving

Gluten Free

Energy Kcal 413
Carbohydrates g 5.5
of which sugars g 5.4
Protein g 39
Fats g 26.2
of which saturated fat g 7.02
Fiber g 0.4
Cholesterol mg 76
Sodium mg 517

Difficulty: Very easy
Prep time: 20 min
Cook time: 25 min
Serving: 4
Cost: Low
Note plus 4 hours of salmon marination

PRESENTATION

Tandoori salmon is, I gotta say, a dish that really brings you into the heart of Indian cooking. And here's the thing: it's all about using a tandoor—an Indian clay oven—that gives food that deep, smoky flavor. But, you know, even without a tandoor at home, this Indian salmon recipe works super well in a regular oven. Pretty simple, right?

So here's the deal, the magic lies in its marinade. It's packed with spices like garam masala, garlic, curry, and ginger powder, all mixed up with yogurt. Really, this combo infuses the fish with such a rich and aromatic taste and keeps it tender and juicy too. You can grab these spices at most ethnic grocery stores, or why not mix your own blend? Add a personal touch to this tandoori salmon. The yogurt makes the marinade creamy—which is great—and just enhances every single bite.

And listen, pairing options? So many choices. You could do rice pilaf, a refreshing salad, or even some roasted potatoes. But seriously, the real game-changer is the raita sauce. This cool and creamy side perfectly balances the spicy notes of the marinade. You've got this wonderful mix of baked salmon with spices and refreshing elements in every bite. And look, the flexibility of this recipe means you can adjust the heat level to your liking. Fun to experiment with!

It's not just a healthy salmon dinner, but a delicious intro to Indian cuisine. Whether you stick to the traditional version or throw in your own twist, this easy salmon recipe is bound to become a favorite. Truthfully, it's like bringing a slice of Indian food culture into your kitchen. Honestly, tandoori salmon is something you'll want to make again and again. Enjoy the colorful flavors and the ease of preparation. It's really really good, no question.

How to prepare Tandoori Salmon

To prepare tandoori salmon, start with the marinade: pour the tandoori paste into a bowl 1, add the garlic paste 2 and ginger powder 3. You can find tandoori paste in ethnic stores, otherwise, you can use the garam masala mix, which is more common in supermarkets.

Add the plain yogurt 4 and mix the ingredients with a spoon for a few seconds 5, then pour in the lemon juice 6, which you have squeezed beforehand.

Finally, add the curry 7 and adjust the salt, if necessary. Mix again to combine everything 8, then pour part of the sauce into a baking dish 9. Remember to set aside some sauce to drizzle over the salmon fillets before baking.

Once a base of sauce is created, place the 4 boneless salmon fillets, each weighing 200g (about 7 oz) 10, and pour the rest of the tandoori sauce over them 11, making sure to cover them completely 12.

Cover the baking dish with plastic wrap 13, transfer it to the refrigerator, and let it marinate for 4 hours. After this time, take out the baking dish 14, then oil a baking tray and line it with parchment paper so that it adheres better 15.

Now place the marinated salmon fillets on the baking tray, using a spatula 16, drizzle them again with the tandoori sauce you set aside 17, and bake them in a preheated static oven at 350°F for 25 minutes, if using a fan oven, cook at 320°F for about 20 minutes. When the sauce has set and the fillets are crispy 18, your tandoori salmon is ready to be served!

Storage

You can store tandoori salmon in the refrigerator for 1 day in an airtight container or well-covered with plastic wrap. Freezing is not recommended.

Tip

India, mon amour. If you don't have a trip to India planned soon, you'll need to get tandoori paste from ethnic stores, but not all of them have it. If you can't find it, replace it with the garam masala mix, which is also sold in supermarkets. The result will still be delicious, and you'll end up cooking this dish so often that you'll have to switch up the fish: in that case, you could use perch or monkfish, both worth trying!

For the translation of some texts, artificial intelligence tools may have been used.

Tandoori Salmon

PRESENTATION

How to prepare Tandoori Salmon

Storage

Tip

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