Directions

1. Pat salmon fillets dry with paper towels. Score lightly if thick to allow marinade to penetrate better.

2. In a medium bowl, combine the Greek yogurt, Kasturi methi, Tandoori masala, chili powder, ginger powder, garlic powder, salt, sugar, and lime juice. Mix well until smooth and creamy, then set aside.

3. Marinate the Salmon: Rub the marinade over all sides of the salmon. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

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1. 1. While the salmon is marinating, heat the oil in a large non-stick skillet over medium heat until shimmering, about 1 minute. Once the oil is hot, carefully add the marinated salmon fillets to the skillet, skin-side down if applicable. Cook for about 4-5 minutes, until the salmon is golden brown and releases easily from the pan.
      

      Flip the salmon fillets gently and cook for another 3-4 minutes, or until the internal temperature reaches 145°F (63°C) and the salmon is cooked through but still moist.

2. 2. Oven Broil (for a charred finish): Preheat broiler to 500°F.
      
      Place salmon on a foil-lined tray or wire rack. Broil for 6–8 minutes until slightly charred and cooked through.

3. 3. Air Fryer: Preheat to 400°F. Air fry salmon for 8–10 minutes, flipping halfway if desired.