Tandoori Salmon

This bold and vibrant Tandoori Salmon is packed with warming spices, citrus, and the tang of Greek yogurt. Inspired by classic tandoori flavors, it’s fast, flavorful, and oven-broiler friendly — no clay oven required. Serve it with mint chutney and rice for a showstopping weeknight meal.

Prep Time: 10 mins

Marinate Time: 30 mins–4 hours

Cook Time: 8–10 mins

Serves: 2

Ingredients

• 1 lb Salmon Fillets, skin-on or skinless
• 1/3 cup Greek Yogurt
• 1 tbsp Kasturi Methi (dried fenugreek leaves)
• 1/2 tsp Tandoori Masala
• 3/4 tsp Chili Powder
• 1/2 tsp Ginger Powder
• 1/4 tsp Garlic Powder
• 3/4 tsp Salt
• 1 pinch Sugar
• Juice of 1/2 Lime
• 1 tbsp Oil

To Garnish:

• Chopped Fresh Cilantro
• Sliced Jalapeño
• Thin Red Onion Slices
• Lemon Wedges

Instructions

1. Prep the Salmon

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

2. Make the Marinade

In a bowl, mix together yogurt, lime juice, oil, sugar, salt, and all the spices until smooth.

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.

4. Cook the Salmon

Choose one of the following methods:

Option A – 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.

Option B – Pan Sear:

Heat oil in a skillet over medium-high. Cook salmon skin-side down for 3–4 minutes per side until golden and cooked.

Option C – Air Fryer:

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

To Serve

Serve warm with:

• Mint chutney or cooling raita
• Basmati rice or warm naan
• A crisp salad or grilled vegetables
• Garnishes: cilantro, onion, jalapeño, lemon wedges