Easy Tandoori Salmon Recipe (Oven Baked) Recipe
This Easy Tandoori Salmon Recipe offers a flavorful and aromatic twist on traditional salmon, marinated in a vibrant blend of Indian spices and yogurt, then oven-broiled to perfection. Perfect as an appetizer or main course, it delivers a smoky, mildly spicy taste with a tender, juicy texture.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer/Main Course
- Method: Baking
- Cuisine: Indian
Ingredients
Salmon
- 500 grams salmon (18 oz)
Marinade
- 1½ teaspoons oil, ghee, or melted butter
- 2 teaspoons mustard oil
- 2 teaspoons Kashmiri chili powder (or smoked paprika)
- 1 teaspoon coriander powder
- ¼ teaspoon garam masala
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- 1 tablespoon yogurt
- 1 tablespoon lemon juice
- ¼ teaspoon black pepper
- ½ teaspoon pink salt (or sea salt)
Instructions
- Prepare the chili oil: Heat 2 teaspoons of mustard oil in a small pan until you get a toasted aroma but do not let it smoke. Add 2 teaspoons Kashmiri chili powder into a small bowl, then pour the hot oil over it. Mix well until the chili powder dissolves and the mixture turns bright red. Let it cool down.
- Make the tandoori masala: Add 1 teaspoon coriander powder, ¼ teaspoon garam masala, ¼ teaspoon turmeric powder, ¼ teaspoon cumin powder, 1 tablespoon yogurt, 1 tablespoon lemon juice, ¼ teaspoon black pepper, and ½ teaspoon pink salt to the cooled chili oil mixture. Whisk everything together to form a smooth marinade.
- Prepare the salmon: Remove skin and any bones from the salmon fillets. Chop the salmon into approximately 2-inch cubes. Use kitchen towels to wipe off any excess moisture from the salmon pieces and place them in a large bowl.
- Marinate the salmon: Add the prepared tandoori masala to the salmon cubes. Mix well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
- Preheat the oven: Set your oven to broil mode and preheat to 200°C (390°F).
- Prepare the baking tray: Line a baking tray with parchment paper. Shake off any excess marinade from the salmon pieces and arrange them in a single layer on the tray. Brush the salmon lightly with 1½ teaspoons of oil, ghee, or melted butter.
- Broil the salmon: Place the baking tray on the middle rack of the oven. Broil the salmon for 5 to 7 minutes depending on the thickness of the pieces, until the salmon is cooked through and has a slight charred appearance.
- Serve: Remove the tandoori salmon from the oven and transfer to a serving platter. Serve hot with green chutney as an appetizer or alongside flavored rice such as lemon rice for a complete meal.
Notes
- The broiling time depends on the thickness of the salmon pieces—thicker pieces may require closer to 7 minutes, while thinner pieces cook faster.
- Do not over-broil to avoid drying out the salmon; a tender, juicy interior is ideal.
- If Kashmiri chili powder is unavailable, smoked paprika can be used as a milder alternative to achieve the color and subtle smoky flavor.
- Mustard oil can be substituted with any other neutral oil if not available, but mustard oil adds authentic aroma and flavor.
- Marinating for longer than 30 minutes (up to 2 hours) will intensify the flavors without compromising texture.
