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Tandoori Salmon Recipe

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4.4 from 14 reviews

Tandoori Salmon is a flavorful and aromatic Indian-inspired dish featuring wild salmon fillets marinated in a vibrant mix of spices, ginger, garlic, and lime juice. This recipe offers two easy cooking options: air frying for a quick, crispy finish or oven broiling for a perfectly cooked, tender texture. Served with fresh lime juice and optional chaat masala, it pairs wonderfully with cilantro or mint chutney and saffron rice for a complete, healthy meal.

Ingredients

Marinade

  • 1½ pounds wild salmon fillets (boneless, each fillet roughly 4-6 ounces)
  • 1 tablespoon ginger paste (1-inch ginger)
  • 1 tablespoon garlic paste (3-4 cloves garlic)
  • 1 tablespoon avocado oil (or olive oil)
  • 1 tablespoon lime juice (or lemon juice)
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon turmeric powder
  • 1½ teaspoons garam masala (homemade or store-bought)
  • 2½ teaspoons coriander powder
  • 2 teaspoons Kashmiri red chili powder (or paprika for mild)

For Garnish

  • 1 teaspoon fresh lime juice (drizzled on top)
  • ½ teaspoon chaat masala (optional)

Serving Suggestions

  • Cilantro chutney or mint chutney
  • Saffron rice
  • Roasted broccoli

Instructions

  1. Prepare Marinade: In a large mixing bowl, combine ginger paste, garlic paste, avocado oil, lime juice, salt, turmeric powder, garam masala, coriander powder, and Kashmiri red chili powder. Stir well until all ingredients are fully incorporated to form a smooth marinade.
  2. Prepare Salmon: Pat the salmon fillets dry with a paper towel. Cut them into 2-inch wide steaks for even cooking. If desired, purchase pre-cut steaks or ask your fishmonger to cut them for you to save time.
  3. Marinate Salmon: Add the salmon steaks to the marinade bowl. Generously brush the marinade on all sides of the fillets, ensuring they are evenly coated. Cover and refrigerate for 20-30 minutes to allow the flavors to penetrate the fish.
  4. Cook Using Air Fryer: Preheat the air fryer to 400°F (204°C) for about 2 minutes. Place the marinated salmon fillets in the fryer basket skin side down if using skin-on, ensuring a ½-inch space between each piece. Air fry for 7-9 minutes based on thickness, checking doneness with a fork. Add 1-2 minutes if needed until cooked through.
  5. Cook Using Oven Broiler: Alternatively, preheat the oven broiler. Line a baking sheet with aluminum foil and lightly grease it. Arrange the marinated salmon fillets skin side down if skin is on, and place the baking sheet on the top oven rack about 4-5 inches below the broiler. Broil for 8-10 minutes or until the salmon is cooked and flakes easily with a fork.
  6. Garnish and Serve: Drizzle fresh lime juice over the cooked salmon. For an extra layer of flavor, sprinkle chaat masala on top. Serve immediately with cilantro or mint chutney, saffron rice, and a side of roasted broccoli to complete the meal.

Notes

  • Adjust the salt and chili powder to taste depending on your spice preference.
  • For a milder version, substitute Kashmiri red chili powder with paprika.
  • Marinating for at least 20 minutes improves flavor but avoid marinating longer than 1 hour to prevent the acid from cooking the salmon.
  • If using skin-on salmon, cooking skin side down helps keep the fish moist and enhances crispiness.
  • The recipe can be doubled easily for larger gatherings.
  • Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://cookedbygrace.com/tandoori-salmon-recipe/