Tandoori Salmon is one of our family's favorite weeknight meals. Its quick, easy, and flavorful Indian spices compliment this bold fish so beautifully that you are guaranteed to love this healthy fish.
This recipe originally published in Jan 2016 is updated with tips and new photos.
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Nutrition
A great source of lean protein, Salmon is a nutritionally dense superfood! It is an excellent source of vitamins, minerals (including potassium, selenium, and vitamin B12), and omega-3 fatty acids.
Best way to enjoy Salmon
I have been cooking salmon once a week for my family for many years. One day I decided to change up my usual salmon marinate and make it tandoori style knowing how much my boys love the tandoori chicken. It was an instant hit and has been on repeat since for our weeknight meals as well as family gathering. Cut it up into smaller cubes or cook it on skewers for a fun party appetizer.
What is Tandoori
Tandoori cooking is believed to have originated in Persia. A tandoor is a clay oven used to slowly cook the meats over an intense charcoal fire. Tandoori marinades usually start with yogurt and include spices like ginger, garlic, coriander, cayenne pepper, and garam masala. And although I do not own a tandoor, I love that I can easily bake, broil grill, or air fry this dish with the incredible taste and flavors in a fraction of time.
Tips for buying Salmon
- The best salmon to use is wild Pacific salmon if you can find it. Farmed salmon still has lots of Omega 3’s but it also has more unhealthy saturated fats too.
- The best place to buy salmon is at a fish market. I also like the wild salmon fillet from Costco. You can also buy frozen salmon, but try to buy wild-caught. If using frozen salmon, make sure to defrost it overnight in the refrigerator before marinating.
Tips for Best Tandoori Salmon
- Pat dry the salmon before marinating to avoid excess liquids
- Salmon can be skinless or with skin on
- Use fresh garam masala. Homemade garam masala works the best
- Marinate the salmon for at least 20 minutes
How to make Tandoori Salmon
Here are my step-by-step instructions with photos to show you each step. All of the steps and the ingredients are in the printable recipe card just a little further down in this post.
- Wash, pat dry salmon with a paper towel, and cut into 3 or 6 pieces.
- Make the marinade by mixing ginger, garlic, garam masala, red chili powder, turmeric, lemon juice, salt, and oil. This will be a thick paste-like consistency. Add salmon and evenly apply spice paste on both sides. Tip - use a small silicone spatula to evenly spread the marinade.
- Line a baking tray with aluminum foil or parchment paper. If using aluminum foil grease the foil with cooking spray. Arrange marinated salmon on the baking tray.
- Broil on high setting for 10 mins until salmon starts to brown on the top. Depending on the thickness of the salmon steak you may need to cook it a little longer. Use a small handheld thermometer to make sure that the thickest piece reaches the temperature of 145 deg F.
How to Serve Tandoori Salmon
Are you looking for recipes to complete the meal? For a salad, this tangy flavor bomb spicy cabbage salad is perfect with the salmon.
If you are going to serve rice, make this Instant Pot cumin rice. It has a nutty aroma from the cumin seeds with the mellow spice of cloves and cardamom.
All of the complex flavors of the meal are enhanced and come together perfectly when you serve a fresh cup of chilled pomegranate juice.
For a lighter meal or as an appetizer serve it hot on a bed of green cabbage, peppers, and red onions with lime wedges. I also like to serve salmon with lemon cauliflower rice for a healthy low-carb meal.
More Salmon Recipes
- Salmon Tikka Masala Skewers
- Methi Garlic Salmon
- Salmon Tikka Masala
- Instant Pot Tandoori Salmon
- Baked Salmon with Herb Chutney
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Tandoori Salmon
Ingredients
- 1 pound wild salmon fillet boneless **
- 2 teaspoons ginger paste paste
- 2 teaspoons garlic paste paste
- 1 teaspoon garam masala
- 1 tablespoon kashmiri red chili powder **
- ½ teaspoon ground turmeric
- 1 tablespoon lemon juice
- 1 tablespoon oil
- 1 teaspoon kosher salt
Instructions
- Wash and pat dry salmon with paper towel and cut into 3 or 6 pieces.
- In a medium bowl mix ginger, garlic, garam masala, red chili powder, turmeric, lemon juice, oil and salt. Add salmon and coat with spice paste evenly on both sides using a small silicone spatula. You can allow this to marinate for 20 mins or cook right away if you are short on time.
Oven Recipe:
- Line a baking tray with parchment paper and arrange salmon on it. Broil on high for 8 to 10 minuets or until salmon starts to brown on the top and flakes easily with a fork. Depending on the thickness of the salmon adjust the cooking time.
Air Fryer Recipe:
- Preheat the Airfryer at 400 F for 5 mins. Air Fry at 380 for 8 to 10 minutes. If you have cut salmon into smaller pieces it will cook in just 5 minutes.
- Serve with cumin rice and a side of spicy cabbage salad. For a low carb meal, serve it with caulilfower rice.
Video
Notes
- The best salmon to use is wild Pacific salmon if you can find it. Farmed salmon still has lots of Omega 3’s but it also has more unhealthy saturated fats too.
- The best place to buy salmon is at a fish market. I also like the wild salmon fillet from Costco. You can also buy frozen salmon, but try to buy wild-caught. If using frozen salmon, make sure to defrost it overnight in the refrigerator before marinating.
- Pat dry the salmon before marinating to avoid extra liquids.
- Marinate the salmon for at least 20 minutes.
- You can use salmon skinless or with skin on.
- Use fresh garam masala. Homemade garam masala works the best.
- Kashmiri red chili powder is a mild chili powder. If using spicier red chili powder, reduce the quantity to ½ or 1 teaspoon.
Nutrition
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Love Served Daily says
Looks delicious
Archana says
It is delicious and super easy!
Shital Lakhani says
Made this today and it was delish!
Archana says
So glad you liked it!
jncthedc says
Love to see recipes that offer convenience, speed, taste and health benefits. This is a winner. Great share. Thank you.
Archana says
Thank you!
Smiling Notes says
Wow! Definitely gonna try this!
Archana says
Thank you! Please let me know how it comes out!
Michelle says
Easy and delicious
Archana says
Thank you
Sushma Rao says
Hi Archana!
I love all you recipes, they always turn out PERFECT! Quick question on this one (and your other salmon recipes)--is it possible to substitute a different type of fish? Like tilapia or cod?
Thank you!
Archana says
yes, you can use any fish of your choice.
sne3103 says
Do you set your rack at the closest setting to the broiler?
Archana says
Not too close. There is about 8 to 10 inches space in between
MZ says
Is it 1 tsp salt? The recipe seems to be missing the quantity of salt..
Archana says
yes!
Anita says
If using frozen salmon, should we wash and pat dry first, or defrost it somehow before continuing with the steps?
Archana says
You want to def thaw the salmon first before cooking.
Neha says
Can you please share the recipe for lemon cauliflower rice?
Archana says
yes! I will be sharing it soon 🙂
Ellen Lawler says
This is really delicious and easy. I was time pressed so I used pre-minced garlic and ginger paste. Also didn’t have the Kashmiri chili powder and used McCormick’s ground Ancho Cili Powder. Will definitely make again!
Joni says
SOOOOO delicious and easy, who knew! . I cubed the salmon and it got super crispy and left us with crispy skin as well (my fave). Will be making this often!! I served with rice, thinly sliced red onion and a simple romaine salad.
Archana says
Thank you for the awesome feedback! Enjoy. Its on repeat at my home too.
Ash says
Could you make this in an air fryer? Thanks!
Archana says
yes! 350 for 8 to 10 minutes.