Tandoori Salmon EASY Oven Recipe

Tandoori Salmon is one of our family favorite weeknight meal. Its quick, easy and the 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.

A great source of lean protein, Salmon is a nutritionally dense super food! It is an excellent source of vitamins and minerals (including potassium, selenium and vitamin B12) but it is their content of omega-3 fatty acids that receives the most attention.

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 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.

Origins 

This recipe uses the traditional Tandoori spices and seasonings. 

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 tandoori, I love that I can easily bake, broil or grill this dish with the same authentic taste and flavors.

Tips

• 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. 

Instructions

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 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 a little longer. Use a small hand held thermometer to make sure that the thickest piece reaches the temperature of 145 deg F.

Serving 

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 Recipes

Here are some more of our favorite 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.

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4.91 from 10 votes

Tandoori Salmon

Spicy, flavorful and steaming tandoori salmon served over bed of thinly sliced cabbage, green peppers and red onions

Prep Time5 mins

Cook Time15 mins

Total Time25 mins

Course: Entree

Cuisine: Indian

Keyword: salmon, tandoori

Servings: 3

Calories: 280kcal

Author: Archana Mundhe

Ingredients

• 1 pound wild salmon fillet boneless **
• 1 inch ginger grated
• 4 garlic cloves minced
• 1 tsp garam masala
• 1 tablespoon Kashmiri red chili powder **
• 1/2 teaspoon 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.
• Line a baking tray with parchment paper and arrange salmon on the tray. 
• Broil on high setting 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 steak you may need adjust the cook time to me more or less.
• Serve with cumin rice and a side of spicy cabbage salad. For a low carb meal, serve it with caulilfower rice.

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 1/2 or 1 teaspoon. 

Nutrition

Calories: 280kcal | Carbohydrates: 5g | Protein: 30g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 112mg | Potassium: 823mg | Fiber: 1g | Vitamin A: 850IU | Vitamin C: 3.5mg | Calcium: 39mg | Iron: 2.2mg

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