Grilled Tandoori Salmon with Cucumber Raita and Jeera Rice

​Hey everyone, here is a recipe that's sure to be a hit at dinner! This grilled tandoori salmon is an exciting and fresh twist on tandoori cooking. It goes amazingly well with the cucumber raita and jeera rice which I will also show you in this video. Here, I will be showing you how to make a juicy tandoori marinade for your salmon and how to grill it to perfection, so stay tuned and enjoy :) 

Serves: 1

Time: 1.5 hr


  • 6 oz salmon
  • 1/2 tsp ginger-garlic paste
  • 1 tbsp lemon juice
  • 1-1.5 tsp Kashmiri red chilli powder
  • 1/4 tsp Garam Masala
  • Salt to taste
  • 1/2 tsp dried fenugreek leaves
  • 1 tbsp olive/vegetable oil
  1. Make the marinade by mixing together ingredients from ginger-garlic paste up to vegetable oil in a bowl.
  2. Add salmon and marinate for at least 30 minutes to 6 hours.
  3. Heat up grill pan and lightly season with oil.
  4. Cook salmon on either side for 4-5 minutes (depending on the thickness) Note: We want to cook it to medium, slightly pink in the centre.

Jeera Rice


  • 1/2 cup basmati rice
  • 1 cup water
  • 1 tbsp ghee/olive oil
  • 1 tsp cumin seeds
  • 1/2 inch ginger cut into matchsticks
  • Salt and pepper
  • 1/4 cup chopped cilantro
  • Optional: lime juice
  1. Cook rice according to package instructions
  2. Heat oil on medium heat and crackle cumin seeds until reddish brown. 
  3. Add in ginger and cook for 30 seconds.
  4. Add rice and mix well until well coated with oil and heated through
  5. Turn off the heat and season with salt and pepper, cilantro and lime juice. 

Cucumber raita

  • 1 cup diced/shredded cucumber (I personally prefer it diced)
  • 1/2 cup greek yogurt
  • 1/2 tsp mango powder
  • 1 tsp ground cumin
  • 1/2 tsp Red chilli powder
  • Pinch of Black salt
  • Optional: Sprinkle of Chaat Masala
  1. Mix everything together. Adjust seasonings as needed. 


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