Smoky Tandoori Salmon That Tastes Like a Restaurant Kitchen

It was only when I came to Canada that my true journey into the various other facets of Indian cuisine began. One of the dishes that came out on top was this Indian salmon recipe, which was a brainchild of my girlfriend (now wife, at the time of updating this!). She loves salmon and she suggested we try a tandoori style salmon for a change - after having Oven-Baked Lemon & Herb Salmon for the 95th time.

You know, it's simple puzzle pieces like these which I can’t even think can connect together but are actually made for each other. My classic marinade went great with the salmon, however, I needed to make some changes to the marinating. I quickly realized that I can no longer include yogurt in the marinade since by the time salmon is done grilling, the yogurt is completely burnt. After all, salmon is already so tender if cooked properly.

Skin-On or Skinless?▼

Cooking skin-on salmon is a great technique to ensure the salmon is cooked to your desired temperature while keeping the filet juicy. The fish is usually cooked skin side down 80% of the cooking time which helps protect the salmon meat as it cooks. This makes the skin incredibly crispy. Fun fact: you can totally eat salmon skin, and the best way is to have it crispy. Once cooked this way, it is almost like having chips.

In this recipe, the skin does not work as well. The marinade would get soaked into the fish and would prevent the skin from getting crispy. I cook it with skinless salmon filet which allows me to get grill marks which really stamps the tandoori on the fish. Of course, if you have a barbecue, this fish can cook on the grill as well.

Preparing the Tandoori Grilled Salmon

Begin by preparing the marinade. In a medium-sized bowl, add ginger-garlic paste, lemon juice, deggi mirch, garam masala, dried fenugreek leaves and salt. This marinade is completed with a bit of oil to help with bringing the flavors together. For a richer, more traditional tandoori coating that really clings to the salmon, fold a couple of spoonfuls of hung curd into the marinade.

Marinade ingredients in a metal bowl: ginger-garlic paste, deggi mirch, garam masala, and dried fenugreek leaves, unmixed.

Mix all the ingredients together.

Tandoori salmon marinade with red spices, ginger-garlic paste, fenugreek leaves, and lemon juice mixed in a steel bowl.

Add your salmon to the marinade, and marinate for at least 30 minutes. You can marinate for up to 6 hours.

Salmon fillets marinating in a reddish-orange tandoori spice mixture with herbs and garlic in a stainless steel bowl.

Heat a grill pan or a regular pan on medium heat and carefully place the salmon on the pan.

Tandoori-marinated salmon fillet coated in orange-red spiced marinade resting on a ridged grill pan before cooking.

Let the fish sear on one side for 4-5 minutes to ensure each side gets marked properly. Depending on the thickness of the filet, you may need to adjust your cooking time.

The recommended cooking temperature is a medium salmon, pink down the middle. However, if you prefer a more well-done salmon, you can cook it a bit longer. Flip the filet halfway into the cooking process and cook other side.

Two tandoori-spiced grilled salmon fillets with dark char marks on a metal broiler pan, sliced open to reveal pink interior.

Serve the fish over fresh jeera or cumin rice and a cool cucumber raita.

Grilled tandoori salmon fillet over cumin rice with fresh cilantro and a side of cucumber raita on a white plate.

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

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Recipe by Anadi Misra

Tandoori Grilled Salmon | Indian Style Tandoori Salmon

Juicy, smoky tandoori grilled salmon marinated in bold Indian spices. A restaurant-quality recipe made at home, served with cool cucumber raita and jeera rice. Your new favorite weeknight dinner.

Grilled

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30 min

Prep

10 min

Cook

40 min

Total

fillets

medium

Level

Ingredients

Tap any quantity to scale

For the salmon

(170 g) salmon fillet(skinless)
(1 g) ginger-garlic paste · make your own
(15 ml) lemon juice
(5 g) deggi mirchShop →
(1 g) garam masalaShop →
salt(to taste)Shop →
(1 g) kasoori methi(dried fenugreek leaves)Shop →
(15 ml) olive oilShop →
(16 g) hung curd (optional; for a richer, clingier tandoori coating) · make your own

For the jeera rice

(95 g) basmati riceShop →
(240 ml) water
(15 ml) ghee · make your ownShop →
(3 g) cumin seedsShop →
(1.3 cm) ginger(julienned)
salt(to taste)Shop →
pepper(to taste)Shop →
(33 g) cilantro(chopped)

For the cucumber raita

(130 g) cucumber(diced or shredded)
(65 g) Greek yogurt
(1 g) mango powderShop →
(3 g) ground cuminShop →
red chili powderShop →
black saltShop →
chaat masalaShop →

Instructions

1
Make the marinade by mixing together ingredients from ginger-garlic paste up to vegetable oil in a bowl.
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. Heat up grill pan and lightly season with oil.
Add salmon and marinate for at least 30 minutes to 6 hours. Heat up grill pan and lightly season with oil.
Learn the technique
3
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 center.
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 center.
4
Cook rice according to package instructions.
Cook rice according to package instructions.
5
Heat oil on medium heat and crackle cumin seeds until reddish brown. Add in ginger and cook for 30 seconds.
Heat oil on medium heat and crackle cumin seeds until reddish brown. Add in ginger and cook for 30 seconds.
Learn the technique
6
Add rice and mix well until well coated with oil and heated through.
Add rice and mix well until well coated with oil and heated through.
7
Turn off the heat and season with salt and pepper, cilantro and lime juice.
Turn off the heat and season with salt and pepper, cilantro and lime juice.
8
For the cucumber raita, mix everything together. Adjust seasonings as needed. Assemble all components together, serve hot, and enjoy!
For the cucumber raita, mix everything together. Adjust seasonings as needed. Assemble all components together, serve hot, and enjoy!

Nutrition per serving

547

Calories

26g

Protein

57g

Carbs

24g

Fat

Fiber

Sugar

3590mg

Sodium

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Tested & written in Anadi’s kitchen

Preparing the Tandoori Grilled Salmon

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