Flaky salmon fillets marinated in aromatic tandoori spices and yogurt, then baked until perfectly tender. This Indian-inspired dish brings exotic flavors to your dinner table with minimal effort.
Recipe Details
Ingredients
- 4 fillets (180g each) salmon fillets, skin-on or skinless
- 120ml plain Greek yogurt
- 30ml tandoori spice blend
- 3 cloves garlic, minced
- 2 whole limes, juiced and zested
Instructions
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Pat 4 fillets (180g each) salmon fillets dry and place in a shallow dish. Score the skin lightly if using skin-on salmon.
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In a bowl, combine 120ml plain Greek yogurt, 30ml tandoori spice blend, 3 cloves garlic, and juice of 1 2 whole limes. Mix until smooth.
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Coat salmon fillets completely with the tandoori marinade. Cover and refrigerate for 20 minutes to 2 hours. Don't marinate longer or the acid will "cook" the fish.
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Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Remove salmon from marinade and place on prepared sheet.
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Bake for 12-15 minutes, depending on thickness, until fish flakes easily and reaches 63°C (145°F) internal temperature.
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Remove from oven and immediately squeeze remaining lime juice over the fish. Garnish with lime zest before serving.
Tips
Tandoori Spice: Look for ready-made blends containing paprika, turmeric, cumin, coriander, and garam masala. You can make your own by combining these spices.
Marinating Time: Minimum 20 minutes for flavor, but 1-2 hours is ideal. The yogurt helps tenderize the fish and creates beautiful color.
Skin-On Benefits: Leaving skin on helps hold the fish together and adds flavor. The marinade won't penetrate the skin side much, which is fine.
Make It Dairy-Free: Substitute coconut yogurt or tahini mixed with water for a dairy-free version.
Serving Suggestions: Serve with basmati rice, naan bread, cucumber raita, and roasted vegetables. Mango chutney makes an excellent accompaniment.
Storage: Leftover salmon keeps for 2 days refrigerated and is delicious cold in salads or grain bowls.