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Loaded with Indian spices, this tandoori salmon recipe can be prepared in under 30 minutes, making it a perfect weeknight meal.
When it comes to fish, salmon is my-go - from chimichurri salmon to orange glazed salmon.
The thing about salmon is it makes for a meal during the week. That is honestly the only time I make it. You need just a few ingredients and 30 minute, if that to prepare. And it is always delicious!
In regards to this tandoori salmon recipe however, you might be asking tandoori and salmon? All that I have to say is don't knock it until you try it. This salmon is smothered in spices on the outside and just melts in your mouth.
All that I can say is move over tandoori chicken! You've got some competition.
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Recipe Ingredients
- Salmon - fresh caught is best.
- Paprika, coriander, garlic powder, garam masala, salt, turmeric, ginger - where the flavor comes from.
- Vegetable oil - mixed with the spices to coat the fish.
Step-by-Step Instructions
- Preheat oven to 425°F. Combine all of the spices in a bowl. Add the oil and mix to form a paste.
- Add salmon, tossing to coat and let marinate at room temperature for 15 minutes.
- Place salmon on baking sheet or oven safe skillet, skin-side down.
- Bake for 10-12 minutes or until it is flaky when pressed with a fork.
FAQs
Tandoori is actually a method of cooking. It usually involves chicken marinated in yogurt and spices and cooked in a tandoor oven.
Sadly, most of us don't have a tandoor oven, so we resort to baking in the oven. Don't worry, this tandoori salmon still tastes amazing!
If possible always go with wild salmon as it's healthier than farmed salmon. The best types of salmon for pan-frying are coho, king, sockeye and spring.
Yes. When pan-fried, use skin-on salmon. Add oil to a large skillet and increase heat to medium-high. You want it hot to get the skin crispy. Rub the spice mixture throughout the salmon.
Add the salmon skin-side down and cook for 4-5 minutes and then flip over to fry another minute or two to cook through. Please note if you can't flip the salmon, it means you need to cook it a little longer.
The time to cook depends on the thickness of the salmon and if it is wild or farm raised.
The thicker the salmon, the longer it takes. Farm raised is fattier so usually takes longer as well, where wild salmon is easier to overcook.
In general, you want to cook for 4-6 minutes per ½ inch of thickness.
Side Dish Options
Sugar snap peas is always a go-to of ours with this recipe but you can also make roasted potatoes, carrots or broccoli. Some simple white rice works well with this particular dish.
Pro Tips/Recipe Notes
- Use wild salmon when possible. It is healthier for you and just tastes better.
- You know the salmon is done when it is opaque and easily flakes.
- If you want some heat, add a ½ tsp of chili powder.
Other Seafood Recipes
If you’ve tried this tandoori salmon recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Tandoori Salmon
Ingredients
- 4 (6 oz) salmon filets, skin on
- 1 tbsp paprika
- 1 tsp ground coriander
- 1 tsp garlic powder
- 1 tsp garam masala
- ½ tsp kosher salt
- ½ tsp turmeric
- ¼ tsp ground ginger
- 1 tbsp vegetable oil
Instructions
- Preheat oven to 425°F. Combine all of the spices in a bowl. Add the oil and mix to form a paste.
- Add salmon, tossing to coat and let marinate at room temperature for 15 minutes.
- Place salmon on baking sheet, skin-side down. Bake for 10-12 minutes or until the salmon is flaky when pressed with a fork. Cooking times will vary depending on the thickness of the salmon.
Notes
- Use wild salmon when possible. It is healthier for you and just tastes better.
- You know the salmon is done when it is opaque and easily flakes.
- If you want some heat, add a ½ tsp of chili powder.
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