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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 to baked teriyaki 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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Ingredient Notes
- Salmon - when it comes to fish, I always go for wild caught if at all possible but farm-raised works too.
- Spices - the combination of spices, from paprika to garam masala to turmeric, gives that tandoori flavor that you expect
- Vegetable oil - you want something with a high smoke point when baking the tandoori salmon. You can also use canola oil.
Step-by-Step Photos
Combine all the spices in a bowl and add the oil to form a paste. Add the salmon and toss to coat, letting it marinate for 15 minutes.
Place the salmon on a skillet or baking sheet with skin-side down and bake at 425°F for 10-12 minutes or until 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 teaspoon of chili powder.
Other Seafood Recipes
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Tandoori Salmon
Ingredients
- 4 (6 oz) salmon filets, skin on
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon garam masala
- ½ teaspoon kosher salt
- ½ teaspoon turmeric
- ¼ teaspoon ground ginger
- 1 tablespoon 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 teaspoon of chili powder.
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