4.8 from 141 votes
Tandoori Salmon
Tandoori Salmon features wild salmon fillets marinated in a fragrant mix of ginger, garlic, garam masala, Kashmiri red chili powder, turmeric, lemon juice, oil, and salt. The salmon is cooked either by broiling or air frying, creating a slightly charred exterior while maintaining tender, flaky flesh inside. The marinade imparts a balance of warm spices with a touch of heat and citrus tang. This dish is suited to serve with cumin rice and a spicy cabbage salad or cauliflower rice for a low-carb option.
Prep Time
5 mins
Cook Time
15 mins
Total Time
25 mins
Calories:
280 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 1 pound salmon fillet boneless, wild
- 2 teaspoons ginger paste
- 2 teaspoons garlic paste
- 1 teaspoon garam masala
- 1 tablespoon Kashmiri red chili powder **
- ½ teaspoon Turmeric ground
- 1 tablespoon lemon juice
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon kosher salt
Instructions
- Wash and pat dry salmon with paper towel and cut into 3 or 6 pieces.
- In a medium bowl mix ginger, garlic, garam masala, red chili powder, turmeric, lemon juice, oil and salt. Add salmon and coat with spice paste evenly on both sides using a small silicone spatula. You can allow this to marinate for 20 mins or cook right away if you are short on time.
Cup of Yum
Oven Recipe:
- Line a baking tray with parchment paper and arrange salmon on it. Broil on high for 8 to 10 minuets or until salmon starts to brown on the top and flakes easily with a fork. Depending on the thickness of the salmon adjust the cooking time.
Air Fryer Recipe:
- Preheat the Airfryer at 400 F for 5 mins. Air Fry at 380 for 8 to 10 minutes. If you have cut salmon into smaller pieces it will cook in just 5 minutes.
- Serve with cumin rice and a side of spicy cabbage salad. For a low carb meal, serve it with caulilfower rice.
Notes
- Purchase fresh wild salmon, preferably from a fish market or trusted supplier; frozen wild-caught salmon is acceptable if thawed overnight in the refrigerator.
- Always pat salmon dry before marinating to prevent excess moisture that can hinder the spice coating.
- Marinate the salmon for at least 20 minutes to allow flavors to meld; cooking immediately is okay but may yield a milder flavor.
- Using fresh, homemade garam masala enhances the aroma and taste of the dish.
- Kashmiri red chili powder provides mild heat and vibrant color; if using a hotter chili powder, reduce the quantity to prevent overpowering the dish.
Nutrition Information
Calories
280kcal
(14%)
Carbohydrates
5g
(2%)
Protein
30g
(60%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Cholesterol
83mg
(28%)
Sodium
112mg
(5%)
Potassium
823mg
(18%)
Fiber
1g
(4%)
Vitamin A
850IU
(17%)
Vitamin C
3.5mg
(4%)
Calcium
39mg
(4%)
Iron
2.2mg
(12%)
Nutrition Facts
Serving: 1 Serving
Amount Per Serving
Calories 280
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 30g | 60% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 83mg | 28% |
| Sodium | 112mg | 5% |
| Potassium | 823mg | 18% |
| Fiber | 1g | 4% |
| Vitamin A | 850IU | 17% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.