Tandoori Salmon

An exciting twist on cooking salmon using traditional aromatic Indian spices mixed with yogurt to make a marinade that promises to grill or bake the fish to perfection.

Course dinner

Cuisine Indian

Keyword baked fish, baked salmon, tandoori, tandoori fish

Prep Time 15

Cook Time 2

Total Time 2 15

Servings people

Calories 562kcal

Author Dr. Wendy Dearborne

Equipment

A foil lined shallow baking dish with a small roasting rack.
Foil to cover

Ingredients

3-4 lb salmon tail bone in. Cleaned, scaled and scored 2" a part
1 cup plain yogurt
1 tsp paprika
1 tsp garam masala
3 tsp tandoori powder
1 tsp cumin powder
1 tsp coriander powder
4 large garlic cloves finely minced
1 inch fresh ginger finely minced
1 tsp salt
1 tsp black pepper
1/2 tsp chili powder
2 tsp cooking oil
1/2 lime

Instructions

Marinade

Thoroughly, mix all marinade ingredients together. Place all fish into a container with a tight fitting lid or a Ziploc bag. Then pour marinade over fish gently work it into the fish. Cover with lid and refrigerate for a minimum of 1 hour.

Cooking

Heat oven to 375.
Remove the fish from marinade and shake off excess and discard remaining marinade. Place he fish on the rack. Drizzle 2 tsp over the oil the fish. Cover tightly with foil and making sure it's tented to allow the heat to circulate.
Bake covered for 1 hour. Remove the foil and bake for another 15 minutes.
If you want to char area of the fish, place under a hot broiler for 3-5 minutes turning constantly so it doesn't burn. With a cooking thermometer, check the internal temperature. The reading should be 145°F and over. The fish will become dry if over cooked.
Serve with rice and vegetables.

Notes

This can be cooked with using a large salmon fillet. The cook time must be reduced to avoid over cooking. Check after 70 minutes and then every 5 minutes after that.

Nutrition