About Tandoori Salmon

Tandoori is a cooking style where foods are cooked in a tandoor, a traditional cylindrical clay oven. The foods, usually meat is marinated with spices and yogurt, later grilled to perfection. A tandoor can produce very high heat that helps the food to char, while it cooks. The fats in the marinade drip on the fire/hot coal and generate smoke which imparts the tandoori foods their characteristic smoky flavor. Tandoori foods are one of the most ordered in Indian restaurants. The popular Garlic Naan, Tandoori Roti, Tandoori Chicken, Chicken Tikka Kebabs and Paneer Tikka all come from the tandoor in restaurants. Making these foods at home is much easier than you think and indeed healthy. If you are a fan of the smoky flavor you can also smoke the meat before or after grilling. This Tandoori Salmon is made much the same way but grilled/roasted in a oven, air fryer or pan (on the stovetop). You will love this masala for its flavor and taste! This recipe is dairy free, gluten-free & super quick to make. For Tandoori Salmon, I do not use yogurt which is a key ingredient in tandoori recipes. Yogurt is used as a meat tenderizer. Since salmon does not require a tenderizer & cooks easily we don’t need it here. But if you prefer it for the flavor, replace the 1 tablespoon oil with Greek yogurt (or Hung curd) or use Indian buttermilk (or yogurt whey) in place of water for the marinade.

How to Make Tandoori Salmon (Stepwise Photos)

Preparation

  1. Gather all your spices first and make the marinade. You can make the wet marinade ahead and refrigerate for up to 4 days. Alternately you may combine the ground spices and store in your cabinet for several weeks. Here is what you need for the marinade:

1 tablespoon oil (olive/mustard/avocado or any other of choice) 1 tablespoon lemon juice (or lime juice) ½ teaspoon garlic powder (or 1 teaspoon garlic paste) ¼ teaspoon ginger powder (optional or ½ teaspoon ginger paste) ⅓ to ½ teaspoon salt (adjust to taste) ⅛ teaspoon turmeric ½ to 1 tablespoon Kashmiri Red Chilli Powder (adjust to taste) 1  to 1¼ teaspoon garam masala ½ to 1 teaspoon cumin powder 1 to 1¼ teaspoon coriander powder

  1. The following spices add another layer of flavors to the tandoori salmon. If you don’t have you may skip. For chaat masala you can use half teaspoon amchur and ¼ teaspoon more cumin powder.

1 tablespoon Kasuri methi (dried fenugreek leaves) ¼ teaspoon ground black pepper (powder) ¾ teaspoon Chaat masala (I also prefer ½ teaspoon fennel powder , optional)

  1. Add all these to a prepared baking tray (if preferred line with a foil). I usually marinate and grill directly on the baking pan/tray in baking in oven.
  2. Mix all the spices and pour the oil and lemon juice.
  3. Begin to mix, adding more water only as required. I use about 3 to 4 tablespoons.
  4. Mix well to make a thick marinade. We don’t want the marinade to be runny as it drips off the fish. Taste this and make your own adjustments like adding more salt, lemon etc.
  5. Place your salmon on the baking tray/pan and pat dry with kitchen tissue.
  6. Smear the marinade all over on both the sides. If you are baking it in the oven, put the tray as is in the preheated oven (salmon skin side down in the pan). Bake at 390 F or 200 C for 10 to 12 mins. Later broil for 3 to 4 mins. Adjust the baking time depending on the thickness of the salmon fillet, size of the oven and the kind of pan used. These timings work for me in a metal tray. If using a otg, cut down the time. (Read my pro tips for more details)

In the Air Fryer

  1. If your air fryer requires preheating, preheat it for 2 mins at 390 F or 200 C. Optionally spray oil lightly over your air fryer basket/ tray. Or for a easier clean you may line a foil.
  2. Place the marinated salmon in the basket.
  3. Air fry at 390 F or 200 C, for 7 to 10 mins depending on the thickness of your fillet. Fillets around 1 inch thick need 8 to 9 mins. I did mine for 10 mins. Smaller air fryer takes a little lesser time. If fully cooked, it should flake easily when you poke it with a fork. Alternately check with a instant read thermometer. Internal temperature should be 145F. It is normal for the masala to brown and is not a sign of being burnt.

To Cook in a Pan on the Stove

Pour 1 tablespoon oil to a non-stick pan and heat it. Spread the oil very well all over the pan and wait until the pan is hot enough (medium hot), not smoking hot. Regulate the flame to medium. Gently place the salmon in the oil (skin side down) and let cook until you see half of the fillet from the bottom has changed to a lighter color. If you feel the masala is burning, reduce the heat to low. Gently turn it to the other side with a large spatula. It’s okay if some of the masala comes off the fish, add that back to the pan. Cook for a few more minutes until cooked through. To test if it is done, poke with a fork, it flakes easily like shown in the picture below. I have more tips & tricks below in the pro tips section. Sprinkle lemon juice or a brush with oil if you want. Serve with steamed rice

Pro Tips

Extra Marinade: This recipe will make a little extra marinade. I usually leave that on the tray if baking. If air frying, I put the marinade in a small steel plate and air fry for 2 to 3 mins. It cooks down to a brown color masala. It tastes delicious which we usually serve with the rice. Baking: Baking time depends on the thickness of your fillet. Thinner fillets take lesser time and thicker take longer. Otg or a smaller oven cooks faster, so cut down the time and keep monitoring. If required you can also reduce the temp by 20 F or 10 C. If there is no broil function in your oven, simply move the tray to the top rack and bake for another 2 to 3 mins only. Air fryer: I do not preheat my air fryer. If yours’ require, you may do it. The given air fryer timings are for a XXL air fryer. Cut down the temperature if using a smaller air fryer or follow the instructions in your manual for grilling fish. For easier clean, line your basket with a foil. Pan-frying: Don’t start with a cold salmon. Bring it to room temperature or at least near to room temp before cooking. Make sure you don’t use too much oil. Do not place the salmon in the cold pan, the marinade is likely to get stuck to the cold pan. Monitor closely as you cook. It only takes a few seconds for the perfectly cooked masala to burn. Related Recipes

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