Baked Tandoori Salmon

Photo from Little
Sunny Kitchen

I have really tried to get more salmon in my life, but salmon gets boring to me. 

I found this recipe and thought it sounded interesting. And you know what, it was amazing!! I made zero changes to this recipe and I wouldn't change a thing when I make it again. 

I marinated the fish for 2 hours. I did wipe off some of the excess marinade before baking it as they suggest. It's a thick marinade so it makes sense. 

Baked Tandoori Salmon

Recipe from Little Sunny Kitchen

Serves 4

• ¾ cup Greek yogurt or hung/strained yogurt
• 1 lemon juiced
• 3 cloves garlic minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons fresh chopped cilantro
• 1 teaspoon kosher salt
• 1 teaspoon garam masala
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin sweet or smoked
• ½ teaspoon paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon cayenne powder
• ¼ teaspoon ground black pepper
• 1 ½ pounds salmon fillets skin on or removed

To a large bowl or a ziploc bag, add yogurt, lemon juice, garlic, ginger, cilantro, salt, garam masala, coriander, cumin, paprika, turmeric, cayenne, and black pepper. Whisk well to combine.

Add the salmon to the marinade and gently toss so that it is well coated in the marinade. Marinate for at least 30 minutes and up to 2 hours.

Preheat the oven to 400°F (200°C), or 180°C for a fan oven, and line a quarter sheet pan with foil or parchment paper.

Remove the salmon from the marinade shaking off any excess, and place on the prepared sheet pan.

Bake in the oven for 5 minutes, then heat the broiler and place the fish 6 inches under the broiler element and broil for 5 minutes but watch it closely. Remove when the salmon is broiled and has reached the right color.

Allow the salmon to rest for 5 minutes before serving. Serve warm with rice, onion slices, raita or a fresh salad.