Tandoori Salmon with Mint Chutney
Why this recipe works
- Warm, layered spice: Cumin, turmeric, garlic and smoked paprika give the yoghurt marinade savoury depth, colour and gentle smokiness.
- Bright balance: Lemon in both the marinade and chutney cuts through the richness of the salmon and yoghurt.
- Fast cooking: A short marinade and hot oven give good flavour and lightly charred edges without a long cooking time.
Get the most out of this recipe
Adjust the heat
- For less heat: Remove the seeds from the green chilli before blending the chutney, or use a milder chilli.
- For more heat: Use a hotter green chilli in the chutney, or leave the seeds in for a sharper finish.
- Keep the heat fresh: The chilli sits mainly in the chutney, so serve it on the side if diners prefer different spice levels.
Timing notes
- Short marinating is enough: The yoghurt, lemon and spices flavour the surface quickly, so a brief marinade works well for salmon.
- Serve soon after roasting: Salmon is best while just cooked and moist, with the chutney added at the table for freshness.
- Rest briefly: A short rest lets the fish settle before serving without losing its tender texture.
Texture tips
- Keep the salmon moist: Roast only until the fish is just cooked through; overcooking will make it firmer and drier.
- Encourage light charring: Starting with a hot baking tray helps the marinade catch at the edges for a tandoori-style finish.
- Watch the grill closely: If using the grill at the end, keep a close eye on the yoghurt marinade as it can darken quickly.
Serving ideas
- Serve with rice: Steamed rice makes a simple base for the spiced salmon and catches the chutney well.
- Add a crisp salad: A fresh cucumber, tomato or leafy salad keeps the meal light and balances the warm spices.
- Finish with lemon: Extra lemon wedges at the table add brightness to both the fish and the chutney.
Equipment you'll need
Ingredients
Tandoori salmon
Mint chutney
Instructions
- Heat the oven to 220°C (430°F) and set a baking tray inside to get hot. In a bowl, mix the yogurt, garlic paste, ground cumin, smoked paprika, ground turmeric, honey, and the juice of half the lemon.
- Add the salmon to the bowl and turn to coat well. Leave to marinate for 10 minutes while you make the chutney.
- Put the fresh mint, fresh coriander, green chilli, and the juice of the remaining lemon half into a blender. Blend until smooth, scraping down as needed; if it is too thick to blend, add 1 to 2 tbsp water from the tap to loosen.
- Carefully remove the hot tray from the oven and place the salmon on it, spooning any extra marinade over the top. Roast for 8 to 12 minutes, until the salmon is just cooked through and lightly charred at the edges.
- Rest the salmon for 2 minutes, then serve with the mint chutney alongside. Cut the remaining lemon into wedges if you would like extra at the table.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For deeper colour and a little extra charring, switch the oven to grill for the final 1 to 2 minutes, keeping a close eye so the yogurt does not burn.
- If you are sensitive to heat, remove the seeds from the green chilli before blending it into the chutney.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, make sure the salmon is cooked until piping hot throughout.
Substitutions
- Replace Whole milk yogurt with Greek yogurt for a thicker marinade that clings more strongly to the salmon.
- Replace Smoked paprika with Ground paprika for a milder, less smoky flavour.
- Replace Honey with Agave syrup for a similar sweetness with a slightly lighter finish.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat the salmon on a baking tray at 180°C (355°F) until piping hot, and stir the chutney before serving.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Fish Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Arrosto di Vitello al Forno (Roast Veal)
Roast veal with garlic, rosemary and reduced pan juices
Citrus-Marinated Roasted Chicken Thighs
Roasted chicken thighs with orange and lemon marinade
Côte de Porc Normande (Pork Chop with Apples and Cream)
Pork chops with apples in a creamy cider sauce
Costillas de Cerdo Adobadas (Adobo-Marinated Pork Ribs)
Roasted pork ribs in smoky adobo with a glossy glaze
Sauerbraten with Gingersnap Gravy
Marinated beef pot roast with tangy gingersnap gravy
Magret de Canard (Duck Breast with Cherry Sauce)
Pan-seared duck breast with a cherry and red wine sauce
Caldo Tlalpeño (Chipotle Chicken and Chickpea Soup)
Chicken and chickpea soup with chipotle, lime and avocado
Tết Braised Pork Belly with Eggs
Braised pork belly with eggs in coconut water sauce
Prawn and Leek Gratin
Prawn and leek gratin with mustard cream, cheddar and breadcrumbs
Cobb Salad (Chicken, Bacon, Egg, Avocado and Blue Cheese Salad)
Composed salad with chicken, bacon, egg, avocado and blue cheese
Pasta alla Puttanesca (Spaghetti with Tomato, Anchovies and Olives)
Spaghetti with anchovies, capers and olives
Pollo alla Cacciatora (Chicken with Tomato and Olives)
Chicken thighs simmered in tomato sauce with olives and rosemary
Chicken Tikka with Green Chutney
Grilled chicken tikka with coriander and mint chutney
Hyderabadi-Style Lamb Biryani
Hyderabadi-style lamb biryani layered with rice and fried onions
Paneer Bhurji (Scrambled Paneer)
Scrambled paneer cooked with onions, tomatoes and spices
Tandoori Salmon Fillets
Roasted tandoori salmon in a spiced yoghurt marinade
Chicken Biryani Lunch Bowl
Chicken biryani bowl layered with basmati rice and onions
Masala Quinoa Bowl (Spiced Quinoa with Chickpeas, Spinach and Yoghurt)
Masala quinoa with chickpeas, spinach, yoghurt and coriander
You might also like
Scallion Oil Noodles (Shanghai Spring Onion Noodles)
Wheat noodles tossed in fragrant spring onion oil and soy sauce
Chocolate Banana Smoothie
Chocolate banana smoothie with cocoa, peanut butter and whole milk
Christmas Seafood Zarzuela (Catalan Fish Stew with Monkfish, Mussels and Prawns)
Catalan fish stew with monkfish, mussels and prawns
Quiche aux Poireaux (French Leek Quiche)
French leek quiche with a creamy egg and crème fraîche filling
Katsu Curry (Pork Cutlet Curry)
Crispy pork katsu with mild curry sauce over rice
Nam Jim Jaew (Spicy Thai Dipping Sauce)
Spicy Thai dipping sauce with lime, tamarind and toasted rice powder
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
