Tandoori Salmon Fillets
Why this recipe works
- Layered spice: Ginger, garlic, cumin, coriander, turmeric, paprika and garam masala give the marinade depth without needing a long cooking time.
- Bright balance: Yoghurt and lemon cut through the richness of the salmon and keep the finished dish fresh rather than heavy.
- Short marination: Salmon absorbs surface flavour quickly, so a brief marinade is enough before roasting.
- High-heat finish: A fully heated tray helps the yoghurt marinade catch at the edges, giving the fish a tandoori-style char.
Get the most out of this recipe
Adjust the heat
- Make it milder: Use a little less garam masala and keep the sweet paprika rather than switching to a hotter chilli-based spice.
- Add more heat: Add chilli powder or cayenne to the yoghurt marinade if you want a sharper, hotter finish.
- Keep the heat balanced: Serve with extra lemon wedges, fresh coriander or a spoonful of plain yoghurt to soften the spice.
Timing notes
- Keep the marinade brief: The yoghurt and lemon flavour the fish quickly; a short marination keeps the texture delicate.
- If chilled, take it out briefly: If the salmon has marinated in the fridge, let it stand for a short time before roasting so it cooks more evenly.
- Best served straight after roasting: Rest the salmon briefly, then serve while the edges are lightly charred and the centre is still juicy.
Ingredient notes
- Use thick yoghurt: Greek yoghurt clings well to the salmon and helps the marinade roast rather than run off the fish.
- Choose even fillets: Fillets of similar thickness will finish at the same time and are less likely to dry out at the thinner ends.
- Use fresh aromatics where possible: Fresh ginger and garlic give the marinade a brighter, cleaner flavour than dried versions.
Make-ahead tips
- Mix the marinade ahead: The yoghurt spice marinade can be mixed in advance and kept chilled, ready to coat the salmon before cooking.
- Coat close to roasting: For the best texture, add the salmon to the marinade shortly before it goes into the oven.
- Reheat gently: Warm leftovers on a baking tray at 180°C (355°F) until piping hot, or serve cold flaked into salads to avoid drying the fish.
Equipment you'll need
Ingredients
Instructions
- In a bowl, whisk the greek yogurt with the ginger and garlic, then whisk in the ground cumin, ground coriander, ground turmeric, sweet paprika and garam masala. Finely zest the lemon into the bowl, then squeeze in half the juice and stir in the vegetable oil.
- Pat the salmon dry, then coat all over with the yoghurt marinade. Cover and marinate for 20 minutes at cool room temperature, or in the fridge if your kitchen is warm.
- Heat the oven to 220°C (430°F) and set a baking tray inside to get hot. Put the salmon on the hot tray and roast for 10 to 12 minutes, until just cooked through and lightly charred at the edges; the thickest part should flake easily but still look juicy.
- Rest for 2 minutes, then serve with the remaining lemon cut into wedges and the fresh coriander scattered over the top. Spoon any tray juices over the fish.
Recipe notes
Tips
- For the best char, keep the marinade fairly thick on the surface of the salmon and use a fully preheated tray.
- If marinating in the fridge, take the salmon out 10 minutes before roasting so it cooks evenly.
- Food safety: if serving anyone who is pregnant, elderly, or immunocompromised, cook the salmon until the centre is fully opaque and flakes easily.
Substitutions
- Replace Greek yogurt with whole-milk yogurt for a slightly looser marinade; drain it briefly if it seems very thin.
- Replace sweet paprika with smoked paprika for a deeper, smokier finish.
- Replace fresh coriander with fresh mint for a different but still bright, herby topping.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat on a baking tray at 180°C (355°F) for 6 to 8 minutes until piping hot, or flake cold into salads to avoid drying it out.
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: 50min (20min 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 →
Air Fryer Tandoori Chicken
Air-fryer tandoori chicken with yoghurt, lemon and tandoori spices.
Roast Rib of Beef with Yorkshire Pudding
Roast rib of beef with Yorkshire puddings and gravy
Biała Kiełbasa Pieczona (Baked Polish White Sausage)
Baked Polish white sausage with onion, garlic and marjoram
Poulet Rôti with Tarragon and Garlic
Roast chicken with tarragon, garlic and pan jus
Duck Confit with Sarladaise Potatoes
Duck confit with garlic and parsley Sarladaise potatoes
Piri-Piri Salmon with Chilli, Garlic and Lemon
Roast piri-piri salmon with chilli, garlic and lemon
Gratin Dauphinois with Roast Lamb
Creamy potato gratin served with rosemary roast lamb
Pasta al Pesto Trapanese (Sicilian Almond Pesto Pasta)
Sicilian pasta with tomato, basil and almond pesto
Pan-Fried Sea Bass with Crushed Peas and Tartare Sauce
Crisp pan-fried sea bass with crushed peas and tartare sauce
Kimchi Beurre Blanc Salmon with Steamed Rice
Pan-seared salmon with kimchi beurre blanc
Creole Jambalaya with Chicken and Andouille
Creole jambalaya with chicken, andouille, tomatoes and rice
Masala Arrabbiata Prawn Pasta
Prawn penne in masala-spiced arrabbiata tomato sauce
Air Fryer Tandoori Chicken
Air-fryer tandoori chicken with yoghurt, lemon and tandoori spices.
Tandoori Salmon with Cucumber Raita
Baked tandoori-style salmon with cucumber and mint raita
Air Fryer Chicken Tikka
Air-fryer chicken tikka marinated in yoghurt, lemon and spices.
Air Fryer Paneer Tikka
Air-fried paneer tikka with peppers and red onion.
Masala Chicken Traybake (One-Tray Chicken with Potatoes and Yoghurt)
Masala chicken traybake with potatoes, red onion and yoghurt
Air Fryer Yogurt Marinated Chicken
Yoghurt-marinated chicken cooked in the air fryer until charred.
You might also like
Red Velvet Cake with Cream Cheese Frosting
Red velvet cake layered with cream cheese frosting
Carne Asada con Salsa Roja (Grilled Steak with Red Salsa)
Grilled flank steak with lime and garlic, topped with salsa roja
Honey Garlic Chicken Poke Bowl
Honey garlic chicken poke bowl with rice, avocado and cucumber.
Ternera a la Sevillana (Veal Stew with Olives and Sherry)
Spanish-style veal stew with olives, sherry and sweet paprika
Rheinischer Sauerbraten with Raisins and Gingersnap Gravy
Sauerbraten beef with raisin and gingersnap gravy
Air Fryer Italian Meatballs
Air-fried Italian meatballs with parmesan, garlic and marinara sauce.
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.
