I love Tandoori preparations. So simple, yet packed with flavor and irresistible. They look great on any table and are versatile enough to be served as an appetizer or a main dish. They’re surprisingly easy and flavorful and do not require much effort. You can marinade your fish, chicken or paneer overnight and grill them the next day. Here I’ve combined this preparation with my favorite fish Salmon.
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Tandoori Salmon
- Total Time: 5 hours 20 minutes
- Yield: 4 servings 1x
Description
A flavorful Tandoori Salmon dish that’s easy to prepare and perfect as an appetizer or main course.
Ingredients
- 2-3 salmon fillets (either whole or cut into cubes)
- 2-3 cups (480-720 ml) thick yoghurt
- 2 tbsp Tandoori Masala
- 1 tbsp crushed ginger and garlic
- Salt, to taste
- 1 tbsp lemon juice
- 2 tbsp oil
- Chaat masala, for sprinkling
Instructions
- In a large zip-lock bag, combine the yoghurt, Tandoori Masala, crushed ginger and garlic, salt, and lemon juice. Mix well to form a marinade.
- Add the salmon fillets to the bag, ensuring they are well-coated with the marinade. Seal the bag and refrigerate for 5-6 hours or overnight for best results.
- Preheat your grill or oven to 400°F (200°C).
- Place the marinated salmon pieces on a greased aluminum foil on a baking sheet or directly on the grill.
- Brush the salmon with oil to prevent sticking and to enhance flavor.
- Grill or bake the salmon for 15-20 minutes, turning once halfway through, until the salmon is cooked through and slightly charred on the edges.
- Remove from heat and sprinkle with chaat masala before serving.
Notes
- For best flavor, marinate the salmon overnight.
- You can substitute chicken or paneer for salmon.
- Serve with a side of mint chutney or a fresh salad.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 hours
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 20
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 70
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Frequently Asked Questions
How long should the salmon marinate?
The recipe says 5–6 hours, but both the instructions and notes recommend overnight for the best flavor. The thick yoghurt marinade with Tandoori Masala, ginger, garlic, and lemon juice benefits from extended contact to penetrate the fish.
What is chaat masala and why is it added at the end rather than in the marinade?
Chaat masala is a tangy, slightly sour Indian spice blend common in street food. Unlike the marinade spices that cook into the salmon, chaat masala is sprinkled on just before serving to add a bright, acidic finish that cuts through the richness of the fish. 
Can I use chicken or paneer instead of salmon?
Yes — the article says you can marinate chicken or paneer with the same tandoori preparation, and the notes explicitly confirm this substitution. Cooking time will vary: chicken pieces need longer, while paneer cubes cook in roughly the same time as salmon.
