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.

Tandoori Salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Soni Sinha
Total Time: 5 hours 20 minutes
Yield: 4 servings 1x

Print Recipe

Description

A flavorful Tandoori Salmon dish that’s easy to prepare and perfect as an appetizer or main course.

Ingredients

Units Scale

2-3 salmon fillets (either whole or cut into cubes)
2-3 cups 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