Updated: Sep 13
Not just healthy, this Indian Tandoori Salmon recipe is spicy and packed full of flavour. In this simple, quick and effortless tandoori style salmon recipe, salmon fillets are marinated in an easy home-made tandoori masala and then broiled/grilled to perfection.
Making this Tandoori Salmon Tikka is just a child’s play and requires minimum time and effort but what you get in the end are delicious, bright orange coloured baked Tandoori Salmon pieces that just melt-in-the-mouth.
This Tandoori Salmon recipe doesn’t involve much cutting or chopping and cleaning up is a breeze too with just the dish and tray that’s used for marination and grilling to wash up….
Check out a quick, easy to follow video below with step-by-step instructions to see How to make Tandoori Salmon:
Taste as well as nutrition
My family loves Tandoori Salmon fish and we have it for dinner at least once a fortnight. Indian spices do liven up and add a spicy kick to normal Salmon pieces.
Plus, Salmon is so full of nutrition. An excellent source of protein, Salmon is high in selenium and omega-3 fatty acids. What’s more, this healthy Salmon is loaded with B vitamins and is especially rich in vitamin B12.
So, there’s no excuse not to include it in our meals regularly. And, as these Tandoori Salmon fillets are ready in a jiffy with minimum fuss or cleaning up, making Grilled Tandoori Salmon is perfect for busy week night dinners too.
Preparing the Salmon
It’s important to pat dry Salmon / Rawas pieces with a kitchen roll so that the flavours of spices infuse well into the pieces and Salmon marinade sticks and stays on when Tandoori Salmon is being grilled/broiled.
Salmon can also be cut into smaller cubes before marinating if you prefer. You can use Salmon with the skin on or use skinless pieces. Boneless Salmon Fillets that you can buy from the supermarkets will be ideal for this recipe.
Marinating with Spices
Indian spices will take normal Salmon pieces to a whole new level, but for them to stick well on to the Salmon make sure to use thick curd / yogurt.
Also, try and use Kashmiri chilli powder in the Salmon marinade to get a nice bright red colour after grilling without adding any artificial colours. Kashmiri chilli powder is less spicy than usual red chilli powder and gives a bright colour to the food without the added heat. It is easily available in any Indian grocery store. If you are unable to find Kashmiri chilli powder, use normal red chilli powder but reduce the quantity as it will be spicier.
Kasuri methi (dried Fenugreek leaves) does enhance the flavour of any dish that it is added to. But remember to roast it slightly first. You will know that you have roasted it enough when your kitchen is filled with its aroma! After roasting, crush the leaves in your hand (as shown in the video) and then add to the Salmon marinade. Again, adding Kasuri methi is optional, it is easily available in Indian grocery stores, but if you can’t find it or don’t like its flavour, you can totally skip adding it.
Let the Salmon marinate for at least half an hour so that it absorbs the flavours of all the spices well. If you live in a very hot place, remember to keep the marinated Tandoori Salmon fillets in refrigerator to avoid them from getting spoilt.
Broiling / Grilling to Perfection
Before grilling, my advice will be to line the baking tray with an aluminium foil and then smearing it with some oil. This will mean that Tandoori Salmon doesn’t stick as much and cleaning up will be a breeze too. Keep the Salmon pieces with skin side down on the aluminium foil.
Always pre-heat the grill / broiler before placing the tray in so that Salmon starts cooking at the right temperature as soon as it’s in and gets slightly charred on outside and remains deliciously soft inside.
Place the baking tray in the middle of the oven, not too close to grill/broiler. Keep an eye on Salmon Tandoori Masala as it gets grilled quickly. As the size of Salmon pieces / fillet vary, the best way to judge if Tandoori Salmon is done is to measure the internal temperature of the thickest part of the fillet / thickest piece with a food thermometer. It should reach 145°F/63°C before removing the baking tray out. If you don’t have a thermometer, check the thickest part with a fork, as soon as it flakes easily without any struggle, it’s done.
Using the Air Fryer
You can also use Air Fryer to make Tandoori Salmon Indian recipe. Preheat the Air Fryer for couple of minutes to 200°C/390°F, then place Tandoori Salmon pieces slightly apart in the basket with skin side down and Air Fry for 7-8 mins or till internal temperature of thickest Salmon part / piece reaches 145°F/63°C.
That’s it, it’s that easy to make Indian Style Tandoori Salmon! You can serve this oven baked Tandoori Salmon Tikka with some slices of onion and pieces of lemon on the side or with some fresh salad. If you cut Salmon into smaller cubes, it can be a perfect appetiser for the parties too.
This healthy Tandoori Salmon looks very appetising with its bright orange colour which is obtained without using any artificial colours! And the Tandoori Salmon pieces, they just melt in your mouth, and are not dry or rubbery at all.
So, give this easy Grilled Tandoori Salmon a try today 😊
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Frequently Asked Questions (FAQs):
• Can I use skinless Salmon?
Yes, you can use skinless Salmon or Salmon with skin on. You can use boneless Salmon fillets you get in supermarkets or you can cut Salmon into smaller cubes so that they are easy to serve and eat as an appetiser for parties.
• I cannot find Kashmiri Chilli Powder / Kasuri Methi (Dried Fenugreek Leaves)?
Both these ingredients are easily available in any Indian grocery store. If you can’t find them you can replace Kashmiri Chilli Powder with normal red chilli powder but reduce the quantity as red chilli powder is spicier.
You can skip using Kasuri Methi totally if you can’t find it or don’t like its flavour.
• Marinade doesn’t stick to Salmon!
Always use thick curd / yogurt to make the marinade. Also, make sure to pat dry Salmon with a kitchen roll before applying the marinade so that it sticks well to the Salmon and doesn’t just flow off.
• Grilled Tandoori Salmon got stuck to the baking tray!
Line the baking tray with aluminium foil and apply some oil on top (as shown in the video) before placing the salmon pieces. Tandoori Salmon Fillets will come off easily after grilling.
• Grilled Tandoori Salmon has become dry and rubbery / burnt and overcooked?
Salmon has been cooked for too long or kept too close to the grill/broiler. Place the baking tray in the middle of the oven, not too close to grill/broiler. Keep an eye on Tandoori Salmon in oven as it gets done quickly. Check the internal temperature of the thickest part / piece of Tandoori Salmon and remove as soon as it reaches 145°F/63°C. If you don’t own a thermometer, check with a fork, it should flake easily without any struggle.
• I find all Tandoori dishes spicy; can I make a milder version of this Tandoori Salmon Indian recipe?
Yes, you can. You can reduce the quantity of Kashmiri chilli powder or replace it with equal quantity or less of Paprika Powder.
If you want to make Salmon marinade Indian style very spicy increase the quantity of Kashmiri chilli powder or replace it with equal quantity or more of Red Chilli Powder.
• Can I use frozen Salmon?
Yes, you can but remember to thaw it properly in a refrigerator before continuing with the recipe. Also, make sure you pat it dry completely to avoid Tandoori Salmon marinade becoming watery.
• How do I store Tandoori Salmon?
It’s best to grill/broil Tandoori Salmon just before serving and eat it when it’s straight out of the oven. If there are any Tandoori Salmon pieces left over, you can store them in an air tight container in the refrigerator for a couple of days. Remove just before serving and heat in an oven or air fryer at 180°C/350°F till warm.
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Step-by-step instructions with photos:
• Pat dry boneless Salmon fillets or Rawas with a kitchen roll.
• In a bowl add yogurt, garlic paste, ginger paste, Kashmiri chilli powder, oil, turmeric powder, garam masala, salt and lemon juice.
• Take roasted dried fenugreek leaves and crush them in your hands and add to the bowl (optional).
• Mix everything well.
• Add salmon fillets to the bowl and coat well with yogurt mixture. Let it marinate for at least half an hour.
• After half an hour line the baking tray with aluminium foil and apply some oil on top. Pre-heat Broiler/Grill at 485°F/250°C.
• Place Tandoori Salmon fillets on foil and broil/grill at 485°F/250°C for 8-10 mins. Time can vary depending on size of Salmon fillet. Broil/Grill till internal temperature of thickest part of the Salmon fillet reaches 145°F/63°C.
• Tandoori Salmon Grilled is ready to serve!
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