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Tandoori Salmon

Wild caught salmon marinated in a greek yogurt sauce that has been loaded with fresh spices and lime.
Prep Time 10 minutes
Cook Time 25 minutes
marinating time 20 minutes
Course Main Course
Cuisine Asian, Indian
Servings 4 people

Ingredients
  

  • 2 pounds salmon filets
  • 1 cup greek yogurt
  • 2 cloves fresh garlic- grated
  • 1 tbsp fresh ginger-grated
  • 1 tbsp paprika
  • 1 tbsp cayenne pepper
  • 1 tbsp turmeric powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tbsp fish sauce
  • 1/2 lime-juiced
  • 1/4 cup green onions- sliced diagonally
  • 1/4 cup olive oil
  • 1 tbsp crushed red pepper

Instructions
 

  • In a bowl place greek yogurt, ginger, garlic, spices, fish sauce, and lime juice. Mix well. Remove 1/4 cup of the marinade and place in a separate bowl.
  • Place salmon in a large bowl and pour the remaining marinade over top. Rub the marinade all over the salmon so it's coated nicely. Cover with plastic wrap and place in the refrigerator for 20 minutes.
  • Pre heat oven to 375 degrees. When salmon is done marinating minutes remove it from the marinade and place in an oven safe pan. Put salmon in the oven and bake for 20-25 minutes. The more well done you want your salmon the longer it should bake.
  • While salmon is baking place olive oil in a small pan over medium heat. When oil is hot add green onions and crushed red pepper. Saute for a few minutes until lightly browned. Once onions are cooked turn the heat off and pour the oil over the yogurt sauce.
  • When salmon is done cooking turn the oven off and turn the broiler on until salmon develops a golden crust on top. Make sure to watch the salmon to ensure it doesn't burn. When you see a nice golden brown color on top of the salmon it is done. Remove from the oven.
  • Serve salmon with the Tandoori sauce. Garnish with any leftover green onion and lemon/lime wedges.