Tandoori Salmon Recipe

Prepare the marinade

In a medium bowl, whisk together the plain yogurt, lemon juice, olive oil, minced garlic and grated ginger until smooth.

Add ground cumin, ground coriander, turmeric, garam masala, chili powder, smoked paprika, kosher salt, black pepper, and sugar (or honey). If using food color, add it now. Whisk thoroughly until well combined and color is even.

Taste a small dab of the marinade and adjust seasoning: add a pinch more salt or 1/2 tsp lemon juice if it needs brightness. The marinade should be thick but spreadable.

Prepare the fish

Pat salmon fillets dry with paper towels. If fillets are very thick, score the skin side once or twice to help even cooking. Lightly season the flesh with 1/4 tsp additional salt per fillet.

Place the fillets in a shallow dish or large zip-top bag. Spoon the marinade over the fillets, making sure each piece is well coated (both flesh and a thin layer over skin if you like). Reserve about 2 tablespoons of marinade for basting (optional).

Cover and refrigerate for at least 30 minutes and up to 4 hours. Do not marinate longer than 6 hours — the yogurt and acid will begin to cure the fish and change texture.

Cooking method — Broiler or Grill

Preheat broiler to high with the oven rack 6–8 inches from the heat source, or preheat a gas grill to medium-high (about 400°F/200°C). Line a baking sheet with foil and lightly oil the foil if broiling, or oil the grill grates.

Remove fillets from fridge about 10 minutes before cooking to come closer to room temperature. Lightly brush the top of each fillet with the reserved oil (or vegetable oil) and a light smear of the reserved marinade if desired.

Broiler method: Place fillets skin-side down on the prepared sheet. Broil for 8–12 minutes depending on thickness (about 7–8 minutes for 1-inch thick, up to 12 minutes for thicker cuts). The marinade should be slightly charred at the edges and the fish opaque and flake easily with a fork. Internal temperature should reach 125–130°F (52–54°C) for medium-rare to medium (adjust to preference).

Grill method: Place fillets skin-side down and close the lid. Grill 6–10 minutes depending on thickness, then flip carefully and cook an additional 1–3 minutes until cooked through and slightly charred. Use the same internal temperature targets as above.

If you prefer a small smoky char, finish with a quick 30–60 second blast under the broiler or over high heat, watching closely to avoid burning.

Remove salmon to a warm platter and let rest 2–3 minutes. Squeeze fresh lemon over each fillet and garnish with chopped cilantro.

Serve tandoori salmon immediately with lemon wedges, sliced red onion, cucumber raita or plain yogurt, and naan or basmati rice. Leftovers keep covered in the refrigerator for up to 2 days; reheat gently to avoid drying.