Salmon Tandoori Recipe

Toast the whole spices (black peppercorns, coriander seeds, cloves, cardamom pods, cinnamon stick, bay leaf, mustard seeds, fenugreek) in a dry skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant. Remove from heat and let cool.

Grind the cooled toasted spices to a coarse powder using a spice grinder or mortar and pestle. Set aside 1 to 1 1/2 teaspoons of this mix for sprinkling over the finished salmon; reserve the rest for another use or add a teaspoon to the marinade if you want extra spice complexity.

Place black garlic, fresh garlic, cilantro (stems and leaves), mint, green chili, lime juice, olive oil and salt in a blender or small food processor.

Pulse to form a smooth-chunky paste, scraping down the sides as needed. Add 1 teaspoon water if needed to loosen. Taste and adjust salt or lime. Transfer to a small bowl and refrigerate until serving.

Pat the salmon fillets dry with paper towels. Lightly score the skin side with two shallow diagonal cuts to help marinade penetration.

In a medium bowl combine yogurt, lemon juice, ginger paste, garlic paste, tandoori masala, ground coriander, ground cumin, smoked paprika, kosher salt, black pepper, 2 tablespoons neutral oil and optional red food color. Whisk until smooth.

Stir in 1 teaspoon of the ground pickling spice mix into the marinade (reserve extra for finishing). Coat each salmon fillet thoroughly with the marinade, pressing it onto the flesh. Cover and refrigerate for at least 30 minutes and up to 2 hours (do not exceed 3 hours — yogurt acids will start to cure the fish).

Preheat oven to 450°F (230°C) if finishing in oven, or heat a heavy skillet / grill to medium-high. If using oven, line a baking sheet with foil and oil lightly. If pan-searing, add 1–2 tablespoons neutral oil or ghee to the skillet and heat until shimmering.

Remove excess marinade from the fillets (shake off) so it doesn't burn. Place salmon skin-side down on the hot skillet or on the prepared baking sheet skin-side down. Cook skin-side down for 3–5 minutes on the stove (until the skin is crisp and the sides are opaque about 1/3 up) then flip and cook 1–2 minutes more for medium; or in the oven roast for 8–10 minutes depending on thickness until the internal temperature reaches 120–125°F (49–52°C) for medium-rare to medium.

Transfer cooked salmon to a warm plate and let rest 2 minutes. Sprinkle a light pinch of the reserved pickling spice mix over the top for aromatic finish.

Arrange salmon on a serving platter. Spoon 1–2 tablespoons black garlic chutney alongside or lightly smear under each fillet.

Garnish with thinly sliced red onion, fresh cilantro leaves and lemon wedges. Serve immediately with steamed basmati rice or flatbreads.