Salmon Tandoori Recipe

Name: Salmon Tandoori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 6-ounce center-cut salmon fillets; 1 1/2 teaspoons salt, plus more for seasoning the fish; 1/2 cup plain low-fat yogurt; 1/4 cup lime juice; 1 teaspoon cider vinegar; 2 tablespoons garam masala (see note); 1 teaspoon Asian chili powder (see note); 3 ripe plum tomatoes, peeled, seeded and finely chopped; 1 medium yellow onion, peeled and finely chopped; 2 cloves garlic, peeled and minced; 1 teaspoon finely grated fresh ginger; 1/4 cup coarsely chopped cilantro leaves

Servings: persons

6 6-ounce center-cut salmon fillets
1 1/2 teaspoons salt, plus more for seasoning the fish
1/2 cup plain low-fat yogurt
1/4 cup lime juice
1 teaspoon cider vinegar
2 tablespoons garam masala (see note)
1 teaspoon Asian chili powder (see note)
3 ripe plum tomatoes, peeled, seeded and finely chopped
1 medium yellow onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 teaspoon finely grated fresh ginger
1/4 cup coarsely chopped cilantro leaves

1
Arrange the salmon fillets, skin side down, about 1/2 inch apart in a nonreactive baking pan.
2
Season with salt and set aside.
3
In a large bowl, combine the remaining ingredients and mix thoroughly.
4
Spoon the mixture over the salmon.
5
Cover and refrigerate overnight.
6
Preheat the oven to 400 degrees.
7
Uncover the fish and allow it to come to room temperature.
8
Bake for 12 to 15 minutes, until the salmon is barely pink at the center.
9
Serve immediately.

363

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 6-ounce center-cut salmon fillets, 1 1/2 teaspoons salt, plus more for seasoning the fish, 1/2 cup plain low-fat yogurt, 1/4 cup lime juice, and more.

Yes, Salmon Tandoori falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Tandoori

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