Tandoori Salmon with Cucumber Sauce Recipe

Name: Tandoori Salmon with Cucumber Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds salmon fillets; 1 cup plain yogurt; 2 garlic cloves, minced; 1 tablespoon peeled and grated fresh ginger; 2 1/2 tablespoons Tandoori Seasoning (recipe follows); 1 tablespoon chopped fresh mint; Cucumber Yogurt Sauce (recipe follows); 1/4 cup whole black peppercorns; 1/4 cup whole coriander seeds; 2 tablespoons black cardamom seeds; 1/2 tablespoon cumin seeds; 2 tablespoons paprika; 2 tablespoons chili powder; 2 tablespoons whole fenugreek; 2 tablespoons whole cloves; 1/4 teaspoon nutmeg; (makes about 1 1/4 cups); 1 cup plain yogurt; 2 European-style cucumbers, peeled, seeded, and diced; 1 garlic clove, minced; 1 tablespoon chopped fresh mint; 1 1/2 teaspoons chopped fresh flat-leaf parsley; 1/2 teaspoon kosher salt; (makes 8 servings)

Servings: persons

3 pounds salmon fillets
1 cup plain yogurt
2 garlic cloves, minced
1 tablespoon peeled and grated fresh ginger
2 1/2 tablespoons Tandoori Seasoning (recipe follows)
1 tablespoon chopped fresh mint
Cucumber Yogurt Sauce (recipe follows)
1/4 cup whole black peppercorns
1/4 cup whole coriander seeds
2 tablespoons black cardamom seeds
1/2 tablespoon cumin seeds
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons whole fenugreek
2 tablespoons whole cloves
1/4 teaspoon nutmeg
(makes about 1 1/4 cups)
1 cup plain yogurt
2 European-style cucumbers, peeled, seeded, and diced
1 garlic clove, minced
1 tablespoon chopped fresh mint
1 1/2 teaspoons chopped fresh flat-leaf parsley
1/2 teaspoon kosher salt
(makes 8 servings)

1
Rinse the salmon and pat dry with paper towels.
2
Cut it into 8 equal pieces.
3
Place in a single layer on a rimmed plate or tray, skin side down.
4
Mix the yogurt with the garlic, ginger, and Tandoori Seasoning.
5
Spread it evenly over the salmon pieces.
6
Cover and refrigerate for 3 to 4 hours.
7
Arrange the oven racks so that the top rack is just above the center of the oven.
8
Preheat the oven to convection roast at 500F.
9
Coat a rimmed baking sheet with nonstick spray and place the salmon on the pan.
10
Roast for 8 to 10 minutes or just until the salmon is cooked.
11
Remove the salmon to a warmed serving tray, sprinkle with mint, and serve with the Cucumber Yogurt Sauce.
12
Position the oven racks so that they are evenly spaced.
13
Preheat the oven to convection bake at 350F.
14
Combine the peppercorns, coriander seeds, cardamom seeds, and cumin seeds and spread in a shallow baking pan.
15
Place the pan on the center rack of the oven and roast for 20 minutes, until aromatic.
16
Cool.
17
Combine with the remaining spices in a coffee grinder or mortar and pestle and grind until finely pulverized.
18
Store in an airtight container.
19
Combine all the ingredients and put in a serving bowl.
20
Cover and refrigerate for at least an hour before serving.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 3 pounds salmon fillets, 1 cup plain yogurt, 2 garlic cloves, minced, 1 tablespoon peeled and grated fresh ginger, and more.

Yes, Tandoori Salmon with Cucumber Sauce 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.

That's it — enjoy your meal!

Tandoori Salmon with Cucumber Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions