Tandoori-Style Salmon with Cilantro Gremolata Recipe

Name: Tandoori-Style Salmon with Cilantro Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plain whole milk yogurt; 1/4 cup tandoori paste (see Note); 1 large garlic clove, minced; 1 tablespoon plus 1/4 teaspoon finely grated peeled fresh ginger; Salt and freshly ground pepper; Eight 6-ounce skinless salmon fillets; 1 small shallot, minced; 1 jalapeno, seeded and minced; Finely grated zest of 1 small lime; 1/4 cup finely chopped cilantro; 1/4 cup finely chopped mint

Servings: persons

1 cup plain whole milk yogurt
1/4 cup tandoori paste (see Note)
1 large garlic clove, minced
1 tablespoon plus 1/4 teaspoon finely grated peeled fresh ginger
Salt and freshly ground pepper
Eight 6-ounce skinless salmon fillets
1 small shallot, minced
1 jalapeno, seeded and minced
Finely grated zest of 1 small lime
1/4 cup finely chopped cilantro
1/4 cup finely chopped mint

1
In a medium bowl, mix the yogurt with the tandoori paste, garlic, 1 tablespoon of the ginger and 1/8 teaspoon each of salt and pepper.
2
Cover and refrigerate overnight.
3
Arrange the salmon fillets in a single layer in a large glass baking dish and pour the marinade on top, spreading it to completely coat the fish.
4
Cover with plastic wrap and refrigerate for at least 4 hours and for up to 8 hours.
5
In a small bowl, combine the shallot, jalapeno, lime zest, cilantro, mint and the remaining 1/4 teaspoon of grated ginger.
6
Season with salt.
7
Preheat the oven to 500.
8
Transfer the salmon fillets to a large, lightly oiled baking sheet, skinned side down, leaving a thick coating of the marinade on the fish.
9
Season with salt and pepper.
10
Bake in the upper third of the oven for 10 minutes, or until just cooked through.
11
Transfer the salmon to a platter, scatter the cilantro gremolata on top and serve.

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* 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 11 ingredients. The key ingredients include: 1 cup plain whole milk yogurt, 1/4 cup tandoori paste (see Note), 1 large garlic clove, minced, 1 tablespoon plus 1/4 teaspoon finely grated peeled fresh ginger, and more.

Yes, Tandoori-Style Salmon with Cilantro Gremolata 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.

Tandoori-Style Salmon with Cilantro Gremolata

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