Forget takeout! When a craving for bold, smoky, and aromatic Indian flavors hits on a busy weeknight, this 10-Minute Tandoori Salmon is your new best friend. We’re capturing the iconic essence of a tandoor oven using a simple, powerful spice paste and a hot oven. The result is a perfectly flaky, vibrantly colored, and deeply flavorful salmon fillet that’s ready in a flash. It’s a healthy, high-protein meal that will leave you feeling satisfied and impressed with your own culinary speed.
Ingredients
• 1 lb / 450g salmon, cut into 4 fillets
• 2 tsp / 8g paprika
• 3 tsp / 15ml mustard oil
• 1 tsp / 3g coriander powder
• ¼ tsp / 1g ginger powder
• 1 tsp / 3g garlic powder
• 1 tsp / 3g chili powder, or to taste
• ½ tsp / 2g turmeric powder
• ½ tsp / 3g salt
• ½ tsp / 1g black pepper
Instructions
1. Prepare your station: Preheat your oven to 425°F / 220°C. Line a baking sheet with aluminum foil for easy cleanup.
2. Mix the marinade: In a small bowl, combine the paprika, coriander, ginger powder, garlic powder, chili powder, turmeric, salt, and black pepper. Stir the dry spices to combine.
3. Create the paste: Pour the mustard oil into the spice mixture. Whisk vigorously until a smooth, thick paste forms.
4. Coat the salmon: Pat the salmon fillets dry with a paper towel. Using your hands or a brush, rub the tandoori paste evenly over all sides of the salmon.
5. Bake to perfection: Place the coated salmon fillets on the prepared baking sheet. Bake for 4 to 6 minutes per half-inch of thickness, or until the salmon flakes easily with a fork.
Nutritional Information
• Serving Size: 1 fillet (approx. 4oz)
• Calories: 265
• Protein: 25g
• Fat: 17g
• Carbohydrates: 1g
• Note: is an estimate and may vary based on .
Pro Tips
• For a deeper flavor, let the salmon marinate in the paste for at least 15-30 minutes in the refrigerator before baking.
• To get a beautiful char, switch the oven to the broil setting for the last 1-2 minutes of cooking. Watch it closely to prevent burning.
• Serve with a cooling cucumber raita, a squeeze of fresh lemon juice, and a side of fluffy basmati rice or a simple green salad.
• Don’t overcook it! Salmon is perfectly cooked when it flakes easily with a fork and the center is still slightly translucent and moist.
FAQ
Q: What makes this salmon tandoori without a tandoor oven
A: This recipe captures the essence of a tandoor oven by using a powerful spice paste made with paprika, coriander, chili powder, and mustard oil. Baking the salmon at a high temperature (425°F / 220°C) helps to mimic the smoky, bold flavor and vibrant color of traditional tandoori cooking.
Q: Can I make this tandoori salmon ahead of time
A: Absolutely. For a deeper flavor, you can apply the spice paste and let the salmon marinate for 15-30 minutes in the refrigerator before baking. This makes meal prep even faster.
Q: How do I know when the tandoori salmon is perfectly cooked
A: The salmon is done when it flakes easily with a fork. The center should still be slightly moist and translucent. Overcooking can make it dry, so check it at the lower end of the recommended cooking time.
Q: What should I serve with tandoori salmon
A: This dish pairs wonderfully with a cooling cucumber raita, a squeeze of fresh lemon or lime juice, and a side of fluffy basmati rice or a simple green salad for a complete and balanced meal.
