Tandoori Salmon

Name: Tandoori Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 salmon fillets, 6 oz each, patted dry; 1/2 cup Greek yogurt; 2 tbsp tandoori masala spice blend; 1 tbsp ginger-garlic paste; 2 tbsp lemon juice, freshly squeezed; to taste salt; 1/4 tsp black pepper; 2 tsp oil for grilling; 2 tbsp fresh cilantro, chopped; 1/2 lime lime, cut into wedges

Tender salmon fillet coated in aromatic tandoori spices and yogurt, then grilled to perfection. Smoky, tangy, and rich with spiced flavor.

30 minMediumServes 4360 cal/serving

IndianDinnerGrillHigh ProteinGluten-Free

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Ingredients

4 salmon fillets, 6 oz each, patted dry
1/2 cup Greek yogurt
2 tbsp tandoori masala spice blend
1 tbsp ginger-garlic paste
2 tbsp lemon juice, freshly squeezed
to taste salt
1/4 tsp black pepper
2 tsp oil for grilling
2 tbsp fresh cilantro, chopped
1/2 lime lime, cut into wedges

Instructions

1

Mix 1/2 cup Greek yogurt with 2 tbsp tandoori masala spice blend, 1 tbsp ginger-garlic paste, 2 tbsp lemon juice, to taste salt, and 1/4 tsp black pepper in a bowl.
2

Pat 4 salmon fillets, 6 oz each dry with paper towels.
3

Spread the yogurt mixture evenly over both sides of each fillet.
4

Place in a baking dish, cover, and refrigerate for at least 30 minutes or up to 4 hours.
5

Preheat your grill to medium-high heat. Oil the grates well to prevent sticking.
6

Remove salmon from the refrigerator and let sit for 10 minutes to bring closer to room temperature.
7

Place the fillets skin-side down on the grill.
8

Cook for 12-15 minutes, without flipping, until the flesh is opaque and flakes easily with a fork. Internal temperature should reach 145°F.
9

Remove salmon from the grill carefully using a spatula.
10

Garnish with fresh 2 tbsp chopped fresh cilantro and serve with 1/2 lime cut into wedges lime.

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Questions

What internal temperature should Tandoori Salmon reach?

For Tandoori Salmon, the target internal temperature is 145 F (about 65 C), given in step 8. A probe thermometer removes the guesswork.

Why pat it dry first in Tandoori Salmon?

Step 2 reads: "Pat 4 salmon fillets, 6 oz each dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

What can I use instead of Greek yogurt in Tandoori Salmon?

The entry for Tandoori Salmon calls for 1/2 cup Greek yogurt. In its place: Sour cream, measure for measure, or regular yogurt strained for an hour.

Can I use another fish instead of salmon in Tandoori Salmon?

Arctic char or steelhead trout cooks the same way. Thinner fillets need a minute or two less, so go by thickness rather than the clock. As written, the entry for Tandoori Salmon uses 4 salmon fillets, 6 oz each, patted dry.

Is Tandoori Salmon gluten-free?

Yes. As written, nothing in the ingredient list for Tandoori Salmon is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the masala.

Does Tandoori Salmon contain fish?

Yes: 4 salmon fillets, 6 oz each, patted dry. The full allergen list for this entry is dairy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Tandoori Salmon?

One serving (the recipe makes 4) is about 360 calories, with 42 g protein, 6 g carbohydrate and 19 g fat, plus 1 g fiber and 520 mg sodium.

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