Tandoori Salmon with Cucumber Raita
This easy to make, flavorful recipe is inspired by my favorite Indian dishes. Tandoori salmon is marinated in yogurt, spices, garlic, and ginger then pan-seared to perfection! Serve with steamed rice, fresh herbs, naan bread, and creamy cucumber raita.
I am in love with the flavors and aromas of Indian cuisine. This recipe is inspired by one of my favorite dishes at my neighborhood Indian restaurant. There, tandoori salmon is marinated with warming spices like cumin, turmeric, garam masala, and fresh garlic, ginger then cooked in a super hot, clay tandoor oven. I always order extra raita sauce and naan bread for dipping!
If you, like me, do not have a tandoor oven at home, don’t worry, you can still get in on all the fun and flavor of tandoori salmon. This recipe is easy to make, super-flavorful, and can be prepped well ahead of serving if needed.
To save time on this recipe: marinate the salmon and make the raita in the morning. 30 minutes before dinner make a pot of rice and sear the salmon. Serve with pre-made naan bread, Trader Joe’s has a great one in their freezer section.
If you love this Tandoori Salmon recipe you will also like Smokey Paprika Chicken with Cucumber Yogurt!
Recipe Ingredients
Here’s everything you need to make tandoori salmon and cucumber raita: salmon, cucumber, yogurt, oil, garlic, ginger, turmeric, paprika, cumin, garam masala, lime, mint and cilantro.
What to serve with Tandoori Salmon:
- Fresh Herbs: cilantro and mint.
- Rice: steamed basmati rice or try toasted coconut lime rice!
- Naan Bread: You can certainly make your own or grab some pre-made from the freezer section of Trader Joe’s
Recipe Step by Step
Step 1. Marinate the salmon
Whisk together the marinade ingredients in a large bowl then add the salmon filets. Coat the salmon in the marinade. Cover and refrigerate at least 4 hours and up to 12.
Step 2. Make the Cucumber Raita
While the salmon is marinating make the cucumber raita. Peel the cucumber then grate on a large cheese grater and place it into a colander. Season with a pinch of salt and allow to drain for 5 minutes. Meanwhile whisk together the yogurt, mint, cumin, lime juice and, grated garlic. Press the cucumber into the colander to release any excess moisture then fold into the yogurt mixture. Season with salt to taste.
Step 4. Cook The Salmon
Preheat a nonstick pan over medium heat. Gently scrape off the excess marinade from the salmon. Add the oil to the pan, as soon as it shimmers place the fish into the pan and cook for 2-3 minutes undisturbed until a nice crust starts to form. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until it is cooked to your liking.
Transfer the salmon to a platter, top with fresh mint and cilantro. Serve with steamed basmati rice, naan bread (optional) and, cucumber raita.
FAQ’s and Expert Tips
Tandoori comes from the word tandoor which is the name of the clay oven used for cooking in India.
You can use low-fat yogurt but flavor-wise full fat is preferred.
Garam masala is a blend of ground spices, typically: bay leaf, pepper, cumin, clove, cinnamon, coriander and, cardamom. You can find garam masala in the spice section of the supermarket. You can substitute curry powder if needed.
Tandoori salmon will stay fresh for up to three days in the refrigerator. Wrap tightly in plastic wrap before refrigerating. Store the raita separately in a container with a tight-fitting lid.
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Tandoori Salmon with Cucumber Raita
Ingredients
Salmon
- 4 8oz salmon filets boneless and skinless
- 2 tbsp neutral oil like avocado or grapeseed
Tandoori Marinade
- 1/2 c plain Greek yogurt
- 1 tbsp grated garlic
- 1 tbsp grated ginger
- 1 tbsp garam masala
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp salt
Cucumber Raita
- 1 c plain Greek yogurt
- 1 large cucumber
- 1 clove garlic, grated
- 1 tsp cumin
- 2 tbsp chopped mint
- 2 tbsp lime juice
- salt and pepper
For Serving
- steamed basmati rice
- lime wedges
- fresh cilantro and mint
- naan bread
Instructions
- Whisk together the marinade ingredients in a large bowl then add the salmon filets. Coat the salmon in the marinade. Cover and refrigerate at least 4 hours and up to 12.
- While the salmon is marinating make the cucumber raita. Peel the cucumber then grate on a large cheese grater and place it into a colander. Season with a pinch of salt and allow to drain for 5 minutes. Meanwhile whisk together the yogurt, mint, cumin, lime juice and, grated garlic. Press the cucumber into the colander to release any excess moisture then fold into the yogurt mixture. Season with salt to taste.
- Preheat a nonstick pan over medium heat. Gently scrape off the excess marinade from the salmon. Add the oil to the pan, as soon as it shimmers place the fish into the pan and cook for 2-3 minutes undisturbed until a nice crust starts to form. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until it is cooked to your liking.
- Transfer the salmon to a platter, top with fresh mint and cilantro. Serve with steamed basmati rice, naan bread (optional) and, lime wedges and cucumber raita.
Almost as fun to make as it is to eat. The marinade is so delicious and this is my new favorite way to have salmon.