Tandoori Salmon with Cucumber Raita
Tandoori salmon, a weeknight-friendly riff on a classic Indian dish. Marinated in a spiced yogurt, then seared to perfection in a cast iron skillet. Serve with rice, naan, fresh herbs, and a cooling dollop of raita. Dinner is served, and it’s unbelievably delicious.
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, fresh garlic and ginger then cooked in a super hot, clay tandoor oven. I always order extra raita 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 with a hot cast iron pan. 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. One hour 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 recipe you’re also sure to love: Smokey Paprika Chicken with Cucumber Yogurt!
Recipe Ingredients:
Here’s everything you need to make this recipe: 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 the grocery store
Recipe Step by Step:
Step 1. Marinate the Filets
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 an hour or up to 12.
Step 2. Make the Raita
Grate the cucumber on a box grater then transfer to a colander and season with a pinch of salt, set aside. In the meantime whisk together the rest of the ingredients (yogurt, herbs and spices) in a small bowl. Gently, press the grated cucumber into colander to squeeze out the excess water then fold the cucumber into the yogurt mixture. Set aside.
Step 4. Sear The Salmon
A cast iron pan is the best choice to recreate that feel and flavor of the tandoor oven at home. That said, almost any pan will do. Gently scrape off the excess marinade from the salmon then sear for 2-3 minutes on each side or until cooked through. Serve with rice, raita and warm naan bread.
More Delicious Recipes To Try:
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Tandoori Salmon with Cucumber Raita
Ingredients
Salmon
- 4 8oz salmon filets - skin removed
- 2 tablespoons neutral oil - like avocado or grape seed
Tandoori Marinade
- 1/2 cup plain Greek yogurt
- 2 tablespoons grated garlic
- 1 tablespoon grated ginger
- 1 tablespoon garam masala
- 2 teaspoons smoked paprika
- 2 teaspoons turmeric
- 2 teaspoons cinnamon
- 2 teaspoons kosher salt
Cucumber Raita
- 1 cup plain Greek yogurt
- 1 large cucumber
- 1 clove garlic - grated
- 1 teaspoon cumin
- 2 tablespoons finely chopped mint
- 1 tablespoon lime juice
- salt
For Serving (optional)
- steamed basmati rice
- fresh cilantro and mint
- naan bread
Instructions
- Whisk together the marinade ingredients in a large bowl then add the salmon filets, gently toss to coat. Cover and refrigerate for at least and hour or up to 12.
- While the salmon is marinating make the cucumber raita. Grate the cucumbers on a box grater then transfer to a colander. Season with a pinch of salt and allow to drain for 5 minutes. Meanwhile whisk together the yogurt, garlic, cumin, lime juice and mint. Press the cucumber into the colander to release any excess moisture then fold into the yogurt mixture. Season with salt to taste – cover and refrigerate until ready to serve.
- Preheat a cast iron (or any medium/large skillet) over medium-low 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 the filets and continue cooking on the second side until cooked through, about 2-3 minutes depending on the thickness of your filets.
- Transfer the salmon to a platter, top with fresh mint and cilantro. Serve with steamed basmati rice, naan bread (optional) and 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.