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.

a large oval platter of tandoori salmon filets on top of rice with naan bread and raita sauce

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.

individual recipe ingredient: four salmon filets, grated cucumber, spices, garlic, ginger, yogurt, lime and mint

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.

a mixing bowl of tandoori marinade and a baking dish with salmon filets marinating

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.

yogurt, grated cucumber, and chopped mint in a small ceramic bowl and a bowl of cucumber raita

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.

three filets of salmon searing in a cast iron pan

FAQ’s and Expert Tips

What does “tandoori” mean?

Tandoori comes from the word tandoor which is the name of the clay oven used for cooking in India.

Can I use low-fat yogurt?

You can use low-fat yogurt but flavor-wise full fat is preferred.

What is garam masala?

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.

What is the best way to store the leftovers?

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.

a platter with three filets of salmon on top of rice surrounded but naan bread and cucumber raita

Check out more delicious recipes

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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.
5 from 8 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Marinating Time: 4 hours
Servings: 4
Calories: 313kcal

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.

Notes

What does “tandoori” mean?
Tandoori comes from the word tandoor which is the name of the clay oven used for cooking in India and many other Asian countries.
Can I use low-fat yogurt?
You can use low-fat yogurt but flavor-wise full fat is preferred.
What is garam masala?
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.
What is the best way to store the leftovers?
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.

Nutrition

Calories: 313kcal | Carbohydrates: 7g | Protein: 42g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 106mg | Potassium: 1070mg | Fiber: 1g | Sugar: 4g | Vitamin A: 263IU | Vitamin C: 8mg | Calcium: 127mg | Iron: 2mg
Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!

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