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.

A blue and white platter filled with rice, and salmon.

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.

Raw salmon filets on a plate, spices in individual glass bowls, yogurt a cucumber and lime sliced in half, a bulb of garlic and knob of ginger on a white marble background.

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.

Left: raw, marinated salmon filets on a baking tray. Right: cooked, charred salmon filets on a baking tray.

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.

A close up of salmon filets cut open on a bed of rice.

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:

I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

A blue and white platter filled with rice, and salmon.

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



  • 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


  • 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.


Storing and Re-Heating 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.


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
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