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5 from 7 votes

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.
Prep Time15 mins
Cook Time20 mins
Marinating Time4 hrs
Course: dinner
Cuisine: Indian
Servings: 4
Calories: 313kcal



  • 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


  • 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.


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.


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