Tandoori Salmon with Cucumber Raita

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

5 from 8 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

Cook Time20

Marinating Time4

Course: dinner

Cuisine: Indian

Servings:

Calories: 313kcal

Author: Leigh Anderson

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.

Notes

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.

Nutrition