Tandoori Grilled Salmon | Indian Style Tandoori Salmon

meat & seafoodfish & seafoodlunchdinnerindian

Jun 13

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This **Tandoori Grilled Salmon** is an exciting and fresh twist on salmon. It goes amazingly well with the cucumber raita and jeera rice which I will also show you in this recipe.

I love Indian food! While I can say that because I was born and raised in New Delhi, I can admit that my exposure to Indian food, especially non-vegetarian meals was extremely limited. The menu was capped at either Chicken Tikka or Butter Chicken. Our outing to restaurants was so limited, that it was reserved to get our monthly fix for these delicious treats.

It was only when I came to Canada that my true journey into the various other facets of Indian cuisine began. One of the dishes that came out on top was Tandoori Grilled Salmon, which was a brain-child of my girlfriend. She loves salmon and she suggested we try a tandoori style salmon for a change - after having Oven-Baked Lemon & Herb Salmon for the 95th time.

You know, its simple puzzle pieces like these which I can’t even think can connect together but are actually made for each other. My classic marinade went great with the salmon, however, I needed to make some changes to the marination. I quickly realized that I can no longer include yogurt in the marinade since by the time salmon is done grilling, the yogurt is completely burnt. After all, salmon is already so tender if cooked properly.

Skin-On or Skinless?

Cooking skin-on salmon is a great technique to ensure the salmon is cooked to your desired temperature while keeping the filet juicy. The fish is usually cooked skin side down 80% of the cooking time which helps protect the salmon meat as it cooks. This makes the skin incredibly crispy. Fun fact: you can totally eat salmon skin, and the best way is to have it crispy. Once cooked this way, it is almost like having chips.

In this recipe, the skin does not work as well. The marinade would get soaked into the fish and would prevent the skin from getting crispy. I cook it with skinless salmon filet which allows me to get grill marks which really stamps the tandoori on the fish. Of course, if you have. a barbecue, this fish can cook on the grill as well.

Preparing the Tandoori Grilled Salmon

Begin by preparing the marinade. In a medium-sized bowl, add ginger-garlic paste, lemon juice, deggi mirch, garam masala, dried fenugreek leaves and salt. This marinade is completed with a bit of oil to help with bringing the flavours together.

Mix all the ingredients together.

Add your salmon to the marinade, and marinate for at least 30 minutes. You can marinate for up to 6 hours.

Heat a grill pan or a regular pan on medium heat and carefully place the salmon on the pan.

Let the fish sear on one side for 4-5 minutes to ensure each side gets marked properly. Depending on the thickness of the filet, you may need to adjust your cooking time.

The recommended cooking temperature is a medium salmon, pink down the middle. However, if you prefer a more well-done salmon, you can cook it a bit longer. Flip the filet halfway into the cooking process and cook other side.

Serve the fish over fresh jeera or cumin-spiked rice and a cool cucumber raita.

Watch How to Make Tandoori Grilled Salmon Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Indian, dinner, Indian dinner, seafood

Indian

Yield: 2

Author: Anadi

Tandoori Grilled Salmon

( 0 reviews )

This grilled tandoori salmon is an exciting and fresh twist on salmon. It goes amazingly well with the cucumber raita and jeera rice which I will also show you in this recipe.

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Ingredients

For the salmon

6 oz salmon filet, skinless
1/2 tsp ginger-garlic paste
1 Tbsp lemon juice
2 tsp deggi mirch
1/4 tsp garam masala
salt to taste
1/2 tsp kasoori methi/dried fenugreek leaves
1 Tbsp olive/vegetable oil

For the jeera rice

1/2 Cup basmati rice
1 Cup water
1 Tbsp ghee/olive oil
1 tsp cumin seeds
1/2 inch ginger, julienned
salt and pepper
1/4 Cup chopped cilantro

For the cucumber raita

1 cup diced/shredded cucumber
1/2 cup Greek yogurt
1/2 tsp mango powder
1 tsp ground cumin
pinch of red chili powder
pinch of black salt
pinch of chat masala

Instructions

Make the marinade by mixing together ingredients from ginger-garlic paste up to vegetable oil in a bowl.
Add salmon and marinate for at least 30 minutes to 6 hours.Heat up grill pan and lightly season with oil.
Cook salmon on either side for 4-5 minutes (depending on the thickness) Note: We want to cook it to medium, slightly pink in the centre.
Cook rice according to package instructions.
Heat oil on medium heat and crackle cumin seeds until reddish brown. Add in ginger and cook for 30 seconds.
Add rice and mix well until well coated with oil and heated through.
Turn off the heat and season with salt and pepper, cilantro and lime juice.
For the cucumber raita, mix everything together. Adjust seasonings as needed. Assemble all components together, serve hot, and enjoy!