Tandoori Salmon

  • Time
    30 mins
  • Servings
  • Nutrition
    340 Per Serving (not including naan)

What the brick oven is Neapolitan cuisine, the tandoor is to Punjabi cuisine. The traditional cylindrical clay oven is the perfect tool for flash roasting flavorful morsels of marinated meats and vegetables.


The popular tandoori marinade uses a combination of aromatics, spices like bright Kashmiri chilies, tangy yogurt, and bitter mustard oil. Paired with this light and bright salad, this dish may be bold in flavor but it’s also easy on your wasteline.


Kitchen Tools

  • Baking Sheet
  • Aluminum Foil
  • Brush or Spoon
  • Marinade



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Mix the tandoori masala with 2 tablespoons of the yogurt in a bowl. Place salmon fillets in a tray or plate and spread half of the tandoori paste over them. Using a fork, flip the fillets over and spread the rest of the paste on the other side until fillets are thoroughly coated.

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Marinate salmon at room temperature for 15 minutes. Preheat oven broiler and place the rack on the top level. Remove excess marinade with a brush or spoon and place salmon fillets on an aluminum foil lined baking sheet.

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Broil the salmon for 10 minutes for medium doneness. If you prefer it well done, continue to broil for 5 minutes more. Remove from oven and allow to rest for 2 minutes. While salmon cooks, slice the radish and cucumber.

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Whisk together the remaining yogurt and mint chutney to create a quick dressing and arrange the spinach, sliced radish, and cucumbers on a plate.

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Toast the naan chips in the toaster oven or on a pan over the stove with a drizzle of oil.

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Place the cooked salmon over the salad or serve on the side. Drizzle the yogurt dressing over fish and salad. Eat with hot naan chips and enjoy!

Tips from Chef's