Tandoori Salmon

Tandoori masala works as well with fish as it does with meat. This recipe uses salmon but it works just as well with halibut, swordfish, tuna, monkfish and large prawns.

Serves4 Origin India
Preparation 5mn + 1hr marinating Heat rating (Mild)
Cooking 8-10mn Ease (Easy)
Vegetarian No


2 tsp Indian Tandoori masala, organic
4 salmon fillets
125ml plain low fat yogurt
1 tbsp fresh dill
1 tbsp lemon juice
1 garlic clove, minced
2 tsp ginger, minced
pinch of salt and pepper
1 lime to garnish


Place the salmon fillets skin side down in a shallow container. Combine the yogurt, dill, lemon juice, garlic, ginger, tandoori masala, and salt and pepper and whisk all these ingredients together.
Pour it over the salmon, cover and marinate in the refrigerator for a couple of hours or preferably overnight.

Preheat the oven to 220°C. Place the marinaded fish on an oiled oven tray and roast for 8/10 mins. Serve with rice and a vegetable or salad and a wedge of lime.

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