This easy tandoori salmon with raita is full of flavour and so quick and easy to make! Pair with rice and your favourite veggies for a delicious dinner any day of the week.
Can I introduce you to my new favourite way to prep salmon???
Salmon is easily my favourite fish to eat, and I am always thinking about new and exciting ways to eat it.
This winter my craving for warm spices has been intense. I’ve been loving all the garam masala lately, and dishes like red lentil curry have been my comfort food of choice.
Going with this theme, I figured why not baked up some salmon tandoori style?? Let me tell you, the results were delicious.
The garam masala gives you all the warming comfort you are looking for and paired with the sweet paprika and spicy cayenne this spice rub is just dreamy and perfectly suited for salmon.
The heat in this recipe is easily adjustable – go for the 1/2 tsp of cayenne pepper if you like just a nice little bite, but kick it all the way up to the full tsp if you like things a little more firey.
The raita is the perfect cooling side (especially if you turn up the heat in this recipe), and I just love the creaminess it adds to the dish.
Serve this salmon up with your favourite veggie, and maybe a side of rice and you’ve got yourself a healthy meal that’s packed with nutrients and full of flavour easily made on any night of the week. That’s what I call a real winter mealtime winner!
How to make tandoori salmon
Heat your oven to 400℉ and line a baking sheet with parchment paper then evenly space the salmon fillets across it.
Mix together the sweet paprika, cayenne powder, garam masala, coriander powder, sea salt, ground pepper and oil in a small bowl to make a paste.
Brush the mixture on to the tops and sides of the salmon fillets. You’re going to want every last piece of the salmon covered in this delicious spice rub.
Place the baking sheet in the oven, then bake for 10-12 minutes depending on the thickness of your salmon fillets.
For the best tasting salmon, you don’t want to cook it above medium – this keeps the salmon nice and moist. Anything more than medium and your salmon is going to be dry. I check for this just by pressing with my fingers: the flesh should be just firm, and it should flake easily under the pressure.
While the salmon cooks, mix together the Greek yogurt, cilantro, diced cucumber and salt to make the raita.
Serve the salmon and the raita along with your favourite vegetables and some rice for a quick and easy dinner! Or, if you’re watching the carbs, it also goes great with a nice green salad.
Dietary Considerations and Accommodations
This recipe for tandoori salmon is suitable for the following diets:
- pescatarian
- paleo
- low carb & keto friendly
- gluten free
- dairy free
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Tandoori Salmon with Raita
Ingredients
Tandoori Salmon
- 1 lb salmon (4 fillets)
- 1.5 tsp sweet paprika
- 1⁄2 tsp coriander powder
- 1⁄2-1 tsp Cayenne pepper
- 1⁄4 tsp fine sea salt
- 1⁄4 tsp garam masala
- 1⁄8 tsp pepper
- 1 tbsp olive oil
Raita
- 1⁄2 cup plain Greek yogurt
- 1⁄3 cup diced cucumber seeds removed
- 1⁄8 tsp sea salt
- 3 tbsp finely chopped cilantro
Instructions
- Heat your oven to 400℉ and line a baking sheet with parchment paper.
- Mix together the sweet paprika, garam masala, coriander powder, cayenne, sea salt, pepper and oil together in a small bowl.
- Place the salmon on the parchment paper then brush all sides of the salmon with the spice mixture.
- Bake the salmon in the oven for 10-12 minutes depending on the thickness of the salmon fillets.
- While the salmon bakes, make the raita by mixing together the greek yogurt, diced cucumbers, cilantro and salt.
- Serve with your favourite sides
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