Tandoori salmon fillet

Tandoori salmon fillet

A splash of color and an Indian fragrance: that’s what a dish like this can bring to your table! Tandoori spice is traditionally paired with chicken, but it’s perfect for seasoning fish too, especially salmon fillets, whose texture closely resembles tender meat. Tandoori spicy and hot notes perfectly match ginger and yogurt’s freshness, in this summer-style recipe. You can either serve it with Basmati rice or with a simple and healthy salad.

Servings: 4

Cooking time: 25 minutes (+ 4 hours for the marinade)


4 salmon fillets (200 gr each)
150 gr plain yogurt
2 cloves garlic
½ lemon juiced
1 tbsp tandoori spice
2 tsp ginger (ground)
½ tsp salt



    1. Crush garlic cloves in the mixer;
    2. In a bowl, mix garlic, ginger, tandoori spice, yogurt, salt and lemon juice. Stir thoroughly, until you obtain a homogeneous sauce;
    3. Pour half of the sauce in a baking dish;
    4. Place salmon fillet in the baking dish;
    5. Spread the remaining sauce over the fillets;
    6. Leave salmon to rest in the fridge for 4 or 5 hours;
    7. Bake at 180° C for 15/20 minutes. Salmon’s surface shall become slightly crispy.