Tandoori Salmon

A flavorful salmon dish marinated in a combination of masalas, perfect for a midweek meal. The marinade can also be used for paneer or any protein of your choice.

By @bansris_kitchen

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 2 tbsp EVOO or oil of choice
• 1 tsp deggi mirch / Kashmiri chilli powder
• 2.5 tsp crushed cumin
• 2 tsp tandoori powder
• 2 tsp garlic
• 1 tsp ginger
• 0.5 tsp turmeric
• 1 to taste salt
• 0.5 tsp black pepper
• 1 tbsp yogurt
• 0.5 juice lemon
• 1 tsp crushed kasuri methi
• 1 tsp chilli powder
• 1 tsp dhana jeeru
• 0.5 tsp garam masala
• 1 handful chopped coriander
• 2 salmon fillets
• 2 lemon slices
• 2 lemon slices
• 2 lemon slices
• 1 to taste fresh lemon juice

Instructions

1. Mix 2 tbsp of EVOO or oil of choice with 1 tsp of deggi mirch / Kashmiri chilli powder until the oil turns red.
2. Add 2.5 tsp crushed cumin, 2 tsp tandoori powder, 2 tsp garlic, 1 tsp ginger, ½ tsp turmeric, salt to taste, ½ tsp black pepper, 1 tbsp yoghurt, juice of ½ lemon, 1 tsp crushed kasuri methi, 1 tsp chilli powder, 1 tsp dhana jeeru, ½ tsp garam masala, and a handful of chopped coriander to the oil and chilli mixture to make a paste.
3. Coat 2 salmon fillets with the paste and marinate for a minimum of 15–20 minutes.
4. Cook the salmon with a couple of lemon slices on top in an air fryer at 200°C, skin side up, for 10–12 minutes for crisp skin.
5. Alternatively, cook the salmon with a couple of lemon slices on top in an oven at 200°C for 14–16 minutes.
6. Alternatively, cook the salmon with a couple of lemon slices on top in a pan, skin side down for 5–6 minutes, then flip and cook for another 3–4 minutes.
7. Finish with lots of fresh lemon juice. Serve hot and enjoy.