My tandoori salmon recipe is basically an Indian inspired salmon marinade. I first made my tandoori salmon recipe a few years ago for a BBQ and it was a huge success – in fact it stole the show.
I’ve wanted to post my tandoori salmon recipe for a while, but every time I cooked it we ended up eating all the tandoori salmon before I could get a picture!
As said, this isn’t really about the salmon, it’s about the marinade – obviously it’s perfect as a salmon marinade but you can add the tandoori paste to pretty much anything.
First things first – tandoori comes from the name of the tandoor, a large vertical (usually clay) cooking vessel most popular in India. A tandoor is less a BBQ more an outside oven. Naans or breads are slapped against the inside wall of the tandoor and cook in a matter of minutes (if not seconds). Meats are usually skewered and placed inside the tandoor vertically.
Think of a tandoor as an upright pizza oven, or rather a pizza oven is a fallen over tandoor!
So why give the definition of a tandoor? Well, it’s just for clarity that a true ‘tandoori’ dish would be cooked in a tandoor – but it’s a bit like a lamb tagine recipe – most are now just cooked in the oven with tagine being the name of the cooking vessel opposed to the recipe itself.
Anyway, I digress – back to my tandoori salmon recipe!
You can cook this tandoori salmon in the oven, but I think you can’t beat the proper flavour of BBQ salmon; especially tandoori BBQ salmon – the smoke from the charcoal is almost the final ingredient!
I’ve cooked this tandoori salmon recipe a lot and I’ve noticed something;
- The colour of this tandoori salmon marinade recipe is not bright red – if you really want it bright red like you get ‘down at the local Indian’ then you’ll need to add food colouring or beetroot. I don’t but I’m just letting you know. The chilli powder and saffron will add flavour and colour.
- The tandoori salmon marinade recipe is actually quite delicate; if you char the outside of the salmon too much so the marinade starts to char it will lose it’s flavour. You do want a little browning but not too charred.
For this tandoori salmon recipe I’ve used a whole side of salmon but you could half the quantities if you wanted to cook less.
Tandoori Salmon Recipe (salmon marinade)
Tandoori Salmon – Ingredients:
(tandoori marinade recipe makes enough for two sides of salmon)
1 side of salmon (skin on)
Few sprigs fresh coriander
200g greek yogurt
2 tbl ginger – grated
2 cloves garlic – crushed
Small pinch saffron strands
1 tbl tamarind paste
1.5 tsp ground cumin
1.5 tsp garam masala
1 tsp ground coriander
1 tsp paprika
1 tsp mild chilli powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (or finely sliced green birds-eye)
1/2 tsp turmeric
1 tbl lemon juice
1 tbl melted butter
Few turns black pepper
Tandoori Salmon Recipe – Method:
- Soak the saffron strands in a tablespoon of hot water for 5 minutes.
- Add the saffron and water and the rest of the ingredients together (except the salmon and fresh coriander) and combine.
- Paste over the flesh side of the salmon and leave to marinade for a few hours.
Salmon Cooked in the Oven: –
- Oil a roasting tray and place the marinated salmon fillet skin side down on tray and put into a pre-heated oven (200c) for 25 minutes – check to ensure it is cooked through.
Salmon Cooked on the BBQ: –
- Cook the salmon skin side down for about 15 minutes; the skin will char alot and help protect the flesh. After about 15 minutes turn the salmon over to let the marinade brown. This will only need about another 5-10 minutes. Check to see if the salmon is cooked through.
NB. I usually use a fish grill for the BBQ which makes it a lot easier to turn over the fish!
- Rest the cooked tandoori salmon for five minutes before serving, garnish with squeeze of lemon, sprinkle of salt and chopped fresh coriander.
Goes great with anything!