Tandoori Style Salmon
I know this is a not a true tandoori, but as far as flavour is concerned, it has a lot of the right stuff to make it delicious.
It’s amazing the difference a simple marinade can have on a piece of salmon, and if there’s anything that proves this theory to me, it’s the flavours of this one.
The Greek yoghurt, the lime, (both zest and juice) work together to tenderise the salmon, and the full plate of Indian spices make it a mouthful of delight.
There has been arguments in my house, trying to figure out exactly how long to let the salmon pieces sit in the marinade, and as far as we can make out, nothing less than one hour and works and over up to 8 hours, makes it perfect.
Go on, give it a go and enjoy your sweet life!
Don’t over cook the fish
What You Need
8 Salmon Pieces – Skin removed and cut into pieces of about 3-4 inches – See Tip Box
6 tbsp Greek Yoghurt
1 tbsp Ground Ginger
3 Large Cloves of Garlic- Minced
2 tsp Garam Masala
2 tsp Ground Coriander
2 tsp Cumin
2 tsp Kashmiri Chilli Flakes
2 tsp Turmeric
Zest from 2 Limes
Juice from 1 Lime
Pinch of Maldon Salt
All the ingredients in with the fish
How It’s Done
Place the skinned salmon into a container that has a lid that can be sealed.
Add all the other ingredients to the container and using a spoon or spatula, mix everything together so that each salmon piece is thickly coated with the marinade.
Put the lid on the container and place the container in the fridge to marinate for anywhere from 1 hour up to 6 hours – See Tip Box
Once ready to cook, bring the salmon out of the fridge, still in the container, to come up tp room temperature – 30 mins to 1 hour.
Heat the oven to 250c and let it get very hot.
Place the salmon pieces into an oven proof tin or dish.
Spread any excess marinade on the salmon.
Turn down the oven to 180c.
Immediately place the dish into the oven and let it cook for about 10-12 minutes.
Don’t over-cook the salmon, make sure that the centre of each piece is still translucent and flakes away easily – See Tip Box
Eat it hot or at room temperature but store it covered n the fridge
Make sure any excess marinade gores on top of the fish when it goes into the oven - Don’t waste any
Tip Box
Salmon – I usually make this when salmon is on sale, which means I’m usually able to cut it up into the size I’d like. If there are salmon fillets around, use those, but remember to remove the skin before marinating.
Salmon Skin – Don’t throw the salmon skin away. It’s not difficult to make it crispy and when its crispy it is delicious.
Marinating Time – I’ve made this recipe after marinating it for 1 hour and I’ve made it after letting it sit in the fridge over-night. Whichever it is, it always comes out perfectly as long as it’s not over cooked.
Cooking – The cooking time will vary as each oven is different and each piece of salmon is a different thickness.
The centre of the salmon should still be a little opaque when it comes out of the oven.
If it starts to char in places, that is ok. Those black bits that catch the heat are more flavour.
Do not over cook the fish
