This Tandoori Salmon recipe is a quick, easy and healthy meal in which wild salmon is rubbed with fragrant Indian spices, then baked in the air fryer or oven until flaky. It's perfect for weeknights yet elegant enough for entertaining and special occasions.
Serve it with cilantro or mint chutney, and cumin rice for a flavorful and protein-packed meal.
Of lately, I've been trying to get my family to eat more fish on a regular basis. Since salmon is packed with health benefits (more on that below), I knew I had to try my favorite Tandoori spin on it.
All I needed was a little bit of inspiration and this Indian fish recipe has been on repeat in our house ever since. The secret is replicating those tandoori flavors that my family loves.
More Family-Pleasing Salmon Recipes: Salmon Burger Patties, and Thai Salmon Curry
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What is Tandoori Salmon?
Tandoori salmon is an Indian spiced dish with salmon fillets (or chunks) marinated in a spicy marinade, then cooked till the fish is tender and crisp.
This recipe replicates the high-heat, restaurant-style cooking method of a tandoor. Just like in fish tikka and paneer tikka, by cooking the fish in the air fryer or oven, I can get those sought-after, beautiful caramelized bits on the outside, while the inside stays moist and juicy.
Fun Fact: A tandoor is a cylindrical clay oven used to gently cook skewered meat, fish, or paneer over a smoky charcoal fire. In this recipe, we're using convection heat technology to create a similar slightly-charred exterior.
Why You'll Love this Recipe
- Gorgeous wild salmon provides an ample amount of protein and heart healthy fats.
- A quick and easy Indian recipe ready in less than 40 minutes - including marinating time!
- A great introduction to fish for your family - my girls can never get enough.
Salmon Health Benefits
Wild salmon gets all the hype for its numerous health benefits and for good reason. According to Healthline, salmon is:
- Rich in omega-3 fatty acids, which support heart and brain health
- High in protein, coming in at 22-25 grams per 3.5 ounces serving
- An excellent source of B vitamins, potassium, and selenium
- A good source of astaxanthin, an antioxidant that is great for the skin and gives the fish that pretty pink color!
Ingredients - Notes & Substitutions
All it takes is a short and simple list of ingredients to get these tandoori salmon fillets on the table in no time. I give some handy tips for salmon buying below.
Salmon Fish: According to my research, the best salmon to buy is Wild Alaskan Salmon. And the best place to buy it is your local fish market. Note: Costco also sells high-quality wild salmon, either fresh or frozen. If purchasing frozen, make sure to thaw it in the refrigerator overnight and pat dry before cooking.
Pro Tip: To save time and effort, ask your fishmonger to cut the 1½-pound fillet into four-six 2-inch wide pieces (approx 4-6 ounces each).
Ginger + Garlic: Use fresh ginger root and garlic cloves or already prepared ginger garlic paste.
Avocado Oil: It's great for high-heat cooking. Light or mild olive oil will work too.
Lime Juice + Salt: For acidity and flavor. Make sure to save some lime for squeezing on top after cooking.
Tandoori Spices: Turmeric powder, garam masala (homemade is best), coriander powder, Kashmiri red chili (use sweet paprika for a mild flavor), and some chaat masala for that extra bit of zing.
Note: Marinades for tandoori cooking typically begin with yogurt, along with a few common Indian spices, ginger, and garlic. This is a completely dairy-free tandoor recipe that omits the yogurt, but still includes the intense aroma of spices.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Tandoori Salmon
Prepare Marinade: In a large mixing bowl, combine ginger, garlic, oil, lime juice, salt, turmeric, garam masala, coriander, and red chili powder.
Prepare Salmon: Pat salmon fillet dry with paper towels. Cut into 2-inch wide steaks. Alternatively and to save time, buy precut steaks or request your fishmonger to do it for you.
Marinate Salmon: Add salmon steaks to the bowl and generously brush the marinade on all sides until it is well coated, or gently toss with your hands. Refrigerate for 20-30 minutes.
Then, cook in one of two ways:
Air Fryer Tandoori Salmon: Preheat the air fryer to 400°F for 2 minutes. Place the salmon in the fryer basket (skin side down if using), keeping a ½-inch space between them.
Air fry for 7-9 minutes, depending on the thickness of the fillets. Check for doneness with a fork. The flesh should easily flake without any resistance. If not fully cooked, air fry for another 1-2 minutes.
Oven-Baked Tandoori Salmon: Place the salmon fillets on a greased, aluminum-lined baking sheet (skin side down if using).
Place an oven rack 4-5 inches under the broiler. Turn the oven on Broil. Cook for 8-10 minutes, or until the salmon is cooked through.
Salmon Cooking Temperature & Time: Account for roughly 5 minutes per ½-inch thickness. Salmon is fully cooked when an instant-read thermometer registers 145°F.
Serving Suggestions
Let's check out what to serve with Tandoori Salmon. This Indian salmon deserves a generous drizzle of either cilantro chutney or mint chutney and a plump pile of cumin rice or saffron rice. You can add a side of cucumber-tomato salad or roasted broccoli to complete the meal.
For a keto-friendly meal, I whip up a batch of Indian cauliflower rice for a low-carb side dish.
Storing and Reheating
Leftover Salmon will keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
To reheat, thaw in the fridge overnight if frozen, then warm in the air fryer at 350F for 2 minutes, or in the oven until heated through.
Air Fryer Facts: You can find a detailed guide on an Air Fryer - how it works, which one to buy, and what all you can cook in it, in this article: How Does an Air Fryer Work?
Try a Variation - Tandoori Salmon Tikka
Are you looking to serve this for a party? Cut the salmon steaks into small 2-inch square pieces and marinate just as instructed.
Skewer onto soaked wooden skewers and follow the cooking times for the air fryer or oven.
Note: Cooking times remain the same as long as the thickness of the salmon stays the same.
Recipe Tips & Notes
- Use wild-caught salmon. This has the best flavor and best nutritional profile. Farmed salmon also provides a good source of omega-3s, but is full of unwanted and unhealthy saturated fats.
- Skin or skinless: If using salmon with skin, cook skin side down. Feel free to remove the skin before cooking or ask the fishmonger to do it for you.
- Salmon steaks: Try to purchase a piece of the salmon that is roughly the same thickness throughout - rather than getting stuck with the thinner tail end. For even cooking, keep the individual steaks at roughly 2-inches wide.
- Pat dry: Use a few paper towels to pat excess moisture off the surface of the fish. This ensures a crispier exterior.
- Marinating time: Make sure to marinate the salmon for at least 20 minutes, but no more than 2 hours. After the 2-hour mark, the citrus juice will actually start to break down the proteins, creating a mealy texture.
- Customize the heat: To make this recipe very mild, substitute Kashmiri red chili powder with an equal quantity of regular paprika. To make it spicier, add another ½ teaspoon of chili powder.
- Salmon fillet cook time: Account for roughly 5 minutes per ½-inch thickness. Salmon is cooked through when the internal temperature reaches 145°F.
- Flake it with a fork: Salmon is done when it becomes flaky. Use a fork and pull. The salmon should flake easily without any resistance.
Common Questions
Look for wild-caught salmon at your nearest fish market or grocery store. Costco always has a great deal on fresh and frozen salmon, too. As always, check for pin bones beforehand.
For best results, I recommend thawing frozen salmon overnight on a paper towel-lined baking sheet in the fridge. This keeps consistency in cooking time.
Salmon is cooked through when the internal temperature reaches 145 degrees F. You know the salmon is done when the flesh turns slightly opaque and flakes easily with a fork.
This recipe for Tandoori Salmon fish is medium-spicy. You can tone down the heat by replacing the Kashmiri chili with sweet paprika.
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📖 Recipe
Tandoori Salmon
Equipment
- Oven
Ingredients
- 1½ pounds wild salmon fillets boneless, each fillet roughly 4-6 ounces
Ingredients for Marinade
- 1 tablespoon ginger paste 1- inch ginger
- 1 tablespoon garlic paste 3-4 cloves garlic
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon lime juice or lemon juice
- 1 teaspoon salt adjust to taste
- ½ teaspoon turmeric powder
- 1½ teaspoons garam masala (homemade or store-bought)
- 2½ teaspoons coriander powder
- 2 teaspoons Kashmiri red chili powder or paprika for mild
Garnish
- 1 teaspoon fresh lime juice drizzled on top
- ½ teaspoon chaat masala - sprinkle on cooked salmon (optional)
Instructions
- Prepare Marinade: In a large mixing bowl, combine all ingredients listed for the marinade.
- Prepare Salmon: Pat dry salmon fillet and cut into 2-inch wide steaks. To save time, buy pre-cut steaks or request your butcher to do it for you.
- Marinate Salmon: Add salmon fillets to the bowl and generously brush the marinade on all sides until it is well coated. Refrigerate for 20-30 minutes. After that cook one of the following ways:
- Air Fryer Tandoori Salmon: Preheat the air fryer to 400°F for 2 minutes. Place the salmon in the fryer basket (skin side down if using), keeping a ½-inch space between them. Air fry for 7-9 minutes, depending on the thickness of the fillets. Check for doneness with a fork. If not fully cooked, air fry for another 1-2 minutes.
- Oven-Baked Tandoori Salmon: Place the salmon fillets on a greased, aluminum-lined baking sheet (skin side down if using). Turn the oven on Broil. Place the baking sheet on the top rack, roughly 4-5 inches under the broiler. Cook for 8-10 minutes, or until the salmon is cooked through.
- Garnish and Serve: Drizzle fresh lime juice, and for an extra zing, sprinkle chaat masala over it. Serve with cilantro chutney, or mint chutney, and saffron rice. Add a side of roasted broccoli to complete the meal.
Video
Notes
- Use wild-caught salmon. This has the best flavor and best nutritional profile. Farmed salmon also provides a good source of omega-3's, but is full of unwanted and unhealthy saturated fats.
- Skin or skinless: If using salmon with skin, cook skin side down. Feel free to remove the skin before cooking or ask the fish monger to do it for you.
- Salmon steaks: Try to purchase a piece of the salmon that is roughly the same thickness throughout - rather than getting stuck with the thinner tail end. For even cooking, keep the individual steaks at roughly 2-inches wide.
- Pat dry: Use a few paper towels to pat excess moisture off the surface of the fish. This ensures a crispier exterior.
- Marinating time: Make sure to marinate the salmon for at least 20 minutes, but no more than 2 hours. After the 2 hour mark, the citrus juice will actually start to break down the proteins, creating a mealy texture.
- Customize the heat: To make this recipe very mild, substitute Kashmiri red chili powder with an equal quantity of regular paprika. To make it spicier, add another ½ teaspoon of chili powder.
- Salmon fillet cook time: Account for roughly 5 minutes per ½-inch thickness. Salmon is cooked through when the internal temperature reaches 145°F.
- Flake it with a fork: Salmon is done when it becomes flaky. Use a fork and pull. The salmon should flake easily without any resistance.
Sue says
Can you cook this on a grill instead of in the oven?
Aneesha says
Hi Sue, yes, try 4 minutes on each side (8 -10 minutes total depending on the thickness).