This Tandoori Salmon recipe is a quick, easy and healthy meal in which salmon fillets are rubbed with aromatic Indian spices, then cooked in an air fryer or oven.
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.
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.
Note: The nutrition facts below are my estimates and do not include sides. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.