15 mins

NutritionSortLoading...
Loading...

1.2 lbs. Boneless Salmon fillets (550 grams)

⅓ to ½ teaspoon salt (adjust to taste)

⅛ teaspoon turmeric

½ to 1 tablespoon Kashmiri Red Chilli Powder (adjust to taste)

1 to 1¼ teaspoon garam masala

½ to 1 teaspoon cumin powder

1 to 1¼ teaspoon coriander powder

½ teaspoon garlic powder (or 1 teaspoon garlic paste)

¼ teaspoon ginger powder (or ½ teaspoon ginger paste)

1 tablespoon lemon juice (or lime juice)

1 tablespoon oil (olive oil/mustard oil/avocado oil or any)

¼ teaspoon ground black pepper (optional)

¾ teaspoon Chaat masala (or ¾ tablespoon more lemon juice or ½ tsp amchur powder + ¼ tsp cumin powder)

1 tablespoon Kasuri methi (dried fenugreek leaves)

Select allAdd

1. If using oven, preheat it to 200C.

2. Add all the spices, salt & kasuri methi to a mixing bowl.

3. Pour oil and lemon juice. Begin to mix adding more water until it becomes a smooth thick paste. We don't want a runny marinade. Taste this and adjust salt and lemon juice.

4. Pat dry your salmon with kitchen tissue and smear the marinade on both the sides. If you want you may rest for 15 mins but that is optional.

5. In the oven: Bake at 200 C for 10 to 12 mins, then broil for 3 to 4 mins, or air fry at 200 C, for 7 to 10 mins depending on the thickness of your fillet.

6. To check if it is fully cooked, poke it with a fork. It should flake easily. You may check using a instant read thermometer. Internal temperature should be 145F.

7. Serve Tandoori salmon hot or warm as an appetizer or a side. Drizzle some lemon juice if required.