Tandoori Salmon

Tandoori Salmon is a favourite weeknight meal. It is quick, easy, and the flavourful Indian spices compliment this bold fish so beautifully that you are guaranteed to love this healthy dish.

Tandoori Salmon


500 g Salmon, cut in to chunks
3 Limes, 2 juice only and 1 for garnish
100 g Greek Yoghurt
1 Tbsp Garlic Paste
1 Tbsp Ginger Paste
10 g Gram Flour
10 g Dill leaves, chopped
4 Tbsp Sunflower Oil
1 Tsp Sea Salt
1Tsp Turmeric
1 Tsp Chilli Powder
1 Tsp Chilli Flakes
1 Tsp Garam Masala
1 Tsp Carom Seeds
5 g Coriander
2 Red Chillies


Pre heat the Oven to 180 degrees C
Roast the Gram Flour on a baking tray in the oven for 4 minutes
Cut Salmon in to chunks
Marinate the Salmon with the Ginger and Garlic Paste, Lime juice and Sea Salt.
Leave to one side
In a separate bowl, whisk together the Sunflower Oil and Turmeric, followed by the Chilli Powder, Chilli Flakes, Garam Masala, chopped Dill, Carom Seeds, roasted Gram Flour and Greek Yoghurt, until all is thoroughly combined
Pour the marinate mixture over the Salmon and toss using your hands to ensure the Salmon is coated evenly
Leave the fish to marinade in the fridge for at least 1 hour, or, preferably, overnight
Once the fish has marinated well place the pieces directly on a lined baking tray
Roast for 15 minutes
Remove the Salmon pieces and place carefully on the serving plates and garnish with Coriander, a Lime Wedge and a Red Chilli, sliced lengthways in half