Tandoori salmon

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6 min


3 to 4 servings

* PLUS Roasting Time: 10 minutes
Tandoori salmon

Roberto Caruso


  • 750 g salmon fillet
  • 1 cup Balkan-style yogurt
  • 1 tbsp grated peeled ginger
  • 1 tsp ground cumin
  • 1 tsp curry paste
  • 1 tsp hot red-chili flakes
  • 1 lime , cut in half


  • Preheat oven to 450F (230C). Place salmon, skin-side down, on a foil-lined pie plate. In a small bowl, stir yogurt with ginger, cumin, curry paste and chili flakes. Spread yogurt mixture over salmon.
  • Roast salmon in centre of 450F (230C) oven until a knifepoint inserted into centre of fish feels warm to the touch, from 10 to 15 minutes. Remove salmon from oven, then cut into serving-size pieces. Squeeze juice from lime overtop. Excellent with rice pilaf and steamed broccoli.

Nutrition (per serving)

  • Calories
  • 316,
  • Protein
  • 28.6 g,
  • Carbohydrates
  • 5.6 g,
  • Fat
  • 18.8 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 406 mg.

Spicy light-tasting yogurt marries well with delicate fresh salmon.

Yogurt mixture can be made up to 2 days in advance, then covered and refrigerated. Or cover salmon with yogurt mixture and refrigerate overnight. Then roast as directed above.