Equipment
* optional
Ingredients
Salmon
- 600 g salmon fillets, skinless, pin bones removed
Yogurt Marinade
- 120 g plain whole milk yogurt
- 3 garlic, minced
- 1 ginger, grated
- 15 ml lemon juice, freshly squeezed
- 15 ml vegetable oil
- 4 g garam masala
- 3 g kashmiri chili powder
- 2 g ground turmeric
- 4 g salt
Vegetable Bed and Garnish
- 1 red onion, thinly sliced
- 200 g cherry tomatoes, halved
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 485 kcal
- Protein
- 39 g
- Carbohydrates
- 15 g
- Fat
- 44 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 3281 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 4 mg
- Potassium
- 304 mg
- Calcium
- 471 mg
- Iron
- 18.5 mg
- Magnesium
- 467 mg
- Phosphorus
- 510 mg
- Zinc
- 1.9 mg
- Vitamin A
- 476 mcg
- Vitamin C
- 12 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.3 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.07 mg
- Niacin
- 0.2 mg
- Folate
- 11 mcg
- Water
- 67 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, combine the yogurt, minced garlic, grated ginger, lemon juice, vegetable oil, garam masala, kashmiri chili powder, ground turmeric, and salt. Whisk vigorously until the marinade is smooth and homogenous.
Add the salmon fillets to the bowl and toss gently to ensure each piece is evenly coated. Cover and let rest at room temperature for 30 minutes. Always wash your hands and surfaces thoroughly with warm, soapy water after handling raw fish.
While the salmon marinates, preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
Spread the thinly sliced red onion and halved cherry tomatoes evenly across the lined baking sheet. Place the marinated salmon fillets directly on top of the vegetables.
Bake in the preheated oven for 10 to 12 minutes. The salmon is done when it is opaque throughout and reaches a safe internal temperature of 63°C/145°F.
Remove the baking sheet from the oven. Carefully transfer the salmon and the roasted vegetables to serving plates. Garnish generously with fresh chopped cilantro and serve immediately.
Chef's Notes
- Kashmiri chili powder is prized for its vibrant crimson color and mild heat. If substituting with cayenne pepper, reduce the quantity drastically to a pinch unless you prefer a very spicy dish.
- Baking the salmon directly on top of the onions and tomatoes serves a dual purpose: it insulates the bottom of the fish from harsh direct heat, and the vegetables catch the spiced drippings, creating an instant, flavorful side dish.
- For a deeper, slightly charred flavor reminiscent of a real tandoor oven, switch your oven to the broil setting for the final 1 to 2 minutes of cooking. Watch it carefully to ensure the yogurt does not burn.
- The vegetable oil in the marinade is crucial. It carries the fat-soluble flavor compounds from the turmeric and garam masala, distributing them evenly across the fish.
Storage
Refrigerator: 2 days — Store in an airtight container. The fish will lose some moisture upon storage.
Reheating: Gently reheat in a low oven at 135 C or microwave on 30 percent power to prevent overcooking the salmon.
Troubleshooting
Salmon is dry and chalky
Cause: The fish was left in the oven too long and overcooked
Fix: Flake the dry salmon and fold it into a creamy curry sauce or mayonnaise-based salad to mask the dry texture
Prevention: Use a digital meat thermometer and pull the salmon at 60 C/140 F, as carryover cooking will bring it up to 63 C/145 F
Yogurt marinade splits or curdles when baked
Cause: Using low-fat or fat-free yogurt, or baking at excessively high temperatures
Fix: Cannot be fixed seamlessly. The flavor remains excellent, so gently scrape away visually unappealing curds before serving
Prevention: Always use full-fat whole milk yogurt and avoid using the broiler setting for the entire cook time
Cultural Context
Tandoori cooking originated in the Indian subcontinent, traditionally utilizing a cylindrical clay oven known as a tandoor. While this recipe adapts the concept for a standard home oven, it relies on the same foundational technique: tenderizing proteins in an acidic, heavily spiced yogurt mixture before applying high heat. This creates intensely flavorful, aromatic dishes synonymous with Indian cuisine.
