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Tandoori Salmon with Cucumber Cilantro Raita Recipe

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4.4 from 70 reviews

This Tandoori Salmon with Raita recipe offers a flavorful twist on traditional salmon by marinating it in a vibrant blend of Indian spices and baking it to perfection. The dish is complemented by a cooling cucumber raita, making it a delightful and healthy meal perfect for any occasion.

Ingredients

Tandoori Salmon

  • 1 lb salmon (4 fillets)
  • 1.5 teaspoon sweet smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2-1 teaspoon cayenne pepper
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon garam masala
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil

Raita

  • 1/2 cup plain Greek yogurt
  • 1/3 cup diced cucumber (seeds removed)
  • 1/8 teaspoon sea salt
  • 3 tablespoons finely chopped cilantro

Instructions

  1. Preheat Oven: Heat your oven to 400℉ (200℃) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
  2. Prepare Spice Mixture: In a small bowl, mix together sweet smoked paprika, garam masala, ground coriander, cayenne pepper, fine sea salt, pepper, and olive oil until well combined to create the tandoori marinade.
  3. Coat Salmon: Place the salmon fillets on the prepared baking sheet, then brush all sides of each fillet generously with the spice mixture ensuring even coverage for maximum flavor.
  4. Bake Salmon: Bake the salmon in the preheated oven for 10-12 minutes depending on the thickness of the fillets, until the fish is cooked through and flakes easily with a fork.
  5. Make Raita: While the salmon is baking, combine the plain Greek yogurt, diced cucumber with seeds removed, finely chopped cilantro, and sea salt in a small bowl. Mix well to create a refreshing raita sauce.
  6. Serve: Serve the baked tandoori salmon hot, accompanied by the cooling cucumber raita and your favorite side dishes such as rice or salad.

Notes

  • Adjust cayenne pepper amount to control the spice level to your preference.
  • Ensure cucumber seeds are removed to prevent excess moisture in the raita.
  • For a crispier texture, broil the salmon for the last 1-2 minutes.
  • Use fresh salmon fillets for best flavor and texture.
  • Leftover raita can be stored in the refrigerator for up to 2 days.

Find it online: https://deliciousyum.com/tandoori-salmon-with-cucumber-cilantro-raita-recipe/