In just 10 minutes, you can have a fancy fish dish on the dinner table. This 10-minute Tandoori Salmon is simple enough to make on a weeknight and impressive enough to serve weekend dinner guests.
All you have to do is mix together several spices with a little mustard oil. Then smear it on top of the salmon and bake. 10 minutes later, you’ll have a beautiful and flavorful flaky fish.
If you’ve never tried mustard oil before, it’s a very unique and pungent oil often used in Indian cooking. It has a nutty aroma and tastes kind of similar to wasabi/horseradish. You can find mustard oil on amazon or at any Indian grocery store. It’s a flavorful oil that I use in moderation – a little goes a long way.
Something to know about mustard oil – it’s high in both alpha-linolenic acid and erucic acid. Alpha-linolenic acid is the same omega-3 fatty acid found in chia seeds and flaxseeds. Erucic acid on the other hand has been found to be toxic (to rats) in high doses. I only use small amounts of mustard oil in my recipes. I use it because it adds so much authentic Indian flavor. I wanted you to be aware though because when you go to buy mustard oil, there’s a good chance that you’ll see a sign on the bottle that reads “for external use only.” I just think it’s interesting that the government requires a label for mustard oil and yet they have no problem not labeling gmos. Food for thought. Literally.
This spiced salmon will melt in your mouth. Serve this on top of a salad for a light summer meal or with some (cauliflower) rice and veggies for something a little more hearty.
- Preheat oven to 425F.
- Line a baking sheet with foil.
- Combine spices in a bowl and mix well. Add the mustard oil to create a paste.
- Rub the paste onto the salmon using your fingers.
- Put the salmon on the baking sheet (skin-side down), then put it in the oven.
- Bake for 4-6 minutes per half-inch thickness. I roasted mine for 10 minutes total.
- The fish is done when flaky.