10-Minute Tandoori Salmon


In just 10 minutes, you can have a fancy fish dish on the dinner table! This recipe for Tandoori Salmon is simple enough to make on a weeknight and impressive enough to serve weekend dinner guests.

10-minute Tandoori Salmon by myheartbeets.com

This tandoori salmon couldn’t be easier to make! You mix several spices with a little mustard oil and smear it on top of the salmon, and bake. 10 minutes later, you’ll have a beautiful and flavorful flaky fish.

What’s mustard oil?

If you’ve never tried mustard oil before, it’s a 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.

If you don’t want to use mustard oil, you can use another type of oil, but it won’t be quite as good. If you’d like to learn more about mustard oil, you read this article and this one.

Can I use a tandoori spice mix instead of using individual spices?

Yes, you can, but if you know me, you know I almost always prefer using individual spices. That’s because I feel like they’re fresher and more flavorful. Also, by following my recipe, you can be sure that the flavor will be the way it should, whereas spice mixes vary. If you have a blend, you love though, feel free to use it.

You can serve this spiced salmon on top of a salad for a light meal or with some basmati rice and roasted vegetables for something a bit more substantial.

10-minute Tandoori Salmon by myheartbeets.com

10-Minute Tandoori Salmon

10-Minute Tandoori Salmon

4.56 from 9 reviews
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Servings 4 servings


  • 1 pound wild-caught Salmon
  • 1 tablespoon mustard oil



  • 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 typically roast for 10 minutes total).
  • The fish is done when flaky.
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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Mahua C says

    5 stars
    Thank you for such a wonderful and easy recipe. I made this for lunch today and everyone loved it 😊.

  2. Betsy says

    5 stars
    My family’s favorite! And that includes an 13 year old and an 8 year old! Little one feels this is a tad spicy for her, but my older one thinks it perfect! Adults tell me that it’s the best salmon they ever ate. I love that!

    • My Heart Beets says

      Hi Betsy, I’m so glad your kiddos like this! For your little one, maybe a side of yogurt will help? My little guy refuses to eat Indian food without yogurt and a glass of milk, lol. Thanks for letting me know how much you all like this 🙂

  3. SE says

    1 star
    My family were not fans. Adventurous eaters & I’m Indian. We all agreed was not authentic tandoori flavor. Maybe it needed yogurt…

    • My Heart Beets says

      Yes definitely! I only got my air-fryer recently so haven’t experimented with times for salmon yet, but I know it’ll work! I love using it for shrimp and scallops! Salmon is on my list!

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