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.
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.
Ingredients
- 1 pound wild-caught Salmon
- 1 tablespoon mustard oil
Spices
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon salt
- ½ teaspoon garam masala
- ½ teaspoon turmeric
- ¼ teaspoon ginger powder
- ¼ teaspoon black pepper
Instructions
- 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.
Mahua C says
Thank you for such a wonderful and easy recipe. I made this for lunch today and everyone loved it 😊.
My Heart Beets says
Mahua, that’s so great to hear! I’m really glad you liked it 🙂
Betsy says
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 🙂
SE says
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
Sorry to hear you didn’t like it.
Pat D says
Can I cook the Tandoori Salmon in my air fryer? The highest temp it sets at is 400 F.
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!