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!

  4. Brandy says

    5 stars
    Just wanted to say this is my favorite salmon recipe! Even my 10 year old is in love with it. She begs me whenever we go to the store to buy a fresh salmon to make this dish. Thanks!

  5. Ann says

    5 stars
    Hi Ashley! I made your Tandoori Salmon this evening. I prepared the paste a little earlier. I did not have the mustard oil but mixed a little dry mustard with avocado oil. We both loved this dish!! It was fabulous. Thank you again my Bonnie girl! 😘

  6. Lyn says

    5 stars
    Thank God for you and your arsenal of recipes!
    This one, in particular, SAVED me after a LONG day!
    And SO yummy!!
    Terima Kasih!

    (sorry for the barrage of exclamation marks, but you have NO idea…)

  7. AMANDA says

    Your recipe sound interesting but I am confused whenever I have to add garam masalla, there are so many in the stores. Which 1 do you suggest?

  8. Ashley says

    This is amazing! My kids love it (and they are only 1 and 4 years old). I leave out the chili because I dont want it to be too spicy for them. But I’m sure it taste even better with the chili. I did not have the mustard oil on hand, so I made the paste with coconut oil. It was selfish and I’ll certainly make it again and again.

  9. Kush Manjrekar says

    This recipe for salmon is just so similar to what I have been doing. Just I add veggies and Italian spices with it and sockeye’s flavor does the magic.

  10. Kathryn Godfrey says

    Was planning on having salmon this weekend so have to try this recipe! Hope it is as amazing as it sounds. Wondering if it would be ok to make the spice-oil mix in advance?

  11. Daniell Marceau says

    5 stars
    OMG Ashley! I think this might be the best recipe of yours my sis Colette and I have tried. New favorite! I am thinking the Tandoori Paste might be good on anything and everything! You outdid yourself on this one for sure! We didn’t even have any mustard oil, (if it was any tastier I don’t know if I would survive) used avocado oil mostly for the high heat factor to make the paste. No specifics on what to do about the skin, so we just cooked it skin side down with a bit of sauce on the bottom and removed skin when it was done. My thinking on that was if I cooked it that way the top with the sauce would brown a bit and sink in to the fish. We served it with a mache/baby spinach/sweet red onion/strawberry/slice toasted almond salad and a cold glass of Viognier. Perfection!

    • My Heart Beets says

      Thank you!!! I’m so glad you both loved the recipe!! I think you two are my favorite sisters!! I really appreciate that you both always let me know how recipes turn out for you! And, I cook it with the skin side down too – I’ll add that to the directions 🙂 Also, if you do try it with mustard oil – let me know, I think you’ll like it even more!

  12. Paul Bhutani says

    5 stars
    The whole family loved it. We already had Salmon twice this week for dinner. Keep on sending quick recipes.

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