Tandoori salmon


Salmon marinated in yogurt and spices, and then cooked in a tandoor, if you are lucky enough to have one, grilled or barbecued for everyone else.


1 c yogurt (natural yogurt)
1 lime (juice only)
1 clv garlic (crushed)
1 t ginger (freshly grated)
1 t cumin (ground)
1 t coriander (ground)
1⁄2 t turmeric (ground)
1⁄2 t cardamom (toasted and crushed, or ground)
1⁄2 t pepper (black pepper freshly ground)
4 pce salmon (steaks or fillets, skin on)


  1. Mix together yogurt, spices and lime juice in a bowl.
  2. Add the salmon to the bowl and move around, carefully, until well coated with the yogurt mix.
  3. Cover the bowl with film or aluminum foil and marinade in the fridge for 3-4 hours, or overnight.
  4. Heat the grill. Place the salmon on a metal rack over an oven pan - skin side down if cooking salmon fillets. Grill for 10-15 minutes, depending on thickness, or until golden brown.


The fish can be cooked on its own, drained and with no marinade; you can start cooking it dry and baste with some of the marinade during the cooking time; or it can be grille with some of the marinade on.

Substitute the indian spices with curry paste or 1-2 tablespoons garam masala + 1/2 teaspoon parpika. Alternativlely, add some garam masala to the marinade.

4 servings
Preparation time
Cooking time
Total time
3 hours, 45 minutes

tandoori salmon.