Shreya Tandoor is a traditional oven made of clay used to cook meats and Indian flat breads. Anything cooked in such an oven gets the name ‘tandoori’. There are also a special blend of spices involved to marinate the meats in. In a home setting, it’s hard to achieve such temperatures of a tandoor so I used a typical oven to bake the salmon. I chose salmon as its an easy fish to get. Usually, tandoori chicken is the most common dish made using this technique which you may have tried in Indian restaurants. Tandoori salmon however, preserves the tandoori taste and the flaky texture of salmon only makes it better.
Tandoori salmon is made by marinating chunks of fish with a spice blend, ginger garlic paste and yoghurt for 30mins- overnight, followed by baking it in the oven until the edges get slightly charred. Here is the recipe for you to give it a try.
| Serving | 2 | |
| Prep time | 0h | 30 mins |
| Cook time | 0h | 30 mins |
| Total time | 1h | 0 mins |
Ingredients to make tandoori salmon
Directions
- Cut the clean salmon steak into chunks
- Make the marinade by mixing all the ingredients together
- Let the fish rest in marinade for about 30 mins
- Preheat oven to 400F or 200C
- Transfer the piece of fish to a baking tray lined with parchment paper
- Pop the tray in the oven and bake for 20 mins before flipping them over and baking for another 30.
- Squeeze some fresh lemon juice and serve with onion slices and coriander-mint chutney (optional)
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