Tandoori Salmon

  • Prep Time: 10 mins
  • Total Time: 20 mins
  • Servings: 4
  • About This Recipe

    “Excellent salmon, from the local newpaper”


  • 1lemon, juice of
  • 1 1/2 lbssalmon fillets
  • 1cupplain yogurt
  • fresh ginger, peeled and chopped
  • 2clovesgarlic, smashed
  • 1jalapeno pepper, chopped
  • 1teaspoonwhole black peppercorn
  • 1/2 teaspoonturmeric
  • fresh cilantro( to garnish)
  • lemon( to garnish)
  • Directions

  • Pour the lemon juice over the salmon and rub it with salt.
  • Combine the yogurt, ginger, garlic, jalapeno, black peppercorns, and turmeric in a blender and blend until smooth.
  • Spoon this mixture over the salmon and refrigerate for at least 4, or up to 8 hours.
  • Preheat the oven to 500 degrees and bake the salmon for 10 minutes, until it flakes easily with a fork.
  • Garnish it with sprigs of cilantro or mint and serve it with lemon wedges.
  • Reviews

  • “I bought 1 1/2 lbs. of wild Alaskan salmon to make this recipe. I made the sauce and put it on the fish, and refrigerated it for 4 hrs. I used 3 T. of fresh ginger, chopped, and other than that made the recipe as directed. I did use fat free yogurt. I didn’t care for the texture or taste of the mixture on top at all. The only flavor that came through was the whole peppercorns when I bit into one of them. The topping was curdled in texture, and just didn’t do anything for me. I cooked it exactly 10 minutes at 500, and it was not done. I had to put it back in for about 3 more minutes. I hope someone else has better luck than I did. However, I will post a picture.”

  • “This recipe sounded so good, I refridgerated it for 4 hours before I cooked it, but I didnt taste any of the ingredients in the salmon.It tasted plain.Maybe I need to refridgerate it more?”