Tandoori Salmon With Cucumber Raita

Gourmet Mami
by Gourmet Mami
4 servings
30 min

This easy to make, flavorful recipe for Tandoori Salmon with Cucumber Raita is a great weeknight meal. Salmon filets are covered in a spicy marinade and then cooked to perfection in a cast-iron pan. Real “tandoori” dishes are made in an actual tandoor (clay oven). This method cooks meats so they are perfectly tender while giving a slight smokey flavor. In this recipe, we marinade the salmon, adding some smoked paprika to give us that “smokey” flavor and then sear it so it gets a beautiful golden crust. Serve this bold and tangy salmon with a creamy cucumber raita, rice, and naan.

Tandoori Salmon With Cucumber Raita
Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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For the Salmon:
  • 4 (4 oz) salmon filets
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 tsp paprika
  • ½ tsp smoked paprika
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 1 tsp avocado oil
For the Cucumber Raita:
  • 1 large cucumber
  • 1 c plain Greek yogurt
  • 1 clove garlic, minced
  • ¼ tsp cumin
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • salt and pepper, to taste
For Serving (optional)
  • Basmati rice
  • Lime wedges
  • Fresh cilantro
  • Naan

Mix together the marinade ingredients in a large bowl then add the salmon filets. Coat the salmon in the marinade. Cover and refrigerate at least 1 hour.
While the salmon is marinating make the cucumber raita. Peel the cucumber, and then grate it on a large cheese grater and place it into a fine mesh strainer. Season with a pinch of salt and allow to drain for 5 minutes.
Press the cucumber into the strainer using the back of a rubber spatula. This will help press out the liquid.
In a small bowl, whisk together the yogurt, minced garlic, cumin and lime juice. Add the cucumber to the yogurt mixture. Season with salt and pepper to taste.
Preheat a cast iron pan over medium heat. Gently remove any excess marinade from the salmon and season with salt. Add about 1-2 tbsp oil to the pan and place the salmon into the pan top side down. Cook for 2-3 minutes until a nice crust starts to form. Gently flip, and continue cooking the salmon for another 2-3 minutes, lowering the flame a bit so the center cooks to your liking.
Transfer the salmon to a platter, top with fresh cilantro. Serve with cucumber raita and your choice of sides.
Gourmet Mami
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  • Marla Marla on Aug 31, 2021

    totally inspired!! can't wait to try this, and thanks for sharing!

    • Gourmet Mami Gourmet Mami on Aug 31, 2021

      Thanks so much for your comment Marla! I hope you enjoy this recipe!