Empty My Fridge
Indian Tandoori Salmon Recipe
Ingredients
- Salmon · boneless1.2 lb
- Salt⅓–½ tsp
- Turmeric0.13 tsp
- Chili powder½–1 tbsp
- Garam masala1–1 ¼ tsp
- Cumin · powder½–1 tsp
- Coriander seed · powder1–1 ¼ tsp
- Garlic powder½ tsp
- Ginger powder¼ tsp
- Lemon1 tbsp
- Oil1 tbsp
- Black pepper · ground¼ tsp
- Chaat masala¾ tsp
- Fenugreek1 tbsp
Instructions
- Preheat the oven to 200°C (390°F) for at least 15 minutes.
- Put all the spices, salt and kasuri methi into a foil-lined baking tray, mix, and make a well in the middle. Use a mixing bowl instead if you are air frying.
- Add the oil and lemon juice, then gradually add water, mixing to a smooth, thick paste. Taste and adjust the salt and lemon juice.
- Pat the salmon dry, place it on the tray and coat both sides with the marinade. Resting for 15 minutes is optional.
- Oven: bake at 200°C (390°F) for 10 to 12 minutes, then broil for 3 to 4 minutes.
- Air fryer: preheat for 2 minutes at 200°C (390°F) if needed, lightly spray the basket, place the fillets in it and air fry at 200°C (390°F) for 7 to 10 minutes, depending on thickness. Fillets about 1 inch thick need 8 to 9 minutes.
- Check that the salmon flakes easily with a fork, or that the internal temperature reaches 145°F.
Summarized from Swasthi's Recipes's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.