📝 About This Recipe
This recipe reimagines the traditional Punjabi clay-oven technique by pairing the robust, smoky spices of a tandoori marinade with the buttery richness of prime salmon fillets. The fish is bathed in a vibrant infusion of Kashmiri chilies, ginger-garlic paste, and cooling Greek yogurt, then seared at high heat to achieve a charred exterior and a succulent, flake-apart interior. It is a sophisticated fusion dish that brings the soul of Old Delhi to a contemporary seafood centerpiece.
🥗 Ingredients
The Salmon
- 4 pieces Salmon Fillets (6-ounce portions, skin-on for structural integrity)
- 1 tablespoon Lemon Juice (freshly squeezed for the first marinade)
- 1/2 teaspoon Kosher Salt
Tandoori Marinade
- 1/2 cup Greek Yogurt (plain, full-fat and thick)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1 tablespoon Kashmiri Red Chili Powder (provides deep red color without excessive heat)
- 1 teaspoon Garam Masala (high-quality aromatic blend)
- 1/2 teaspoon Ground Cumin (toasted)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1/4 teaspoon Turmeric Powder
- 1 tablespoon Mustard Oil (or vegetable oil for a milder taste)
For Basting and Garnish
- 2 tablespoons Ghee (melted for basting)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 teaspoon Chaat Masala (for a tangy finishing touch)
- 1/2 Red Onion (sliced into thin rings)
👨🍳 Instructions
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1
Pat the salmon fillets dry with paper towels. Rub the flesh side with lemon juice and salt, then set aside for 10 minutes; this 'first marinade' firms up the proteins and removes any 'fishy' scent.
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2
In a medium mixing bowl, whisk together the Greek yogurt, ginger-garlic paste, Kashmiri chili powder, garam masala, cumin, turmeric, and crushed kasuri methi.
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3
Whisk in the mustard oil. If you want a more vibrant red color without spice, you can add a drop of natural beet juice or food coloring, though Kashmiri chili usually suffices.
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4
Coat each salmon fillet generously with the yogurt marinade, ensuring all sides (except the skin) are well-covered. Let the salmon marinate in the refrigerator for 20-30 minutes. Do not exceed 1 hour or the acid will begin to 'cook' the delicate fish.
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5
Preheat your oven to 450°F (230°C). If you have a cast-iron grill pan, place it inside the oven while it preheats to mimic the searing heat of a tandoor.
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6
Carefully remove the hot pan from the oven and lightly brush with oil. Place the salmon fillets onto the pan, skin-side down.
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7
Roast in the upper third of the oven for 8-10 minutes. The high heat will create a beautiful crust while keeping the center moist.
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8
During the last 2 minutes of cooking, switch the oven to the 'Broil' setting. Brush the tops of the salmon with melted ghee.
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9
Broil for 1-2 minutes until the edges of the marinade show dark, charred spots—this is the hallmark of authentic tandoori cooking.
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10
Check for doneness: the salmon should flake easily with a fork but still be slightly translucent in the very center (an internal temperature of 125-130°F).
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11
Remove from the oven and let the fish rest for 3 minutes. This allows the juices to redistribute so the fish remains succulent.
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12
Dust the fillets with a pinch of chaat masala and garnish with fresh cilantro and red onion rings before serving.
💡 Chef's Tips
Use thick Greek yogurt or 'hung curd' to ensure the marinade clings to the fish rather than sliding off. Kashmiri chili powder is essential for that iconic red hue without the overwhelming heat of standard cayenne. Avoid over-marinating; salmon is much more delicate than chicken and will become mushy if left in yogurt for too long. If using an outdoor grill, ensure the grates are incredibly clean and well-oiled to prevent the skin from sticking. For a truly smoky 'dhungar' flavor, place a small piece of hot charcoal in a bowl, set it in the container with the marinated fish, pour a drop of ghee on the coal, and seal the lid for 2 minutes before cooking.
🍽️ Serving Suggestions
Serve alongside a cooling Mint and Cilantro Chutney to balance the warm spices. Pair with fluffy Basmati Pilau rice or warm Garlic Naan to soak up any remaining juices. A side of Kachumber salad (diced cucumber, tomato, and onion) provides a refreshing crunch. For a beverage, a chilled Mango Lassi or a crisp Sauvignon Blanc cuts through the richness of the salmon beautifully.