Tandoori Salmon

  • serves 6


74 Ratings
Directions for: Tandoori Salmon


Tandoori Salmon

6 6 oz salmon filets (175 g)


6 Tbsp tandoori powder (100 mL)

½ cup fresh lime juice (125 mL)

½ cup cilantro, chopped (125 mL)

½ cup canola oil (125 mL)

1 Tbsp each minced garlic, shallots and ginger (15 mL)

Lime Coconut Butter Sauce

½ cup fresh lime juice (125 mL)

⅓ cup coconut milk (full fat) (75 mL)

½ cup 35% cream (125 mL)

1 cup cold, unsalted butter, cubed (250 mL)

1 Tbsp chopped green onion (15 mL)

¼ tsp salt (1 mL)


Tandoori Salmon

1. Preheat oven: 400 degrees F (200 C)

2. Pat salmon dry. Place in non-reactive dish and set aside.

3. In bowl of food processor, mix together tandoori powder, fresh lime juice, cilantro, canola oil, garlic, shallots and ginger. Pour marinade over salmon, covering completely. Marinate in the refrigerator for 3 hours.

4. Remove filets from marinade and gently scrape off excess. Reserve leftover marinade.

5. Lightly oil a grill or grill pan. Grill salmon filets so that they are marked in a criss-cross fashion.

6. Brush filets with reserved marinade, and transfer to a baking sheet. Bake at 400 degress F (200 C) 4-5 minutes to desired doneness.

Marinade Lime Coconut Butter Sauce

1. Bring lime juice, coconut milk and cream to a simmer. Whisk in cold butter. Season with honey, green onions and salt.

See more: Dinner, Lunch, Main, Party Favourites, Bake, Fish, Indian, Summer



More Recipes You'll Love