Tandoori Salmon

This is one of my favorite salmon recipes that I’ve made. We served with dal, raita, and a makeshift cilantro chutney.


1 large fillet of salmon (about 20 ounces), or 2 salmon steaks (10 ounces each) I think I halved the recipe and used 1 salmon steak.
2 tablespoons Ginger, Garlic, and Cilantro paste (below)
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 to 1 teaspoon pure chili powder or cayenne, to taste
Juice of 1 lime, plus lime wedges for serving
5 tablespoons extra-virgin olive oil
2 teaspoons salt, or to taste

Place the salmon on a baking sheet. In a small bowl, mix together the ginger-garlic paste, paprika, cumin, turmeric, chili powder, lime juice, oil, and salt, and then rub the combined ingredients all over the salmon. Cover and allow the fish to marinate in the refrigerator for 4 hours, or preferably overnight.

Preheat the oven to 400°F. Bake the fish for about 10 minutes. Heat the broiler and broil the fish directly under the broiler until golden brown, about 2 minutes. Serve immediately with lime wedges.


2 pieces (5 inches each) fresh ginger, peeled and chopped (about 1 cup)
1/2 cup whole peeled garlic cloves
1/2 cup cilantro, chopped
1/4 cup water

Combine ginger, garlic, cilantro, and water in a food processor. Blend into an aromatic paste, scraping down the sides of the bowl as often as needed. Transfer the paste to a jar. Store in the refrigerator for 1 week or in the freezer for up to 3 months.

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Filed under fish dishes, low carb, Uncategorized

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