This easy to make, flavorful recipe 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 if you're feeling motivated, naan. If you are looking for more salmon recipes, check out some of my favorites:Pan Seared Salmon with Creamy Spring Scallion SauceAir-Fryer Maple Ginger Glazed Salmon
Ingredients
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
Instructions
- 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.
