June 1, 2022

Tandoori Salmon + Cucumber Raita


tandoori salmon with cucumber raita
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 Sauce
Air-Fryer Maple Ginger Glazed Salmon
Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Course Dinner, Main Course
Cuisine American, Indian
Servings 4


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


  • 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.
Keyword fish, gluten-free, healthy, pescatarian
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