Tandoori Salmon Recipe

This Tandoori Salmon recipe features bold spices and a yogurt marinade for tender, highly flavorful salmon! A perfect keto friendly dinner!

Course Main Course

Cuisine American, Indian

Keyword tandoori salmon recipe

Prep Time 30

Cook Time 10

Servings Servings

Calories 302kcal

Author Bon Appeteach

Ingredients

4 Salmon Fillets skin optional

Marinade

1/2 cup Greek Yogurt plain
1 tsp. Garam Masala
1 tsp. Ginger
1 tsp. Aleppo Pepper or cayenne
1/2 tsp. Black Pepper
1/2 tsp. Salt
1/2 tsp. Tumeric
1 tbsp. Lemon Juice
1 tbsp. Olive Oil

Instructions

In a bowl, combine the Greek yogurt, lemon juice, olive oil and all the spices.
Whisk it well to combine until it forms a slightly thick paste. Set it aside.
Remove the salmon fillets from the packaging. Pat them dry with paper towels. Remove any pin bones and the skin if desired.
Place the salmon fillets in a bowl and coat them on all sides in the yogurt marinade mixture. Cover and place in the fridge for at least 30 minutes or overnight.
Preheat an air fryer to 425 F.
Remove the salmon from the fridge and discard any excess marinade. You do want a thin layer of the yogurt mixture coating the salmon however.
Place the salmon into the air fryer basket and cook for 9 minutes or until each piece reaches an internal temperature of 145 F.
Remove from the air fryer and serve and enjoy.

Notes

No air fryer? You can bake this at 425 F. in the oven but it may take closer to 12-15 minutes. Pan searing may cause the yogurt mixture to burn so I wouldn't recommend this.

Nutrition