Low Sodium Tandoori Salmon

Total time1 hr

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the salmon

4 salmon fillets (6 oz each), skin-on
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1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the marinade

½ cup plain whole-milk yogurt
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
4 garlic cloves, finely grated
1 tbsp fresh ginger, finely grated
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground cayenne pepper
½ tsp black pepper

For serving

lemon wedges, for serving
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Pat the salmon fillets dry with paper towels and season both sides with the kosher salt. Set aside while you prepare the marinade.
2
In a mixing bowl, whisk together the yogurt, olive oil, lemon juice, garlic, ginger, turmeric, cumin, coriander, smoked paprika, cayenne, and black pepper until smooth and evenly combined.

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