Anti Inflammatory Tandoori Salmon
Salmon is already one of the most powerful foods you can put on your plate when you're eating to reduce inflammation, and this tandoori preparation takes it somewhere truly exciting. The marinade layers turmeric, ginger, and garlic — three ingredients with serious anti-inflammatory credentials — alongside cumin, coriander, smoked paprika, and a touch of cayenne for a spice blend that's bold without being overwhelming. Whole-milk yogurt and a squeeze of fresh lemon juice round everything out, tenderizing the fish while keeping the coating rich and tangy. After just 30 minutes in the fridge, the fillets go onto a wire rack in a screaming-hot oven, where the edges char slightly and the spices bloom into something that smells absolutely incredible. The result is four beautifully caramelized fillets with flaky, moist interiors and a crust that looks like it came out of a tandoor oven. A few lemon wedges and some fresh cilantro at the end keep things bright and fresh. This is the kind of weeknight dinner that makes eating well feel like a genuine treat rather than a compromise.
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tsp kosher salt
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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