Red Meat Allergy Friendly Tandoori Salmon
Total time1 hr
Prep time15 min
Cook time15 min
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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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