Equipment
* optional
Ingredients
Salmon
- 600 g salmon fillets, skinless, pin bones removed
Yogurt Marinade
- 120 g plain whole milk yogurt
- 3 garlic, minced
- 1 ginger, grated
- 15 ml lemon juice, freshly squeezed
- 15 ml vegetable oil
- 4 g garam masala
- 3 g kashmiri chili powder
- 2 g ground turmeric
- 4 g salt
Vegetable Bed and Garnish
- 1 red onion, thinly sliced
- 200 g cherry tomatoes, halved
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the yogurt, minced garlic, grated ginger, lemon juice, vegetable oil, garam masala, kashmiri chili powder, ground turmeric, and salt. Whisk vigorously until the marinade is smooth and homogenous.
Add the salmon fillets to the bowl and toss gently to ensure each piece is evenly coated. Cover and let rest at room temperature for 30 minutes. Always wash your hands and surfaces thoroughly with warm, soapy water after handling raw fish.
While the salmon marinates, preheat your oven to 200°C/400°F. Line a baking sheet with parchment paper.
Spread the thinly sliced red onion and halved cherry tomatoes evenly across the lined baking sheet. Place the marinated salmon fillets directly on top of the vegetables.
Bake in the preheated oven for 10 to 12 minutes. The salmon is done when it is opaque throughout and reaches a safe internal temperature of 63°C/145°F.
Remove the baking sheet from the oven. Carefully transfer the salmon and the roasted vegetables to serving plates. Garnish generously with fresh chopped cilantro and serve immediately.
Chef's Notes
- Kashmiri chili powder is prized for its vibrant crimson color and mild heat. If substituting with cayenne pepper, reduce the quantity drastically to a pinch unless you prefer a very spicy dish.
- Baking the salmon directly on top of the onions and tomatoes serves a dual purpose: it insulates the bottom of the fish from harsh direct heat, and the vegetables catch the spiced drippings, creating an instant, flavorful side dish.
- For a deeper, slightly charred flavor reminiscent of a real tandoor oven, switch your oven to the broil setting for the final 1 to 2 minutes of cooking. Watch it carefully to ensure the yogurt does not burn.
- The vegetable oil in the marinade is crucial. It carries the fat-soluble flavor compounds from the turmeric and garam masala, distributing them evenly across the fish.
Storage
Refrigerator: 2 days — Store in an airtight container. The fish will lose some moisture upon storage.
Reheating: Gently reheat in a low oven at 135 C or microwave on 30 percent power to prevent overcooking the salmon.
