Equipment
Ingredients
Salmon
- 600 g salmon fillets, skin-on or skinless
Yogurt Marinade
- 120 g plain greek yogurt, thick, full-fat preferred
- 15 g ginger, fresh, grated
- 3 garlic cloves, minced
- 15 ml lemon juice
- 5 g ground cumin
- 5 g ground coriander
- 2 g turmeric powder
- 4 g kashmiri chili powder
- 3 g garam masala
- 6 g salt
Vegetable Bed
- 1 red onion, sliced into wedges
- 250 g cherry tomatoes, whole
- 15 ml neutral oil
- 10 g fresh cilantro, chopped
Nutrition (per serving)
Method
In a mixing bowl, combine the Greek yogurt, minced garlic, grated ginger, lemon juice, cumin, coriander, turmeric, chili powder, garam masala, and salt. Whisk until smooth.
Pat the salmon fillets dry with a paper towel. Add them to the bowl and coat thoroughly with the yogurt marinade. Let sit at room temperature for 20-30 minutes. Do not exceed 45 minutes as the acid will begin to break down the fish texture.
While the fish marinates, preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper.
Toss the sliced red onions and cherry tomatoes with the neutral oil and a pinch of salt directly on the prepared baking sheet. Spread them out in a single layer to form a bed for the fish.
Place the marinated salmon fillets on top of the vegetables, spacing them evenly. Spoon any remaining marinade from the bowl onto the tops of the fillets.
Bake in the preheated oven for 12-15 minutes. The salmon should be opaque and flake easily with a fork, with an internal temperature of 52°C (125°F) for medium or 60°C (140°F) for well-done.
Optional: Switch the oven to broiler (grill) setting for the final 1-2 minutes to char the yogurt crust slightly. Watch closely to prevent burning.
Remove from oven. Garnish with fresh chopped cilantro and serve immediately.
Chef's Notes
- Use full-fat Greek yogurt or strained yogurt (hung curd) for the marinade. Low-fat or runny yogurt will slide off the fish during baking.
- For the best color, use Kashmiri chili powder which provides a vibrant red hue without overwhelming heat. If unavailable, mix 3 parts paprika with 1 part cayenne.
- Wash hands immediately after handling raw fish and spicy marinade to prevent cross-contamination and eye irritation.
- Serve alongside basmati rice or warm naan bread to soak up the juices from the roasted tomatoes and onions.
Storage
Refrigerator: 2 days — Best enjoyed fresh; reheating may dry out the fish.
Reheating: Gently warm in a 150°C (300°F) oven covered with foil for 10 minutes.
