Tonight’s Dinner: Tandoori salmon recipe

Marinating fish in Indian spices makes for a unique and interesting take on the standard fish recipe.

Tandori salmon

I love salmon. The pink fish is one of my favorites. It doesn’t matter if it’s cured, smoked, seared or grilled, if you serve me salmon, I’m going to lick the plate clean. But on a recent trip to the farmers market, I was introduced to something that battles for my love of salmon… white salmon.

I was skeptical at first, but since I like to experience new and interesting flavors, and since I just happened to have a recipe from Food and Wine magazine that I was dying to try out, I decided to sample the new fish. It was delicious. The flavor isn’t as subtle as the pink version, but it mixes well with a variety of spices and grills up beautifully.

There’s only one downside to the white salmon. It isn’t around for very long, only until the end of the summer. So if you’re lucky enough to find some, pick it up quick. Trust me, you don’t want to miss out on this delectable fish.

Tandoori salmon

Serves 8


  • 1 garlic clove, grated
  • 1 teaspoon ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • Pinch of cloves
  • Salt and pepper to taste
  • 1-1/2 cups plain yogurt
  • 1/4 cup vegetable oil
  • 8 skinless salmon fillets


  1. Whisk together the first 10 ingredients (through the vegetable oil) in a large bowl. Place the salmon in a glass baking dish, coat it with the marinade and chill in the refrigerator for at least two hours.
  2. Preheat the grill and oil the grates.
  3. Scrape the excess marinade off the fish and brush with oil. Grill over moderate heat, turning once or twice, until the fish is cooked through. Transfer the salmon to a platter and serve with grilled naan.

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Caviar and smoked salmon blinis

Salad Nicoise with smoked salmon