Baked Tandoori Salmon with Dill Cucumber Raita

Tender baked salmon in a smoky Tandoori marinade with cooling dill cucumber raita.

Course Main Course

Cuisine Indian

Keyword raita, salmon, tandoori

Prep Time 5

Cook Time 10

Marinade 20

Total Time 35

Servings

Calories 380kcal

Author Lauren

Coarsely grate the cucumber using a box grater. Using either your hands or paper towel/tea towel, squeeze the grated cucumber and remove all the excess liquid.
Place the cucumber into a small bowl. Add the remaining raita ingredients and stir tomix. Place the raita in the fridge until ready to serve.

Mix the marinade ingredients together in a large bowl. Add the salmon fillets to the bowl, coat them with the marinade and set aside for 20 minutes. Do not marinade the salmon for longer than 30 minutes; otherwise, you risk the fish becoming mushy due to the lemon juice. (If using your hands for this step, remember to wear gloves to prevent turmeric stains!).
While the fish is marinating, preheat the oven to 190°C/375°F.
Line a baking tray with baking paper. Remove the salmon fillets from the bowl and shake off any excess marinade. Place the marinated salmon fillets into the lined baking tray, leaving a space between each fillet. If there are still large chunks of marinade stuck to the salmon fillets, use a spoon to remove the excess.
Bake the salmon fillets for 10-12 minutes or until the salmon is cooked (Note 4). Remove the salmon fillets from the oven, set aside to rest for 5 minutes.
Serve the baked salmon fillets while hot with turmeric rice, vegetables, and the dill cucumber raita.

Salmon - Needs to be skinless, as the skin will not crisp up while covered in the marinade.
Greek yoghurt - Can be substituted for a plant-based yoghurt to make this recipe dairy free.
Kashmiri chilli powder - Can be substituted for paprika instead and add some chilli powder to your desired heat level. I recommend doing this and removing the chilli powder or adding only a tiny amount if you’re making this dish for children or people with poor chilli tolerance.
Internal temperatures for cooked salmon - These are the recommended internal temperatures for the salmon to reach during cooking. Once pulled out of the oven, the salmon needs to be rested for 5 minutes to reach it's ideal tempertature.

- Medium rare (restaurant) - 49-50°C / 120 - 125° - will inrease to 53°C / 127°F be moist and tender.
- Medium (FDA recommendation) - 60°C / 140°F - will increase to 63°C / 145°F once rested, not as juicy as medium rare, but still very tender.
- Well done - 65°C / 149°F - Fully cooked, no pinkness.

Air fryer - Cook the salmon fillets at 180°C/355°C for 3-4 minutes for medium rare, or 4-5 minutes. Allow to rest for 5 minutes before serving.
Marinade - You can marinade the salmon fillets for a shorter time, however, they may not be as flavourful. Can be used on other proteins such as chicken, beef or lamb or other types of fish. Cooking time will vary.
Nutrition - Calculated per serve, assuming 4 serves (not including rice or side vegetables).