Skip to Content

Tandoori salmon

Shahnaz Ahsan

A simple but stunning baked salmon dish, perfect as a celebratory centrepiece

Recipe Meta


10 mins + 8 hours marinating


25 mins






  • 1-1.5kg side of salmon, scaled
  • 300ml natural yogurt
  • Juice of 1 lemon
  • 1 tsp salt
  • 1 tsp turmeric
  • 1½ tsp tandoori powder (optional)
  • ½ tsp chilli powder
  • 4 large cloves of garlic, minced
  • Lemon slices, to garnish
  • 1-2 green chillies, chopped, to garnish
  • A handful of coriander leaves, to garnish


Line a baking tray with foil, then place a sheet of baking paper on top to ensure the fish doesn’t stick to the tray when cooking. Wash the fish, pat it dry, then place it skin-side down on the lined tray.

In a bowl, combine the rest of the ingredients and whisk with a fork. Pour over the fish, rubbing the marinade onto both sides. Cover the tray with foil and refrigerate overnight, or for at least 8 hours.

Remove the fish from the fridge 20 mins before cooking. Pre-heat your oven to 200C. Uncover the salmon and drizzle with a little sunflower oil. Bake uncovered for 25 mins. Serve on a platter garnished with lemon slices, fresh green chilli and coriander.

Images: Lizzie Mayson