Tandoori Salmon (Yogurt-and-Spice-Marinated Salmon)

By tonyglib

Ingredients

• 2 1/2 –3-lb. boneless, skin-on salmon filet
• 6 cloves garlic, roughly chopped
• 1 3" piece ginger, peeled and roughly chopped
• Kosher salt, to taste
• 3 tbsp. canola oil
• 1 tbsp. white vinegar
• 1 tbsp. kashmiri red chile powder or paprika, plus more
• 1 1/2 tsp. cardamom seeds
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. ground bay leaf
• 1 1/2 tsp. ground cinnamon
• 1 1/2 tsp. ground cloves
• 1 1/2 tsp. ground ginger
• 2 cups plain yogurt
• 6 green Thai chiles, stemmed and minced
• 1 tbsp. minced fresh cilantro
• 1 tsp. garam masala
• 1/2 small cucumber, peeled, seeded, and minced
• Freshly ground black pepper, to taste

Details

Servings 4
Preparation time 60mins
Cooking time 25mins
Adapted from saveur.com

Preparation

Step 1

1. Put salmon on an aluminum foil–lined baking sheet and set aside. Purée garlic, ginger, and ¼ cup water in a blender. Using a rubber spatula, smear garlic mixture over flesh of salmon, along with salt, half the oil, vinegar, 1 tsp. chile powder, and half of each of the following: cardamom, garlic powder, bay leaf, cinnamon, cloves, and ground ginger. Toss to coat; cover salmon with plastic wrap and refrigerate for at least 1 hour and up to overnight.

2. Combine 1 cup yogurt, chiles, and remaining oil, chile powder, cardamom, garlic powder, bay leaf, cinnamon, cloves, and ground ginger in a bowl; season with salt. Pour yogurt mixture over salmon and gently massage into flesh. Cover with plastic wrap and refrigerate for 1 more hour. Meanwhile, make the raita sauce: In a small bowl, combine the remaining yogurt, along with the cilantro, garam masala, and cucumbers. Season with salt and pepper and sprinkle some chile powder or paprika over the top; set raita aside.

3. Heat oven to 500. Uncover salmon and bake until fish is crisp, lightly charred, and cooked through, 20–25 minutes. Using a large metal spatula, transfer salmon to a serving platter and serve hot with the raita sauce.

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