Tandoori-spiced Grilled Salmon

Photo by Robert P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the tandoori spice rub (makes about 5 tablespoons):

  • 2

    tablespoons sweet paprika

  • 1

    tablespoon cumin

  • 1

    tablespoon coriander

  • 1-1/2

    teaspoons cayenne pepper

  • 1

    teaspoon turmeric

  • 1

    teaspoon freshly ground black pepper

  • For the salmon:

  • 4

    6-ounce salmon fillets, preferably with skin on

  • 3

    tablespoons tandoori spice rub (reserve the rest for next week’s recipe)

  • 3

    tablespoons olive oil

  • 1

    tablespoon minced fresh ginger

  • 2

    cloves garlic, minced

  • salt

Directions

Prepare the spice rub. Combine the ingredients in a small bowl and stir until thoroughly mixed. A quick note—if you have whole cumin seeds and coriander seeds, so much the better. Toast them in a dry skillet over medium heat for a few minutes, stirring frequently, cool them and grind them in a spice grinder or with a mortar and pestle. The flavor will be phenomenal. Marinate the salmon. Pat the salmon fillets dry with a paper towel and arrange them in a glass baking dish in a single layer. Mix the spice rub, olive oil, ginger and garlic in a small bowl. Spoon, brush and/or rub the mixture on the tops and sides of the fillets. Cover the baking dish with plastic wrap and marinate the salmon for at least 1 hour and up to 3 hours in the fridge. Grill the salmon. About 1/2 hour before you’re ready to grill, remove the salmon from the fridge to let it come to room temperature. I did this when I lit the charcoal, using a charcoal chimney. Prepare your grill for indirect grilling; with a charcoal grill, I arrange the coals on one side of the grill. Make a tray of two layers of aluminum foil to hold the salmon (it won’t begin to support the weight, but that’s not its job). Just before cooking, season the fillets with salt. When the coals are hot, place the foil tray over the section of the grill without the coals. Pierce it in numerous places with a knife tip to allow smoke to circulate through it. Brush the foil tray with olive oil. Transfer the fillets to the tray, brushing the skin sides with oil as you do. Using tongs, slide the tray of salmon fillets over the coals and cover the grill with the lid (all vents top and bottom should be open). Grill for 2 to 3 minutes, then slide foil tray off the coals, cover the grill and cook for another 10 to 12 minutes, until an instant read thermometer registers 125ºF (for medium rare) to 135ºF (for medium). Using a spatula and tongs, transfer fillets to a platter and serve.

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