Indian · main

Tandoori Salmon

Tandoori Salmon reads citrus 5.5, sourness 5.4 and umami 5.4 on Palate's 0–10 flavor X-ray — a Indian main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.3 / 10
• Sweet & Fruity — 1.9 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 3.5 / 10
• Rich & Fat — 4.9 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.4 · Umami 5.4 · Richness 4.6 · Allium 4.2 · Salinity 4.0 · Herbaceous 3.5 · Warm Spice 3.1 · Marine & Briny 3.0 · Smoke 3.0 · Heat 2.6 · Funk & Ferment 2.5 · Earthy 2.3 · Floral 1.6 · Sweetness 1.5 · Fruity 1.3 · Bitterness 1.1 · Nutty 1.0

What's in it (14)

• salmon fillets — 680 g
• plain yogurt — 237 g
• lemon juice — 44 g
• garlic — 12 g
• ginger — 15 g
• smoked paprika — 10 g
• cumin — 5 g
• coriander — 1 g
• garam masala — 5 g
• turmeric — 3 g
• cayenne pepper — 1 g
• salt — 6 g
• vegetable oil — 27 g
• cilantro leaves — 15 g

Time & effort: about 41 min (23 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 116.3 kcal, 13 g protein, 5.5 g fat, 3.2 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Pat the salmon fillets dry and cut three shallow diagonal slashes through the skin into the flesh of each one; this lets the marinade reach beneath the surface in the short marinating time and keeps the fillets from curling under the broiler.
2. In a wide, shallow bowl, whisk together the yogurt, 2 tablespoons of the lemon juice, garlic, ginger, smoked paprika, cumin, coriander, garam masala, turmeric, cayenne, and 1 teaspoon of the salt until smooth.
3. Add the salmon to the marinade, scored side down, and turn to coat thickly on all sides. Let stand at room temperature 15-20 minutes — no longer, or the yogurt and lemon will start to firm the fish's surface before it ever hits the broiler.
4. While the salmon marinates, position an oven rack about 6 inches from the broiler element and heat the broiler on high. Line a rimmed baking sheet with foil and brush lightly with 1 tablespoon of the oil.
5. Lift the salmon fillets from the marinade, letting excess drip off but leaving a good coat clinging to the flesh, and set them skin-side down on the prepared pan. Drizzle with the remaining 1 tablespoon oil.
6. Broil until the tops are deeply charred in spots and the marinade has set into a lacquered crust, the fish is opaque and flakes easily, and a thermometer inserted at the thickest point reads 125-130 F for a tender medium (145 F if you prefer salmon cooked fully through), 8-10 minutes, no flipping needed.
7. Squeeze the remaining 1 tablespoon lemon juice over the salmon, scatter with the cilantro, season with a pinch more salt to taste, and serve at once.

Dishes with a similar flavor shape

• Harissa Roasted Salmon with Yogurt Sauce — North African
• Spicy Shrimp and Chorizo Tacos — Mexican
• Fish Tacos with Baja Crema and Cabbage Slaw — Mexican
• Grilled Shrimp Fajitas — Tex-Mex
• Blackened Shrimp Tacos with Cajun Slaw — Cajun/Creole · Cajun

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.