Mughlai (Delhi & Lahore)
Tandoori Salmon
Salmon, lemon and yogurt come together in this South Asian dish, fragrant with ginger and black peppercorn and baked in the oven. It's finished with sprigs of cilantro or mint.
20 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 10 min · 20 min total
- easy
- 1
Pour the lemon juice over the salmon and rub it with salt. Combine the yogurt, ginger, garlic, jalapeno, black peppercorns, and turmeric in a blender and blend until smooth.
- 2
Spoon this mixture over the salmon and refrigerate for at least 4, or up to 8 hours. Preheat the oven to 500 degrees and bake the salmon for 10 minutes, until it flakes easily with a fork.
- 3
Garnish it with sprigs of cilantro or mint and serve it with lemon wedges.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
