Ingredients
Marinade
- ¾ cup Greek yogurt (or hung/strained yogurt)
- 1 lemon (juiced)
- 3 cloves garlic (minced)
- 1 teaspoon freshly grated ginger
- 2 tablespoons fresh chopped cilantro
- 1 teaspoon kosher salt
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin (sweet or smoked)
- ½ teaspoon paprika
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne powder
- ¼ teaspoon ground black pepper
Main Ingredient
- 1 ½ pounds salmon fillets (skin on or removed)
Instructions
- Prepare the Marinade: In a large bowl or a Ziploc bag, combine Greek yogurt, lemon juice, minced garlic, freshly grated ginger, chopped cilantro, kosher salt, garam masala, ground coriander, ground cumin, paprika, turmeric, cayenne powder, and black pepper. Whisk or shake well to create a smooth and well-incorporated marinade.
- Marinate the Salmon: Add the salmon fillets to the marinade, gently tossing to ensure each piece is thoroughly coated. Seal the bowl or bag and let the salmon marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavors.
- Preheat the Oven: Preheat your oven to 400°F (200°C), or 180°C if using a fan-assisted oven. Line a quarter sheet pan with foil or parchment paper for easy cleanup.
- Prepare for Baking: Remove the salmon from the marinade, gently shaking off any excess to avoid sogginess. Place the fillets evenly on the prepared sheet pan, skin-side down if skin is on.
- Bake the Salmon: Place the salmon in the oven and bake for 5 minutes to cook through gently.
- Broil for Final Color: After baking, switch to the broiler setting and place the salmon about 6 inches below the broiler element. Broil the salmon for approximately 5 minutes, watching carefully to achieve a vibrant, slightly charred finish without burning.
- Rest and Serve: Remove the salmon from the oven and let it rest for 5 minutes. Serve warm, paired beautifully with rice, onion slices, raita, or a fresh salad for a balanced meal.
Notes
- For best results, use fresh salmon fillets with firm flesh.
- Adjust cayenne powder to control the spiciness according to your heat preference.
- Marinating for the full 2 hours enhances the flavor but avoid marinating longer to prevent the yogurt’s acidity from breaking down the fish texture excessively.
- You can use smoked paprika for a different smoky flavor profile.
- Serve with cooling accompaniments like cucumber raita to balance the spices.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
