Recipes
Recipes
Boutique
Restaurant
Subscriptions
Food products
Corporate
Careers
FR
My profile
My recipes
My menu planner
My grocery list
Logout
My RICARDO
Open main navigation
Recipes
Main Dishes
Barley and quinoa
Beef
Breakfast and brunch
Chicken
Duck
Eggs
Fish
Fondue
Game
Goose, guinea fowl and other poultry
Lamb
Legumes
Pasta
Pork
Quiches and savoury pies
Rice
Risotto
Sandwiches
Seafood
Tofu, soy and co.
Turkey
Veal
Vegetarian
Appetizers
Appetizers
Dips and salty spreads
Dressings and mayonnaise
Drinks and cocktails
Grilling marinades
Hors d'oeuvres
Jar mixes and ketchups
Non-alcoholic drinks and mocktails
Salads
Soups and broths
Sauces, butter and pesto
Savoury breads
Vegetables and gratinees
Desserts
Bars and squares
Brownies
Cakes
Candies, chocolates, sweets and snacks
Cookies
Cream desserts, mousse and meringues
Crepes and pancakes
Crisps and crumbles
Cupcakes
Frozen desserts
Fruit
Jam and sweet spreads
Muffins and dessert breads
Pastries
Pies
Pudding and tapioca
Yogurt and cheese
Ingredients
Beef
Cheese
Chicken
Chocolate
Cranberries
Cream
Duck
Eggs
Fish
Fruit
Game meats
Lamb
Legumes
Lobster
Pasta
Pork
Salmon
Shrimp
Tofu
Turkey
Veal
Vegetables
Discover
Sure Value
30-Minute Recipes
Breakfast and brunch
Budget Recipes
Chocolate
Easter
Eat local
Healthy
Homemade Recipes
Isabelle's Recipes
Sheet Pan Recipes
Snacks
Spring Recipes
The Best
Vegan
Vegetarian
Weekday Recipes
World Cuisine
Zero Waste
View All Categories
Read
Watch
Tandoori Salmon
(33)
Rate this recipe
Preparation
15 min
Cooking
15 min
Marinating
12 h
Servings
4
Freezes
Yes
Featured in RICARDO Magazine SPRING 2015
Nut-free
Gluten-free
Egg-free
See
Nutrition Facts
Categories
Ingredients
1/2 cup (125 ml) plain yogurt
1 tbsp chopped fresh ginger
2 cloves garlic, chopped
1 Tandoori Spices recipe (see note)
4 6 oz (170 g) pieces of salmon, with or without skin
Preparation
In a baking dish or sealable plastic bag, combine the yogurt, ginger, garlic and tandoori spices.
Add the salmon, coating it thoroughly with the marinade. Cover the dish or seal the bag and refrigerate overnight.
The next day, with the rack in the lowest position, preheat the oven to 450°F (225°C). Line a baking sheet with parchment paper.
Place the salmon on the baking sheet. Bake for about 15 minutes, depending on the thickness of the fish and the desired doneness.
Delicious with Sautéed Cabbage (see recipe below), Cilantro Chutney (see recipe below) and rice.
Note from Ricardo
You can also purchase ready-made tandoori spice mixes in grocery stores.
Personal Note
