Tandoori Salmon

Ingredients

Salmon fillets

4 (6-ounce) fillets

Greek yogurt

1 cup

Lemon juice

2 tablespoons

Tandoori masala

2 tablespoons

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Paprika

1 teaspoon

Turmeric

1/2 teaspoon

Garlic paste

1 teaspoon

Ginger paste

1 teaspoon

Salt

1 teaspoon (or to taste)

Fresh cilantro

for garnish

Lemon wedges

for serving

Instructions

1. In a medium bowl, whisk together the Greek yogurt, lemon juice, tandoori masala, ground cumin, ground coriander, paprika, turmeric, garlic paste, ginger paste, and salt until well combined.
2. Place the salmon fillets in a shallow dish or a resealable plastic bag and pour the marinade over them, ensuring each fillet is thoroughly coated. Cover the dish or seal the bag, and refrigerate for at least 1 hour, or overnight for optimal flavor.
3. Preheat your grill to medium-high heat. If using a grill pan, heat it over medium heat on your stovetop.
4. Remove the salmon from the marinade, allowing any excess to drip off. Discard the remaining marinade.
5. Place the salmon fillets on the grill, skin-side down, and cook for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
6. Once cooked, remove the salmon from the grill and let it rest for a few minutes.
7. Garnish with fresh cilantro and serve with lemon wedges for an extra burst of flavor.