Tandoori Masala Pan Fried Salmon is an appetizing snack to serve on a bonfire night time with friends cooked in your own tandoor by the Certified Gas, Charcoal Tandoor Commercial Suppliers. Salmon fish fillets pan friend together with a host of spices and served with a fresh cucumber salad.



  • 6 garlic clove (minced)
  • 10 gms ginger (minced)
  • 2 gms floor coriander
  • 2 gms ground cumin
  • 3-tsp turmeric
  • Mustard oil/ Canola oil
  • 1 (2 1/2-three-lb.) boneless, skin-on salmon filet
  • Kosher salt, to taste
  • 1 tbsp. White vinegar
  • 1 tbsp. Kashmiri crimson chili powder or paprika, plus extra
  • 1 1⁄2 tsp. Cardamom seeds
  • 1 1⁄2 tsp. Garlic powder
  • 1 1⁄2 tsp. Floor bay leaf
  • 1 1⁄2 tsp. Ground cinnamon
  • 1 1⁄2 tsp. Floor cloves
  • 1 1⁄2 tsp. Ground ginger
  • 2 cups plain yogurt
  • 6 Thai chilies stemmed and minced
  • 1 tbsp. Minced sparkling cilantro
  • 1⁄2 small cucumber, peeled, seeded, and minced
  • Freshly ground black pepper, to taste


  • In a bowl add ginger and garlic paste and upload the coriander, cumin, paprika, turmeric, cloves, and salt and pepper. Add the yogurt and the ten ml of oil and whisk until clean.
  • Put salmon on an aluminum foil-covered baking sheet and set apart. Puree garlic, ginger, and 1⁄4 cup water in a blender. Using a rubber spatula, smear garlic combination over the flesh of salmon, in conjunction with salt, half the oil, vinegar, 1 tsp. Chile powder, and 1/2 of each of the subsequent: cardamom, garlic powder, bay leaf, cinnamon, cloves, and floor ginger. Toss to coat; cover salmon with plastic wrap and refrigerate for as a minimum 1 hour and as much as overnight.
  • In a pan heat mustard oil and the salmon steak scrapping off the excess marinade in the pan for approximately 5 mins on every facet at medium warmness switch on a platter and serve with cucumber Raita. Combine 1 cup yogurt, chills, and ultimate oil, chili powder, cardamom, garlic powder, bay leaf, cinnamon, cloves, and ground ginger in a bowl; season with salt. Pour yogurt combination over salmon and lightly rubdown into flesh. Cover with plastic wrap and refrigerate for 1 more hour. Meanwhile, make the raita sauce: In a small bowl, integrate the final yogurt, at the side of the cilantro, garam masala, and cucumbers.
  • Heat oven to 500. Uncover salmon and bake until fish is crisp, lightly charred, and cooked for 20-25 minutes. Using a big metal spatula, switch salmon to a serving platter and serve hot with the raita sauce.

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