Tandoori salmon kebabs are perfect for a summer BBQ! Served in fresh pitas with a simple cucumber salad.
This tandoori fish recipe is one of my all-time favourite recipes. It’s perfect for a summer BBQ when served with fresh pitas and cucumber raita salad. The fish needs to be marinated for at least 30 minutes and up to 4 hours, in a very delicious flavourful marinade. This dish can be ready in under one hour!
To make these tandoori salmon kebabs, I used pan sheet salmon Salmon with Chilli, Lime and Ginger Dressing. This tasty dressing is great when poured directly over the fish and then cooked (Check out my pan sheet salmon recipe that I served with new potatoes). However, this time I decided to make something different by adding even more flavours to my fish and came up with this wonderful recipe!
I’m a big fan of Indian flavours, and always loved tandoori chicken so I thought why not try and make tandoori fish?
THE SAUCY FISH CO.
The Saucy Fish Co. is a lovely fish brand that pairs fish with seriously good sauces and dressings. If you want to make a really good fish dish then it must be made with a delicious sauce, and The Saucy Fish Co. nailed it when they paired all of their fish products with great tasting sauces.
The Saucy Fish Co. sell a wonderful range of fish, such as salmon, basa, seabass, and haddock. And to make it even more convenient for you, they offer a cook from frozen range, as well as chilled fish, and ready to enjoy fish!
The chilled products like the Salmon that I’m using in this recipe can be purchased from Sainsbury’s whilst the Cook from Frozen Salmon with Chilli, Lime and Ginger Dressing can be purchased from Sainsbury’s and Tesco.
I’ve also tried their salmon and haddock fishcakes, and they’re sooo delicious as they come with heavenly hollandaise centres.
The fish that I’m using in this recipe is the salmon with Chilli, Lime and Ginger Dressing and it’s available frozen and chilled. You could also find it in a single pack (contains 1 salmon fillet), or the perfect portion for 2 (contains 2 salmon fillets).
TANDOORI FISH MARINADE
The best thing about the recipe is the marinade of course! In the past, when I thought about tandoori I imagined that it was so complicated to make with ingredients that you can’t easily find in your local grocery store. I’ve always loved tandoori flavours, and once I learned how to make it I figured that it’s much easier than I ever thought!
The ingredients that you will need to make the marinade are quite simple:
Chilli, lime, and ginger – I’ve used the Saucy Fish Co. dressing that comes with my salmon as it contains all the 3 ingredients that I need!
Garlic – make a fresh garlic paste using a knife
Yogurt – I used Greek yogurt
Simply mix all of the marinade ingredients together, and your tandoori marinade is ready!
HOW TO MAKE TANDOORI SALMON
If using frozen fish then thaw (I usually take out the fish from the freezer, and put it in the fridge overnight) then cook it on the next day. You can either cut the fish into cubes if making kebabs or leave the fish slices as they are.
Prepare the marinade, add the fish to the marinade and let it coat the fish well. Then cover the bowl with a cling film, and refrigerate for at least 30 minutes and up to 4 hours. I normally leave the fish to marinate for about 2 hours.
If making kebabs, then thread the salmon on skewers. If not, then get a fish grill basket.
You can either BBQ or grill the tandoori salmon, I chose to BBQ over coal as I love the flavours much better. But grilling also works perfectly fine.
WHAT TO SERVE TANDOORI SALMON WITH
I love tandoori salmon kebabs when served in fresh pita pockets, with a simple yogurt cucumber salad with cilantro, coriander, and cumin. You could also serve with fresh naan bread, or tortilla bread to make wraps.
It’s also great when served with rice, salad on the side, and lemon wedges. Or even mashed potatoes, and a simple tomato garlic salad!
I also created a step by step video to show you exactly how I cooked this salmon.
I hope that you will give this recipe a try. If you make this tandoori salmon, please don’t forget to rate this recipe and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see your creations!
- 2 duo Salmon portions The Saucy Fish Co. Salmon with Chilli, Lime and Ginger dressing
- 1 clove garlic turned into paste
- 200 grams yogurt
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp paprika
- 1 tbsp olive oil
- pinch of salt
- 2 pita bread Use GF, if following a GF diet
- 1 cucumber sliced into circles
- 100 grams yogurt
- 2 tbsp cilantro chopped
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- pinch of salt
- Prepare the salmon. Remove the skin, then cut into cubes to make kebabs
To make the tandoori marinade:
- In a medium bowl, mix all of the marinade ingredients until well combined.
- Add the fish to the marinade and let the marinade coat the fish well
- Cover with a cling film and refrigerate for at least 30 minutes and up to 4 hours
- Thread the salmon on skewers
- BBQ or grill for 5-7 minutes on each side
- Serve with a simple cucumber yogurt salad it pita bread. To make the salad, mix cucumbers with yogurt, cilantro, cumin, coriander, and salt.
This post is sponsored by The Saucy Fish Co. Thank you for supporting the brands that make Little Sunny Kitchen happen. All opinions are my own.