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!
I’m a big fan of Indian flavours, and always loved tandoori chicken so I thought why not try and make tandoori fish?
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, garlic, and ginger.
- Yogurt – I used Greek yogurt.
- Garam Masala, turmeric, cumin, paprika, olive oil, and salt.
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.
- 2 portions salmon
- 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
- 1 cucumber sliced
- 100 grams yogurt
- 2 tbsp cilantro chopped
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- pinch of salt
- Prepare the salmon. Remove the skin, then cut into bite-size pieces.
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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen