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Tandoori Curry Salmon

Prep Time:

15 Minutes

Cook Time:

25 Minutes


2 Servings



About the Recipe

Embark on a culinary journey that marries the robust, fragrant essence of Indian spices with the tender, subtle flavors of salmon in our Creamy Tandoori Curry Salmon recipe. This dish is a masterpiece of fusion cooking, designed to deliver an exquisite dining experience for two. Imagine a velvety tandoori sauce enveloping the salmon, creating a luxurious, soup-like indulgence that's as visually arresting as it is delicious. Ideal for a romantic evening or a special dinner, this recipe not only tantalizes your taste buds but also presents a feast for the eyes.


  • 2 Salmon fillets (150g each, preferably wild-caught for sustainability and flavor)

  • 1/4 cup Full-fat yogurt (for marinade)

  • 1/2 cup Heavy cream (for sauce)

  • 1 tbsp Tandoori masala, plus an extra 1 tsp for sauce

  • 1 tsp Curry powder, plus an extra 1/2 tsp for sauce

  • 2 cloves Garlic, minced (1 for marinade, 1 for sauce)

  • 4 Fresh sage leaves (for garnish)

  • 1/2 Lemon, sliced (for garnish)

  • Salt, to taste

  • 1 tbsp Olive oil

  • 1/4 cup Onion, finely chopped

  • 1 tbsp Tomato paste

  • 1/2 cup Chicken or vegetable broth

  • 1 tbsp Butter


Step 1: Marinate the Salmon

Mix 1/4 cup yogurt, 1 tablespoon tandoori masala, 1 teaspoon curry powder, 1 minced garlic clove, and a pinch of salt until smooth. Coat the salmon fillets with this marinade thoroughly. Refrigerate to marinate for at least 30 minutes, though overnight is recommended for a deeper infusion of flavors.

Step 2: Preheat the Oven

Set your oven to 200°C (392°F) to prepare for baking the salmon to juicy perfection.

Step 3: Bake the Salmon

Lay the salmon on a parchment paper-lined baking tray. Lightly drizzle with olive oil and bake for 12-15 minutes, or until the fish is cooked through and the edges are slightly charred.

Step 4: Craft the Creamy Tandoori Sauce

While the salmon bakes, melt butter in a pan over medium heat. Sauté the onion and remaining garlic until translucent. Add the extra tandoori masala and curry powder, cooking until aromatic, then stir in tomato paste. Gradually pour in heavy cream and broth, whisking to a creamy consistency. Simmer for 10 minutes until the sauce thickens to your liking, seasoning with salt as needed.

Step 5: Presentation

Ladle a generous amount of sauce into bowls. Nestle a salmon fillet in each, then garnish with sage leaves and lemon slices for an earthy and citrusy contrast.

Step 6: Relish Your Creation

Enjoy your Creamy Tandoori Curry Salmon with basmati rice or naan bread on the side. This dish is a celebration of flavor and texture, sure to impress.

Chef's Notes:

  • Flavor Adjustments: Tailor the spiciness by modifying the amounts of tandoori masala and curry powder in the sauce.

  • Cooking Tips: The salmon is perfectly cooked when it reaches an internal temperature of 145°F. If you prefer, grilling or pan-searing are great alternatives to baking.

  • Allergy-Friendly Options: For a dairy-free version, substitute the yogurt and heavy cream with coconut yogurt and coconut cream, respectively.

  • Pairing Suggestions: Complement this dish with a light, aromatic white wine or a refreshing cucumber raita to balance the spices.


This Creamy Tandoori Curry Salmon recipe is a testament to the delightful possibilities that emerge from the fusion of traditional flavors with modern culinary techniques. It promises a memorable dining experience, beautifully blending taste and presentation. Enjoy crafting this delectable dish that's sure to become a favorite at your table.

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