These Tandoori Salmon Skewers are an excellent alternative to the meat version. The salmon cubes are marinated in the tandoori spice paste and then grilled to get that delicious char outside but soft and succulent inside.

Mondayitis! And I seem to be suffering from copious doses of it. I wonder if there will ever be one Monday when I will wake up ready to embrace it instead of diving right back underneath the sheets.

In a long day ahead, the only silver lining seems to be this blog post…..because that’s how excited I am to bring you today’s dish, ‘Tandoori salmon skewers.’

For the longest time, I have wanted to try out an Indian inspired salmon dish, especially after seeing and reading a lot of similar dishes on Masterchef, Jamie Oliver’s YouTube channel and also several restaurant menus.

Salmon is a very meaty fish with a distinct flavour and texture; it can be the most amazing experience if cooked properly. But if you overcook it, then you completely kill the flavour and believe me, it’s not something that you want to do especially after spending a whole lot of bucks buying it.

I have eaten salmon plenty of times and have cooked with it too but never an Indian inspired one. Today we have a delicious tandoori dish using the salmon fillets. Smothered in the fragrant, flavourful and rich marinade resplendent with spices, the tandoori salmon skewers make the perfect party starter.

Was a tad bit hesitant with this one wondering if the tandoori spice blend which is rather strong and packs a punch would overpower the actual flavour of the fish. But it didn’t at all…..there is a sudden explosion of flavour in the first bite from the spicy, tangy notes of the tandoori marinade followed by the succulent sweetness of the salmon itself.

Do make sure not to overcook the fish!

And here is the recipe for the mint coriander chutney.

Grilled salmon skewers with mint chutney

Print Recipe

Tandoori Salmon Skewers

Course: Appetizer

Cuisine: Indian

Author: Dhanya Samuel

Ingredients

700 gm Atlantic Salmon fillet; cut into large cubes
1 cup thick curd
¼ tsp turmeric powder
2 tsp red chilli powder adjust to heat preferences
1 tsp Kashmiri red chilli powder
½ tsp coriander powder
¼ tsp garam masala
½ tsp cumin/jeera powder
¼ tsp black salt/kala namak
¼ tsp chaat masala
¼ tsp dry ginger powder
Salt to season
¼ tsp black pepper powder
Vegetable oil for grilling
Lemon wedges to serve
Fresh coriander leaves finely chopped; for garnish
Mint-coriander chutney to serve

Instructions

Wash and pat dry the salmon fillet; cut into large cubes and keep aside.
To prepare the tandoori marinade, mix all the ingredients from 2 – 13.
Add the salmon cubes to this marinade, coat well and refrigerate for at least 4 hours or longer if time permits.
Soak the wooden skewers in water so that it does not burn while grilling.
Neatly skewer the salmon cubes, 4 pieces per wooden skewer.
Heat the grill to smoking hot, brush with oil and place the skewers on the grill. Make sure that one side has cooked well before turning the skewers over. Grill till done.
Serve hot with lemon wedges, chopped coriander leaves and mint-coriander chutney.

Notes

Salmon does not have to be cooked for too long; it must be pink and flaky; so grill approximately 4-5 minutes on either side.

You can use a barbeque, charcoal grill or a traditional tandoor to cook the skewers. If you do not have any of these, use a flat nonstick pan for the same.