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Salmon Tandoori, Lemon, chilli crumb

Salmon Tandoori

Lemon, chilli crumb 

These lightly spiced salmon fillets are perfect for summer lunches in the garden and ideal for the BBQ. Serve with my Potato & Pickle Salad and French Bean Salad.

Download the recipe pdf here: Salmon Tandoori

Serves 4 people


8 salmon fillets, (approx. 1kg), skin removed

Marinade ingredients

2 tblsp sunflower oil

1 packet of GREEN SAFFRON Tandoori Spice Mix

4 cloves garlic, finely chopped

60g fresh ginger, finely grated or blitzed with skin on

250g natural, plain full fat yoghurt

4 tblsp pouring, double cream

3 tblsp tomato purée, rounded

Juice and zest of 1 lemon


3 or 4 handfuls of fresh breadcrumbs

1 tblsp rapeseed oil

25g freshly grated parmesan cheese

1 red Bird’s Eye chilli, finely diced (optional)

Zest of ½ lemon

Small handful fresh mint leaves, finely chopped


  1. Preheat your oven to 200ºC or Gas Mk 6.
  2. In a bowl, combine all the marinade ingredients into a paste.
  3. Coat each piece of fish all over with the marinade, shake off excess, place onto a baking tray and pop onto a middle shelf of the oven* and cook for 12 to 14 minutes.

You can cook these on a *BBQ also. Simply remove the griddle, carefully make a large divot or well amongst the charcoal, place the 4 pieces of fish on a doubled piece of foil and cook for about 5 to 8 minutes or until just cooked, depending on the heat of the BBQ. Repeat for the remaining 4 pieces.

  1. In a small bowl mix the breadcrumb, oil, parmesan, chilli and pour into a fry pan tray, pop on a medium heat and gently fry to golden brown then remove from the heat
  2. Add the zest and mint, stir to combine. Set aside
  3. Place the fish fillets onto a serving platter, scatter with the crumb and serve.
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