Indian Tandoori Salmon Skewers

Name: Indian Tandoori Salmon Skewers
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1½ lbs (680 g) salmon fillet, cut into 1.5-inch (4 cm) cubes; 1 cup (240 ml) plain full-fat yogurt (or Greek yogurt), at room temperature; 2½ tbsp (18 g) tandoori spice blend, store-bought blend; 2 tbsp (30 g) ginger-garlic paste, store-bought or homemade; 1½ whole large lemons, juiced (about 4-5 tablespoons / 60-75 ml juice), plus wedges for serving; 2 tbsp (30 ml) vegetable oil or ghee, for the marinade, plus extra for oiling the grill grates; ¾ tsp (4 g) fine sea salt; ¼ tsp (½ g) black pepper, freshly ground (optional); 1 medium (150 g) red onion, cut into 1-inch (2.5 cm) chunks (optional); ¼ cup (10 g) fresh cilantro, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender salmon marinated in a vibrant yogurt-tandoori mixture and grilled until caramelized. These skewers deliver the warm, aromatic spices and charred flavors of Indian tandoori cooking with minimum fuss. The combination of ginger-garlic paste, tandoori spice, and lemon creates a bold, tangy crust that contrasts beautifully with the flaky, moist interior.

Prep: 20 min
Cook: 8 min
Wait: 35 min
Total: 1 hr 3 min
Makes: 4 skewers (serves 4)

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Ingredients

4 servings

1½ lbs (680 g) salmon fillet, cut into 1.5-inch (4 cm) cubes
1 cup (240 ml) plain full-fat yogurt (or Greek yogurt), at room temperature
2½ tbsp (18 g) tandoori spice blend, store-bought blend
2 tbsp (30 g) ginger-garlic paste, store-bought or homemade
1½ whole (1.5 whole) large lemons, juiced (about 4-5 tablespoons / 60-75 ml juice), plus wedges for serving
2 tbsp (30 ml) vegetable oil or ghee, for the marinade, plus extra for oiling the grill grates
¾ tsp (4 g) fine sea salt
¼ tsp (0.5 g) black pepper, freshly ground (optional)
1 medium (150 g) red onion, cut into 1-inch (2.5 cm) chunks (optional)
¼ cup (10 g) fresh cilantro, roughly chopped (optional)

Equipment (7)

4 wooden or metal skewers (10-inch / 25 cm long)
Large mixing bowl
Sharp knife and cutting board
Tongs
Grill or oven broiler
Instant-read meat thermometer
Long-handled grill brush

Steps

Before you start

Soak wooden skewers in water for 30 minutes before you begin cooking
Pat salmon dry with paper towels before cutting
Assemble all ingredients and have them prepped (ginger-garlic paste measured, lemon juiced) before starting
Preheat your grill or broiler to medium-high heat

1
Prepare the salmon
- Pat the salmon fillet dry with paper towels.
- Place on a cutting board and cut into 1.5-inch (4 cm) cubes, removing any pin bones as you go.
- You should have about 20–24 pieces.
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Ready when: Salmon is evenly cubed with no moisture on the surface
Tip: Pat salmon very dry; dry surfaces absorb marinade better and brown more evenly on the grill
2
Mix the tandoori marinade
- In a large mixing bowl, combine the yogurt, tandoori spice blend, ginger-garlic paste, lemon juice, oil, salt, and black pepper.
- Whisk vigorously until smooth and evenly combined, with no visible lumps of spice.
- The marinade should be vibrant orange-red and uniform in color.
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Ready when: Marinade is smooth, evenly colored, and completely without lumps
3
Marinate the salmon
- Add the cubed salmon to the marinade and gently fold with a rubber spatula until every piece is completely coated.
- Cover the bowl with plastic wrap and refrigerate for 30–45 minutes.
- The salmon will begin to absorb the spices and develop flavor from the ginger-garlic and tandoori seasonings.
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Ready when: Salmon is completely submerged and evenly coated with marinade
Tip: Do not marinate for more than 2 hours; the lemon juice will begin breaking down the salmon's delicate protein structure
4
Assemble the skewers
- Remove the marinated salmon from the refrigerator.
- Thread the salmon cubes onto skewers, alternating with chunks of red onion if using.
- Leave about 1/2 inch (1.3 cm) between pieces to ensure heat circulates evenly.
- You should fill 4 skewers total, with about 5–6 salmon pieces on each.
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Ready when: All 4 skewers are evenly loaded with salmon and onion, with consistent spacing
Tip: Make sure wooden skewers are thoroughly soaked; any exposed wood above the food will char
5
Heat and oil the grillOven 500°F / 260°C
- Preheat a grill to medium-high heat (about 400°F / 200°C), until water droplets sizzle immediately on contact.
- If using a broiler instead, position the oven rack 4–6 inches (10–15 cm) from the broiler element and preheat to high.
- Once hot, lightly coat the grill grates or a rimmed baking sheet with vegetable oil using a long-handled brush.
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Ready when: Grill grates are very hot; oil shimmers and small droplets smoke. Broiler is preheated.
Tip: Oil the grates just before cooking, not during preheating, to prevent oil from burning off
6
Grill the first side
- Carefully lay the skewers directly on the hot grill grates, spacing them so they don't touch.
- Do not move them for 4 minutes—this allows a flavorful crust to form through caramelization.
- You should see light browning and charred edges developing.
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Ready when: Salmon is light brown-golden with charred edges and releases easily from the grates
Tip: Resist the urge to move or flip the skewers; the browning requires sustained contact with the heat
7
Flip and finish cooking
- Using tongs, carefully flip each skewer to the opposite side.
- Cook for another 4–5 minutes until the salmon is cooked through.
- Smaller pieces may be done in 4 minutes; thicker pieces may need the full 5.
- Insert an instant-read thermometer into the thickest piece; it should read 145°F (63°C).
- The salmon will look opaque and flake easily with a fork.
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Ready when: Salmon is opaque throughout, flakes easily with a fork, and internal temperature is 145°F (63°C)
Tip: Slightly undercooked salmon (140°F / 60°C) is more moist and tender than overdone; check the thickest piece in the center
8
Transfer and serve
- Carefully transfer the hot skewers to a serving plate using tongs.
- Garnish generously with fresh cilantro and lemon wedges.
- Serve immediately while the salmon is hot and the spices are fragrant.
- Pair with fragrant basmati rice, warm naan bread, or a crisp cucumber and tomato salad.

Good to know

Tips

Pat salmon very dry before marinating. Moisture on the surface prevents browning and slows down marinade absorption. Use paper towels and pat gently but thoroughly.
Don't skip the char. The browning on the exterior creates complex flavor through the Maillard reaction. Don't move or flip the skewers early; they need sustained heat contact to develop a crust.
Use an instant-read thermometer for perfect doneness. Salmon is best at 145°F (63°C) internal temperature—moist, tender, and flaky. Overcooked salmon becomes dry and loses its delicate texture.
Serve tandoori skewers immediately while hot. The spices are most fragrant and the salmon is juiciest within minutes of coming off the grill. Reheating diminishes both flavor and texture.

Make ahead

The salmon can be marinated for up to 2 hours ahead of time and kept refrigerated in an airtight container. Do not marinate longer than this, as the lemon juice will break down the salmon's delicate texture. Assemble the skewers and grill just before serving for best results.

Storage & reheating

Room temperature: Best served fresh, but leftovers can sit loosely covered at room temperature for up to 1 hour. Refrigerator: Store leftover cooked skewers in an airtight container for up to 2 days. Reheat gently in a 350°F (175°C) oven for 5–7 minutes until warmed through, not longer. Freezer: Not recommended; cooked salmon becomes dry and loses its delicate texture when frozen and thawed.

Substitutions

tandoori spice blend → Homemade tandoori spice blend: Mix 1 tablespoon paprika, 1/2 tablespoon ground cumin, 1/2 tablespoon ground coriander, 1/2 teaspoon ground turmeric, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper. Gives you control over the heat level; reduce cayenne if you prefer milder spice
ginger-garlic paste → Fresh ginger and garlic: Use 1 tablespoon minced fresh ginger and 3–4 minced garlic cloves, combined into a paste with a small pinch of water. Provides a fresher, more pungent flavor than store-bought paste
plain full-fat yogurt (or Greek yogurt) → Plain full-fat yogurt (non-Greek): Use the same amount; the marinade will be slightly thinner but equally flavorful. Greek yogurt is thicker and tangier; regular yogurt is milder and creamier
salmon fillet → Halibut, cod, or firm white fish: Cut into slightly larger cubes (1.75-inch) to prevent drying, and reduce cooking time by 1–2 minutes per side. Salmon's fat content keeps it moist; white fish is leaner and dries out faster, so watch timing closely