The Secret to Juicy, Flavor-Packed Tandoori Salmon

Ingredients

• 4 fillet Salmon Fillet (skinless, boneless, about 6 oz each)
• 0.5 teaspoon Baking Soda (for brine)
• 2 cup Water (for brine)
• 1 beet Red Beet (peeled, trimmed, grated fine)
• 2 clove Garlic (minced fine)
• 1 tablespoon Fresh Ginger (peeled and grated)
• 0.25 cup Lemon Juice (freshly squeezed)
• 1 tablespoon Vegetable Oil (for mixing paste and to prevent beet staining)
• 2 tablespoon Beet Juice (freshly strained from grated beet)
• 2 teaspoon Garam Masala (store‑bought or homemade)
• 1 teaspoon Kasoori Methi (dried fenugreek leaves, crushed)
• 1 teaspoon Kashmiri Chili Powder (mildly spicy, bright red)
• 0.5 teaspoon Ground Cardamom (freshly ground if possible)
• 1 teaspoon Salt (kosher or sea salt)

Instructions

1. Baking‑Soda Brine

   Whisk ½ tsp baking soda into 2 cups water until dissolved, add the salmon fillets, and let sit at room temperature for 15 minutes.

   Time: PT20M

2. Prepare Beet Juice

   Peel and trim the beet, grate it as fine as possible, then press the grated beet through a fine mesh strainer to collect about 2 Tbsp of deep red juice.

   Time: PT10M

3. Toast Garam Masala

   In a dry skillet over medium heat, toast 2 tsp garam masala until fragrant, about 30‑45 seconds, then transfer to a bowl.

   Time: PT3M

   Temperature: medium heat on stovetop

4. Build Spice Blend

   Add 1 tsp crushed Kasoori Methi, 1 tsp Kashmiri chili powder, ½ tsp ground cardamom, and 1 tsp salt to the toasted garam masala; stir to combine.

   Time: PT2M

5. Create the Paste

   Stir in 1½ Tbsp fresh lemon juice, minced garlic, grated ginger, 1 Tbsp vegetable oil, and 2 Tbsp beet juice. Whisk until a smooth, thick paste forms.

   Time: PT4M

6. Rinse and Dry Salmon

   Rinse the brined salmon under cool water, then pat completely dry with paper towels.

   Time: PT2M

7. Neutralize Surface Alkali

   Brush each fillet with an additional tablespoon of fresh lemon juice to neutralize any residual baking‑soda on the surface.

   Time: PT1M

8. Apply Spice Paste

   Spread the prepared spice paste evenly over all sides of each salmon fillet, ensuring full coverage.

   Time: PT2M

9. Preheat Broiler & Prepare Sheet

   Position an oven rack about 8 inches from the top heating element, preheat the broiler on high, and line a rimmed baking sheet with foil.

   Time: PT5M

   Temperature: broil (high)

10. Broil Salmon

    Place the coated fillets on the foil‑lined sheet and broil for 8‑10 minutes, watching for a deep red‑crimson char on top. The fish should be opaque and flake easily.

    Time: PT10M

    Temperature: broil (high)

11. Rest and Serve

    Remove the salmon from the oven, let rest 2 minutes, then serve immediately with optional fresh lemon wedges.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

34 g

Carbohydrates

2 g

Fat

18 g

Fiber

1 g