Sheet Pan Tandoori Salmon with Burst Cherry Tomatoes

Square photo of tandoori salmon filets on a sheet pan with burst cherry tomatoes.

5 from 1 vote

Sheet Pan Tandoori Salmon with Burst Cherry Tomatoes

A broiler is a great substitute for a tandoor in this tandoori salmon recipe due to its high heat. Salmon, coated in a tandoori spiced yogurt mixture, and cherry tomatoes with garlic are cooked for only about 10 minutes under the broiler, resulting in a gorgeous char on both the fish and vegetables.

Prep Time10

Cook Time10

Recommended Marinating TIme1

Total Time20

Course: Dinner

Cuisine: Indian

Servings: servings

Calories: 416kcal

Author: Elizabeth Lindemann

Equipment

Ingredients

For the Salmon

4 salmon filets about 6 oz. each, preferably with the skin removed, see notes
½ cup plain Greek yogurt preferably full-fat
2 tablespoons olive oil
2-3 tablespoons tandoori masala see notes
1 teaspoon kosher salt

For the Tomatoes + Serving

3 cups cherry tomatoes
4 cloves garlic roughly chopped
2 tablespoons olive oil
1 teaspoon kosher salt
½ cup fresh chopped cilantro
lemon wedges for serving, optional
pickled red onions for serving, optional (see notes)
naan bread or rice for serving, optional

Instructions

In the bottom of a shallow container or bowl big enough to fit the salmon, mix together the ½ cup plain Greek yogurt, 2 tablespoons olive oil, 2-3 tablespoons tandoori masala, and 1 teaspoon kosher salt. Then, add the 4 salmon filets and flip around to coat, using a spoon or spatula (or you hands) if necessary to get a nice thick even coating. Cover and place in your fridge for 1-6 hours (if you're short on time you can skip this - see notes! This is a great time to make your pickled red onions if using - see notes for more on this as well!).
When you're ready to cook, preheat your broiler and place the top oven rack 8-10 inches away from it.
In a medium bowl, mix together the 3 cups cherry tomatoes, roughly chopped 4 cloves garlic, 2 tablespoons olive oil, and 1 teaspoon kosher salt. Dump onto a sheet pan and spread out evenly around the edges of the sheet pan, leaving the center empty (but still coated in oil from the tomato mix).
Add the marinated filets of salmon to the center of the sheet pan. Use a spatula or spoon to get any excess yogurt mixture and spread evenly on top of the salmon pieces.
Place the sheet pan on the top rack under the broiler. This is important: WATCH IT CAREFULLY! Your broiler may be stronger or weaker depending on whether you have gas or electric. It will need about 10 minutes of cooking time total, and you should take it out when the salmon reaches an internal temperature of 125-130 degrees F (see notes). The tomatoes will burst and get blackened a bit on top, and the top of the salmon should char nicely and evenly. If it's all nice and charred but the salmon isn't fully cooked, just move the sheet pan to the bottom rack away from the direct heat for the remainder of the cooking time until the salmon is fully cooked.
Remove from the oven and sprinkle everything evenly with the ½ cup fresh chopped cilantro. Serve with lemon wedges for squeezing, pickled red onions, and naan bread or rice if desired.

Notes

For the salmon, if you go right to the fish counter at your grocery store, you can ask them specifically to cut the salmon into four portions and remove the skin for you. It will make your life much easier! Ask for the filets to be relatively the same thickness and size from the center of the salmon, so they cook evenly. If you're using frozen, defrost completely before using, and try to get pieces that are about the same size as each other.
Tandoori Masala is a spice mix you can find at many grocery stores or Indian specialty stores. You can make it yourself if you want. I used the Tandoori Masala from Diaspora Co., a spice shop I always wholeheartedly recommend both for quality and their ethical practices. I recommend looking for one that's sodium free! If you must use one with sodium, make sure to omit the added salt in the yogurt mixture, and perhaps use less overall spice mix since those things tend to be super salty if there is salt included.
You can easily make pickled red onions by adding sliced red onions to a 2 cup mason jar, pouring white vinegar in halfway, adding 1 tablespoon sugar and 1/2 tablespoon kosher salt (for a standard mason jar size), and pouring boiling water in to top off the rest of the jar (I pour it from my tea kettle). Shake it up and stick it in your fridge for a couple hours. Here's more on how to make your own pickled red onions!
Marinating the salmon: Be sure not to do it for too long. I wouldn't go more than about 6 hours. Otherwise, the acidity from the yogurt will start to break down the fish, similarly to how lime or lemon juice does in ceviche. If you're short on time you can skip marinating altogether if you want - if you do this, you may want to add a little more salt and seasoning to the yogurt mix.
For the internal temperature of the salmon: While I recommend 125-130 degrees, and many chefs recommend this as well for the best texture, please keep in mind that the FDA recommends cooking salmon to an internal temperature of 145 degrees F. The amount you cook it will depend on your personal risk tolerance; please talk to a medical professional if you have concerns about this. Here's my favorite meat thermometer to use for things like this - it's super accurate and fast!
This recipe was adapted from this Tandoori Fish Recipe from Diaspora Co.

Nutrition