By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
337 cal · 30 min
Tandoori-Style Charred Salmon and Vegetables
Recipe GLPR38ec9683bd930b
Succulent salmon fillets and fresh vegetables coated in a vibrant tandoori spice marinade and charred to perfection. This quick, elegant dish combines aromatic Indian spices with a Nordic simplicity, creating a flavorful, naturally gluten-free meal that comes together in just 30 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
¾ cup Plain yogurt
1 tablespoon Freshly grated ginger
2 teaspoons Garlic cloves, grated
½ small Hot chili, sliced (optional)
2 teaspoons Garam Masala
1 tablespoon Vegetable oil
Kosher salt, to taste
2 6-ounce fillets Skinless salmon fillets
1 bunch Asparagus spears, trimmed
Fresh cilantro or parsley, torn (optional)
Lemon wedges (optional)
Directions
In a bowl, whisk together the yogurt, grated ginger, grated garlic, sliced hot chili if using, and garam masala. Season with kosher salt to taste.
Pat the salmon fillets dry with paper towels. Coat both sides of each fillet generously with the tandoori spice mixture.
Lightly coat the asparagus spears with a small amount of vegetable oil and season with salt.
Heat a grill or grill pan over medium-high heat. Oil the grates to prevent sticking.
Place the salmon fillets on the grill, skin side up, and cook for 6 to 8 minutes until the flesh is opaque and reaches an internal temperature of 145F. Avoid moving the fillets to allow proper charring on the bottom.
While the salmon cooks, arrange the asparagus spears on the grill perpendicular to the grates. Grill for 3 to 4 minutes, turning occasionally, until tender with light char marks.
Transfer the cooked salmon and grilled asparagus to serving plates. Garnish with torn cilantro or parsley if desired, and serve with lemon wedges.
Comments
Garam masala will send you to Harris Teeter's international aisle or ALDI's spice section, a real errand for a weeknight; once you have it, the rest of the ingredients are standard finds at any Charlotte chain and the dish stays under $12 per serving with salmon as the dominant cost. The stated 30 minutes is honest if your salmon is already thawed and you work efficiently, though marinating time before charring eats into that window—budget 40 minutes if you're not starting ahead. This is a quick, restaurant-quality charred finish that reheats decently in a low oven and skews elegant enough for a date night but simple enough for a Tuesday, though the asparagus will soften noticeably on day two.
Sign in or create a free account to add your review.
