Lazybones Tandoori Salmon

Do you ever have those days when you get home from work feeling like you were repeatedly rabbit punched in the nose by an inflatable clown?  When you’re so tired that your body aches and puffs out putrid grey clouds of  vaporous exhaustion in it’s wake, to the point where otherwise healthy plants even seem to wither as you drag your sorry ass by?

Today is one of those days.

This is not a recipe for traditional Tandoori Salmon, marinated with roasted cumin and coriander seeds, freshly minced ginger and garlic, and sprinkled with cilantro and dill.  Oh no, this is pantry salmon.  This is staples salmon.  I was at work this morning at 5 am, and at 6 pm the thought of going grocery shopping to buy fresh produce was a somewhat too daunting task.  Well, what can you do?  Sometimes you just use what’s on hand and make the best of it, because there are days when getting a cheater’s dinner on the table still counts as a victory, in and of itself.

Lazybones Tandoori Salmon

Serves 4

  • 4 salmon filets, each 6 oz
  • 1 tsp garlic powder *
  • 1 tsp cayenne
  • 2 tsp mild red chili powder **
  • 1/2 tsp cumin 
  • 1/4 tsp powdered ginger
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground coriander
  • 2 tbsp honey
  • 1/2 cup yoghurt
  • salt & pepper
  • slices of lime to serve

* Make sure that this is garlic powder and not garlic salt

** red chili powder can be found at most East Asian markets. This is distinctly different from the kind of chili powder that you would use in Mexican cooking and it’s made from ground, roasted red peppers.

Mix together all of the dried spices.

Add the yoghurt and honey, stirring to combine.

On a lightly oiled baking sheet, place the salmon skin side down.  Season the salmon with salt and pepper. Spread 1/4 of the tandoori yoghurt marinade over the top and sides of each salmon filet to coat them generously.  Let them sit in the marinade for 1/2 hour.

Preheat the oven to 400F.  Roast the salmon on the center rack of the oven for 15 minutes or until it’s cooked through in the thickest part.  Squeeze a wedge of lime overtop right before you serve it. I promise that you will NOT regret that decision.

You can serve this salmon on a bed of basmati rice for a traditional dinner, and since we all need some greenery in our lives, I suggest a super fast and complementary cucumber salad with yoghurt and mint…recipe coming soon!  Well, not that you need one, but just in case.

And there you have it:  Lazybones Tandoori Salmon.  On days when you look at your oven and consider sticking your head inside rather than making a meal, shortcuts and pantry staples are mighty welcome.

Also, the marinade is glopped on rather thickly.  After the salmon has had a half hour of hand-shaking with the yoghurt it will be quite tender.  If you’re not a goopy kind of pal, you can feel free to scrape *some* of the excess marinade off before cooking, or after it comes out of the oven.  The flavor will be have permeated either way.

  • maggie l.

    if that’s lazybones cooking, i am ashamed of my bones’ downright sedentary lifestyle, ’cause that read remarkably like cookin’ to me.

    thanks for the delicious recipes. i’m a foodie fan. 🙂


  • Tina

    Maggie, thanks for visiting! I’m so glad that you like the site!!! And it really IS lazy cooking – anything that requires less than 5 minutes of prep time though is okay in my books after a busy day!

  • Kristie

    That looks mighty ambitious. For dinner tonight I ate fried Lebanon balogna that my aunt brought from Pennsylvania this week (AMAZING, esp. when dipped in sweet hot mustard. And a caramel apple. It was homemade, so I guess that is my only bit of non-laziness.

  • Tara

    No way is that lazy cooking. Lazy cooking is scrambling eggs and putting some toast in….and then feeling pround of yourself because you managed to chop some red and green peppers into the eggs before you cooked them.

  • noble pig

    Cheater’s dinners are part of life…who could exist without them. This looks wonderful and would be happy to have it even on the weekend.

  • Lo!

    This looks fantastic… and who can argue with a tandoori that doesn’t have to marinate??

  • Nanco

    That looks much better than my own lazy dinners – KD, or beans on toast. I think this recipe might take about the same amount of time, and cause way less guilt, than the KD. Yum!

  • Alison

    Oh oh oh….allie found salmon on sale: tonight’s menu includes this lovely recipe AND my perennial favourite —– the orzo salad!!!!

    I need to spend some quality time in the kitchen to work off some holiday rage.

  • Tina

    Kristie – WHAT is Lebanon balogna? And…and I want some, whatever it is.

    Tara – my secret shame: I can’t cook eggs. At all. That’s why when I have house guests I only ever make stratas and frittatas……I tried (again) to scramble eggs a few weeks ago and it was dire. I’m so embarrassed……

    Noble Pig & Lo – Aw, thanks for making me feel better about my 5 minute preps. But you’re right, sometimes we ALL need a cheater’s dinner.

    Nanco – If I wasn’t alarmed about the prospect of gout, I would eat KD, beans on toast or cheese on toast EVERY BLESSED NIGHT. Oh, except that I call it things like “Cassoulet” or “Welsh Rarebit”….. but I’m still serving beans/cheese on toast. And DAMN, but does it make me happy. A few nights ago I got home from work late and wiped. I didn’t want any dinner, but Mike made me some anyway….it was a plate of cheese(s) and crackers. I was so delighted THAT I ACTUALLY CLAPPED.

    Alison – SO? SOOOO??? Did you like it? You’re an amazing cook, so I would love to hear about what you would do differently. And also, ‘holiday rage’? Do tell…………..