Ingredients:

  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1 tsp kosher salt
  • 4 salmon fillets (6 oz each), skin-on
  • 2 tbsp avocado oil

Instructions:

  1. Whisk together the Greek yogurt, lemon juice, ginger-garlic paste, garam masala, Kashmiri red chili powder, turmeric powder, ground cumin, and salt in a small bowl until smooth.
  2. Pat the salmon fillets completely dry with paper towels. Brush the spice paste generously over the top and sides of each fillet.
  3. Let the salmon fillets rest at room temperature for 15 minutes to allow the marinade to penetrate.
  4. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with avocado oil.
  5. Place salmon fillets skin-side down on the baking sheet and bake for 10–12 minutes.
  6. Toggle the broiler on for the final 2 minutes of cooking until the edges are charred and the top is mahogany-colored.