Ingredients:

  • 1/2 cup non-fat plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 3/4 tsp salt
  • 1 tbsp mustard oil
  • 4 (6 oz) center-cut salmon fillets
  • 2 tbsp fresh cilantro, chopped
  • 4 lemon wedges

Instructions:

  1. In a medium mixing bowl, whisk together the Greek yogurt, lemon juice, ginger-garlic paste, and mustard oil. Stir in the Kashmiri chili powder, garam masala, turmeric, cumin, and salt until the mixture is a smooth, vibrant orange-red paste.
  2. Pat the salmon fillets completely dry with paper towels. Coat each fillet generously with the marinade on all sides.
  3. Place the marinated fillets in the refrigerator for 30 minutes to tenderize the proteins.
  4. Preheat the oven to Broil (High). Line a sheet pan with parchment paper and place a wire rack on top.
  5. Arrange the fillets on the rack and broil for 6–8 minutes per side until the edges are charred and the internal temperature reaches 135°F (57°C).
  6. Remove from oven and let rest until the internal temperature reaches 145°F (63°C). Garnish with fresh cilantro and serve with lemon wedges.