Tandoori salmon with spicy mango and cucumber chutney

  • serves 4
  • Easy

In this original take salmon is cooked with tandoori spiced yogurt and served with chilli, mango and cucumber chutney. Plus salmon is packed full of vitamins and essential Omega-3 fatty acids!



  • Greek yoghurt 100g
  • garlic 2 cloves, crushed
  • tandoori or Indian curry paste 1 tbsp
  • lemon 1, juiced
  • root ginger grated to make 1 tsp
  • chilli powder 1½ tsp
  • salmon fillet 500g, skin on


  • mango ½, peeled and finely chopped
  • cucumber ½ small, finely chopped
  • red onion ½, finely chopped
  • green chilli 1 medium, deseeded and finely chopped
  • mint chopped to make 1 tbsp


  • Step 1

    Mix the yoghurt, garlic, tandoori curry paste, half the lemon juice, ginger and 1 tsp of the chilli powder together in a small bowl and season. Spread over the salmon and chill until using (at least 20 minutes).

  • Step 2

    Mix the chutney ingredients together. Add the remaining lemon juice and chilli powder, season and set aside.

  • Step 3

    Grill the salmon until blackened at the edges, about 6-8 minutes depending on the thickness of the fish. Serve with basmati rice, yoghurt, coriander and the fresh chutney.

Nutritional Information

  • Kcals 288
  • Carbs 9.1g
  • Protein 26.6g
  • Fat 16.4g
  • Salt 0.38g
  • Saturates 4.3g
  • Fibre 1.5g