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tandoori bread crusted Salmon

Tandoori Salmon Fillet with a Coconut, Lemon & Herb Crust

Tandoori Salmon Fillet with a Coconut, Lemon & Herb Crust has an amazing taste, I think adding some herbs and bringing back the lemon juice gives it a great balance between sweet, savoury and so delicious!

5 from 1 vote
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Course: Main Course
Cuisine: Fusion, Indian
Keyword: Tandoori Salmon Fillet with a Coconut, Lemon & Herb Crust
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 763kcal
Author: Sumith Babu


  • 2 salmon fillets
  • 1/2 cup grated coconut
  • 2 tbsp lemon juice
  • 1 1/2 tbsp tandoori powder
  • 2 tsp yogurt
  • 1 tbsp ginger garlic paste
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh coriander leaves chopped
  • 2 tbsp coconut oil
  • 1/2 cup fresh bread crumbs
  • 2 tbsp olive oil
  • black pepper to taste
  • salt to taste


  • Make a paste with tandoori powder, salt, pepper, ginger garlic paste, yogurt, lemon juice and spread the mixture all over the salmon. Leave in the refrigerator to marinate for half an hour.

  • Mix coconut powder, fresh grated white bread, salt, pepper, chopped parsley, chopped coriander and olive oil together in a tiny dish or bowl. I used a bowl, so really whatever works for you. It should resemble a crumbly, wet mixture. ( If you don’t like coconut, eliminate it)

  • Coat the mix on top of the salmon. It sort of sticks to the salmon but it can't defy gravity, so maybe don't try to rub it on the sides

  • Place it on a baking sheet and pop it in the oven at 160C for 20 mins.

  • Plate up Tandoori Salmon and enjoy!!


Calories: 763kcal | Carbohydrates: 27g | Protein: 40g | Fat: 55g | Saturated Fat: 28g | Cholesterol: 95mg | Sodium: 288mg | Potassium: 1001mg | Fiber: 7g | Sugar: 4g | Vitamin A: 236IU | Vitamin C: 8mg | Vitamin E: 2mg | Calcium: 85mg | Iron: 3mg