Tandoori Salmon

Whenever I have a tub of plain yogurt nearing its expiration date, my mind goes straight to marinades. The tangy richness of yogurt not only seasons proteins, but it also tenderizes them. Its thickness, especially in strained versions like Greek yogurt, gives marinades body and creates a protective coating that helps lock in moisture. That makes it ideal for delicate proteins, like in this simplified take on tandoori salmon.

Technically, "tandoori" refers to food cooked in a blazing-hot clay oven, but the term has evolved to describe a whole genre of grilled meats and seafood. I don't have a tandoor at home, but my Japanese fish grill gets ripping hot and mimics the intense heat produced in these traditional Indian ovens. If you don't have one, a toaster oven or regular broiler works just as well.

The marinade starts with Greek yogurt. Garam masala adds warmth and depth without overwhelming the fish, and a little garlic powder brings an extra hit of savory flavor. After a day or two in the fridge, the salmon soaks up all that seasoning while the yogurt gently transforms the texture.

I like to cook salmon to about 130°F(55°C). It strikes the best balance of texture and moisture. At that point, the flesh turns tender and flaky, and the connective tissue begins to break down into gelatin, making each bite more succulent. Any lower, and the fish becomes mushy; go much higher, and the proteins tighten up, squeezing out moisture and making the fish dry. Timing depends on your broiler and the thickness of your fillets. Mine were on the small side, and my fish grill runs hot, so they were ready in about 5 minutes.

A quick squeeze of lemon at the end cuts through the richness, and I like to serve this Tandoori Salmon with rice or warm naan. It's fast, forgiving, and packed with flavor.