Healthy oven-baked tandoori salmon tikka in 10 minutes (that does not use food coloring). More importantly, melt-in-your-mouth salmon that is full of smoky tandoori flavors. You don't have to put up with dry salmon anymore!
Take Kashmiri chili powder in a small bowl. Heat mustard oil in a small pan. (Do not let it smoke, heat until you get the aroma of toasted oil.)
Pour the oil on chili powder while still hot. Mix well until it dissolves and you get a bright red color. Let it cool down.
Add the rest of the ingredients for tandoori masala and whisk.
Marinate
Remove skin (and bones, if any) from the salmon fillets. Chop them into smaller cubes of about 2-inches width.
Wipe excess moisture from the salmon cubes using kitchen towels. Place them in a large bowl.
Add tandoori masala and mix well. Let them marinate in the refrigerator for a minimum of 30 minutes.
Roast
Preheat the oven to 200°C/ 390°F. Set the oven to "broil" mode
Shake off the excess marinade from the salmon pieces. Arrange them in a single layer on a baking tray lined with parchment paper. Brush with oil/ ghee/ melted butter.
Place the tray in the middle rack of the oven. Broil for 5 to 7 minutes depending on the thickness of salmon. (see notes 1 & 2)
Remove tandoori salmon from the oven and transfer to a serving platter.