½teaspoonRajah Tandoori Masala or Shan Lahore Fish Masala
½teaspoonblack pepper
6-8strandscilantro stems and leaves
½teaspoonred chili powder
salt (I add about a teaspoon of regular Morton’s iodized salt)
oil
Instructions
Heat oven to 400 degrees.
Combine ginger, garlic, tandoori or lahore fish masala, red chili powder, cilantro, jalapeño, black pepper, salt, and some oil in a blender and blend into a fine paste.
Coat the bottom of an oven safe pan with oil where you are going to place the salmon only (feel free to line the pan with foil/parchment paper for easy clean up).
Rub a thin layer of masala onto the salmon skin and place it skin side down on the pan.
Place the remainder of the masala on top of the salmon filets and drizzle with some oil on top.
Place veggies on the pan (if desired) and then slightly cover the salmon filets with foil (see picture).
Bake for about 12 minutes (will depend on thickness)
Remove the pan from the oven.
Uncover the foil and discard. Cook for an additional 3-5 minutes.
Remove the pan from the oven and serve hot with lemon wedges.
Notes
Broil the salmon on low heat for a few minutes at the end to brown the masala a little
If making a sheet pan meal, cut veggies very small and thin to allow them to cook faster and get crispy.
BBQ Cut salmon works best when baking and grilling.