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How to Make these Summery Tandoori Salmon Skewers
May 2024
Reading time 2 Minutes

The weather might not play ball, but these salmon skewers have all the flavours of summer

Grill them indoors on a griddle pan and (hopefully) enjoy al fresco in the sunshine.
Prep Time:
15 minutes (plus up to 60 minutes marinating time)
Cooking Time:
10 minutes
  • For the quick pickled shallots
  • 4 round shallots, peeled and finely sliced
  • 125ml water
  • 125ml white wine vinegar
  • 1⁄2 tsp fennel seeds
  • 1⁄2 tsp cumin seeds
  • 1 tbsp table salt
  • 2 tbsp golden caster sugar
  • For the skewers
  • 4 skinless salmon fillets (about 125g each)
  • 2 round shallots, finely chopped
  • 1 large garlic clove, grated
  • 2.5cm piece of fresh ginger, grated
  • Juice of 1 lime
  • 100g Greek yoghurt
  • 1 tsp Kashmiri chilli powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • Salt and pepper, to taste
  • Vegetable oil
  • To serve
  • 4 naan breads
  • 4 tbsp raita
  • A handful of coriander leaves
  • 1 long green chilli, finely sliced
  • Lime halves

Place the sliced shallots in a clean bowl. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved. Pour the hot pickling liquor over the shallots and leave to cool slightly. Cover the bowl and place in the fridge to pickle.

To prepare the salmon, cut each fillet into four equal-sized chunks. Place the chunks in a bowl with the chopped shallots, garlic, ginger and lime juice and mix well.

In another bowl, mix the yoghurt with the spices and some salt and pepper. Add this spiced yoghurt to the salmon and mix well again. Leave to marinate in a cool place for at least 20 minutes, or up to an hour.

Once marinated, thread the salmon onto your skewers. Brush the hot barbecue or griddle pan lightly with a little vegetable oil then lay the skewers on it. Cook for two to three minutes on each side until golden brown and lightly charred. Meanwhile, warm the naan on a low heat in the oven. Once cooked, transfer the skewers to a warm plate.

Spread the naans with a tablespoon each of raita. Top with a salmon skewer and scatter over the pickled shallots, some coriander and sliced green chilli. Serve with lime halves for squeezing over.

Recipe courtesy of

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