Tandoori Salmon With Mango Salsa

Tandoori salmon is one of my favourite dishes to cook during the week. I can pick up the salmon on my way home from work, coat the fish in the marinade and bake in the oven. No fuss, no bother. And while the fish is cooking, I quickly prepare the mango salsa. The sweet and sour flavours, in addition to the bright colours in this dish, make it perfect for summer.

I often bake the salmon in the oven but wanted to try it on the Tefal OptiGrill, which was sent to me a couple of weeks back to try. The easy-to-use machine looks a bit like those panini grills you see in coffee shops. The grill plates shown below are easy to remove, which makes cleaning very easy.

Tandoori Salmon with Mango Salsa-1The OptiGrill has six automatic programmes for cooking the following: Fish / Seafood, Red Meat, Pork / Sausage, Sandwich, Poultry, and Burgers. I briefly read through the instructions, switched on the machine, coated the grill plates with a little of vegetable oil and waited for the indicator button to begin flashing. I then placed the salmon fillets on the grill plates.

Tandoori Salmon with Mango Salsa-2

Tandoori Salmon with Mango Salsa-4

The OptiGrill has a clever sensor in the machine that automatically assesses the weight and correct cooking time of the meat, fish or vegetables. All I had to do was close the lid and wait for the indicator button to change colours. The colour changes according to how well cooked the fish was, with yellow for rare, orange for medium and red for well cooked. I noticed the OptiGrill has a drip tray, which captures any cooking juices released from the meat, fish or vegetables.

Below is the cooked salmon after 15 minutes on the OptiGrill.

Tandoori Salmon with Mango Salsa-6

I was a little apprehensive about using an electric grill to cook the salmon fillets and was surprised with the end results. The fish was moist and flavourful and I liked the griddle lines on the fish. That said, I did feel that the salmon normally comes out a little crispier when baked in the oven. Would I use the OptiGrill again? Yes. I have used the machine to cook courgettes and aubergines, which have turned out beautifully. I have also prepared toasted cheese sandwiches – again brilliant! I am now keen to see how lamb and chicken will turn out.

Here is my finished tandoori salmon with mango salsa. Recipe is below.

Tandoori Salmon with Mango Salsa-8

Disclaimer: I was sent the OptiGrill by Tefal to test out. I was not obliged to write a review and all opinions in this post are my own. 

Tandoori Salmon With Mango Salsa

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 2

Tandoori Salmon With Mango Salsa


    For Tandoori Salmon
  • 2 salmon fillets
  • 2 garlic cloves, minced
  • 2 tablespoons tandoori masala powder
  • 4 tablespoons greek yoghurt (enough to ensure the marinade coats the salmon fillets)
  • 1 tablespoon oil
  • salt to taste
    For Mango Salsa
  • 1 large mango, peeled and cubed
  • 1/1 - 1 red chilli, finely chopped (remove seeds if you don't want it too fiery)
  • 1/4 cucumber, finely diced
  • 1 small red onion, peeled and finely diced
  • 1 lime, juice only
  • handful of coriander, finely chopped


    For Tandoori Salmon
  1. Place the minced garlic, tandoori masala powder, yoghurt and salt into a large bowl and mix well. Add the salmon fillets and ensure the marinade fully coats the fillets. Set aside on the tabletop counter for 5 minutes.
  2. Preheat the oven or Optigrill. If roasting in the oven, line your baking tray with foil.
  3. Wrap the salmon in foil and bake in the oven for 20 minutes. Alternatively, place directly on the Optigrill and cook until you want it medium or well done.
  4. Serve with mango salsa (see below).
    For Mango Salsa
  1. Place all the ingredients into a medium sized bowl and mix well.
  2. Serve with the tandoori salmon fillets and salad leaves.

Tandoori Salmon with Mango Salsa-7

I am linking this recipe to this month’s Cooking With Herbs, hosted by Karen from Lavendar and Lovage and the Four Seasons Food event jointly run by Louisa at Eat Your Veg and Anneli at Delicieux, as coriander is currently in season.

Cooking With Herbs 2014fsf-spring

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  • Posted May 7, 2014


    The color on the salmon is beautiful. The grill seems to do a great job.

  • Posted May 7, 2014

    Dannii @ Hungry Healthy Happy

    I make something very similar and it is one of my favourite meals. Especially in a pita bread. mmm

  • Posted May 7, 2014


    Oh boy! I’m coming over for a dinner! Looks lovely and for sure smells amazing 😉 I love your new additon – grill 😉 They’re so useful!

  • Posted May 8, 2014

    Bintu @ Recipes From A Pantry

    Tina both your pics and recipe are making me rather hungry at the moment. The OptiGrill looks good cooking healthy meals – and smart that they added the drip try in.

  • Posted May 8, 2014

    Deena Kakaya

    Tina that looks absolutely stunning! I made a veggie version in taco last week…love the stuff x

  • Posted May 9, 2014


    That looks amazing. I must give it a try

  • Posted May 12, 2014


    Love the color of the salmon and the mango salsa looks delicious!

  • Posted May 15, 2014


    I have an optigrill too and i will be making your recipe for sure! #fridayfoodie

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  • Posted June 2, 2014

    Eat Your Veg

    Sounds a heavenly mid-week speedy recipe to me. The gently spiced salmon must be delicious with your mango salsa. Stunning pics too Tina. Thanks so much for linking up to Four Seasons Food.

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  • Posted February 12, 2015

    Fiver Feeds

    This looks great, I love salmon!

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