Norwegian Salmon Tandoori with Grilled Asparagus

Norwegian Salmon Tandoori with Grilled Asparagus

    4 servings

  • 20-40 min

  • Difficulty

    Very easy

Photographer: Tom Haga

Traditional Indian-style grilled Norwegian Salmon soaked in a tasty tandoori marinade and served with a side of seasoned grilled asparagus. A healthy twist to the Indian dish.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
1 clove  garlic
4 tsp  curry
2 tsp  paprika
.75 cups  yogurt
1 tsp  sugar
1 each  lemon
.75 lb  asparagus
2 tbsp  extra virgin olive oil


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end


  • Chop garlic
  • Combine curry powder, paprika, yogurt, sugar, juice of half a lemon and garlic. Mix well.


  • Prepare the grill.
  • Cover salmon with marinade and let sit for at least 20 minutes or up to 3 hours, refrigerated.
  • Season salmon with salt and pepper. Grill salmon over medium-high heat for 2–3 minutes on each side.


  • Peel bottom half of asparagus spears and toss them with olive oil, salt and pepper.
  • Grill asparagus for about 4–6 minutes over medium-high heat, turning spears halfway through.
  • Serve salmon over asparagus with squeeze of fresh lemon juice.