Charred Grilled Tandoori Salmon Wraps

by Zarina
Charred Grilled Tandoori Salmon Wraps

Friends ask me all the time, ‘Zar, if you had last-minute guests coming round, what would you cook?’… this charred tandoori salmon is definitely one of those dishes!  Just bursting with flavour, minimal prep time, this beautifully charred tandoori salmon is the perfect meal to whip up early, leave in the fridge to marinate (or not), then whack it under the grill in the oven for literally minutes.  Salmon cooks so quickly, and if it’s super fresh, I like it slightly underdone so the edges are almost crisp from the char and the insides are soft and melt in your mouth delicious.  

I marinated the salmon in toasted gram flour, ginger, garlic, lemon, tandoori spice powder, greek yoghurt, cayenne pepper, paprika, chilli powder, and garam masala.  While it’s grilling, I basted the salmon with melted butter to keep it beautifully soft.  Served on warmed flatbread with quick homemade coriander & mint chutney, raita, sliced tomatoes, cucumbers, red onions, and lime.  I also got a hold of some Turkish peppers from my local grocers, marinated them in za’atar, and grilled them on the indoor BBQ.  Such a stunningly delicious meal!

Charred Grilled Tandoori Salmon Wraps

Charred Grilled Tandoori Salmon Wraps

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 Large salmon fillets skinned
  • 2 tbsp Gram Flour
  • 1 tsp Olive Oil
  • 2 tbsps Ginger minced
  • 2 tbsps Garlic crushed
  • ½ Lemon juiced
  • 2 tbsp Tandoori Masala Powder
  • 3 tbsp Greek yoghurt
  • ½ tsp Cayenne pepper
  • ¼ tsp Paprika
  • ½ tsp Chilli powder
  • 1 tsp Garam masala
  • 3 tbsp Avocado Oil
  • 1 tsp Salt
  • 4 tbsp melted butter
  • 50g Mint leaves
  • 50g Coriander leaves
  • 1 small red onion chopped
  • 3 Small green chillis
  • 4 Garlic cloves
  • 1 tsp Salt
  • ½ tsp Sugar
  • 4 tbsp Lemon juice
  • ½ tsp Smoked paprika
  • 250g Yogurt
  • ½ Large cucumber, seeds removed, cut into small squares
  • 6 Mint leaves, rolled into a cigar shape, cut fine
  • 1 Clove garlic minced
  • ½ Lemon juiced
  • Salt, pepper
  • ½ tsp Chilli Powder
  • Flat breadsSliced Tomatoes
  • Sliced Cucumber
  • Sliced Red Onions
  • Lime wedges


  1. Cut salmon into 2” long pieces.
  2. Heat the olive oil in a saucepan on low-medium heat, add the gram flour and roast until slightly coloured, remove into a bowl.
  3. Add all other salmon marinade ingredients except butter into the bowl and mix well.
  4. Mix salmon pieces in the marinade, thread onto skewers and leave to marinate in the fridge for 2 hours if you have time.
  5. Pre-heat the grill/broiler in your oven to 240°C
  6. Mix ingredients for raita, set aside
  7. Place all ingredients for chutney in a food processor and blitz, set aside.
  8. Line a baking tray with foil, place the rack on top of the tray, and grease well with oil
  9. Add salmon skewers to the grill rack and baste with melted butter
  10. Grill about 5-6 minutes until nicely charred, rotate skewers around, baste with butter again and grill another 5 minutes until cooked, remove and set aside
  11. Assemble flatbreads with raita, green chutney, tomatoes, cucumbers, red onions, and salmon pieces
  12. Roll up your wraps and enjoy hot!
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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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