In bowl mix all the ingredients listed under marinade.
Rub the marinade into salmon and marinate for 2 hours or overnight in the refrigerator.
If salmon is marinated overnight, leave it on counter top for ½ - 1 hour to bring to room temperature.
Heat a pan with ½ - 1 teaspoon of oil.
When oil is hot, place the fillet in the pan, skin side down.
Sear it for couple of minutes on medium - medium high flame.
Turn it around and sear it for another couple of minutes.
Repeat the same on remaining two sides as well. Check notes when cooking with a thin fillet.
Remove from pan, let the fillet rest for few minutes for the juices to sink back into the fillet and for excess oil to drain off.
Serve salmon on a bed of lettuce or with grilled/steamed vegetables or lima beans salad.
Notes
Thin Fillet of Salmon:When cooking with a thin fillet of salmon, cook on two sides; skin side down and then flip. Cook each side a little longer so that fillet is cooked evenly even in the inside.
Variation: Substitute tandoori masala with creole seasoning or use a simple marinade with chili powder, garam masala and salt, as in this grilled salmon recipe.
Nutrition - Values mentioned below are approximate values.