Ingredients
I love this recipe because it hits that sweet spot where week‑night easy meets dinner‑party wow.
Picture this: you slide a tray of salmon onto the table, the glaze still bubbling, and your friends immediately ask, “Hold up! How did you pull that off on a Tuesday?” All it takes is five pantry staples, one baking tray, and twenty minutes. Raju’s Tangy BBQ Tamarind sauce does the heavy lifting, wrapping buttery fillets in a sticky, sweet‑and‑tangy caramel that plays perfectly with a sprinkle of nutty sesame. I usually fluff a pot of basmati, maybe toss together a quick cucumber salad, and add lime wedges for that final zesty pop. Minimal effort, maximum flex—exactly the kind of mid‑week victory lap we all deserve.
Step 1
Preheat your grill or oven to 200°C. Season the salmon fillets with salt and pepper.
Step 2
If grilling, lightly oil the grill grates. If baking, line a baking sheet with foil and lightly oil it.
Step 3
Cook the salmon for about 4 minutes on each side on the grill, or 12-15 minutes in the oven, until the salmon flakes easily with a fork.
Step 4
In the last few minutes of cooking, brush the BBQ Tamarind Sauce over the salmon fillets, allowing it to glaze and slightly caramelise. Sprinkle with sesame seeds, if you like.
Step 5
Serve the salmon with boiled basmati rice.
