1. For the marinade, combine the yogurt, oil, tandoori masala and salt in a medium bowl.
For the marinade, combine the yogurt, oil, tandoori masala and salt in a medium bowl. Whisk until smooth.
2. Add the fish and coat each fillet fully in the yogurt/spice mixture.
Cover and refrigerate for one hour or up to six. (Don’t go longer, or the enzymes in the yogurt will start to break down the fish).
3. Preheat your Ooni oven to 660°F (350°C).
You can check the temperature inside your oven quickly and easily by taking a reading of the baking stone using an infrared thermometer.
4. Place your skillet pan in the oven for five minutes to preheat.
Place your skillet pan in the oven for five minutes to preheat
5. While the oven preheats, place the cherry tomatoes, garlic, two tablespoons olive oil and salt in a medium bowl and toss to coat the tomatoes in the oil.
6. Carefully remove the skillet from the oven, drizzle with the remaining olive oil and place the fish in the pan.
Return the skillet to the oven and cook until the salmon starts to char, about three minutes, rotating the pan halfway through to cook it evenly.
7. Retrieve the skillet and pour the reserved cherry tomatoes and garlic around the fillets.
Turn off the oven and replace the skillet in the oven to finish cooking using residual heat, about two to four minutes, depending on the thickness of the fillets. They will be ready to serve when the fish flakes easily and the tomatoes start to burst.
8. Garnish with cilantro and serve directly out of the pan along with lemon wedges and pickled red onions, if using.
Enjoy on its own or with naan.