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Smoky, warmly spiced Wild Alaska sockeye salmon is marinated in a tangy yogurt-based tandoori mixture, then grilled until lightly charred and juicy. Served with warm pita, quick pickles, and a cooling herb yogurt sauce, these skewers are equally at home at a backyard gathering or an easy weeknight dinner.
Chef Instructor
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Live, interactive cooking with a professional chef who keeps things approachable and fun.
We’ll send the recipe ahead of time so you can prep, test it out, or just come ready with questions.
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After the live class, the full recipe and class replay will be available in Past Classes page.