Recipe from Fish Without A Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore.
The book includes a recipe for making your own tandoori paste. I adapted by using 3 tablespoons of a curry seasoning that included the most common spice components for tandoori mixed with a little harissa for heat and the yogurt and butter.
*Alternatively, the salmon may be broiled on Hi Broil for 5 inches (oven rack placed about 5 inches from the broiler).
*Char, swordfish, or rainbow trout may be substituted.