Grilled Tandoori Kokanee

There are worse things in life than kicking back on the boat on a gorgeous spring morning while the downriggers troll a small squid bait in the vicinity of a kokanee school. Birds are nesting and singing. Trees and flowers are in full bloom, casting brilliant hues from the lake canyon walls. You notice a sizable blob appear on the depth-finder and prepare for the strike. Moments later, you reel up a 10-inch kokanee, chrome-bright and destined for the cooler. You can already taste that bold blend of curry-like flavors, coriander, chili pepper, with a sharp hint of lime. Paired with a crisp rose or chardonnay, the complexity of flavors puts this recipe at the top of the list to share with friends and family. Or not, as kokanee are a prize, not to be squandered.

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Grilled Tandoori Kokanee

Recipe by Brad TrumboCourse: Wild Recipes


Prep time


Cooking time




  • 4 cleaned kokanee

  • 1 lime

  • 1 tbsp dry tandoori spice rub

  • 2 tbsp fresh minced garlic

  • 1 tbsp ginger paste

  • 4 tbsp plain Greek yogurt

  • 1 tbsp salt


  • Make 3 to 4 vertical cuts across the body of each fish and arrange on a plate
  • Mix all other ingredients in a smooth paste in a bowl
  • Slather across both sides of each fish, working into vertical cuts and body cavity
  • Cover and let marinate for 30 minutes
  • Grease grill grate or stovetop griddle
  • Sear on the grill or stovetop griddle for 3 to 5 minutes on each side
  • Remove from the grill and top with a light dusting of additional tandoori spice

Brad Trumbo

Brad lives in southeast Washington State with his wife Ali and pack of Llewellin setters on a small homestead. He serves the public as a fish and wildlife biologist and active Pheasants Forever life member. His free time is devoted to habitat, the pursuit of fin and feather, and writing about his outdoor passions.

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