Source: dLife

Salmon fillets marinated in a tangy yogurt mixture with cayenne, coriander, cumin, turmeric, fresh ginger, and cilantro.

Servings

1 cup Yogurt, plain, nonfat , whisked
0.5 tsp ground cayenne (red pepper)
6 medium garlic cloves , minced
2 piece ginger root, fresh, 2" knob , peeled and minced
2 tbsp fresh cilantro , finely chopped
1 tbsp ground coriander ,
1 tsp cumin seeds , ground
1 tsp salt
0.25 tsp ground turmeric
24 oz salmon fillet , skin and bones removed (4 (6-ounce) fillets)
1 cooking spray

1 Place all of the ingredients, except for the salmon, into a large plastic bag with a zip top and mix well.
2 Add in the salmon and seal the bag, pushing out air as you go, coating fillets well. Refrigerate for at least 2 hours or up to overnight, turning the bag occasionally.
3 Spray broiler rack with nonstick cooking spray and preheat broiler.
4 Remove salmon from marinade and set aside; pour marinade into a small pot and bring to a boil over medium high heat. Lower heat and simmer for 2 minutes, stirring occasionally; set aside.
5 Place the salmon onto the broiler rack and cook 5 inches from heat source until browned, about 5-7 minutes per side. Brush on marinade 1-2 times during cooking.

For a smokier taste, grill outdoors over charcoal and mesquite chips.