Place yoghurt, ginger, garlic, tandoori spices, chili powder and salt in a bowl and mix well. Add the salmon and let marinate for 30 minutes.
Heat oil in a frying pan or ridged griddle pan over medium heat. Add the salmon pieces, season with salt, cover with a lid and reduce heat to low. Cook for 10 to 15 minutes, turning once halfway through cooking. Salmon should be opaque in the centre.
Remove salmon from pan and place on a serving dish. Sprinkle with lemon juice and coriander leaves before serving.