Methods

1. For the marinade, combine the yogurt, oil, tandoori masala, and salt in a medium bowl, and whisk until smooth. Add the fish and coat each fillet fully in the yogurt-spice mixture. Cover and refrigerate for 1 hour, up to 6 hours (don’t go longer than this because the enzymes in the yogurt will start to break down the fish).
2. Preheat your Ooni pizza oven to 662°F (350°C). You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer. Place your Skillet Pan in the oven for 5 minutes to preheat.
3. While the oven is preheating, place the cherry tomatoes, garlic, 2 tablespoons olive oil, and salt in a medium bowl and toss to coat the tomatoes in the oil. Set aside.
4. Remove the Skillet from the oven, drizzle with the remaining 1 tablespoon olive oil, and place the fish in the pan. Return the Skillet to the oven and cook until the salmon starts to char in places
5. Cook in the oven for 3 minutes, rotating the pan halfway through until the top of the fish is beginning to char in spots. Remove the Skillet from the oven and pour the reserved cherry tomatoes and garlic around the fish fillets. Turn off the oven and return the fish to the oven to finish cooking  in the residual heat of the oven, about 2 to 4 minutes, depending on the thickness of the fillet. It’s ready to serve when the fish flakes easily and the tomatoes start to burst. 
6. Garnish with cilantro and serve directly out of the pan along with lemon wedges and pickled red onions, if using. Enjoy on its own or with naan.