Using the side of a chef’s knife, mash the garlic and ginger to a paste. Scrape the paste into a medium bowl and add the coriander, cumin, paprika, fenugreek, turmeric, cayenne, cloves and 1/2 teaspoon each of salt and pepper. Add the yogurt and the 1/4 cup of oil and whisk until smooth. In a glass baking dish, coat the salmon with the marinade. Cover with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.