Salmon done Indian style


  • 2 lbs Salmon filet (boneless and with skin on)
  • Salmon prep:
  • wash in cold water, running hands on both sides of fillet to wash away any residue/scales
  • use paper towels to completely dry filet. cut into 2 x 3 inch cubes, leaving skin in tact and place in refrigerator ok bowl
  • Masala prep:
  • take a cereal bowl and fill it with the following:
  • 4 heaping spoons fresh ground garlic
  • 3 heaping spoons fresh ground ginger
  • 2 spoons ground indian green chillies
  • 1/2 cup finely chopped cilantro
  • 2 spoons fresh ground black pepper (almost powder but slightly coarse)
  • 1 spoon red chilli powder (lal marchu)
  • 2 spoons Rajah tandoori masala
  • 1/2 fresh squeezed lime juice
  • 3 tablespoons of vegetable or canola oil
  • 2 ½ spoons of ground fennel seeds (varyari)
  • 2 spoons ground cumin (jeeru powder)
  • 1/2 spoon turmeric powder (uradh)
  • salt to taste


combine all spices in bowl, make sure consistency is not too runny. then give it a taste, it should be slightly tangy and spicy. add more garlic/ginger/green marchu if necessary. add mixture to bowl with salmon. mix with salmon and refrigerate atleast 1 hour.

Cooking the goods:
heat medium size fry pan on medium-high heat add 2 spoons of veg or canola oil
place fish in pan skin side down. fry for 4-5 minutes until skin starts becoming slightly crispy and brown. flip fish cubes and cover pan with a lid. cook flesh side down for another 4-5 minutes and flip back to skin side. sprinkle some finely chopped green onions/scallions on top, cover with lid. you can sprinkle some water if pan gets dry to add moisture and steam to the fish cooking. salmon can be eaten slightly raw, or it can be fully cooked. when the masala starts turning brownish and crispy, most likely the fish is fully cooked too. the skin tastes good and is good for you. but it will easily come off the fish for those that dont like it. it just cooks better with the skin on.
serve with red onion slices and lime wedges.....

Servings: 4-5
Total Time: 30-45 mins

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