A serving dish with 3 portions of Indian spiced salmon

Indian spiced salmon

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(2 ratings)

Prep: 15 mins Cook: 15 mins plus marinating

Easy

Serves 4

Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Indian spices and tamarind bring depth of flavour

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal520
  • fat36g
  • saturates9g
  • carbs7g
  • sugars6g
  • fibre1g
  • protein41g
  • salt0.9g
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Ingredients

  • 1 tbsp tamarind paste
  • 1 large lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp soft light brown sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ tsp salt
  • 1 tsp hot chilli powder
  • 2 tsp ground turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 garlic cloves, grated to a purée
  • 2cm piece ginger, peeled and grated to a purée
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 salmon fillets, 170-200g each
  • 2 tbsp groundnut oil or ghee
  • 2 dried Kashmiri chillies
  • rice, lime wedges and chutney, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water – you won’t need much – to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you’re in a rush).

  2. Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.

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Comments, questions and tips

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Frantic Flapjack
10th Oct, 2017
5.05
This was lovely. An unusual recipe for salmon but it worked well. Served with the spiced rice on this site.
principal732
17th Aug, 2017
5.05
Easy recipe. If limes are small, use two or the marinade is too sweet. I prefer to grill rather than bake because it omits the frying stage, it also gives the surface a little crunch as the marinade glazes on top of the fish.
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