A serving dish with 3 portions of Indian spiced salmon

Indian spiced salmon

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

Prep: 15 mins Cook: 15 mins plus marinating


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
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp tamarind paste
  • 1 large lime, juiced



    The same shape, but smaller than…

  • 1 tbsp soft light brown sugar



    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 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



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


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
19th Jun, 2020
This was lovely. Didn’t use the chilli but cooked some aubergine, courgette and onion in the pan used to fry the salmon with the left over marinade.
6th Oct, 2019
Love this recipe, definitely a different way to cook salmon. Followed the recipe to a tee and served with indian spiced rice.
27th Feb, 2019
Used the paste on chicken instead of salmon. Delicious! WIll definitely make this paste again.
16th Sep, 2018
I made this as I was looking for something to go with a vegetable curry I'd made. It's great, made a few adjustments: tamarind chutney rather than paste, didn't bother with the sugar or limes. Still worked well.
Frantic Flapjack
10th Oct, 2017
This was lovely. An unusual recipe for salmon but it worked well. Served with the spiced rice on this site.
17th Aug, 2017
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.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?