Spice-Roasted Salmon

Spice-Roasted SalmonRecipe
Photo: Jason Wallis; Styling: Cindy Barr
Garam masala, a warm Indian spice blend, makes a simple rub for fish, chicken, pork, or lamb. Serve the salmon with steamed snow peas and precooked jasmine rice (such as Uncle Ben's).


Serves 4 (serving size: 1 fillet and about 2 tablespoons yogurt mixture)

Recipe from

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Nutritional Information

Calories 326
Fat 17.6 g
Satfat 4.6 g
Monofat 6.9 g
Polyfat 3.8 g
Protein 38.1 g
Carbohydrate 1.1 g
Fiber 0.1 g
Cholesterol 98 mg
Iron 0.8 mg
Sodium 389 mg
Calcium 32 mg


1 1/2 tablespoons olive oil, divided
4 (6-ounce) sustainable salmon fillets
3/4 teaspoon garam masala
5/8 teaspoon kosher salt, divided
1/3 cup plain 2% reduced-fat Greek yogurt
2 tablespoons thinly sliced green onions
2 tablespoons crème fraîche or sour cream
1 teaspoon fresh lime juice
1 lemon, cut into wedges


1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle fillets evenly with garam masala and 1/2 teaspoon salt. Add fillets to pan, skin side down. Cook 7 minutes; turn over, and cook 1 minute or until desired degree of doneness.

2. Combine remaining 2 1/2 teaspoons oil, remaining 1/8 teaspoon salt, yogurt, green onions, crème fraîche, and lime juice in a small bowl, stirring with a whisk. Serve yogurt mixture with fillets. Serve with lemon wedges.


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