Indian-Spiced Roast Salmon

Name: Indian-Spiced Roast Salmon
Yield: 4 servings (serving size: 1 fillet, 1 tablespoon yogurt, and 1 lemon wedge)
Ingredients: 1 teaspoon ground cumin; 1 teaspoon ground coriander; ½ teaspoon ground turmeric; ½ teaspoon dried thyme; ½ teaspoon fennel seeds, crushed; ½ teaspoon black pepper; ¼ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; 4 (6-ounce) salmon fillets (about 1 1/4-inches thick); ½ teaspoon salt; 1 teaspoon olive oil; ¼ cup plain fat-free yogurt; 4 lemon wedges

3 Ratings
2 Reviews

These fillets are seasoned with a fragrant mélange of spices and herbs. Serve with a side of steamed basmati rice.

Recipe by Cooking Light June 2000

Gallery

Credit: Becky Luigart-Stayner

Recipe Summary

Yield:

4 servings (serving size: 1 fillet, 1 tablespoon yogurt, and 1 lemon wedge)

Nutrition Info

Directions

Step 1
Heat oven to 400°.

Advertisement
Step 2
Combine first 8 ingredients in a shallow dish. Sprinkle fillets with salt; dredge fillets in spice mixture. Heat oil in a large skillet over medium-high heat. Add fillets, skin sides up; cook 5 minutes or until bottoms are golden. Turn fillets over. Wrap handle of skillet with foil; bake at 400° for 10 minutes or until fish flakes easily when tested with a fork. Remove skin from fillets; discard skin. Serve with yogurt and lemon wedges.

Nutrition Facts

Per Serving:

301 calories; calories from fat 46%; fat 15.4g; saturated fat 2.7g; mono fat 7.7g; poly fat 3.2g; protein 35.9g; carbohydrates 2.6g; fiber 0.3g; cholesterol 111mg; iron 1.6mg; sodium 390mg; calcium 54mg.

Sort by: Newest

Newest Oldest

EllenDeller

09/21/2012

Unfortunately, I found this just awful. Against my better judgement, I included the thyme and clove--therein lay the weird taste and dry exterior. The only thing that made this even edible was a layer of Patak Eggplant Relish and a spinach raita. I love the salmon curry elsewhere in CL, so it's not the combo of Indian spices and salmon, but this particular group of spices that was quite unsavory.

tjanddd

02/26/2012

One of our favorite dinners - either weeknight, or for company. I usually make a raita (yogurt, mint, cucumber) to serve with; it mixes with the rub and tastes awesome. We serve with basmati rice and steamed asparagus. Light and flavorful dinner! I make extra rub, and keep in a bag for quick preparation on a weekday.

Back to Indian-Spiced Roast Salmon

All Reviews for Indian-Spiced Roast Salmon

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party