Indian-Spiced Salmon

3 Reviews
ADD YOUR REVIEW
Thomas J. Story
Total Time
45 Mins
Yield
Makes 4 servings
April 2005
RECIPE BY Sunset

Tired of the same old glazed salmon recipes?  Try this Indian-inspired salmon recipe featuring seasonings like fennel, coriander, cumin, and cloves.

Ingredients

  • 4 pieces boned salmon fillet (6 oz. each; about 1 in. thick)
  • 2 sweet onions (1 lb. total), peeled and slivered
  • 2 tablespoons butter, melted
  • 3 tablespoons firmly packed brown sugar
  • 2 teaspoons ground coriander
  • 1 teaspoon ground fennel seeds (see notes)
  • 1/2 to 3/4 teaspoon cayenne
  • 1/2 teaspoon each ground cardamom, ground cumin, and salt
  • 1/4 teaspoon each pepper, ground cloves, and ground cinnamon
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh cilantro
  • Lemon wedges

Nutritional Information

  • Calories 418
  • Caloriesfromfat 50%
  • Protein 32g
  • Fat 23g
  • Satfat 6.9g
  • Carbohydrate 21g
  • Fiber 1.9g
  • Sodium 456mg
  • Cholesterol 106mg

How to Make It

Step 1

Rinse salmon and pat dry. Line a 12- by 18-inch baking pan with foil and set pieces, skin down, 1 inch apart in pan. Scatter onions around salmon.

Step 2

In a small bowl, stir together butter, brown sugar, coriander, fennel seeds, cayenne, cardamom, cumin, salt, pepper, cloves, and cinnamon. Stir in lemon juice. Brush mixture evenly over tops and sides of salmon pieces.

Step 3

Bake in a 400° oven for 15 minutes. Turn oven to broil; broil salmon 6 inches from heat until top is bubbling and well browned and fish is opaque but still moist-looking in the center of the thickest part (cut to test), 4 to 6 minutes.

Step 4

With a spatula, transfer salmon pieces to a serving dish (leave skin behind) and surround with onions. Sprinkle with cilantro and garnish with lemon wedges.

Chef's Notes

Grind fennel seeds by pulsing in a blender or crushing in a mortar.

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Ratings & Reviews

One of my favorites

stellacorona
June 30, 2017
Doubling the recipe is easy...just don't double the cayenne pepper...1/2 tsp is enough if your serving those who want to avoid to much heat. I serve it with a Mediterranean cous cous and asparagus tips. I add raisins to the cous cous when I fluff it and leave it covered in the pot before plating.

jsarao's Review

jsarao
March 22, 2009
Excellent and easy. We prep the spices into containers ahead of time making it quick to prepare during the week.

tasty!

decellea
September 11, 2016
this was a nice combination of flavors!  used olive oil instead of butter, and only 2T brown sugar.   used 1/2t cayenne, but it was a bit too hot!  and i like it hot !!!   roasted brussels, carrots and purple cabbage as a side.