Easy Indian Spiced Baked Salmon is a delicious and healthy recipe that is perfect for any occasion. Whether you’re hosting a dinner party or just looking for a quick and easy weeknight meal, this dish is sure to impress.
If Indian cuisine is your jam, let me introduce you to your new favorite fish recipe! This easy baked salmon dish packs all the flavors of your favorite Indian restaurant, in a simple baked salmon that’s great for meal prep Sunday, weeknight cooking or a weekend dinner party.
Pro tip: while this recipe can be either pan-fried or baked, baking the fish and finishing under the broiler reduces fish odors and and makes this easy recipe a real winner!
What You’ll Need to Make Salmon with Indian Spices:
Salmon fillets: fresh fish, or frozen salmon that has been thawed in the refrigerator overnight, both work for this recipe. If salmon steaks are more common in your local store, that will do, as well.
Neutral oil: for brushing on your salmon before baking, and included in the marinade.
Greek yogurt: adds creamy tang to this Indian-spiced salmon recipe and helps the spices stick to the fish.
Onion: adds delicious flavor and a bit of heat to the yogurt marinade. Use any color onion you have on hand.
Ginger: fresh ginger is ideal, but use ginger garlic paste from your local Asian market if you have it, or one teaspoon ground ginger.
Garlic: fresh is always best. Omit if using ginger garlic paste in place of ginger.
Red chili: adds heat and color to our marinade. Use according to your spice tolerance. If you’re unsure, start with a few slices of chili in the marinade, then taste and add more, if needed. Can substitute half teaspoon cayenne pepper powder, red chilli powder, or red pepper flakes in the yogurt mixture.
Curry powder: use your favorite Indian curry powder here.
Smoked paprika: adds the perfect smoky flavor to dial up the tandoori oven vibes. Can substitute a few drops of liquid smoke and 1/2 teaspoon of sweet paprika.
Salt: an essential element in all fish recipes! I prefer coarse kosher salt. Once your marinade is combined, taste and adjust salt level before adding to the raw salmon.
Fresh lime: we use lime juice in the marinade, and serve the salmon with lime wedges. Substitute lemon juice and lemon wedges, if desired.
Full ingredient measurements and directions included in the printable recipe card below.
Step-by-Step Instructions for Indian Salmon Curry:
Combine all marinade ingredients in food processor. Pulse until relatively smooth. Taste and adjust seasoning. Dry salmon fillets with paper towels. You can use salmon with skin on skinless salmon fillets, according to your preference.
Pour your prepared marinade over the salmon. Cover with plastic wrap and refrigerate for at least 1 hour.
After one hour, remove salmon from the refrigerator and allow it to come up to room temperature. Then preheat oven to 400℉. Place salmon on a rimmed baking sheet covered with foil (if using skin-on salmon, place skin side down on the pan. Brush off any excess marinade on salmon. Using a pastry brush, gently dot the top of the salmon with neutral oil.
Bake fillets for 6-8 minutes, until just short of desired doneness (exact cooking time will vary slightly according thickness of the fillets). For crispy edges, broil for final 4-5 minutes of cook time. Remove from oven.
Serve with steamed rice, lime wedges and yogurt and herb raita.
FAQ’s and Serving Suggestions:
Some common Indian spices used in salmon recipes include turmeric, cumin, coriander, garam masala, and red chili powder. A combination of these spices are often included in a curry spice mixture, used in this recipe.
Yes, frozen salmon can be used for Indian salmon recipes. However, it is important to thaw the salmon before cooking it. The best way to thaw fish before cooking is in the refrigerator overnight. If you’re pressed for time, thaw in packaging in a large bowl of cold water for 30-60 minutes.
Some of the best salmon side dishes to serve with this recipe include steamed rice, naan bread, Herb & Yogurt Raita, and savory Indian Potatoes. I also love the freshness of sliced cucumbers with this savory salmon dish.
The cooking time for Indian salmon will depend on the cooking method used and the thickness of the salmon. Generally, salmon should be cooked until it is opaque and flakes easily with a fork.
To store leftover salmon, cover tightly with plastic wrap or move to an airtight container and keep in the refrigerator for up to 2 days.
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Print
Easy Indian Spiced Baked Salmon Recipe
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
4 6-ounce salmon filets
2 tablespoons neutral oil
For marinade:
1/3 cup Greek yogurt
1/2 large onion, roughly chopped
2 inch knob of fresh ginger, roughly chopped
4 garlic cloves
1 red chili
1 1/2 tablespoons curry powder
1/2 teaspoon smoked paprika
2 teaspoons coarse salt
1 tablespoon lime juice
1 tablespoon neutral oil
Instructions
Combine all marinade ingredients in food processor. Pulse until relatively smooth. Taste and adjust seasoning (the marinade should be quite strongly flavored).
Dry salmon fillets with paper towels.You can use salmon with skin on skinless salmon fillets, according to your preference. Pour your prepared marinade over the salmon. Cover with plastic wrap and refrigerate for at least 1 hour.
After one hour, remove salmon from the refrigerator and allow it to come up to room temperature. Then preheat oven to 400℉. Place salmon on a rimmed baking sheet covered with foil (if using skin-on salmon, place skin side down on the pan. Brush off any excess marinade on salmon. Using a pastry brush, gently dot the top of the salmon with neutral oil.
Bake fillets for 6-8 minutes, until just short of desired doneness (exact cooking time will vary slightly according thickness of the fillets). For crispy edges, broil for final 4-5 minutes of cook time. Remove from oven.
Serve with steamed rice, lime wedges and yogurt and herb raita.
- Prep Time: 10
- Cook Time: 10
- Category: lunch, dinner
- Method: oven
- Cuisine: Indian
Keywords: Indian salmon recipe, baked salmon
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