Indian-Spiced Salmon

Indian-Spiced Salmon
Thomas J. Story
Yields Makes 4 servings Total Time 45 mins
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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 418Calories from Fat 50
% Daily Value *
Total Fat 23g36%
Saturated Fat 6.9g35%
Cholesterol 106mg36%
Sodium 456mg19%
Total Carbohydrate 21g8%
Dietary Fiber 1.9g8%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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
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
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
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.

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

Directions

Step 1
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
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
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
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.

Indian-Spiced Salmon
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