Best 4 Indian Spiced Grilled Salmon Recipes

Skewers of flavorful grilled salmon, seasoned with an aromatic blend of Indian spices, are a delightful and healthy meal. Using fresh salmon fillets and a carefully crafted marinade of yogurt, ginger, garlic, cumin, coriander, turmeric, and chili powder, you can create a succulent and tender grilled salmon dish that bursts with authentic Indian flavors. Serve with a side of zesty lemon wedges, a dollop of cooling yogurt sauce, and fluffy basmati rice for a complete and satisfying culinary experience.

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INDIAN SPICED SALMON

Indian spiced salmon image

Spice up your salmon for an easy midweek meal with a bit of wow factor, or even for a casual dinner party. Indian spices and tamarind bring depth of flavour

Provided by Diana Henry

Categories Dinner, Fish Course, Main course, Supper

Time 30m

Number Of Ingredients 12

Ingredients

1 tbsp tamarind paste
1 large lime , juiced
1 tbsp soft light brown sugar
½ tsp salt
1 tsp hot chilli powder
2 tsp ground turmeric
2 garlic cloves , grated to a purée
2cm piece ginger , peeled and grated to a purée
4 salmon fillets , 170-200g each
2 tbsp groundnut oil or ghee
2 dried Kashmiri chillies
rice , lime wedges and chutney, to serve

Steps:

Preheat oven to 200C/180C fan/gas 6. Mix the tamarind paste with the lime, sugar, salt, chilli powder, turmeric, garlic and ginger. Add enough water - you won't need much - to make sufficient marinade to coat the four pieces of fish. Turn the salmon over in the marinade, making sure it gets well coated, cover and put in the fridge for 1 hr (or 30 mins is fine if you're in a rush).
Heat the oil in a large frying pan and add the chillies. Fry over a medium heat for 30-40 secs, then add the salmon fillets. Brown the fillets on each side (including the skin), then transfer them to a roasting tin. Spoon some of the chilli oil from the pan over them. Bake in the oven for 12 mins, or until the fish is cooked right through to the centre (check with the tip of a knife). Serve with rice, lime wedges and an Indian chutney.

Nutrition Facts : Calories 520 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium

GRILLED SALMON WITH INDIAN SPICES AND RAITA

Grilled Salmon with Indian Spices and Raita image

Provided by Bon Appétit Test Kitchen

Categories Quick & Easy Yogurt Low Cal Backyard BBQ Dinner Salmon Spice Cucumber Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4-6 servings

Number Of Ingredients 14

Ingredients

1/2 cup coarsely chopped peeled fresh ginger
1/4 cup vegetable oil plus more
1 tablespoon plus 1 teaspoon garam masala
2 garlic cloves, coarsely chopped
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 2-pound center-cut piece of boneless salmon fillet, skin on
Kosher salt and freshly ground black pepper
1 cup plain whole-milk yogurt
3/4 cup finely chopped peeled, seeded cucumber
2 tablespoons finely chopped fresh cilantro, plus more for garnish
2 scallions, finely chopped
1 tablespoon fresh lime juice
Ingredient info: Garam masala, an Indian spice mixture, is available in the spice section of better supermarkets and at Indian markets.

Steps:

Prepare grill (medium-high heat). Purée ginger, 1/4 cup oil, 1 tablespoon garam masala, garlic, coriander, and cumin in a blender until coarse purée forms. Put salmon into a baking dish and season with salt and pepper. Coat salmon with ginger pureée. Let marinate at room temperature for 15 minutes.
Meanwhile, stir yogurt, cucumber, cilantro, scallions, lime juice, and remaining 1 teaspoon garam masala in a medium bowl. Season raita to taste with salt and pepper.
Brush the grill rack with oil. Brush off marinade for easier grilling, or leave it on for a better crust. Grill salmon, turning once, until it just begins to flake in center, 4-5 minutes per side. Transfer salmon to a platter. Garnish with cilantro. Serve with raita.

GRILLED SPICED SALMON

Grilled Spiced Salmon image

This is a combination of two recipes from the June/July issue of "Light & Tasty" magazine. I have been experimenting with different ways to cook salmon. This is the one I will use from now on......my family just loved it!!!

Provided by Missy Merrill

Categories High Protein

Time 40m

Yield 4 servings (4oz. each)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 teaspoon sesame oil
2 tablespoons brown sugar
2 tablespoons chili powder
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon basil
1/4 teaspoon thyme
1 teaspoon salt
1 (2 lb) salmon fillets

Steps:

Combine olive oil and sesame oil together.
Brush both sides of salmon with oil mixture.
In a small bowl combine all of the seasonings.
Rub over salmon fillet, covering both sides, pressing seasonings down into flesh.
Refrigerate for at least 30 minutes.
Coat grill rack with nonstick cooking spray before starting the grill.
Grill salmon fillet uncovered, over medium heat for 3-4 minutes on each side, or until fish flakes easily with a fork.

INDIAN SPICED SALMON

Indian Spiced Salmon image

From Sunset Magazine, my Mom made this recipe for me, and I didn't expect to like as much as my usual teriyaki salmon. But the flavor is really wonderful--even addictive! It's got a lot of spice, but isn't really actually spicy. I think I doubled the spice/sauce and served with rice.

Provided by busydiva

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

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

Steps:

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.
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.
Bake in a 400°F 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.
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.

Tips:

Choose the freshest salmon you can find. Wild-caught salmon is typically a better choice than farm-raised salmon, as it has a lower fat content and a more intense flavor.
Use a flavorful marinade to enhance the taste of the salmon. The marinade in this recipe is made with a combination of olive oil, lemon juice, garlic, ginger, cumin, and coriander. You can also use other herbs and spices, such as dill, thyme, or paprika.
Grill the salmon over medium heat. This will help to prevent the salmon from overcooking and drying out. You can use a charcoal grill, a gas grill, or a grill pan.
Cook the salmon until it is just cooked through. The salmon is done when it flakes easily with a fork. Do not overcook the salmon, or it will become dry and tough.
Serve the salmon immediately with your favorite sides. Some good sides for grilled salmon include roasted vegetables, rice, or salad.

Conclusion:

Indian-spiced grilled salmon is a delicious and healthy meal that is perfect for a weeknight dinner or a special occasion. The salmon is marinated in a flavorful blend of spices and then grilled to perfection. The result is a moist, succulent fish with a slightly smoky flavor. Serve the salmon with your favorite sides and enjoy!