Spicy Pan-Fried Salmon

The International Folk Art Market is a platform for artists to share their crafts and stories, but it is also a place where people come together to celebrate the beauty and diversity of our world.

Like IFAM itself, sharing a meal is a reminder of the power of food and community to bring people together and create meaningful experiences that will be remembered for years to come. TABLE’s online editor, Gabe Gomez, took part in a dinner prepared by some of IFAM’s artists from India. This recipe is a recreation of some of the delicious fare cooked by by Abdulaziz Khatri of Sidr Crafts, one of IFAM’s veteran textile artists.

Spicy Pan-Fried Salmon


4 boneless salmon filets, skin-on
Pinch of salt
Pinch of freshly ground pepper
2 tbsp ginger
1 tsp ginger, mashed in mortar and pestle
1 tsp garlic, mashed in mortar and pestle
2 tsp garam masala
1 tsp ground cumin
1 tsp coriander powder
1 ½ tsp turmeric powder
1-1 ½ tsp ground cayenne
2 tbsp lemon juice
1 tbsp water
2 tbsp EVOO


  1. Clean and dry the salmon filets, removing any bones.
  2. Combine salt, black pepper, ginger and garlic paste, garam masala, cumin, coriander powder, turmeric powder, cayenne, lemon juice, and water. Mix well.
  3. Add the salmon to the mixture and coat the entire fillet. Fish can marinate for 2-24 hours. We recommend marinating overnight for the best results.
  4. Remove excess marinade from the fish. Heat the oil in a skillet over medium-high heat. Pan-fry fish for 4 minutes on each side. It’s always best to lower the heat to avoid burning the marinade, which can make the spices bitter.
  5. Transfer the fish to a clean platter or plate to rest. The fish will continue to cook when it’s off the skillet.
  6. Enjoy the fish with fresh cucumber wedges and rice with a little lemon squeeze.

Story and Recipes by Gabe Gomez / Photography by Tira Howard

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