Description
An Indian twist on Pan-Fried Salmon.
Ingredients
Scale
- 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
Instructions
- Clean and dry the salmon filets, removing any bones.
- Combine salt, black pepper, ginger and garlic paste, garam masala, cumin, coriander powder, turmeric powder, cayenne, lemon juice, and water. Mix well.
- Add the salmon to the mixture and coat entire fillet. Fish can marinate from 2-24 hours. We recommend marinating overnight for best results.
- 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.
- Transfer fish to a clean platter or plate to rest. The fish will continue to cook when it’s off the skillet.
- Enjoy the fish with fresh cucumber wedges and rice with a little lemon squeeze.