Spicy Indian Pan-fried Salmon

Step 1

Remove them from the packaging they came in and gently wipe with paper towels to dry them.

Step 2

Combine the salt, freshly cracked black pepper, ginger garlic paste, garam masala, ground cumin, coriander powder, turmeric powder, ground cayenne, chili powder, tandoori color powder, lemon juice, and water in a large mixing bowl. Mix with a spoon to evenly combine.

Step 3

Add the salmon fillets to the marinade bowl and use a spoon to spread and evenly coat the spice mixture on all sides of the fillets. Cover the bowl with cling wrap and set aside. Allow to marinate for 20 minutes at least, or overnight in the fridge for more flavor.

Step 4

Remove the salmon fillets bowl from the fridge 40-60 minutes in advance before cooking so that they can come to room temperature. (Note: Skip this step if marinating for less than an hour.)

Step 5

Heat the olive oil in a large nonstick skillet over medium-high heat. Lift the salmon fillets from the marinade bowl and allow any excess marinade to drip off. Once the oil is hot, place the salmon fillets skin side down in the skillet and pan-fry for 3-4 minutes. Then turn over the fillets using a fish spatula and pan-fry the front for 3-4 minutes. (You will notice the marinade blackening on the skin side, but don’t worry. The “burnt” bits will infuse the salmon with a charred and grilled flavor and can be scraped off after cooking as needed.) Use tongs or the fish spatula to turn and crisp up the sides of the fillets – about 15-20 seconds for each side. Once the salmon fillets have cooked through, transfer the fillets to a clean plate and scrape off any burnt bits if needed. (Note: Use a sharp knife to check the doneness of the flesh, or a meat thermometer to ensure that the internal temperature has reached 145°F/63°C*) Insert the knife or thermometer in the thickest part of the fillet. The flesh should be opaque and flake easily.)

Step 6

Place the fillets on a plate lined with red onion slices, cucumber slices, and lemon wedges for squeezing if desired. Garnish with chopped coriander and enjoy with steamed rice and a side salad!