Step 1

If you can’t find kasoori methi, omit it.

Step 2

Dissolve 2 tablespoons baking soda in 1 quart water in large bowl. Submerge 4 (6- to 8-ounce) skin-on salmon fillets in brine and let stand at room temperature for 15 minutes.

Step 3

Meanwhile, toast 2 teaspoons garam masala in dry 8-inch skillet over medium heat until fragrant, about 1 minute. Transfer to medium bowl.

Step 4

Place fine-mesh strainer over second bowl. Using rasp-style grater, grate 1 small red beet over strainer set in bowl to yield about 3 tablespoons grated beet. Press on grated beet in strainer to extract about 2 tablespoons juice. (Discard solids and any extra juice.)

Step 5

Add beet juice, 1½ tablespoons lemon juice , 1 tablespoon vegetable oil , 2 minced garlic cloves , 2 teaspoons grated fresh ginger , 2 teaspoons Kashmiri chile powder , 1 teaspoon kasoori methi , ½ teaspoon table salt , and ¼ teaspoon ground cardamom to bowl with garam masala, stirring to combine. Set aside.

Step 6

Adjust oven rack 8 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil.

Step 7

Remove salmon from brine, rinse fillets well under cold water, then pat dry with paper towels. Space salmon fillets evenly over prepared baking sheet, then brush salmon all over with remaining ¼ cup lemon juice (let excess lemon juice drip off onto sheet).

Step 8

Without patting salmon dry, coat top and sides of fillets with spice mixture. (Use all of spice mixture.)

Step 9

Transfer sheet to oven and broil until center of salmon is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), 8 to 10 minutes, rotating sheet halfway through broiling. Serve.