Tuesday, February 28, 2017

Indian Style Baked Salmon Recipe | Baked Salmon | Baked Salmon with Indian Spices | Fish Recipes

Though I am planning to post on a daily basis, I am running out of time and missing the posts most of the days. Yesterday I started editing the pictures and finally I am here with the recipe. I tasted the salmon for the first time when we were in Paris. I liked it very much and I used to make curry out of it. However, after moving to Sydney, I started exploring a variety of recipes using the salmon considering its health benefits. One of my attempts is the Indian Style of baked salmon and it came out super good. Jany liked it very much and asked me to make it often. If you don't own an oven, you can very well follow the same recipe and fry it in a pan. The salmon by its own has a lot of healthy oil hence take care not to add more oil while cooking it. Let us move on to the recipe:

Salmon Fillets - 2 big pieces(600 grams) 
Coconut Oil or Olive Oil - 1 tbsp
To Marinate: 
Chilli Powder - 1 tsp 
Pepper Powder - 1 tsp 
Garam Masala - 1/2 tsp 
Turmeric powder - 1/2 tsp 
Ginger Garlic Pate - 1 tbsp 
Salt - as required 
Curd - 1 tbsp or Lemon - 1/2

1. Wash the fish fillets under running water and pat it dry with kitchen towel. Then make slits on the fish fillets and keep it aside. Meanwhile, in a small bowl mix the items under 'To Marinate' by adding few drops of water.
2. Make the paste a little thick and apply it all over the fish fillets. Apply the paste inside the slits too. Set it aside for a minimum of 1 hour. You can refrigerate overnight too.
3. Preheat the oven @160 degrees for 10 minutes. Meanwhile, place the marinated fillets in the aluminium foil and drizzle a little oil on top of it. Then pack the fillets using aluminium foil and arrange it on a baking tray as shown below.
4. Now, bake the fillets for about 20 - 25 minutes or until done. Finally, open the parcel and keep it in the broil/grill mode for 1 - 2 minutes. This is done to make the top portion crispy, if needed you can sprinkle few drops of oil. If required you can change the fillets upside down and grill the other side too for a minute. The last two tiles in the below picture show the before and after grilling look of the salmon fillets.
Serve the baked salmon with veggies sauteed in butter or with any salad of your choice. I served it with Jeera Rice.
Points to remember:
  • The salmon lets out its own oil while baking hence it is not required to add much oil. Just drizzling a few drops is more than enough.
  • The Ginger-garlic paste can be replaced with garlic powder too. Also, you can skip garam masala.
  • Baking time varies based on the thickness of the fillets used. Cook it as required.
  • Grilling for a minute or two is purely optional. But it gives nice crispy top.
Warm Regards,
Happy's Cook - Divya


  1. I have tried baking Seer Fish and Prawn ,You really tempted me to try it out with Salmon!! Will try next time!! Yummy Share..

  2. looks superb.... we too make it to avoid guilt of frying it in oil


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