Monday, July 15, 2024

Pan Roasted Salmon

Salmon Filet Roasted in Masala, Onion & Tomatoes. Makes a Main dish or a side dish to rice or any Indian bread

Tips for this Recipe

Fresh or Frozen Salmon is ok. Follow package instructions to thaw the fish.
Marinate the fish for an hour as suggested under the instructions.
Use a 12 inch iron non-stick pan, if available.


  • 1 lb fresh or frozen salmon
  • 1 medium red onion (1 cup) thinly sliced
  • 1 medium (1/2 cup) tomato sliced
  • 1 tsp chili powder
  • 1/2 tsp coriander powder
  • 1/4 turmeric powder
  • 1/4 fenugreek (optional)
  • 2 tbsp fresh or bottled lemon juice
  • 1/2 tsp finely chopped ginger
  • 1/2 tsp finely chopped garlic
  • 1 tbsp coconut oil
  • 1 tsp salt
  • 1/2 tsp black pepper powder
  • 5-10 curry leaves


  • Cut the fish filets into 3 inch pieces
  • Mix chili, coriander, turmeric, black pepper, fenugreek, salt and lemon juice. Throw in the fish pieces and marinate for 1 hour
  • Heat the coconut oil in a 12 inch chef (iron skillet works better) pan
  • Add ginger & garlic when the oil is heated
  • Saute until the garlic is browned and add the curry leaves and stir well
  • Add onion and stir until browned. Add tomatoes and cook for 2 minutes and mix well
  • Spread the onion & tomato mix in the pan and place the fish pieces on top of the sauce
  • Cook for 5-8 minutes and turn it carefully with a plastic spatula to cook the other side for 5-8 minutes
  • The masala sauce will cover both side of the fish. Turn off the heat and is ready to be served

Servings : 4

Ready in : 30 Minutes

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