Spiced Salmon Recipe- Indian Inspired with Cucumber Raita

Last Updated on 2 months by Neha Deshmukh

Spiced Salmon Recipe – Indian Inspired with Cucumber Raita

Introduction

Okay, friends, let me tell you about this salmon. It’s a little bit of a fusion dream – flaky, flavorful salmon kissed with warm Indian spices, and then cooled down with a refreshing cucumber raita. I first made this when I was craving something a little different than my usual Indian fare, and honestly, it’s become a regular in my kitchen. It’s quick enough for a weeknight, but feels special enough for company. You’re going to love it!

Why You’ll Love This Recipe

This spiced salmon is a winner for so many reasons. It’s healthy, packed with flavour, and comes together in under 30 minutes. The spice blend is warm and inviting, without being overpowering, and the raita adds a lovely cooling contrast. Plus, it’s a fantastic way to enjoy salmon with a twist! It’s a little bit unexpected, a little bit exciting, and totally delicious.

Ingredients

Here’s what you’ll need to make this Indian-inspired salmon:

• 500 grams salmon fillets (skin on or off, your preference!)
• 3 tbsp olive oil
• 2 tsp ground coriander
• 1 tsp ground cumin
• 0.5 tsp turmeric powder
• 1 tsp paprika
• 0.5 tsp cayenne pepper (optional, for a kick!)
• 0.5 tsp ground ginger
• 1 large garlic clove, minced
• Salt and pepper to taste
• 0.5 cup plain yogurt
• 2 tbsp grated cucumber
• 0.25 tsp ground cumin
• 2 tsp lemon juice

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Salmon quality: Seriously, go for the best salmon you can find. Wild-caught is amazing if it’s within your budget, but good quality farmed salmon works beautifully too.
• Olive Oil type: I prefer extra virgin olive oil for the flavour, but any good quality olive oil will do.
• Spice blend origins: The spices here are pretty standard in Indian cooking. Feel free to adjust the amounts to your liking – more cumin for earthiness, more paprika for colour, etc.
• Regional variations in raita: Raita is super versatile! Traditionally, you might find boondi raita (with tiny fried chickpea flour balls) in some regions. Feel free to experiment – a little chopped mint or cilantro in the raita is also fantastic.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pat those salmon fillets really dry with paper towels. This helps get a nice crispy skin if you’re cooking skin-on.
2. In a bowl, whisk together 1 tbsp olive oil, ground coriander, cumin, turmeric, paprika, ginger, minced garlic, salt, and pepper. This is your spice paste – smell that aroma!
3. Rub that gorgeous spice paste all over the salmon fillets, making sure every nook and cranny is covered. Let it sit for about 10 minutes to let the flavours meld.
4. Heat the remaining 2 tbsp olive oil in a skillet over medium heat. Place the salmon skin-side down (if using skin-on) and cook for about 2 minutes, until the skin gets beautifully crispy.
5. Carefully flip the salmon and cook for another 2 minutes, or until it’s cooked through. Cooking time will depend on the thickness of your fillets – you want it to flake easily with a fork.
6. While the salmon is cooking, let’s make the raita! Squeeze out any excess water from the grated cucumber. Mix the cucumber with yogurt, cumin, lemon juice, and a pinch of salt. Give it a good stir and pop it in the fridge to chill until serving.
7. Serve the hot salmon with a generous dollop of chilled raita and a lemon wedge, if you like.

Expert Tips

• Don’t overcrowd the pan when cooking the salmon. Cook in batches if necessary.
• A squeeze of lemon juice over the salmon just before serving brightens up the flavours.
• For extra flavour, marinate the salmon in the fridge for up to 30 minutes.

Variations

• Vegan Adaptation: Swap the salmon for firm tofu or jackfruit. Marinate and cook as directed.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you’re sensitive to spice, skip the cayenne pepper. For a real kick, add a pinch of chili powder or a finely chopped green chili to the marinade.
• Festival Adaptation: During Navratri, you can easily adapt this by ensuring all ingredients are allowed during the fast. Skip the onion and garlic in the marinade.

Serving Suggestions

Besides the raita (which is essential, in my opinion!), this spiced salmon goes beautifully with:

• Steamed rice (basmati is my go-to)
• Roasted vegetables (broccoli, cauliflower, or sweet potatoes)
• A simple green salad

Storage Instructions

Leftover salmon can be stored in an airtight container in the fridge for up to 2 days. The raita is best enjoyed fresh, but can also be stored for a day or two.

FAQs

Is salmon a healthy fish choice?

Absolutely! Salmon is packed with omega-3 fatty acids, protein, and essential vitamins. It’s a fantastic addition to a healthy diet.

What is the best way to ensure the salmon is cooked through?

The salmon should flake easily with a fork. You can also use a food thermometer – it should read 63°C (145°F).

Can I use a different type of yogurt for the raita?

You can! Greek yogurt will give you a thicker raita. Just adjust the amount of lemon juice to taste.

How can I adjust the spice level of the salmon marinade?

Easily! Reduce or omit the cayenne pepper. You can also add a pinch of sugar to balance the heat.

Can I marinate the salmon for longer than 10 minutes?

Yes, you can marinate it for up to 30 minutes in the fridge. But don’t go much longer, as the acid in the marinade can start to break down the fish.

What side dishes complement this spiced salmon well, besides raita?

Roasted vegetables, steamed rice, or a simple green salad are all great options. A little dal (lentil stew) would also be lovely!