Spicy Turmeric Salmon Recipe – Coconut Oil & Chilli Marinade

Last Updated on 2 months by Neha Deshmukh

Spicy Turmeric Salmon Recipe – Coconut Oil & Chilli Marinade

Hey everyone! I’m so excited to share this recipe with you. It’s become a real weeknight favourite in my kitchen – quick, flavourful, and seriously satisfying. I first made this when I was craving something a little different from my usual Indian fare, and the combination of spices with salmon just worked. It’s a beautiful blend of Indian flavours with a healthy, easy-to-make dish. Let’s get cooking!

Why You’ll Love This Recipe

This Spicy Turmeric Salmon is a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for busy evenings. The marinade is bursting with flavour – a warm, spicy kick from the chilli, earthy notes from the turmeric, and a lovely freshness from the lime. Plus, salmon is packed with goodness, and cooking it with coconut oil adds a subtle sweetness and healthy fats. Honestly, it’s a feel-good meal all around!

Ingredients

Here’s what you’ll need to make this delicious salmon:

• 200 grams salmon fillet
• 1 tsp chilli powder
• 0.5 tsp freshly cracked black pepper
• 1 tsp garlic powder
• 0.25 tsp turmeric powder
• 2-3 tsp lime juice
• 3 tbsp coconut oil

Ingredient Notes

Let’s talk about a few key ingredients and how to get the most out of them:

Coconut Oil: I love using coconut oil in this recipe. It adds a subtle sweetness that complements the spices beautifully. You can use refined or unrefined – refined has a neutral flavour if you prefer, while unrefined has a more distinct coconut aroma.

Turmeric Powder: Turmeric is a staple in Indian cooking, and for good reason! It’s not just about the vibrant colour and earthy flavour; it’s also incredibly good for you. In India, turmeric is used in everything from curries to teas, and it’s known for its anti-inflammatory properties.

Chilli Powder: Now, chilli powder can vary a lot depending on where you are. In India, we have so many different types! Kashmiri chilli powder is great for colour and mild heat, while other varieties can pack a serious punch. Adjust the amount to your liking – I’ll give you some tips on that later.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, preheat your oven to 320°F/160°C.
2. In a bowl, mix together the chilli powder, black pepper, garlic powder, turmeric powder, and lime juice. Add the coconut oil and mix well until you have a thick paste. If it’s too thick, add a little more lime juice or water, a teaspoon at a time, to get the consistency you want.
3. Line a baking pan with foil – this makes cleanup a breeze! Place the salmon fillet on the foil.
4. Now for the fun part: generously apply the marinade to the salmon, making sure it’s coated on all sides. You can add a little extra coconut oil here if needed to help it spread.
5. Wrap the salmon tightly in the foil, creating a sealed packet.
6. Bake for 15-20 minutes, depending on how well-done you like your salmon. I usually check at 15 minutes and add a few more minutes if needed. The salmon should flake easily with a fork.

Expert Tips

• Don’t overmix the marinade! Just combine the ingredients until they’re well blended.
• For a more intense flavour, marinate the salmon for up to 30 minutes before baking.
• Keep an eye on the salmon while it’s baking. Oven temperatures can vary, so it’s always best to check for doneness.

Variations

This recipe is super versatile! Here are a few ideas to spice things up (pun intended!):

Spice Level Adjustments: If you’re sensitive to heat, start with just ½ tsp of chilli powder. Or, for a real kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a finely chopped green chilli to the marinade for extra freshness.

Oven vs. Grill: This salmon is fantastic grilled too! Marinate as directed, then grill over medium heat for about 4-5 minutes per side, or until cooked through.

Alternative Fish Options: While salmon is my go-to, you can also use this marinade with other firm-fleshed fish like cod, halibut, or even tuna.

Serving Suggestions

This salmon is delicious with so many sides! Here are a few of my favourites:

• A simple green salad with a light vinaigrette
• Pasta tossed with olive oil and herbs
• Roasted vegetables like broccoli, carrots, or sweet potatoes
• A side of fluffy basmati rice

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

FAQs

Is this recipe suitable for a Keto diet? Absolutely! Salmon and coconut oil are both keto-friendly, and the spices add flavour without adding carbs.

Can I use frozen salmon for this recipe? Yes, you can! Just make sure to thaw the salmon completely before marinating.

What side dishes complement the spicy flavour? Cooling sides like yogurt raita or a cucumber salad work really well to balance the heat.

How can I adjust the marinade for a milder taste? Reduce the amount of chilli powder, or substitute it with paprika for colour and a milder flavour.

What is the best way to check if the salmon is cooked through? The salmon should flake easily with a fork. You can also use a meat thermometer – it should read 145°F (63°C).

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!