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Spicy Indian Salmon Recipe

Contributors: Madhu Gadia, MS, RD, LD, CDE

Published: January 24, 2018

Spicy Indian Salmon
Rebecca Clyde MS, RDN, CD

For a spicy salmon with a flavorful twist, try it with a blend of Indian spices. Grill or bake for a quick dish. If desired, marinate the salmon overnight in the refrigerator.


Vegetable oil cooking spray
1 pound skinless salmon (if using salmon with skin, choose a piece that is 1⅓ pounds)
1 tablespoon canola oil
2 cloves garlic, minced
1 teaspoon finely grated fresh ginger
½ teaspoon salt
¼ teaspoon turmeric
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon cayenne pepper, optional
½ teaspoon garam masala
1 tablespoon fresh lime juice 


Before you begin: Wash your hands.

  1. Coat a baking dish with the cooking spray. Arrange salmon in the baking dish.
  2. Combine oil, garlic, ginger and spices, and rub into the salmon.
  3. Prick the salmon with a fork a few times. Cover and marinate for 20 minutes at room temperature or up to 24 hours in the refrigerator.
  4. Preheat oven to 400°F.
  5. Bake the salmon, uncovered, for 15 to 20 minutes. Or grill the salmon, wrapped in foil with a tent for venting, for 10 to 15 minutes. The salmon is done when it easily flakes with a fork.
  6. Sprinkle with the lime juice before serving.

    Cooking Note

    Garam masala is a blend of several spices and is frequently used in Indian recipes. Buy it in markets or make your own! Dry-roast ¼ cup cumin seeds on low heat until dark brown and fragrant. Cool to room temperature. Mix with 3 tablespoons whole black peppercorns, 3 tablespoons whole cardamom pods, 1 teaspoon cloves, 2 teaspoons dry ginger powder and 2 cinnamon sticks. Grind spices in a spice grinder. Store in an airtight container.

    Nutrition Information

    Serving size: 3 ounces cooked
    Serves 4

    Calories: 170; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 60mg; Sodium: 200mg; Total Carbohydrate: 1g; Dietary Fiber: 0g; Protein: 23g.

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