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Recipes >> Seafood Fish Recipes > Indian-Spiced Salmon

Indian-Spiced Salmon

Indian-Spiced Salmon
Prep Time
15-20 MIns
Cook Time

30 Mins

Notes: Grind fennel seeds by pulsing in a blender or crushing in a mortar. PREP AND COOK TIME: 45 minutes.
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Source:  Kavita Nayakam
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  • 4 pieces boned salmon fillet (6 oz. each; about 1 in. thick)
  • 2 sweet onions (1 lb. total), peeled and slivered
  • 2 tablespoons butter, melted
  • 3 tablespoons firmly packed brown sugar
  • 2 teaspoons ground coriander
  • 1 teaspoon ground fennel seeds (see notes)
  • 1/2 to 3/4 teaspoon cayenne
  • 1/2 teaspoon each ground cardamom, ground cumin, and salt
  • 1/4 teaspoon each pepper, ground cloves, and ground cinnamon
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh cilantro
  • Lemon wedges
  • Nutritional Information
  • CALORIES 418(50% from fat)
  • FAT 23g (sat 6.9g)
  • SODIUM 456mg
  • PROTEIN 32g
  • FIBER 1.9g

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Cooking Directions

  1. Rinse salmon and pat dry. Line a 12- by 18-inch baking pan with foil and set pieces, skin down, 1 inch apart in pan. Scatter onions around salmon.

  2. In a small bowl, stir together butter, brown sugar, coriander, fennel seeds, cayenne, cardamom, cumin, salt, pepper, cloves, and cinnamon. Stir in lemon juice. Brush mixture evenly over tops and sides of salmon pieces.

  3. Bake in a 400° oven for 15 minutes. Turn oven to broil; broil salmon 6 inches from heat until top is bubbling and well browned and fish is opaque but still moist-looking in the center of the thickest part (cut to test), 4 to 6 minutes.

  4. With a spatula, transfer salmon pieces to a serving dish (leave skin behind) and surround with onions. Sprinkle with cilantro and garnish with lemon wedges.

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