Go Back
–+ servings
Spicy Indian Baked Salmon Featured Image.

Spicy Indian Baked Salmon Recipe

Tanvi Srivastava
This baked salmon recipe is spicy, super flavorful and is really easy to make. It is minimally spiced with zesty flavors that are perfect for a light weeknight dinner. It is great for meal prep.Bake in oven or air fryer, I am including both methods in this post. 
4.56 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 sevings
Calories 228 kcal

Ingredients
  

  • 1 lb salmon (or cut into 2 inch thick portions)
  • 1 shallot roughly chopped
  • 1 inch ginger roughly chopped
  • 4 garlic cloves roughly chopped
  • 10 curry leaves skip if not available
  • 5-6 indian green chillies (super hot) adjust to taste substitute with any hot green pepper like 1-2 Serrano or thai bird eye chilies
  • ½ teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 tablespoon lemon juice
  • ½ teaspoon black pepper
  • 1.5 tablespoon coconut oil

Instructions
 

Prepare The Masala (Fresh Spice Paste)

  • Add shallots, ginger, garlic, chilies, curry leaves, lemon juice, salt, coconut oil, black pepper and turmeric to a small blender. Blend until thick & smooth. The lemon juice and coconut oil should be enough while grinding. Avoid adding water. 
    Pro Tip:- Make this masala as part of your weekend meal prep and during the week use it to make salmon as explained below. 
  • Lay the Salmon skin side down on a baking sheet lined with foil. Pat dry using a paper towel. You can also portion into 2 inch wide steaks. 
  • Generously slather the masala all over the salmon. Leave for 10 minutes on the counter. You will have some leftover spice paste that you can refrigerate for 5-6 days and use while making curries or other protein. 
  • Bake The Salmon in ONE of the following ways 
  • Oven Method
    Preheat oven to 400F. Bake the salmon for 12-14 minutes or until its opaque. To check for doneness, pull apart the flesh of the salmon using a fork, it should be flaky and opaque(whitish orange). If you like charred edges, you may broil for additional 1-2 minutes. 
  • Air Fryer
    Preheat air fryer to 400F. Spray the air fryer basket with some oil. Place the salmon skin side down on the basket. If using portions, place in a single layer. Air fry for 8-10 minutes. Check if salmon has fully cooked as explained above else air fry for additional 1-2 minutes.

Notes

  • Pat the salmon dry before putting the masala.
  • If you cannot find curry leaves, skip and use a handful of cilantro. Cilantro is not a substitute for curry leaves but will bring that herbaceous freshness to the masala.
  • You can marinate the salmon longer (20 minutes) if you wish. However, the fresh masala is actually really flavorful so 10 minutes marination works great as well.
  • Each salmon fillet varies in thickness and size. Please adjust the baking time accordingly. I usually check for doneness using a fork. When you are choosing a fillet at the store, try to go for as uniform thickness fillets or portion as possible, this makes sure that the salmon cooks evenly.
  • I like to bake the salmon with skin on. It keeps it moist. You can peel off the skin after baking.
Serving & Storage
  • Serve this salmon as a protein side to steamed rice and dal (lentils) .
  • You can also serve it as a bowl with edamame, slaw and lemon quinoa.
  • You can turn it into tacos, wraps or add to salads.
  • One of my favorite ways it to pair it with roasted broccoli or asparagus.
Store the salmon refrigerated for 3-4 days. To reheat simply warm in the oven or air fryer for 1-2 minutes. I don't recommend freezing it because the taste changes (especially if you used frozen salmon).

Nutrition

Calories: 228kcalCarbohydrates: 5gProtein: 23gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 745mgPotassium: 610mgFiber: 2gSugar: 2gVitamin A: 142IUVitamin C: 58mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!