Just yesterday I was in the mood for some fish and I thought it would be a good idea to try out a Baked Indian Spiced Salmon. I was all too excited while preparing the marinade; one, because the aroma got the gastronomic juices going; two, it was easy and quick to prepare. I also suspect that in the long run I may prefer baking over frying primarily for the intervals you get in the cooking process; time that could be used for other things or to simply catch up on some reading.
Getting back to the salmon, with the marinade prepared and ready to fire up the fillet, taking a deep breath I felt a sense of achievement. But it was not without doubt that this concoction might’ve gotten a bit too hot. I chose not to taste it as I assumed that doing anything to temper the spice could ruin it all together and the salmon was already rolling in the deep with the seasoning (I was quick to dunk it in there).
And fiery it was, but to my good fortune it turned out just how I liked it and went down perfectly with a side serving of Cumin steamed rice.
Both dishes were very easy to prepare and it was all done in under an hour (marinating time aside)
Follow my notes below if you’d like to try it yourself.
To begin get some salmon slices – at least 6 large slices
Red chilli powder – 2 tbsp (This can be reduced based out how hot you’d like it)
Turmeric powder – ½ tsp
Cumin powder-1 tsp
Coriander powder – 1 tsp
Finely chopped garlic- 4 pods
Salt – ½ tbsp
Lime juice – 1 ½ tbsp
Olive oil – 1 ½ tbsp
Oregano seasoning – ½ tsp
Mix all the ingredients for the marinade along with the oil in a large bowl till it forms into a paste. Add the fish to it and refrigerate for about 2-3 hours.
Preheat the oven to 400 degrees.
Place the fish slices in the baking tray and after 15 minutes turn the side over for another 15 minutes.