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indian-spiced grilled salmon

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is from a recipe card I picked up at our local Safeway store years ago. I'm posting it here for safe keeping so I can try it when the weather is warmer and more conducive to outdoor grilling (here in the Pacific Northwest). Steamed Basmati rice is a great side dish for this grilled salmon recipe. The card noted that a good pairing is to serve this dish with a Fumé Blanc white wine (for its oak and melon undertones). NOTE: If you choose to use a plank for preparing this recipe, please be sure to soak the plank in water for at least 2 hours before grilling, to prevent burning.

(2 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 35 Min
method Grill

Ingredients For indian-spiced grilled salmon

  • 4
    salmon fillets (each about 5 to 6 ounces)
  • 1 Tbsp
    olive oil
  • 1 tsp
    salt, or to taste
  • 1 tsp
    black pepper, or to taste
  • 1/2 cup
    diced onion
  • 1 Tbsp
    olive oil (or butter)
  • 1/2 tsp
    ground cumin
  • 2 clove
    garlic, minced
  • 1 Tbsp
    tomato paste
  • 1 (14.5-oz can
    diced tomatoes, undrained
  • 1/2 cup
    water
  • 1 tsp
    garam marsala spice mix

How To Make indian-spiced grilled salmon

  • 1
    Preheat outdoor grill to medium-high (about 350° tp 400°F).
  • 2
    Brush fillets with 1 Tbsp oil, and season with salt and pepper. Place fillets, skin side down, on grill (or place on a grilling plank, if desired). Grill, covered, for 10 to 12 minutes or until fish flakes easily with a fork.
  • 3
    For the sauce, heat 1 Tbsp oil (or butter) in a large skillet over medium heat. Add the onion and cumin, and cook and stir about 5 minutes. Add the garlic and cook and stir for 2 minutes more. Add tomato paste, and cook and stir until oil in tomato paste separates.
  • 4
    Stir in tomatoes and 1/2 cup water. Bring to a boil, then reduce heat to low and simmer for 10 minutes. Stir in garam marsala.
  • 5
    Spoon sauce over the grilled fillets, and serve immediately after fillets come off the grill.
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