Indian-spiced salmon

This article has not been rated yet.


5 min


2 servings

* PLUS Roasting Time: 12 minutes


  • 2 salmon fillets , each about 180 g and 1-in. thick
  • 1 tsp dark sesame oil or olive oil
  • 1 to 2 tsp ground cumin
  • 2 tbsp mango chutney
  • 1 green onion


  • Preheat oven to 450F (230C). Line a rimmed baking sheet with foil. Place salmon, skin side down, on foil. Brush tops of fish with oil. Sprinkle with cumin, then rub in. Spoon chutney overtop and spread to edges.
  • Roast in centre of preheated oven until a knife tip inserted into thickest part of salmon comes out warm, about 12 to 15 minutes. Thinly slice onion and sprinkle over fish. Great with rice pilaf and steamed green beans.

Nutrition (per serving)

  • Calories
  • 337,
  • Protein
  • 29.8 g,
  • Carbohydrates
  • 10.5 g,
  • Fat
  • 19 g,
  • Fibre
  • 0.5 g,
  • Sodium
  • 425 mg.

A sprinkle of cumin and a little mango chutney add Indian flair to salmon fillets. Simply season fish, then roast.

Add It

Before cooking Generously sprinkle with pinches of white pepper, cayenne pepper or dried chilies.

After cooking Top with chopped fresh coriander or basil or chopped toasted cashews or almonds.

Dress it up Serve with a couple spoonfuls of sour cream or plain yogurt and a side of sliced cucumber.