Chefs often say that salmon should be prepared delicately to highlight its unique flavour, and while I agree with that, I also like to challenge it. Garam masala works wonders, and many people love the combination of flavours in this dish. It’s a beautiful fusion of BC’s rich seafood bounty and my Indian heritage.
The First Nations people were the original salmon harvesters, and thanks to them, we continue to enjoy this incredible fish. Ha7lh n skwálwen kwis tl’iknumut (Glad you could be here in the Skwxwú7mesh language) and namaste — I honuor you and the energy within you, in Hindi.
Ingredients
- Salmon 2 x 6-oz skin-on fillets
- Salt and Pepper to taste
- Garam Masala 1 Tbs
- Cumin Seeds 1/2 tsp, crushed
- Ground Turmeric 1/4 tsp
- Vegetable Oil 1 Tbs
- Butter 1 Tbs
- Lemon 1, cut into wedges
- Chopped Cilantro 1/4 cup, for garnish
- Chopped Dill 1/4 cup, for garnish
Cook It
- Pat salmon fillets dry with a paper towel. Season both sides with salt and pepper.
- In a small bowl, combine garam masala, cumin and turmeric. Sprinkle this spice blend over the flesh side of the salmon, pressing gently to help it adhere.
- Heat oil in a large skillet over medium-high heat. Add salmon fillets, skin side down, then add butter to the pan and baste the salmon with it right away. Cook for 4–5 minutes, basting occasionally, until skin is crispy and the fillets are 70% cooked through. (Just make sure the spices remain on the top.)
- Transfer fillets to a serving plate, skin side down, and set aside to rest for 1 minute. Squeeze fresh lemon juice overtop and garnish with cilantro and dill. Serve with the remaining lemon wedges.
Excerpted from My New Indian Kitchen by Vikram Vij with Jennifer Muttoo. Copyright © 2025, Vikram Vij. Reprinted with the permission of Figure 1 Publishing. Adapted slightly for style. Photography by Gabriel Cabrera.
