This Spiced Baked Salmon is rubbed with an Indian inspired spice rub. I marinated the salmon in the fridge for a few hours, and baked it. You can also do this on a grill. A pomegranate raita is a perfect foil to cool off the spice. The tart sweetness of pomegranate and freshness of mint are delicious together.
In case you are wondering what raita is, it's a simple yogurt based dip. Raita is a traditional accompaniment to eat with spicy foods to cool the palate. For this one I'm using mint, cilantro, and lemon juice. And, for a tart, sweet little twist, pomegranate seeds.
When we buy salmon, (or any seafood), we always look for the OceanWise label to ensure that what were buying is sustainable sourced. Check out that link to get more information about where your seafood comes from and to help you make sustainable choices. You can also get some more great info, plus lots more recipes, on this post from my friend Sean at Diversivore.
Wild BC Sockeye is always my choice when buying salmon. The harvest method for this fish is environmentally sound. And the flavour, colour, and nutritional benefits are superior to farmed fish. But it doesn't matter where you live, you can always find a sustainable choice when buying salmon, so check out that OceanWise link. You can swap out the baked salmon for any other firm fleshed fish, too. The spice rub tastes amazing, and it would probably be great on chicken, too.
If you want to take a shortcut, you can use a packaged garam masala spice mix instead of making the spice rub yourself. It won't be exactly the same, but you'll still get the same effect. You can also make your own to have on hand with this version of Homemade Garam Masala.
If you're looking for more ways with salmon, check out Fettuccine Alfredo with Salmon, Alder Planked Salmon, or Spinach & Salmon Pasta. And if after making this recipe, you have leftover salmon, use it up with Salmon Cakes, or Sriracha Salmon Quesadillas.
How to Make Spiced Baked Salmon & Pomegranate Raita
An Indian spiced baked salmon served with a cooling pomegranate mint raita makes an easy and delicious dinner option.
- 1 tsp fennel seed
- 1 tsp cardamom seed
- tsp coriander seed
- 2 whole cloves
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp peppercorns
- 1/2 tsp red pepper flakes.
- 1 lb salmon fillet skin on
- 1 tbsp extra virgin olive oil
- 1/2 cup plain Greek or Balkan style yogurt
- 2 tbsp chopped mint
- 2 tbsp chopped cilantro
- 1 tsp lemon juice
- 1/2 cup pomegranate seeds
Using a mortar & pestle, or a spice grinder, combine fennel, cardamom, coriander, cloves, cumin, paprika, garlic powder, salt, peppercorns & red pepper flakes and grind to a powder.
Rub spice mixture over salmon fillet.
Cover fillet in plastic wrap and refrigerate 5-6 hours.
Preheat oven to 400°
Put salmon fillet on a parchment lined baking sheet.
Bake in center of oven for 20 minutes, or until salmon flakes easily with a fork and and the spice rub forms a crust.
In a small bowl, combine yogurt, mint, cilantro, salt, lemon juice and pomegranate seeds.
Serve salmon hot, with raita.
Prep time indicated does not include marinating time.