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Masala-Rubbed Blackened Salmon
A mixture of garam masala, curry powder and paprika seasons salmon fillets before they’re seared until deeply browned in a hot skillet. This recipe calls for skin-on fillets, but skinless works, too—just make sure to start them skinned side down in the pan. Try to purchase fillets of equal thickness so they cook through at the same rate. A cooling yogurt-mint sauce is the perfect accompaniment to the salmon.
4
Servings
Tip
Don't forget to turn the heat down to medium immediately after placing the salmon in the skillet. If the heat is too high, the spice rub may scorch.
30 minutes
Ingredients
-
1
tablespoon sweet paprika
-
3
teaspoons garam masala, divided
Directions
-
01In a small bowl, stir together the paprika, 2 teaspoons of garam masala, 2 teaspoons of curry powder, 2 teaspoons salt and 1 teaspoon pepper. Sprinkle evenly over the all sides of the fillets, rubbing it in.
Reviews
January 14, 2025
Delicious Salmon
Lots of variability available through use of different curries and/or masalas. Great dish!
February 5, 2024
Delicious yogurt sauce
Like others have noted the yogurt sauce is wonderful, I am going to have to find new ways of incorporating it into my dishes. I am not super sold on the spice run, nothing wrong with it but not exceptional either to do justice for the sauce. I will try a different blackened spice rub nice time with the sauce and see if the combination still works
September 22, 2023
Great flavors!
The fish was very good on its own. But the yogurt did a fantastic job of providing a counterpoint in balancing flavors: the sweet herby yogurt against the warm spices on the blackened fish. Great recipe!
June 10, 2023
Great Fish Recipe
i've made this many times now and keep coming back to it. Brings into question the notion that the less you do to fish, the better.
November 7, 2022
A favorite
This is one of the first Milk Street recipes I made and I come back to it again and again. In reference to one of the other reviews- yes, steelhead is great on the grill with not much else. This however is a great recipe and sometimes it's nice to switch things up. I also think a fattier cut like Atlantic works better. The yogurt sauce is exceptional and I usually make extra to eat with roasted veggies or a baked potato.
The best thing about this dish was the yogurt sauce, which enhanced the Chicken Biryani I made the next day (though we didn't love that recipe either). There's nothing wrong with this per se, it's just that salmon (or in our case, steelhead) is so good on its own that it's hard to justify the extra fuss and mess of this versus simply salt-and-peppering the fish and grilling it-- and I *love* blackened fish.
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Really enjoyed the salmon but next time I will halve the amount of salt in the rub.