Tested till perfect Masala Salmon

Masala Salmon

You only wish your local Pakistani grill (tikka) restaurant offered fish this good.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2010

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes Stand: 15 minutes
  • Cook time 20 minutes
  • Portion size 4


  • 1/4 cup 1/4cuppeanut oil or vegetabIe oil
  • 1-1/2 cups 1-1/2cupssliced oniononions
  • 1/4 cup 1/4cupplain yogurt
  • 1/4 cup 1/4cupminced fresh coriander
  • 1 tbsp 1tbsplemon juice
  • 2 2green hot peppergreen hot peppers, minced
  • 2 2cloves garlic, minced
  • 2 tsp 2tspgrated fresh ginger
  • 2 tsp 2tspcurry powder or curry paste
  • 1 tsp 1tspsalt
  • 4 4skinless salmon filletsalmon fillets or salmon steaks, about 6 oz (175 g) each
  • fresh coriander sprigs
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In skillet, heat oil over medium-high heat; sauté onions, reducing heat if blackening, until browned and slightly crispy, about 10 minutes. Reserving oil, drain through sieve over heatproof bowl; let cool.

In food processor, purée together onions, yogurt, minced coriander, lemon juice, hot peppers, garlic, ginger, curry powder, salt and 1 tbsp (15 mL) of the reserved oil. Scrape into large bowl; add salmon, turning to coat. Let stand for 15 minutes.

Grill, covered, on greased grill over medium-high heat, turning once and topping with any leftover spice mixture, until fish flakes easily, 10 to 12 minutes. Garnish with coriander sprigs.

Nutritional Information Per serving: about

cal 398 pro 28g total fat 29g sat. fat 6g
carb 7g fibre 1g chol 75mg sodium 658mg

% RDI:

calcium 5 iron 6 vit A 3 vit C 17
folate 24
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