Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Tamarind Salmon

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Weeknight baked salmon is a go-to for most people because it’s incredibly healthy and even the non-fish lovers get on board. Therefore, I thought it was high-time that I did my own version.

For the marinade, I make a lovely spice rub with cumin, coriander, and fennel. I also add in a good amount of chilli powder for some heat along with some freshly grated garlic and ginger.

I then add in the star of the marinade – the tamarind and jaggery which bring about equal amount of acidity and sweetness and bring out those classic South Indian flavors.

In terms of cooking the salmon – there are multiple ways to do it and you don’t have to do it how I did it.

First I took the salmon and brined it in just some salt water for an hour. This helps keep the fish moist later. Instead of baking it at 425 F, I actually broiled it for a few minutes on each side. This is a great method if you are in a rush and don’t have any time to spare. The fish came out nice and caramelized while still remaining flaky and tender on the inside.

I served my big salmon fillet with some South-Indian style lemon rice but you can of course do whatever – quinoa, salad, fries – it will all be delicious.

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Tamarind Salmon

An easy weeknight broiled salmon recipe made with tamarind, jaggery, and spices.

Servings 2 people

Ingredients

  • 1.5 lb salmon fillet
  • 2 Tbsp oil
  • 3 tsp tamarind concentrate amount will vary based on brand
  • 2 tsp brown sugar or jaggery (gur)
  • 1/2 tsp ginger-garlic paste

Spices (to be grinded into spice rub)

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp fennel seeds
  • 1.5 tsp chilli powder or paprika

Instructions

  1. We will start off by brining the salmon. Fill a shallow dish with water that is big enough for your salmon fillets. Fill with water and dump a few tablespoons of salt. Drop in the fillets and let sit for about 30 minutes.

  2. Remove salmon from brining water, rinse salt off, and pat dry.

  3. Now make your marinade. Toast and grind up your spices. Add to the salmon along with the brown sugar, tamarind, ginger, garlic, and oil. Rub gently on both sides. (Keep in mind that some tamarind concentrates are more intense than others. I am using the Indian brand Laxmi here. If your tamarind is lighter, you might want to use more of it.)

  4. You can pan-fry, bake, grill, or air-fry the fish. Timing will depend on how big and thick your fillets are. For a smaller 1/4 lb fillet, I cooked my salmon at 380 F for about 8 minutes in the air-fryer. If you are worried about accidentally over-cooking in the air-fryer, start with a shorter time and check on it. If salmon has turned opaque, it's ready. You do not need to flip the salmon on the other side in the air-fryer.

  5. The fish should be flaky and tender! Serve with roasted potatoes or lemon rice and/or favorite chutneys.