Sunday, 6 July 2014

Salmon baked in Indian Spices | Kukskitchen

Salmon is a great fish for its taste its essential oils and its low fat protein content. It is perfect if you want a low carb high protein dinner. The crispy skin, the juicy flesh and the spicy coat on top makes this dish a winner!!

A few things before we start:

  • If you like the marinade right down inside the fish, marinate for an hour or so. I like to taste the pure fish oils and hence I do not marinate for more than 10 minutes.
  • Get your fish monger to fillet your fish for you getting rid of all the fish bones. Keep the skin. 
  • Salmon is best baked with skin as all its good oils rest just underneath the skin. That said if you want to lose that oil for health reasons, skin your fillets.
  • Fresh salmon makes the best bake; however, frozen fish can be used as well. Increase the baking time by an extra 10 minutes if you do. 
  • If you like you fish charred, bake for 30 - 35 minutes.
  • Alter the heat to suit your palate by adding more chilli powder or omitting it completely.


Baked salmon

Serves 2


Salmon portions - 2
Tomatoes in vine - one medium bunch
Fresh green salad - 2 portions

Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Fenugreek powder - 1/8 tsp
Pepper - 4 swirls of the mill
salt to taste
Oil - 2 tbsp


  • Preheat ur oven to 200 degree celsius (fan assisted oven)
  • Clean and marinate ur fish in the above dry powders and oil.
  • Place ur fish on the baking tray lined with aluminium foil and tomatoes along side. 
  • Bake for 20 minutes.
  • Sprinkle more fresh pepper and serve.

Also check out

Oven baked herring

Fish fry marinade

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 Thank you xx 

Sherin Deepu


  1. looks flavorful n delicious :)

  2. Just delicious!! I always love any kind of fish in Indian spices, and this loos gorgeous!

  3. Who will say no to this irresistible dish, definitely not me..


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 I'm Sherin, aka kukku. 

An excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and a passionate singer,  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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