Salmon in Bengali Mustard Sauce

  • Serves

    serves 2


This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice. This recipe first appeared in SAVEUR Issue #140, along with Madhur Jaffrey's story Making it Work.


  • 4 (3 oz.) skinless salmon filets
  • 12 tsp. kosher salt, plus more to taste
  • 12 tsp. ground turmeric
  • 12 tsp. cayenne pepper
  • 1 tbsp. mustard powder
  • 2 tbsp. extra-virgin olive oil
  • 14 tsp. brown mustard seeds
  • 14 tsp. cumin seeds
  • 14 tsp. fennel seeds
  • 2 serrano chiles, split


Step 1

Rub fish evenly with half of the salt, turmeric, and cayenne; set aside. In a bowl, stir remaining salt, turmeric, and cayenne with mustard powder and 1⁄2 cup water; set paste aside.

Step 2

Heat oil in 12" skillet over medium-high heat; add mustard seeds; cook for 1-2 minutes. Add cumin and fennel, cook for 30 seconds; add paste and chiles. Add fish, and cook, basting, until done, 10-12 minutes.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.