These Indian-style salmon filets are marinated in a spice-infused yogurt sauce, then baked until perfectly crisp.
- 1 (2 1/2-3-lb.) boneless, skin-on salmon filet
- 6 cloves garlic, roughly chopped
- 1 (3") piece ginger, peeled and roughly chopped
- Kosher salt, to taste
- 3 tbsp. canola oil
- 1 tbsp. white vinegar
- 1 tbsp. kashmiri red chile powder or paprika, plus more
- 1 1⁄2 tsp. cardamom seeds
- 1 1⁄2 tsp. garlic powder
- 1 1⁄2 tsp. ground bay leaf
- 1 1⁄2 tsp. ground cinnamon
- 1 1⁄2 tsp. ground cloves
- 1 1⁄2 tsp. ground ginger
- 2 cups plain yogurt
- 6 Thai chiles, stemmed and minced
- 1 tbsp. minced fresh cilantro
- 1 tsp. garam masala
- 1⁄2 small cucumber, peeled, seeded, and minced
- Freshly ground black pepper, to taste
Put salmon on an aluminum foil-lined baking sheet and set aside. Puree garlic, ginger, and 1⁄4 cup water in a blender. Using a rubber spatula, smear garlic mixture over flesh of salmon, along with salt, half the oil, vinegar, 1 tsp. chile powder, and half of each of the following: cardamom, garlic powder, bay leaf, cinnamon, cloves, and ground ginger. Toss to coat; cover salmon with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Combine 1 cup yogurt, chiles, and remaining oil, chile powder, cardamom, garlic powder, bay leaf, cinnamon, cloves, and ground ginger in a bowl; season with salt. Pour yogurt mixture over salmon and gently massage into flesh. Cover with plastic wrap and refrigerate for 1 more hour. Meanwhile, make the raita sauce: In a small bowl, combine the remaining yogurt, along with the cilantro, garam masala, and cucumbers. Season with salt and pepper and sprinkle some chile powder or paprika over the top; set raita aside.
Heat oven to 500. Uncover salmon and bake until fish is crisp, lightly charred, and cooked through, 20-25 minutes. Using a large metal spatula, transfer salmon to a serving platter and serve hot with the raita sauce.
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