This Indian-spiced salmon is kicked up with coriander, cumin, and cayenne and topped with a chile pepper-spiked mango salsa. How long does it take? Oh, a cool 25 minutes.
Rubbed with earthy spices, grilled to supple perfection, and topped with a sweetly spicy mango salsa, this simple and subtly flavored salmon recipe is easy, healthy, delicious, and on the table in less than 30 minutes. Fast food that you can feel pretty damn good about.–Angie Zoobkoff
Indian-Spiced Salmon with Mango Salsa
For the salmon
- 4 (6-ounce) filets salmon* preferably wild
- Sea salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Pinch of cayenne pepper optional
For the mango salsa
- 1 cup chopped ripe mango (from 1 to 2 mangoes)
- 1/4 cup finely chopped red onion or shallot
- 1/4 teaspoon ground coriander
- Sea salt and freshly ground black pepper
- 1/4 teaspoon finely chopped jalapeño pepper optional
- 1 tablespoon finely chopped cilantro
- 1/2 to 1 teaspoon lime juice
Cook the salmon
- Preheat the oven to 375°F (190°C).
- Place the salmon in an ovenproof dish or on a rimmed baking sheet and sprinkle with salt, coriander, cumin, and cayenne, if using. Bake just until cooked to the desired doneness, 14 to 15 minutes for medium with a touch of rawness in the center or 18 minutes for the salmon to be opaque throughout and flake easily.
Make the mango salsa
- While the salmon is in the oven, in a small bowl, toss together the mango, red onion, coriander, black pepper, jalapeño, cilantro, and lime. Taste and, if desired, add a little more salt and/or lime.
- Spoon the salsa over the cooked salmon and serve immediately.
*How do I buy salmon?We know it can be intimidating when confronted by all those terms scribbled on those maddeningly teensy signs alongside fish at the seafood counter. You know, like "Atlantic" and "farmed" and "organic" and so on. But instead of launching into the merits of wild versus farm-raised or deciphering what, if anything, "organic" means when it comes to anything pulled from the sea, we'll simply state that in the Pacific Northwest, late spring and early summer still constitutes wild salmon season. So all you really need to look for are signs that state "wild" and "Pacific" and "salmon." If you want to take things a little more complicated, know that "King" referring to a mild, idyllic, fatty fat fat variety of salmon and "sockeye" an über-rich, more robustly colored--and flavored--variety. (We're partial to King. But that's just us.)
Recipe Testers' Reviews
This Indian-spiced salmon was delicious. The fish was cooked perfectly and the mango sauce was the perfect accompaniment of sweet and the rich Indian-style spices were deep and aromatic.
This meal only took 25 minutes to prepare from start to finish, making it a perfect weeknight dinner for the family.
I cooked the fish for 18 minutes for medium doneness and used only 1/2 fresh mango to get a cup. I served the fish over rice. Lovely meal.
This was spectacular. Such a fantastic example of how great food doesn't need to be fussy or difficult. Less than half an hour and I had a tasty, healthy, and delicious meal on the table.
I have to admit that I ended up making a foil tray and cooking this on the grill at 375°F as it was way too hot to be putting on the oven. Worked great!
Originally published August 29, 2018