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Masala-Rubbed Blackened Salmon

Masala-Rubbed Blackened Salmon

By Diane UngerOctober 16, 2019

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

A mixture of garam masala, curry powder and paprika seasons salmon fillets before they’re seared until deeply browned in a hot skillet. This recipe calls for skin-on fillets, but skinless works, too—just make sure to start them skinned side down in the pan. Try to purchase fillets of equal thickness so they cook through at the same rate. A cooling yogurt-mint sauce is the perfect accompaniment to the salmon.

Tip

Don't forget to turn the heat down to medium immediately after placing the salmon in the skillet. If the heat is too high, the spice rub may scorch.

Ingredients
  • 1

    tablespoon sweet paprika

  • 3

    teaspoons garam masala, divided

  • 3

    teaspoons curry powder, divided

  • Kosher salt and ground black pepper

  • 4

    6-ounce skin-on salmon fillets (about 1 inch thick)

  • 1

    cup plain whole-milk yogurt

  • ¼

    up finely chopped fresh mint

  • 1

    tablespoon honey

  • 1

    tablespoon grated lemon zest, plus 1 tablespoon lemon juice, plus lemon wedges to serve

  • 2

    tablespoons grapeseed or other neutral oil

Step 1

In a small bowl, stir together the paprika, 2 teaspoons of garam masala, 2 teaspoons of curry powder, 2 teaspoons salt and 1 teaspoon pepper. Sprinkle evenly over the all sides of the fillets, rubbing it in.

Step 2

In another small bowl, whisk together the yogurt, mint, honey, lemon zest and juice, the remaining 1 teaspoon garam masala and the remaining 1 teaspoon curry powder. Taste and season with salt and pepper; set aside.

Step 3

In a nonstick 12-inch skillet over medium-high, heat the oil until barely smoking. Add the salmon skin side down, reduce to medium and cook without disturbing until well browned, 2 to 3 minutes. Using tongs or a wide metal spatula, carefully flip each fillet.

Continue to cook until well browned on the second sides and the thickest part of each fillet registers 115°F to 120°F, 5 to 8 minutes. Transfer to a platter, flipping the fillets skin side down, and serve with the yogurt sauce and lemon wedges.