Ingredients:

  • 12 oz salmon fillets
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 2 tsp garam masala
  • 1/2 tsp turmeric powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh cilantro
  • 2 lemon wedges
  • 2 tbsp red onion

Instructions:

  1. Pat the salmon fillets bone-dry using paper towels. If the fillets are very thick, lightly score the top surface with a knife in a crisscross pattern.
  2. In a small bowl, whisk together the olive oil, lemon juice, ginger-garlic paste, garam masala, turmeric powder, paprika, salt, and black pepper until a velvety paste forms.
  3. Coat each fillet generously with the masala paste, rubbing it into the scores and onto the skin side. Let the fish marinate at room temperature for 20 minutes.
  4. Heat a cast iron or non-stick skillet over medium-high heat until a drop of water sizzles and disappears.
  5. Place the salmon in the pan and sear for 3–4 minutes without moving until a mahogany-colored crust forms.
  6. Flip carefully with tongs and cook for another 3–4 minutes until the fish flakes easily with a fork and the center is barely opaque.
  7. Garnish with finely chopped fresh cilantro and serve with lemon wedges and thinly sliced red onion.