Ingredients:

  • 120g plain non-fat Greek yogurt
  • 15g ginger-garlic paste
  • 15ml fresh lemon juice
  • 2g turmeric powder
  • 2g garam masala
  • 2g ground cumin
  • 1g Kashmiri red chili powder
  • 3g sea salt
  • 545g salmon fillets
  • 15ml avocado oil
  • Fresh cilantro leaves for garnish
  • Red onion rings for serving

Instructions:

  1. Whisk together the Greek yogurt, lemon juice, ginger garlic paste, turmeric, garam masala, cumin, Kashmiri chili, and sea salt. Note: Keep whisking until you see a smooth, uniform orange paste.
  2. Pat the salmon fillets dry with a paper towel. Note: Removing surface moisture helps the marinade stick better.
  3. Coat each fillet generously with the yogurt mixture using a spoon or brush.
  4. Cover the fillets and refrigerate for 30 minutes. Note: This is where the flavor penetrates the flesh.
  5. Preheat your oven to 400°F (200°C) if baking.
  6. Place fillets on parchment paper and bake for 10-12 minutes until the edges are slightly charred and the fish flakes easily.
  7. For pan frying, heat avocado oil over medium high heat.
  8. Sear the salmon until the internal temperature reaches 130°F (54°C).
  9. Remove from heat and let the fish rest for 3-5 minutes. Note: This allows the heat to redistribute for a juicy center.
  10. Garnish with fresh cilantro and serve alongside sliced red onion rings.