Ingredients:

  • 4 Salmon fillets, 6 oz (170g) each, skin-on
  • 1 tbsp neutral oil
  • 1/2 cup Greek yogurt, plain
  • 1 tbsp lime juice, freshly squeezed
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/2 tsp Kashmiri red chili powder
  • 1 tsp salt
  • 1 tbsp melted ghee
  • Fresh cilantro leaves, chopped
  • Lime wedges

Instructions:

  1. In a medium bowl, whisk together the Greek yogurt, lime juice, ginger-garlic paste, garam masala, turmeric, cumin, Kashmiri red chili powder, and salt until a thick paste forms.
  2. Pat the salmon fillets completely dry with paper towels to ensure a proper sear.
  3. Coat each fillet generously with the spice marinade on all sides.
  4. Place the marinated fillets in the refrigerator to rest for 30 minutes.
  5. Heat neutral oil in a cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
  6. Place fillets skin-side down in the pan, pressing down lightly with a spatula for 10 seconds to ensure skin contact.
  7. Sear for 4-5 minutes without moving the fillets until the skin is crispy and sides are golden brown.
  8. Flip the fillets and cook for another 3-4 minutes until the salmon is cooked to your preferred doneness.
  9. Drizzle with melted ghee and garnish with chopped cilantro and lime wedges before serving.