Indian-Spiced Broiled Salmon
On occasion, when I haven’t had garam masala on hand, I have substituted my favorite curry powder.


  • 1 1/2 pounds salmon, cut into 4-6 ounce pieces depending on portion preference
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon kosher or sea salt and a few grinds of the pepper mill
  • a dash or two of cayenne pepper, optional


  1. Preheat the broiler. If skinned, place the salmon on a greased baking sheet. If not, follow the instructions in the note below for easy removal of the skin.
  2. Combine the remaining ingredients and sprinkle the mixture evenly over the salmon, rubbing in gently.
  3. Loosely cover the salmon with a sheet of foil and broil for 7 minutes. Remove the foil and broil for another 3-4 minutes, keeping a close eye, or until fish is cooked to your desired degree of doneness. (Helpful tip: Leaner varieties of wild salmon, like sockeye, tend to cook more quickly. For tender meat that isn’t at all dry, I like to cook all salmon varieties to an internal temperature of 120℉.)


  • Here is an easy way to remove the skin if you purchase the salmon that way: Cover your baking sheet with foil and do not grease. Place the salmon, skin-side down, on the foil-lined sheet and cook as directed. When cooked, simply run your spatula between the fish and the skin. The skin will stick to the foil and you can scoop the cooked filet right off. Makes for quick clean-up of the tray, too!

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