This Spiced Baked Salmon is rubbed with an Indian inspired spice rub. I marinated the salmon in the fridge for a few hours and baked it. You can also do this on a grill. Pomegranate raita is a perfect foil to cool off the spice. The tart sweetness of pomegranate and freshness of mint are delicious together.
What is Raita?
In case you are wondering what raita is, it’s a simple yogurt-based dip. Raita is a traditional accompaniment to eat with spicy foods to cool the palate. For this one, I’m using mint, cilantro, and lemon juice. And, for a tart, sweet little twist, pomegranate seeds.
When we buy salmon, (or any seafood), we always look for the OceanWise or Marine Stewardship Council label to ensure that what we’re buying is sustainably sourced. Check out that link to get more information about where your seafood comes from and to help you make sustainable choices.
Wild BC Sockeye is always my choice when buying salmon. The harvest method for this fish is environmentally sound. And the flavour, colour, and nutritional benefits are superior to farmed fish. But it doesn’t matter where you live, you can always find a sustainable choice when buying salmon.
Can you cook Spiced Baked Salmon on a Grill?
You absolutely can use a grill to make this recipe. Your grill should be at around 400°. Lightly oil the grill, and put the fillet skin side down on the grill. If your grill has a lid, you can cook it just as you would in the oven. If your grill does not have a lid, cook, skin side down, for 10 minutes. Turn, and cook for a further 6-8 minutes.
Can You Use This Spice Rub with Other Fish?
You can swap out the salmon for any other firm-fleshed fish. Some good choices are Arctic Char, Steelhead Trout, or Halibut. In addition, it’s delicious on chicken or pork. You’ll have extra spice rub after making this recipe.
If you want to take a shortcut, you can use a packaged garam masala spice mix instead of making the spice rub yourself. It won’t be exactly the same, but you’ll still get the same effect. You can also make your own to have on hand with this version of Homemade Garam Masala.
More Salmon Recipes
If you’re looking for more ways with salmon, check out Fettuccine Alfredo with Salmon, Alder Planked Salmon, or Spinach & Salmon Pasta. And if after making this recipe, you have leftover salmon, use it up with Salmon Cakes, or Sriracha Salmon Quesadillas.
Spiced Baked Salmon – Pomegranate Raita
Spiced Rubbed Salmon
- 1 tsp fennel seed
- 1 tsp cardamom seed
- 1 tsp coriander seed
- 2 whole cloves
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp peppercorns
- 1/2 tsp red pepper flakes.
- 1 lb salmon fillet skin on
- 1 tbsp extra virgin olive oil
- 1/2 cup plain Greek or Balkan style yogurt
- 2 tbsp chopped mint
- 2 tbsp chopped cilantro
- 1 tsp lemon juice
- 1/2 cup pomegranate seeds
- Using a mortar & pestle, or a spice grinder, combine fennel, cardamom, coriander, cloves, cumin, paprika, garlic powder, salt, peppercorns & red pepper flakes and grind to a powder.
- Rub spice mixture over the salmon fillet.
- Cover fillet in plastic wrap and refrigerate 5-6 hours.
- Preheat oven to 400°
- Put salmon fillet on a parchment-lined baking sheet.
- Bake in the center of the oven for 20 minutes, or until salmon flakes easily with a fork and the spice rub forms a crust.
- In a small bowl, combine yogurt, mint, cilantro, salt, lemon juice and pomegranate seeds.
- Serve salmon hot, with raita.