Pan Fried Salmon with Indian Spices and Mashed Potatoes

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Right after the US elections one of my relatives went on to Post this “It doesn’t matter what you accomplished it about HOW you accomplished” That sums it all up. I remember the long winding tests that big corporates have their employees take every year reminding of the Organisation’s values – That of Respect, Integrity and Honesty. Eventually those are the values that Sustain. Regardless. A true leader listens. The turn of events surely showcased it and in some sense that’s all that mattered in the end. Unremitting jabbering , NOT!

Rice, curry, Poriyal, Sambar, Rasam and Yoghurt. That’s a Typical South Indian Platter. Incomparable. Like the humble rasam is named “Mulligatawny soup” translating to Pepper Water (Millagu Thani). As much as other cusines have borrowed recipes from India and anglicised it, this recipe is a Must try if you want to try other Cuisines with an Indian touch. Like the Grilled Salmon for example. This recipe is a Sure Winner. A complete Meal – Fish is a great source of Protein and Carbs from the Potatoes. The Dish literally takes about 25 minutes start to finish. If you were quick as Jamie Oliver it would definitely be showcased on his Meals in 15 minutes. The Fish is beautifully basted with Lemon Butter Marinade and Cooked to perfection while the creaminess of the Mashed potato balances out the flavours. I cannot lure anymore into trying this recipe other than spelling deeeeelishiousness on a plate for you. I have not gone overboard with the butter although you can if you want to, I just found the amount specified on the recipe just right. Do not substitute the Butter in the recipe both the mash as well as the fish. What can be better than Butter than better butter. Its a very easy, no nonsense recipe. Few ingredients but great flavours.

There are a few steps to getting it right

  1. Salmon – The fish in this recipe needs to be dry of moisture so that it doesn’t turn soggy and you get the delectable Crispy skin. Always pat dry with a paper towel to remove any extra moisture in the fish
  2. Butter is about 8 gms per fillet of fish. Do not reduce the butter in the dish since it will give the desired moistness and flavour in the fish
  3. Using Paprika in this recipe imparts great flavours to the fish. If you do not have Paprika please substitute with Kashmiri Chilli powder .


Salmon : 3 filets weighing about 185gm each

Butter : 2 Tbsp – Melted, about 28gms

Kashmiri Chilli powder/ Paprika – 1 tsp

Pepper – 3/4 tsp freshly ground

Garlic – 2 cloves , grated

Coriander – finely chopped

lemon Juice – 2 tsp


In a microwave safe bowl warm the butter till absolutely melted

Add Salt, minced garlic, pepper, red chilli powder, mix.

Finally add th lemon juice and the coriander leaves

Mix well

Season a cast iron pan with a teaspoon oil

Heat up the pan till it its very hot

Layer the Salmon as shown in the picture

Brush with the fish with the prepared marinade.

Let it cook on medium low

Do not disturb the filets while they are cooked

If you need crispy skin let it cook for about 4 minutes

Slowly slide the spatula under the slice to ensure the skin is not sticking to the pan

Flip it.

Baste more with the marinade

Cook further for another 3-4 minutes

I covered the pan after about 3 minutes for about 2 minutes

Keep basting till the remaining marinade is used up

Once the top and bottom are cooked, flip gently on the side if the sides are thick so they are cooked and its not pink anymore

The butter will ooze from the fish and there will be some resistance from the fish

Remove gently and serve with Mashed Potatoes

Mashed Potatoes

3 Medium Potatoes

Butter – 1.5 -2 tbsp

Milk – 2 tbsp

Salt to taste – About 1 tsp

1 Clove Garlic

Pepper – 1/2 tsp

Peel and boil potatoes with Salt and Garlic till well cooked. For about 15-18 minutes.

Transfer to a larger bowl

Mash the potatoes, add a couple of tbsp butter

Keep whisking till its all incorporated and fluffy

Add 2 tbsp milk / cream if needed

Season with 1/2 tsp Ground Pepper


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