Masala-Rubbed Blackened Salmon With Yogurt Sauce | Chef Christopher Kimball
This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
This quick and easy blackened salmon gets an Indian twist from a three-ingredient spice rub, plus a cool yogurt sauce.
This recipe calls for skin-on fillets, but skinless works, too—just make sure to start them skinned side down in the pan. Try to purchase fillets of equal thickness so they cook through at the same rate.
Pro Tip: Don’t forget to turn the heat down to medium immediately after placing the salmon in the skillet. If the heat is too high, the spice rub may scorch.
Bonus: Kitchen Gadget Pro and Chef Christopher Kimball shows off a fun citrus spritzer in the video above that you can use to finish the salmon (less messy at the table than lemon wedges) or instead of the bottled stuff for cocktails.
For more of his favorite cooking gadgets that make veggies more fun (and recipes that put them to work), check out:
…a mango pitter for Mango & Coconut Rice Pudding.
…a citrus peeler for Bitter Greens & Orange Salad.
…a multi-purpose peeler for Roasted Sweet Potatoes with Toasted Spices.
…a ginger grater for Triple Ginger Scones With Chocolate Chunks.
Ingredients
- 1 tablespoon sweet paprika3 teaspoons garam masala, divided3 teaspoons curry powder, dividedKosher salt and ground black pepperFour 6-ounce skin-on salmon fillets, about 1 inch thick1 cup plain whole-milk yogurt¼ cup finely chopped fresh mint1 tablespoon honey1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice, plus lemon wedges to serve (or use lemon spritzer gadget) 2 tablespoons grapeseed or other neutral oil
Yield Preparation
In a small bowl, stir together paprika, 2 teaspoons garam masala, 2 teaspoons curry powder, 2 teaspoons salt and 1 teaspoon pepper. Sprinkle evenly all over fillets, rubbing it in.
In another small bowl, whisk together yogurt, mint, honey, lemon zest and juice, and the remaining 1 teaspoon each garam masala and curry powder. Taste and season with salt and pepper.
In a nonstick 12-inch skillet, heat the oil over medium-high until barely smoking. Add the salmon skin side down, lower to medium and cook without disturbing until well browned, 2 to 3 minutes. Using tongs or a wide metal spatula, carefully flip each fillet. Continue to cook until well browned and the thickest part of each fillet registers 115°F to 120°F, 5 to 8 minutes. Transfer to a platter, flipping the fillets skin side down, and serve with the yogurt sauce and lemon wedges (or pass the lemon spritzer gadget at the table).