Blackened Indian Salmon

READY IN: 50mins
Recipe by Pangaea

This is a dry-rubbed Salmon recipe with a nice bit of heat and curry-like flavor, without the need for a heavy sauce. Delicious and relatively healthy. The key to making it great is finding a THICK piece of Salmon. The spice rub is very intense, so you don't want the crust to cover too much surface area.

Top Review by breezermom

This is absolutely delicious! I used frozen edamame, and then tried to dry it out. After a couple of hours, mine was still pretty moist. But I was hungry and went ahead with the recipe. Turned out wonderfully! The coating stuck to the salmon nicely, and was a perfect complement to the salmon. There is no mention of the drying time in the recipe for the edamame, so I wasn't really prepared to wait that long to start cooking our dinner, but it was worth it! Just know that if you use the edamame and plan on drying it...add a few hours! Delicious! Made for PAC Spring 2011.

Ingredients Nutrition


  1. 1. Cook Edamame as per package instructions (not required for Chickpeas).
  2. 2. Grind cooked Edamame or Chickpeas into Falafel-like texture and spread out on paper plate to dry out (if cooked).
  3. 3. Mix together all spices.
  4. 4. Combine spices with Edamame or Chickpeas. Should feel like breadcrumbs.
  5. 5. Coat Salmon with mixture and set aside for 30 minutes.
  6. 6. Coat pan with a thin layer of oil and put over medium-high heat until oil is very hot, but not smoking.
  7. 7. Drop Salmon in oil and cook for 2-4 minutes on each side (depending on filet thickness). Salmon should be blackened and crusty on the outside, flaky on the inside, and lightly cooked in the very middle.
  8. 8. Serve with a cooling yogurt-based or citrusy side dish.

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