Indian-Spiced Roast Salmon

"From Cooking Light. Serve with sliced cucumbers drizzled with low-fat bottled vinaigrette."
Indian-Spiced Roast Salmon created by Tea Jenny
Ready In:




  • Preheat oven to 425°.
  • Place salmon, skin sides down, in a roasting pan or jelly roll pan coated with cooking spray. Brush evenly with juice. Combine 1/2 teaspoon salt and next 5 ingredients (salt through red pepper), and sprinkle evenly over fish.
  • Bake at 425° for 10 minutes or until fish flakes easily when tested with a fork. Combine yogurt and cilantro, and serve with fish.

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  1. Tea Jenny
    Indian-Spiced Roast Salmon Created by Tea Jenny
  2. Tea Jenny
    Mmm!!! this was very tasty I eat a awful lot of salmon and I just love it so this is one way I have never tried before and I will certainly be doing it this way again I made it to the recipe but for the yogurt I only had sour cream and no coriander other than that I made as directed. Avery nice change. Thank you for posting. Made for honor thy mother tag game May 2011.
  3. dianna619
    Loved it !! good and spicy, with a very complimentry cool sauce
  4. LizP5885
    Used this for the family members that don't eat meat or poultry at Thanksgiving Dinner. It was VERY good and the flavors were outstanding. Even my sister, who eats like a bird, scarfed the whole piece of fish down.
  5. Annacia
    This is so good!it's a different taste for salmon and oh so enjoyable! I did rub the salmon with lime juice and let it stand for about 30 mins then added the spice mix just before putting the fish in the oven. This recipe is totally no hassel, quick and simple, and I wouldn't hesitate to serve it to company. The only thing I would do differently is to make much more on the spice mixture and to use every bit of it! I didn't use the yogurt only because I didn't have any on hand but it was so good without it that I now don't know if I would use it next time. If you like salmon and you like spice you must try this! I'm boosting this from 4 to 5 stars because I've made it since and I just keep liking it better all the time (I still haven't used the yogurt. For me, it's perfect without it)


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