Masala-Rubbed Blackened Salmon

4 Servings

30 minutes

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A mixture of garam masala, curry powder and paprika seasons salmon fillets before they’re seared until deeply browned in a hot skillet. 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. A cooling yogurt-mint sauce is the perfect accompaniment to the salmon.




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.

30 minutes



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Jeffrey B.
June 10, 2023
Great Fish Recipe
i've made this many times now and keep coming back to it. Brings into question the notion that the less you do to fish, the better.
Lori O.
November 7, 2022
A favorite
This is one of the first Milk Street recipes I made and I come back to it again and again. In reference to one of the other reviews- yes, steelhead is great on the grill with not much else. This however is a great recipe and sometimes it's nice to switch things up. I also think a fattier cut like Atlantic works better. The yogurt sauce is exceptional and I usually make extra to eat with roasted veggies or a baked potato.
Deirdre C.

Really enjoyed the salmon but next time I will halve the amount of salt in the rub.

Katherine K.

I can't stand yogurt; could I substitute sour cream?

Lynn C.

Hi Katherine -


The Milk Street Team

Daphne K.

This is now my favorite way to make salmon, very tasty.

Peter Chris S.

The best thing about this dish was the yogurt sauce, which enhanced the Chicken Biryani I made the next day (though we didn't love that recipe either). There's nothing wrong with this per se, it's just that salmon (or in our case, steelhead) is so good on its own that it's hard to justify the extra fuss and mess of this versus simply salt-and-peppering the fish and grilling it-- and I *love* blackened fish.