Masala-Rubbed Blackened Salmon | Christopher Kimball’s Milk Street

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Milk Street Recipe

Masala-Rubbed Blackened Salmon

30 minutes

Masala-Rubbed Blackened Salmon

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.

4

Servings

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.

30 minutes

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