Blackened Indian Salmon Recipe

Name: Blackened Indian Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup frozen edamame or 1/3 cup canned chick-peas; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon garlic powder; 1 tablespoon paprika; 1 teaspoon red pepper flakes (more or less depending on your heat tolerance); 1 teaspoon ground ginger; 2 teaspoons kosher salt; 1 lb salmon fillet; vegetable oil

Servings: persons

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.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup frozen edamame or 1/3 cup canned chick-peas, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon garlic powder, and more.

Yes, Blackened Indian Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blackened Indian Salmon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions