Ingredients:

  • 2 tbsp (30g) ginger-garlic paste
  • 1 tsp (2g) garam masala
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) coriander powder
  • 1/2 tsp (1g) turmeric powder
  • 1/2 tsp (1g) Kashmiri red chili powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) vegetable oil
  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp (30ml) ghee or neutral oil
  • 1 tbsp (5g) fresh cilantro, chopped
  • 1 wedge (15g) fresh lemon
  • 1 small (20g) red onion, thinly sliced into rings

Instructions:

  1. In a small mixing bowl, combine the ginger-garlic paste, garam masala, cumin, coriander, turmeric, chili powder, salt, pepper, lemon juice, and 1 tablespoon of oil. Stir vigorously until a thick, smooth, aromatic paste forms.
  2. Pat the salmon fillets completely dry with paper towels. Coat each fillet generously with the masala rub, ensuring the sides and top are fully covered.
  3. Let the fish rest at room temperature for 20 minutes to allow the flavors to penetrate.
  4. Heat the ghee or oil in a cast iron skillet over medium-high heat until it begins to shimmer.
  5. Carefully place the salmon fillets in the pan, skin-side down. Press down lightly with a spatula for 10 seconds to ensure maximum skin contact.
  6. Sear for 4–5 minutes without moving them, until the skin is crisp and a mahogany crust has formed.