Sweet and Spicy with the luscious flavor of Salmon!
The blend of brown sugar with Indian spices really brings out the best in Salmon and surrounding it with onions this way makes it even more appetizing. I also like making this dish because it’s fast; in fact, if you prepare the spice mixture the night before you can have this dish any night of the week.
Full disclosure…I did not grind the fennel seed. I tried crushing it in my mortar to no avail and was too lazy to bring out the food processor. The meal still had good flavor though and the whole (albiet cracked) fennel seeds didn’t bother us.
We enjoyed this delightful Indian spiced meal with a Cucumber Mango Salad and Garlic and Ginger Mashers… स्वादिष्ट (delicious in Hindi)!
Indian-Spiced Salmon

From Sunset Magazine April 2005
PREP AND COOK TIME: 45 minutes.
Other Time: 45 minutes minutes
4 pieces boned salmon fillet (6 oz. each; about 1 in. thick)
2 sweet onions (1 lb. total), peeled and slivered
2 tablespoons butter, melted
3 tablespoons firmly packed brown sugar
2 teaspoons ground coriander
1 teaspoon ground fennel seeds (see notes)
1/2 to 3/4 teaspoon cayenne
1/2 teaspoon each ground cumin, and salt
1/4 teaspoon each pepper, ground cloves, and ground cinnamon
1 tablespoon lemon juice
2 tablespoons chopped fresh cilantro
Lemon wedges
1. Rinse salmon and pat dry. Line a 12- by 18-inch baking pan with foil and set pieces, skin down, 1 inch apart in pan. Scatter onions around salmon.
2. In a small bowl, stir together butter, brown sugar, coriander, fennel seeds, cayenne, cumin, salt, pepper, cloves, and cinnamon. Stir in lemon juice. Brush mixture evenly over tops and sides of salmon pieces.
3. Bake in a 400° oven for 15 minutes. Turn oven to broil; broil salmon 6 inches from heat until top is bubbling and well browned and fish is opaque but still moist-looking in the center of the thickest part (cut to test), 4 to 6 minutes.
4. With a spatula, transfer salmon pieces to a serving dish (leave skin behind) and surround with onions. Sprinkle with cilantro and garnish with lemon wedges.
Notes: Grind fennel seeds by pulsing in a blender or crushing in a mortar.






and will be posting an Indian Glazed Salmon recipe soon. 




