Spiced Pan-Grilled Salmon

1. Wash and pat dry salmon pieces.

   

For Marination

1. Put the salmon in a large flat bowl and coat the pieces with lemon juice, salt, 1 tbsp ginger-garlic paste and turmeric. Let it rest for 10 minutes.

   

2. Heat oil in a saucepan over medium flame. Add 1 tbsp ginger-garlic paste, kashmiri red chilli powder and water. Stir continuously and cook for 2 minutes. Transfer this mixture to a bowl.

   

   

3. Add cinnamon powder, salt, black pepper and yogurt/curd to the bowl. Mix gently and keep aside for later use.

   

   

4. Pour the prepared yogurt mix on the salmon pieces. Gently mix together and ensure salmon pieces are covered evenly.

5. Let the marinated salmon rest for at least an hour. For better flavour, refrigerate for 2-3 hours for flavours to meld in.

   

For Grilling

1. Heat a grill pan on medium to high flame. Brush it with oil.

2. Place the salmon pieces on the pan and let them cook for 5-7 minutes.

3. Check the underside of the salmon for grill-lines. Once you see the grill-lines, flip the pieces and let them cook again for 5-7 minutes.

4. Keep turning the salmon every 1-2 minutes till evenly cooked.

5. Sprinkle the salmon with mixed herbs and toss them gently for a minute in the pan.

   

6. Garnish the salmon with lemon wedges. You can also add lemon wedges with the mixed herbs and toss them on the pan for 1 minute.

7. Serve hot with the salad, rice, or the dip of your choice.