Indian-Spiced Salmon with Cilantro Mint Chutney

Juicy, flaky salmon is coated in a fragrant spice rub and cooked until lightly charred on the outside and tender inside. The cool, vibrant cilantro mint chutney adds a burst of fresh herb flavor that perfectly complements the warm spices. It’s a simple, healthy dish that comes together quickly and tastes special.

Salmon is one of my favorite foods and I eat it often. I love its rich flavor, high protein and the omega-3’s that support brain health, reduce inflammation, and nourish my body.

In this recipe I coat the salmon with a simple Indian spice mix that brings out the flavor of the salmon.This time of year I cook it on the grill but it can also be pan seared.

I serve it with a Cilantro Mint Chutney, a traditional Indian condiment that wakes up the palate with a bright, fresh, and herbal taste with a slightly spicy kick.

It’s a fantastic dish you’ll want to make often.

Why You’ll Love This Dish

• Quick and easy – Ready in about 20 minutes, making it perfect for busy weeknights.
• Bold flavor with simple ingredients – A fragrant spice rub transforms salmon into something special.
• Fresh and vibrant – The cilantro mint chutney adds a bright, cooling contrast to the warm spices.
• Rich in protein and omega-3s – A nourishing meal that supports brain, heart, and immune health.
• Naturally gluten-free and dairy-free – Great for a variety of dietary needs.
• Versatile cooking methods – Make it on the grill or in a skillet, whichever is most convenient.
• Perfect for entertaining – Beautiful enough for guests, yet easy enough for a weeknight dinner.
• Pairs with almost anything – Serve it with vegetables, rice, salads, or grilled summer vegetables.
• No marinating required – Simply rub on the spice paste and cook.
• Restaurant-quality flavor at home – The combination of warm spices and fresh herbs creates a memorable dish without a lot of fuss.

Ingredients for the Indian-Spiced Salmon

• Fresh salmon filets – I buy sustainably farmed salmon from the the Faroe Islands. The salmon is raised in the pristine, fast-moving waters of the North Atlantic. Wild salmon is fabulous but not always available.
• Kashmiri chili powder or paprika – Kashmiri red chili powder is the star of many Indian recipes. It’s made from ground dried chiles and it’s quite mild. Adds beautiful color and mild warmth. Paprika with a pinch of cayenne can be substituted. Don’t swap with American chili powder it will taste too Tex-Mex.
• Garlic granules – Brings savory depth to the spice rub.
• Onion granules – Adds subtle sweetness and flavor.
• Sea salt – Enhances all the flavors.
• Avocado oil – Helps the spices adhere to the salmon with no competing flavor.

Ingredients for the Cilantro Mint Chutney

• Fresh cilantro leaves – The vibrant base of the chutney with a bright, citrusy flavor.
• Fresh mint leaves – Adds cooling freshness that balances the warm spices.
• Green chili pepper – Provides a gentle kick of heat; adjust to your preference. I use Jalapeno pepper or Thai pepper
• Fresh ginger – Adds a warm, zesty note.
• Garlic – Gives the chutney savory depth.
• Ground cumin – Adds earthy, aromatic flavor.
• Sea salt – Enhances the flavors.
• Coconut sugar – Balances the heat and acidity with a hint of sweetness.
• Fresh lime juice – Brightens and ties all the flavors together.
• Greek yogurt or non-dairy yogurt – Creates a creamy texture.

How To Make Indian Spiced Salmon with Cilantro Mint Chutney

Make the cilantro mint chutney first and let it sit allowing the flavors to meld while the salmon cooks.

Cilantro Mint Chutney

Using a food processor (a mini processor works best) add cilantro, mint, chili pepper, ginger, garlic, cumin, sea salt, and coconut sugar. Process to a smooth paste. You will have to stop and stir the ingredients a couple of times.

Taste and add lime juice. It will be strong but the flavors meld as it sits.

Transfer to a small bowl and let sit while you cook the salmon.

How Make the Salmon

Make the spice rub for grilling or sautéing. In a small bowl mix the spices with the oil to make a paste. Rub the paste liberally over the top and sides of the salmon.   

Grilling The Salmon

• Prepare the grill. Preheat the grill to medium-high heat and oil the grates well to prevent sticking.
• Grill the salmon. Place the salmon spice-side down and cook until lightly charred 3-4 minutes. Carefully flip and continue cooking until tender and flaky another 4-6 minutes.

• Transfer salmon to platter, separating the skin from the flesh, leaving the skin on the grill. Let it rest for 3-4 minutes. 

Pan Searing The Salmon

• Heat 2 Tablespoons oil in a 10-in heavy skillet over medium-high heat until hot and shimmering.
• Add the salmon spice side down, skin side up. Cook the salmon, without moving, until golden and crisp, about 3-4 minutes.
• Carefully flip the fillets and reduce the heat to medium.
• Continue cooking until done to your liking, 4 to 6 minutes more.
• Transfer to a platter, let it rest for 3-4 minutes and serve with cilantro mint chutney on the side.

How to know when salmon is done?

You can tell that your salmon is done a few ways. Basically salmon is done when it’s cooked to medium rare, which means it’s semi-translucent in the center. It takes about 10 minutes per inch of thickness.

• Temperature: The most scientific way to tell if your salmon is done is to use a meat thermometer to check for an internal temperature of 120° F for medium rare to 140° F for more well done. It depends on how you like it.
• Texture: Salmon is cooked when it can easily be flaked with a fork and is an opaque, soft pink color that is a little darker in the center. This is the method I use.

Remember your salmon will continue to cook after you remove it from the grill. It’s better to undercook rather than overcook, dried salmon is not good. You can always put it back on the fire.

Serving

Serve on a platter with Cilantro Mint Chutney on the side. Pair with you favorite easy vegetable dishes like Broccoli Ceviche, Sauteed Spinach and Radicchio, Kale with Carrots. If your grill is on, Grilled Zucchini, Grilled Romaine or Grilled Portobello Mushrooms will make a delicious pairing.

To serve on individual plates, cut salmon in portions, spread sauce on half the plate, put salmon on top. Serve with vegetables or rice on the side. Pass around the remaining sauce as needed.

Serve leftovers in a salad. Flake it into a salad with leafy greens, cucumber, red onion, tomatoes, radish, and a drizzle of lemon vinaigrette mixed with the remaining mint chutney. 

Storing

Store the salmon in the refrigerator. Let the salmon cool completely before storing it in a sealed container. It will stay good for 2-3 days. It’s delicious served cold in a salad.

Reheat it in the oven (around 275°F) or covered pan, on low for about 5 minutes, or in the microwave until just warmed through. The key here is to reheat it on low.

Storing the cilantro mint chutney – This sauce is best when fresh. Leftovers will keep in a sealed container in the refrigerator for 1 or 2 days, the top may get a little brown. Just stir it up to freshen.

More Tasty Salmon Recipes

• Honey Glazed Grilled Salmon
• Blackened Salmon on The Grill 
• Roasted Dill Salmon 
• Grilled Salmon Salad with Fresh Herbs
• Easy Lime Miso Salmon

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Indian-Spiced Salmon with Cilantro Mint Chutney

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A simple healthy dish of juicy, flaky salmon coated in a fragrant spice rub and cooked until charred and tender, served with a cool, vibrant cilantro mint chutney.

• Author: Ingrid DeHart
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 2-3 servings
• Category: Main Dish
• Method: Grill, Saute
• Cuisine: Gluten Free, Dairy Free, Paleo

Ingredients

5 Minute Cilantro Mint Chutney

• 1 cup cilantro leaves, packed, hard stems removed, washed, and roughly chopped
• 1/2 cup mint leaves lightly packed, stems removed, washed
• 1/2 green chili pepper, to taste, deseeded and roughly chopped 
• 1/2 teaspoon fresh ginger, grated
• 1 clove garlic, chopped or grated
• 1 teaspoon cumin
• 1/2 teaspoon sea salt
• 1 teaspoon coconut sugar 
• 3 Tablespoons plain Greek yogurt or non-dairy coconut yogurt
• 1 teaspoon lime juice

Salmon

• 1 pound salmon fillet, skin on
• 1/2 teaspoon Kashmiri chili powder or paprika with a pinch of cayenne
• 1 teaspoon garlic granules
• 1 teaspoon onion granules
• 1/2 teaspoon sea salt
• 1 Tablespoon avocado oil or other neutral flavored oil 

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Instructions

Cilantro Mint Chutney

1. Add cilantro, mint, chili pepper, ginger, garlic, cumin, sea salt, coconut sugar to a processor.* Process to a smooth paste. You will have to stop and stir the ingredients a couple of times.
2. Taste and add lime juice. It will be strong but the flavors meld as it sits.
3. Transfer to a small bowl and let sit while you cook the salmon.

Grilled Salmon 

Here are the instruction for grilling the salmon. See above in the how to make section for pan searing instructions.

• In a small bowl mix the spices with the oil to make a paste. Rub the paste liberally over the top and sides of the salmon. 
• Preheat the grill and scrape clean – Preheat your grill on medium-high around 400° F. It has to be HOT to get nice grill marks and prevent sticking. Use a grill brush to scrape off any particles, you want your grill to be very clean.
• Oil the grates – Oil the grates using tongs to rub them with an oil-coated rag or paper towel. This is important! (I keep a small oil soaked rag in a container to use for oiling the grill)
• Place salmon onto the grill, flesh/spice side down, skin side up.
• Close the grill. Cook for 3 minutes undisturbed until seared and the flesh releases. Turn over carefully with a fish spatula.
• Cook for 4-6 minutes, or until the internal temperature is 120 °F (medium rare). If you like it more well done 130° to 140° F (see above how to tell when your salmon is done).
• Transfer salmon to platter, separating the skin from the flesh, leaving the skin on the grill. Let it rest for 3-4 minutes.  Serve with sauce on the side.
• To serve on individual plates: Cut salmon in portions, spread sauce on half of the plate, put salmon on top. Serve with vegetables or rice on the side. Pass around the remaining sauce as needed.

Notes

The cilantro mint chutney comes out best if you make it in a mini food processor (less than 8 cups). It will work in a full size processor if you make a double batch or you mix and scrape the sides many times.