Baked Indian Spiced Salmon

This Indian-inspired baked salmon recipe is quick and easy to make, and deliciously yummy. And it’s loaded with flavorful spices like fennel, coriander, cumin, and cloves.

The warm and earthy tones of the spices complement the buttery texture of the salmon, resulting in a dish that is both comforting and exotic.

Baked salmon is a very versatile dish as you can serve it in multiple ways. Think fish tacos, or a flaked fish poke bowl.

Whether you are a fan of Indian cuisine or simply looking to try something new, this dish is sure to impress with its vibrant flavors and aromatic appeal.

Baked Indian Spiced Salmon

4 pieces boned salmon fillet (6 oz. each and about 1-inch thick)

1 large sweet onion, peeled and slivered

2 tablespoons butter, melted

3 tablespoons firmly packed brown sugar

2 teaspoons ground coriander

1 teaspoon ground fennel seeds

1/2 to 3/4 teaspoon cayenne

1/2 teaspoon ground cardamom

1/2 teaspoon ground cumin

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon lavender buds (culinary grade)

1/4 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon lemon juice

2 tablespoons chopped fresh cilantro

Preheat oven to 400 degrees

Rinse salmon and pat dry. Line a 13 by 9 inch baking dish with foil and set salmon pieces, skin down, 1 inch apart. Scatter the slivered onions around salmon.

In a small bowl, mix together melted butter, brown sugar, coriander, fennel, cayenne, cardamom, cumin, salt, pepper, cloves, cinnamon, and lavender. Stir in lemon juice. Spoon on mixture and rub evenly over tops of salmon pieces.

Bake in an oven for 15 minutes. Turn oven off and turn on broiler to high and broil salmon 6-inches from heat 4 to 6 minutes or 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).

NOTE: Keep a watchful eye so salmon doesn’t burn.