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This quick and easy blackened salmon gets an Indian twist from a three-ingredient spice rub, plus a cool yogurt sauce.
This recipe calls for skin-on fillets, but skinless works, too—just make sure to start them skinned side down in the pan. Try to purchase fillets of equal thickness so they cook through at the same rate.
Pro Tip: Don't forget to turn the heat down to medium immediately after placing the salmon in the skillet. If the heat is too high, the spice rub may scorch.
Bonus: Kitchen Gadget Pro and Chef Christopher Kimball shows off a fun citrus spritzer in the video above that you can use to finish the salmon (less messy at the table than lemon wedges) or instead of the bottled stuff for cocktails.
For more of his favorite cooking gadgets that make veggies more fun (and recipes that put them to work), check out:
- 1 tablespoon sweet paprika
- 3 teaspoons garam masala, divided
- 3 teaspoons curry powder, divided
- Kosher salt and ground black pepper
- Four 6-ounce skin-on salmon fillets, about 1 inch thick
- 1 cup plain whole-milk yogurt
- ¼ cup finely chopped fresh mint
- 1 tablespoon honey
- 1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice, plus lemon wedges to serve (or use lemon spritzer gadget)
- 2 tablespoons grapeseed or other neutral oil
In a small bowl, stir together paprika, 2 teaspoons garam masala, 2 teaspoons curry powder, 2 teaspoons salt and 1 teaspoon pepper. Sprinkle evenly all over fillets, rubbing it in.
In another small bowl, whisk together yogurt, mint, honey, lemon zest and juice, and the remaining 1 teaspoon each garam masala and curry powder. Taste and season with salt and pepper.
In a nonstick 12-inch skillet, heat the oil over medium-high until barely smoking. Add the salmon skin side down, lower to medium and cook without disturbing until well browned, 2 to 3 minutes. Using tongs or a wide metal spatula, carefully flip each fillet. Continue to cook until well browned and the thickest part of each fillet registers 115°F to 120°F, 5 to 8 minutes. Transfer to a platter, flipping the fillets skin side down, and serve with the yogurt sauce and lemon wedges (or pass the lemon spritzer gadget at the table).