Description
Salmon gets a flavor-packed makeover with curry dust that brings serious zest to your dinner plate. Crispy exterior and tender center make this quick protein option a total weeknight winner that goes from pan to table in minutes.
Ingredients
Scale
Primary Ingredients:
- 4 salmon fillets
Supporting Spices:
- 2 tablespoons curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Cooking Base:
- 2 tablespoons olive oil
Instructions
- Blend 2 tablespoons curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, salt, and pepper in a small mixing bowl until thoroughly combined.
- Use paper towels to completely dry each salmon fillet, ensuring no excess moisture remains.
- Massage the prepared spice blend thoroughly into both surfaces of each salmon fillet, coating evenly with your fingertips.
- Pour 2 tablespoons olive oil into a large skillet and heat over medium-high heat for 2-3 minutes until the surface shimmers and appears hot.
- Carefully place salmon fillets skin-side down in the hot skillet, allowing them to sear without moving for 3-4 minutes until edges turn golden brown.
- Gently flip each fillet using a thin spatula and cook the opposite side for an additional 3-4 minutes, ensuring salmon reaches an internal temperature of 145°F.
- Transfer salmon to serving plates immediately after cooking, allowing residual heat to complete the final moments of cooking.
Notes
- Pat salmon fillets completely dry to ensure a perfect crispy exterior when searing.
- Toast the spices briefly in the pan before adding salmon to enhance their depth and complexity.
- Use a cast iron skillet for the most even heat distribution and beautiful golden-brown crust.
- Choose fresh, high-quality salmon with firm flesh for the best texture and flavor results.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Pan-Seared
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 0 g
- Sodium: 150 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 75 mg