East Meets West Grilled Salmon with Mango Masala

Recipe courtesy of Bal Arneson
Show: Spice Goddess Episode: Indian Grill
TOTAL TIME: 35 min
Prep: 15 min
Inactive Prep: 5 min
Cook: 15 min
YIELD: 2 servings


  • 2 tablespoons garam masala
  • 2 tablespoons curry leaves*
  • 1 tablespoon brown mustard seeds
  • 1/2 teaspoon asafoetida*
  • 2 (6-ounce) salmon fillets
  • 1 tablespoon grapeseed oil
  • Pinch salt
  • Mango Salsa, recipe follows
  • *Can be found at specialty Asian and Indian markets.
    • Mango Masala
    • 1 large ripe mango, peeled and finely chopped
    • 2 tablespoons mango juice
    • 1 tablespoon minced fresh cilantro leaves
    recipe tools


    Preheat a grill to medium-high.

    First grind the garam masala, curry leaves, mustard seeds, and asafoetida in a spice grinder or with a mortar and pestle.

    Gently rub each salmon fillet with oil and season with the ground spices and salt. Lightly oil the grill and add the salmon fillets, skin side down. Cook for 5 to 6 minutes and then flip and cook the other side for an additional 5 minutes, until salmon is cooked and flakes with gentle pressure from a fork. Serve the salmon fillets with the Mango Masala.

    To make mango masala:
    Mix the mango, mango juice, cilantro, red onion, lime juice, garam masala, and salt in a bowl and let sit for 5 minutes.

    Yield: 1 cup

    Per Serving: Calories 571; Total Fat 31.5 grams; Saturated Fat 6 grams; Protein 38 grams; Total Carbohydrate 36 grams; Sugar: 30 grams; Fiber 4 grams; Cholesterol 94 milligrams; Sodium 394 milligrams


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