East Meets West Grilled Salmon with Mango Masala

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 15 min
  • Yield: 2 servings
  • Nutrition Info
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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

Mango Masala

1 large ripe mango, peeled and finely chopped

2 tablespoons mango juice

1 tablespoon minced fresh cilantro leaves

1 tablespoon minced red onion

1 tablespoon fresh lime juice

1/2 teaspoon garam masala

Pinch salt


Special equipment:
spice grinder or mortar and pestle
  1. Preheat a grill to medium-high. 
  2. First grind the garam masala, curry leaves, mustard seeds, and asafoetida in a spice grinder or with a mortar and pestle. 
  3. 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.

Mango Masala

  1. 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. 

Cook’s Note

*Can be found at specialty Asian and Indian markets.