This South Indian–inspired tamarind glazed salmon is a perfect balance of sweet, tangy, and savory flavors. A sticky tamarind glaze infused with aromatics and warm spices coats tender salmon fillets, creating a dish that feels special yet is simple enough for a weeknight meal.
Why You’ll Love This Recipe
You’ll love this recipe because it brings bold, complex flavors together with minimal effort. The glaze is rich and glossy, the salmon stays moist and flaky, and the ingredients are easy to find. It’s naturally halal, bakes quickly, and pairs beautifully with rice for a satisfying, complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the tamarind glaze
1 tablespoon coconut oil
2 medium shallots, finely diced
3 garlic cloves, finely minced
6 to 8 fresh curry leaves
3 tablespoons honey
2 tablespoons brown sugar
3 tablespoons soy sauce
2 tablespoons tamarind concentrate
1 teaspoon red chili powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
For the salmon
4 salmon fillets (about 6 ounces / 170 g each), skin on
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
For serving (optional)
1/4 cup finely sliced red onion or chopped fresh cilantro
Steamed basmati rice or lemon rice
Directions
Heat the coconut oil in a small saucepan over medium heat. Add the finely diced shallots and minced garlic, sautéing for 2 to 3 minutes until soft and translucent.
Add the curry leaves and cook for another 30 seconds until fragrant.
Lower the heat and stir in the honey, brown sugar, soy sauce, and tamarind concentrate. Simmer gently, stirring often, until the mixture thickens into a glossy, syrup-like glaze, about 4 to 6 minutes.
Add the red chili powder, salt, and black pepper. Mix well and continue stirring to prevent burning. Once the glaze reaches the desired thickness, remove it from the heat and allow it to cool completely.
Season the salmon fillets on both sides with salt and black pepper. Brush the cooled tamarind glaze generously over the salmon. Cover and marinate in the refrigerator for at least 1 hour.
Preheat the oven to 400°F (200°C).
Line a baking tray with foil and place the salmon fillets skin-side down. Brush any remaining glaze over the top and sides of the salmon.
Bake for 8 to 10 minutes per fillet, depending on thickness, until the salmon is just cooked through. For extra caramelization, turn on the broiler for the last 1 to 2 minutes, watching closely.
Remove from the oven, garnish with red onion or fresh cilantro if desired, and serve immediately over steamed basmati rice or lemon rice.
For a spicier version, increase the red chili powder to 1 1/2 teaspoons or add a pinch of cayenne pepper.
You can substitute salmon with firm white fish such as cod or halibut, adjusting the cooking time as needed.
For a deeper coconut flavor, add 1 tablespoon of coconut milk to the glaze while it simmers.
If curry leaves are unavailable, add a small pinch of ground curry powder for a different but still aromatic flavor.
Storage/Reheating
Store leftover salmon in an airtight container in the refrigerator for up to 2 days.
To reheat, place the salmon in a covered oven-safe dish and warm at 300°F (150°C) for 8 to 10 minutes. Avoid microwaving, as it may dry out the fish.
FAQs
Can I make the tamarind glaze ahead of time?
Yes, the glaze can be prepared up to 3 days in advance and stored in the refrigerator in an airtight container.
Is tamarind concentrate the same as tamarind paste?
They are similar, but concentrate is thicker and more intense. If using paste, slightly increase the amount and simmer longer.
Can I pan-sear the salmon instead of baking it?
Yes, you can pan-sear the salmon on medium heat, then brush with glaze and cook until caramelized.
What can I use instead of curry leaves?
Fresh curry leaves are best, but a small pinch of curry powder can be used as an alternative.
Is this recipe very spicy?
It has a mild to medium heat. You can easily adjust the spice level to your preference.
Can I use frozen salmon?
Yes, just make sure it is fully thawed and patted dry before marinating.
What rice pairs best with this dish?
Plain basmati rice or lightly seasoned lemon rice complements the flavors perfectly.
Can I grill the salmon?
Yes, grill over medium heat on a well-oiled grate and brush with glaze while cooking.
How do I know when the salmon is done?
The salmon should flake easily with a fork and appear opaque throughout.
Can I double the recipe?
Yes, simply double all the ingredients and prepare the glaze in a slightly larger saucepan.
Conclusion
South Indian Tamarind Glazed Salmon is a flavorful, elegant dish that’s easy to prepare and deeply satisfying. With its sticky glaze, tender fish, and aromatic spices, it’s a recipe you’ll want to return to whenever you’re craving something bold yet comforting.
This South Indian Tamarind Glazed Salmon features tender salmon fillets coated in a sticky, sweet-tangy glaze made with tamarind, honey, spices, and aromatics. It’s bold, flavorful, and easy enough for a weeknight meal.
Ingredients
1 tablespoon coconut oil
2 medium shallots, finely diced
3 garlic cloves, finely minced
6 to 8 fresh curry leaves
3 tablespoons honey
2 tablespoons brown sugar
3 tablespoons soy sauce
2 tablespoons tamarind concentrate
1 teaspoon red chili powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
4 salmon fillets (about 6 ounces / 170 g each), skin on
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely sliced red onion or chopped fresh cilantro (optional, for garnish)
Steamed basmati rice or lemon rice (for serving)
Instructions
Heat coconut oil in a small saucepan over medium heat. Add diced shallots and minced garlic. Sauté for 2–3 minutes until soft and translucent.
Add curry leaves and cook for 30 seconds until fragrant.
Lower heat and stir in honey, brown sugar, soy sauce, and tamarind concentrate. Simmer, stirring often, until thickened and glossy, about 4–6 minutes.
Add red chili powder, salt, and black pepper. Stir and remove from heat. Let the glaze cool completely.
Season salmon fillets with salt and pepper on both sides. Brush cooled glaze generously over the fillets. Cover and marinate in the refrigerator for at least 1 hour.
Preheat oven to 400°F (200°C). Line a baking tray with foil and place the salmon skin-side down. Brush with any remaining glaze.
Bake for 8–10 minutes, depending on thickness, until salmon is cooked through. For extra caramelization, broil for 1–2 minutes at the end.
Remove from oven, garnish with red onion or cilantro if desired, and serve with steamed basmati or lemon rice.
Notes
Increase red chili powder or add cayenne for more heat.
Substitute salmon with firm white fish like cod or halibut.
Add 1 tablespoon coconut milk to glaze for a richer flavor.
If no curry leaves, use a small pinch of curry powder.
Store leftover salmon in the fridge for up to 2 days.
