Description
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: South Indian
Nutrition
- Serving Size: 1 fillet with glaze
- Calories: 420
- Sugar: 14g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg
