Methi Garlic Salmon Recipe

I absolutely love this recipe because it combines the rich, buttery flavor of salmon with the aromatic and bold spices of turmeric, cumin, and red chili, making each bite a delightful explosion of taste. Plus, the hint of fresh lemon and fenugreek leaves adds a refreshing and unique twist, elevating this dish to a new level of deliciousness that’s perfect for impressing guests or treating myself to something special.

I love making healthy meals, and this Methi Garlic Salmon is a delicious medley of flavors and health benefits. Fresh fenugreek leaves and garlic give the salmon fillets a delightful aroma and taste.

A hint of turmeric, some cumin, and a smidgen of red chili make this dish rich and vibrant. Heaps of vitamin C are in store when you drizzle this dish with lemon, a refreshing antioxidant hit.

Ingredients

Salmon Fillets: A rich source of omega-3 fatty acids and protein, which are heart-healthy nutrients.

Fenugreek leaves: Their well-known unique, aromatic, slightly bitter taste is surpassed only by the incredible health benefits they confer.

Nutritional powerhouses, fenugreek leaves are rich in vitamins and minerals.

They are particularly high in iron, which is one reason why these super greens are so good for digestion.

Garlic: Gives a powerful taste, reputed for its anti-inflammatory and immune-system-enhancing qualities.

Lemon Juice: Imparts a zingy, sharp taste, rich in ascorbic acid, helps with flavor enhancement.

Turmeric Powder: Provides vivid color, is a powerhouse of anti-inflammatory action, and lends a hearty meditative flavor.

Ingredient Quantities

• 2 salmon fillets (about 200g each), skin-on
• 2 tablespoons fresh fenugreek leaves (methi), finely chopped
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon red chili powder (adjust to taste)
• 2 tablespoons olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions

1. The salmon fillets should be rinsed in cold water and patted dry so that they are not wet at all. Season both sides with salt and a generous amount of freshly ground black pepper.

2. In a small bowl, combine the finely chopped miris kanda, minced garlic, lemon juice, turmeric powder, ground cumin, red chili powder, and olive oil. Mix well to form a marinade.

3. Coat the salmon fillets evenly with the marinade, rubbing it into the flesh so that the fillets are well covered. Place the salmon in the refrigerator for 15 to 30 minutes to allow the flavors to develop.

4. Warm a non-stick frying pan over a medium flame. When the pan is hot, add enough olive oil to cover the bottom.

5. In the skillet, the salmon fillets go in with the skin facing downward. For approximately 4-5 minutes, let them cook until the skin is crispy and the flesh is more than halfway done.

6. Salmon fillets should be flipped delicately and cooked for an additional 3 to 4 minutes. The fish is done when the flesh is opaque and flakes easily with a fork.

7. Take the salmon fillets out of the skillet and allow them to rest for a few minutes.

8. The salmon with methi, garlic, and lemon is best served warm. Serve it alongside freshly cut lemon wedges for that extra deliciousness and to really make the flavors sing.

9. Add fresh fenugreek leaves as a garnish, if you like, to give the dish extra flavor and color.

10. Savor the taste of Methi Garlic Salmon paired with your selection of side dishes, maybe some roasted root vegetables or a nice fresh salad with a citrus vinaigrette.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Small bowl
4. Spoon (for mixing the marinade)
5. Measuring spoons
6. Non-stick frying pan
7. Spatula (for flipping salmon)
8. Paper towels (for patting salmon dry)

FAQ

• Q: Can I use dried fenugreek leaves instead of fresh?You can substitute dried fenugreek leaves (kasuri methi), but use about half the amount and soak them in water for a few minutes before you use them.
• Q: Is there a substitute for olive oil?A: Any neutral oil works well for this, such as canola, vegetable, or even clarified butter (ghee) for a richer flavor.
• Q: How can I make it less spicy?You can make it milder by reducing the quantity of red chili powder or by omitting it altogether. If you wish, you can adjust the quantity of black pepper to make it milder; however, keep in mind that the use of black pepper is more common in South Indian cooking than in other types of Indian cuisine.
• Q: Can I cook this dish without the skin on the salmon?Yes, cooking without the skin is possible, but it demands a touch of artistry, since skinless fillets are a tad more delicate to handle.
• Q: How long should I marinate the salmon?Ideally, you want to marinate for 15 to 30 minutes if you have the time. For the best flavor, you want a little more time. A quick 10-minute marination will also work in a pinch.
• Q: Can I use garlic powder instead of fresh garlic?Fresh garlic is ideal for the best flavor, but as a substitute, you can use 1 teaspoon of garlic powder in a rush instead of fresh garlic.

Substitutions and Variations

Fenugreek leaves, fresh: If you don’t have fresh fenugreek leaves on hand, use 1 tablespoon dried fenugreek leaves (kasuri methi) in their place.
Garlic: Substitute fresh garlic cloves with 1 teaspoon of garlic powder.
Lemon juice: Use lime juice instead for a slightly different citrus flavor.
Olive oil: Can be substituted with avocado oil or coconut oil for a more unconventional flavor.
Chili powder: Substitute with cayenne pepper, but adjust the quantity to taste as it may be spicier.

Pro Tips

1. Perfect the Marinade Allow the salmon fillets to marinate for at least 30 minutes if possible, or even longer if you have the time. This will ensure the flavors fully penetrate the fish, creating a more flavorful dish.

2. Crispy Skin Tip Ensure the salmon skin is completely dry before placing it in the pan. For extra crispiness, press the fillets down gently with a spatula during the first minute of cooking to ensure full contact with the pan.

3. Temperature Control Use medium to medium-high heat to start cooking the salmon skin-side down, and adjust the heat as necessary. This helps achieve a crispy skin without overcooking the flesh.

4. Resting the Fish After removing the salmon from the skillet, let it rest for a few minutes to redistribute the juices and finish cooking evenly, resulting in a more tender fillet.

5. Enhance with Freshness Just before serving, sprinkle some fresh lemon zest over the fish for an added burst of citrus aroma and flavor, complementing the lemon juice already used in the marinade.