Methi Garlic Salmon
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Calories
204 kcal
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Course
Main Course
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Cuisine
Indian
Methi Garlic Salmon
Description
The Methi Garlic Salmon recipe involves cutting wild-caught salmon into pieces and marinating them with chopped fresh fenugreek leaves, garlic, lemon juice, olive oil, salt, and red pepper flakes. The salmon is cooked in olive oil over medium heat for 6 to 8 minutes, allowing the skin to loosen for optional removal before serving. The fenugreek brings a fresh herbal undertone that pairs with the garlic and lemon for a bright, aromatic profile.
The texture is tender yet firm, with the garlic and red pepper flakes providing mild warmth and depth. The cooking method ensures a light sear while preserving moisture inside the salmon pieces.
This salmon dish can be served hot as a main course alongside rice or steamed vegetables. It suits those who enjoy flavorful fish without heavy sauces and benefit from a quick pan-cooked preparation.
For best results, use skin-on boneless fillets or salmon steaks adapting cooking times accordingly. Frozen fillets should be fully thawed before marinating. Fresh fenugreek leaves are preferred, but dried Kasoori methi crushed and added to the marinade can work as a substitute. Alternatively, this salmon can be baked or air-fried following the suggested temperatures and times in the recipe notes.
Ingredients
- 1 pound salmon fillet cut into 6 pieces, wild caught
- 2 tablespoons fenugreek leaves chopped, fresh, aka methi leaves
- 6 garlic finely minced or pressed, cloves
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
For cooking
- 1 tablespoon olive oil
Instructions
- Rinse and pat dry the salmon. Cut into smaller pieces.
- To a medium bowl, add garlic, lemon juice, methi, olive oil, salt and red pepper flakes . Mix well and add salmon, mixing gently to coat the salmon with the marinade.
- Add olive oil to a pan on medium heat and arrange salmon pieces on the pan.
- Cook uncovered for 6 to 8 minutes depending on the thickness of the salmon turning once or twice. The skin will loosen during the cooking process and can be removed before serving. Enjoy hot.
Notes
- Use skin-on boneless salmon fillets or steaks, adjusting cooking time according to thickness.
- Ensure frozen salmon is completely thawed before marinating to allow even flavor absorption.
- Fresh fenugreek leaves are ideal; dried Kasoori methi can be crushed and substituted in the marinade.
- Salmon can be cooked by baking at 400°F for 12–15 minutes or air frying at 350°F for 8 minutes instead of pan-frying.
- A digital thermometer can help verify doneness; aim for 145°F at the thickest part.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 346mg | 14% |
| Potassium | 584mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 121IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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