Grilled Curry-Spiced Salmon Recipe

About this recipe

This flavorful pescatarian dinner features tender salmon fillets coated in a zesty curry and orange peel rub, grilled to perfection. A quick and satisfying meal for those seeking a delicious and healthy option.

Ingredients

• 120 g Golden Prize Pink Salmon Fillet In Oil
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 100 g Catch Sprinklers - Iodized Table Salt
• 50 g Sakthi Curry Powder
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your grill for direct grilling over medium heat. Clean the grill grate thoroughly with a brush to ensure it is very clean.
2. 2. In a small bowl, combine 4 teaspoons of curry powder and 1 teaspoon of freshly ground black pepper. Set the mixture aside.
3. 3. Pat 500 g of salmon fillets dry with paper towels to remove excess moisture.
4. 4. Brush the salmon fillets all over with 2 teaspoons of oil, ensuring an even coating. Sprinkle 1 1/4 teaspoons of salt evenly over the fillets.
5. 5. Generously coat the flesh sides of the salmon fillets with the prepared curry and black pepper rub, pressing gently to adhere.
6. 6. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning. Push the soaked skewers lengthwise through the salmon fillets to secure them.
7. 7. Place the salmon fillets on the grill, skin side down. Cover the grill and cook without flipping for about 14 minutes, or until the salmon is just opaque and flakes easily with a fork.
8. 8. Carefully remove the salmon fillets from the grill using a metal spatula. If the skin sticks to the grill grate, gently scrape the fillets off, leaving the skin behind if necessary.
9. 9. Serve the grilled curry-spiced salmon immediately.