Asian Crusted Salmon Recipe

Serves/Makes: 4 servings


  • 4 salmon fillets (about 6 ounces each), skin removed
  • 1 teaspoon cumin seeds
  • 1 teaspoon black mustard seeds (can be found at any Indian grocery)
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon fenugreek seeds
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1 tablespoons paprika
  • 1 1/2 teaspoons salt
  • 1/2 tablespoons vegetable oil
  • Lemon wedges for garnish
How to cook Asian Crusted Salmon:
  • Grind all the seeds in an electric spice or coffee grinder (or with a mortar and pestle if you're up for some exercise).
  • Mix the ground spices up with the garlic, ginger, paprika, and salt in a small bowl.
  • Dry the salmon fillets and rub the spice mixture on both sides of each fillet. Let sit for 30 minutes or more.
  • Heat the oil in a large saute pan over the highest possible heat.
  • When the oil is smoking, add the salmon fillets and cook on one side for 2 minutes, then flip and cook on the other side for 2 more minutes.
  • Remove from pan and serve the Asian Crusted Salmon hot with lemon wedges for garnish and some easy side dish.
  • Goes well with steamed rice.
  • Enjoy!
Asian Crusted Salmon recipe


Prep time: 10 min
Cook time: 10 min

The Asian Crusted Salmon is a quick, trouble-free and delicious combination of salmon and Indian spices. I kept it relatively mild, but it could easily be spiced up by adding some cayenne pepper. I served it with rice and a green salad with a citrus dressing.

This recipe for Asian Crusted Salmon serves/makes: 4 servings

The Asian Crusted Salmon recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Salmon (more Salmon recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Asian (more Asian recipes)

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