Bengali Style Salmon

I know it’s been a few months since I have posted a recipe, but I have had quite a busy summer! (As I am sure most of you have)  This past weekend I had the opportunity to spend an evening with family at the lake and it was brought to my attention that I promised to share a recipe with them a few months back.

This is one of my favorite go to meals.  It’s light, yet tastes to buttery, rich and flavorful.  I usually serve it with brown or delicately perfumed Jasmine rice, both of which can be found raw or precooked in the rice isle at the grocery store.  As a bonus, this recipe is so quick and easy that it’s perfect for a weeknight dinner, but trust me, this will knock the socks off of your pickiest dinner guests!


Bengali Style Salmon

to rub on the fish

  • 6- 6 ounce skinless salmon fillet (if you use skin on, just give it a good sear skin side first)
  • 1 teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper

For the mustard sauce

  • 2 1/2 tablespoons ground mustard
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 3 tablespoons olive oil
  • 1 tablespoon whole brown mustard seeds
  • 1 tablespoon whole cumin seeds
  • 2 teaspoons whole fennel seeds
  • 1/4 cup of fresh ginger root “shreds”, I use a vegetable peeler to peel the exterior layer and then continue to use the peeler make 1 inch long pieces

Rub salmon fillets evenly with the salt, turmeric, and cayenne.  Put the mustard powder, cayenne, turmeric, and salt in a small bowl. Add 2 tablespoon water and mix thoroughly. Add another 8 tablespoons water and ginger pieces and mix. Set aside.

Pour the oil into a medium frying pan and set over medium-high heat. When hot, put in the mustard, cumin, and fennel seeds. As soon as the mustard seeds start to “pop”, add the salmon and sear one side for 2-3 minutes.  Gently turn it over and add the mustard water mixture.  Bring the pan to a quick boil.  Reduce the heat to low and simmer gently for about 5-10 minutes, or until the fish is just cooked through, spooning or basting the sauce over the fish the entire time.  Once the salmon starts to want to flake apart, it is cooked.

Carefully remove the fish from pan and place on serving platter.  Pour any remaining sauce over the top.  Enjoy!