Spicy Salmon with Turmeric Rice Pilaf

I’ll admit that I’m not a huge fan of seafood. Salmon is one of the few fish that I will eat, and it’s only if prepared in a certain way. 
My go-to salmon recipe is a store-bought maple smoke seasoning (thank you, Costco). But sometimes I like to actually create my own spice mixes for salmon. This spicy mix has garlic, onion, paprika, cayenne, and cumin. Smoky, spicy flavors pair well with the mild salmon taste. 


This spicy salmon was delicious with the simple flavors of the turmeric rice pilaf that I made with it. The pilaf was seasoned with turmeric (haldi), cumin, and garam masala. Yum. I added mixed veggies for an extra level of goodness. I also used brown rice for this, so if you’d like to use white rice, just switch up the water ration in the recipe. In contrast with last week’s indulgent cajun pasta, this dinner was light and refreshing! 


Spicy Salmon with Turmeric Rice Pilaf

Yield: 2-4 servings

Spicy Salmon with Turmeric Rice Pilaf


    For the Spicy Salmon
  • Spice mix
  • 2-4 salmon fillets
  • 2 tablespoon oil
    For the Spice Mix
  • 1 tsp each of garlic powder
  • cayenne pepper
  • onion powder
  • black pepper
  • ground cumin
  • salt, dried parsley, and smoked paprika.
    For the Turmeric Rice Pilaf
  • 1 cup brown rice
  • 2 cups water or chicken broth
  • 1/2 tsp black pepper
  • 1/2 tsp garam masala
  • 1/2 tsp haldi or turmeric
  • 1/2 tsp cumin
  • 1/4 cup frozen mix veggies
  • Salt to taste
  • Cilantro for garnish


    For the Spicy Salmon
  1. Defrost and pat each salmon fillet dry. Rub the oil on each salmon fillet.
  2. Sprinkle generous amount of spice mix on the pink side of each salmon fillet.
  3. Heat pan with some oil, and place salmon fillets skin-side down.
  4. On medium heat, sear the salmon for 2 minutes, then cover with lid.
  5. Cook salmon on medium-low until thoroughly cooked. The fish should flake easily with a fork. This can take between 5-8 minutes, depending on size of your fillets.
  6. Serve each fillet with a pat of butter on top.
    For the Turmeric Rice Pilaf
  1. Rinse the rice well and soak in water for 2-3 hours.
  2. When ready to cook, drain the rice and add to pot. Add 2 cups water or broth, bring to boil. Add spices/seasonings, and the mix veggies.
  3. Bring heat to low and cover the pot completely. Cook rice until water is completely absorbed, about 15-17 minutes more.
  4. Serve hot with fresh chopped cilantro.



This entry was posted in entree.

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