Sauteed Spiced Salmon

Fragrant garam masala on crispy salmon fillets are served with a refreshing cucumber and celery salad.

Yield: 4 servings


  • 3 Persian cucumbers or 1/2 English cucumber, thinly sliced
  • 4 large celery stalks, thinly sliced on the diagonal
  • Kosher salt
  • 1-1/2 pounds BAP-certified skin-on salmon fillets
  • Freshly ground black pepper
  • 1 teaspoon garam masala
  • 1 tablespoon canola, safflower or avocado oil
  • 2 tablespoons lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sesame seeds


  1. Step One

    Toss the cucumbers and celery with 1 teaspoon of salt and transfer to a sieve or colander. Let stand while you cook the salmon.

  2. Step Two

    Heat a large, heavy skillet over high heat. While it’s heating, sprinkle the salmon with 1 teaspoon salt, ½ teaspoon black pepper and the garam masala.

  3. Step Three

    Add the canola oil to the skillet and add the fish, skin-side down. Cook until the skin is crispy, about 3-4 minutes. Turn and cook another 2-3 minutes or until the fish is cooked to your liking. Remove the fish to plates.

  4. Step Four
    While the fish is cooking, give the cucumber and celery a shake and pat with a towel to remove any moisture. Transfer to a bowl and toss with the lemon juice, olive oil, black pepper and sesame seeds. Serve the salmon with the cucumber salad.

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