Indian-Style Salmon Fry

Indian-Style Salmon Fry

Fran 6

"My mother used to make a simplified version of this that got me through my broke years in college. I've become a big fan of Indian food, so I 'Indianed' up this old favorite. You can tone down the heat by removing the seeds from the chili pepper. Serve it with rice."


30 m servings 765 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 765 kcal
  • 38%
  • Fat:
  • 47.1 g
  • 72%
  • Carbs:
  • 11g
  • 4%
  • Protein:
  • 81.5 g
  • 163%
  • Cholesterol:
  • 262 mg
  • 87%
  • Sodium:
  • 1783 mg
  • 71%

Based on a 2,000 calorie diet

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  1. Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with cilantro to serve.
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  1. 17 Ratings


This was so great. Instead of a regular tomato I used grape tomatoes for their sweetness and only used one can of salmon. Couscous completed the dinner, Thanks!

With the cumin, mustard and hot pepper, I thought this would be hot! It was a pleasant combination. We will be making this again soon. The recipe says that this serves 2, but we fed my whole ...

This is such a great recipe! I added red curry paste to raise the heat factor. I served it with curry couscous and put it all in a lettuce wrap with some sour cream and siracha. It's become one ...

I experimented with this recipe and a fillet of Atlantic salmon. Delicious! I kept it moist with a tiny bit of plain water in the bottom, and then microwaved the entree.

Awesome recipe! The spices and veggies really help to bring this dish together. The onions give it nice crunch. For the less ambitious, cut the spices you aren't familiar with.

I made it with tuna and my 4 year old thoroughly enjoyed it.

Very easy and quick dish to prepare. It did not have as much kick as I expected, and actually was a little bit bland. But overall, great, easy dish for a weeknight meal and a clever use of can...

The spices made this dish taste new again for me.

Hot but not super hot which is good if you're me. My first Indian food and it was delish!