Are you sick of turkey and ready for something that isn’t white, beige or brown? If so, this Broiled Salmon with Coriander (Cilantro) Chutney might be just thing thing for this week! This recipe was inspired by one of my favorite dishes to order in an Indian restaurant – Salmon Tikka. Salmon Tikka is cubes of salmon that are marinated and grilled. I wanted to get a similar flavor but with fillets, which I personally find easier to cook. I don’t have a grill, and I don’t like how fish cooked on the stove makes the house smell fishy, so I almost always broil my fish instead.
Salmon Tikka is often served with a raita sauce, but I like the color and freshness that this coriander chutney adds. Feel free to play with the ingredients in this sauce to suit your own tastes, and the salmon is honestly even good without a sauce! The first time I made this, I served it with a Pilau Cauliflower Rice from Easy Peasy Foodie (see photo below), and it is also delicious with simple garlic spinach, rice or a salad as well.
I have been buying the organic salmon that comes in a two pack at M&S lately. The size of the fillets is perfect, and the price is pretty similar to what I would pay in the grocery store.
Get all your ingredients ready.
Salmon Ingredients 
Chutney Ingredients
Combine all the salmon marinade ingredients (except the salmon) in a medium glass bowl, stirring well to combine. Add the salmon fillets and toss with the marinade, making sure to coat all sides. Cover and place in refrigerator for 20-30 minutes.
Meanwhile, prepare the coriander/cilantro chutney. Combine coriander/cilantro, yogurt, mint (if using), chili, lime juice, sugar and salt in a blender. Blend until smooth, adding up to 1 T of water if necessary. (Be patient. It can take a bit to get it going and you may need to scrape the bowl and move things around a bit.) Taste and add additional salt or sugar as needed. (You’ll have to imagine what this looks like since I forgot to take photos!)
Preheat the oven to broil/grill and place oven rack about 6 inches from heating element. Spray a baking sheet with cooking spray (I cover it with foil first, but it is okay not to do that.) Remove fish fillets from marinade, scraping off most of the marinade. Reserve marinade. Place salmon skin side up on the baking sheet. (If your salmon fillets are skinless, still put the side that had the skin up if you can tell which side it was.)
Broil for 3 minutes, keeping an eye on them as broilers can cook very differently. The skin should start to dry out and curl up a bit. Take the tray out of the oven and carefully remove the skin from the salmon. It should peel off fairly easily. Using a fish spatula, turn the fillets over. You can brush a bit of the reserved marinade on the side that is now on top.
Return the fish to the oven and broil for another 3-5 minutes or until cooked to your liking.
On baking tray, skin side up 
After 3 minutes of cooking 
With skin removed 
Extra sauce brushed on 
After 3-4 minutes of additional broiling
Serve immediately with chutney, lemon wedges and rice if desired.
Broiled Salmon Tikka Fillets with Coriander (Cilantro) Chutney
Ingredients
Salmon
- 4 salmon fillets (approximately (4 oz/113 g each) can adjust to up to 6 fillets and use the same marinate amount
- 1 T lemon juice plus extra wedges to serve, if desired
- 2 tsp crushed garlic can substitute garlic paste
- 2 tsp grated ginger can substitute ginger paste
- ⅓ cup yogurt
- 2 tsp honey
- 1½ tsp Kashmir chili powder can substitute 1 tsp paprika + 1/4 tsp cayenne pepper
- 1 tsp garam masala
- ½ tsp Kosher salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
Coriander (Cilantro) Chutney
- 1 bunch coriander (cilantro), washed and root ends removed (keep the softer stems on)
- ½ cup yogurt
- 15-20 mint leaves (optional)
- 1 Indian green chili or jalapeño
- 2 T lime juice
- ¼ tsp sugar or more to taste
- ¼ tsp Kosher salt or more to taste
- 1 T water (if needed)
Instructions
- Combine all the ingredients except the salmon in a medium glass bowl, stirring well to combine. Add the salmon fillets and toss with the marinade, making sure to coat all sides. Cover and place in refrigerator for 20-30 minutes.
- Meanwhile, prepare the coriander/cilantro chutney. Combine coriander/cilantro, yogurt, mint (if using), chili, lime juice, sugar and salt in a blender. Blend until smooth, adding up to 1 T of water if necessary. (Be patient. It can take a bit to get it going and you may need to scrape the bowl and move things around a bit.) Taste and add additional salt or sugar as needed.
- Preheat the oven to broil/grill and place oven rack about 6 inches from heating element. Spray a baking sheet with cooking spray (I cover it with foil first, but it is okay not to do that.)
- Remove fish fillets from marinade, scraping off most of the marinade. Reserve marinade. Place salmon skin side up on the baking sheet. (If your salmon fillets are skinless, still put the side that had the skin up if you can tell which side it was.)
- Broil for 3 minutes, keeping an eye on them as broilers can cook very differently. The skin should start to dry out and curl up a bit. Take the tray out of the oven and carefully remove the skin from the salmon (if applicable). It should peel off fairly easily. Using a fish spatula, turn the fillets over. You can use a brush to put a bit of the marinade on the side that is now on top.
- Return the fish to the oven and broil for another 3-5 minutes or until cooked to your liking.
- Serve immediately with chutney, lemon wedges and rice if desired.