Kerala-style salmon with lime pickle yoghurt

SPice up your salmon dinner.

  • 35 mins cooking
  • Serves 4
  • Print
Based on a recipe from the Indian coastal province of Kerala, this delicious grilled fish is even better with the tangy lime pickle yoghurt spooned over the top.
Looking for more salmon recipes or more Indian recipes?


Kerala-style salmon with lime pickle yoghurt
  • 2 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 cardamom pods, bruised
  • 1 cinnamon stick
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon chilli powder
  • 2 tablespoon peanut oil
  • 2 clove garlic, crushed
  • 4 x 265g salmon cutlets
  • 100 gram baby spinach leaves
Lime pickle yoghurt
  • 1/2 cup (140g) yoghurt
  • 2 tablespoon lime pickle, chopped finely


Kerala-style salmon with lime pickle yoghurt
  • 1
    Dry-fry coriander, cumin, cardamom and cinnamon in small heated frying pan, stirring, over medium heat until fragrant. Stir in turmeric and chilli powder; remove from heat.
  • 2
    Using mortar and pestle, crush spices until ground finely; transfer to large bowl. Stir in oil and garlic, add fish; turn fish to coat in marinade. Cover; refrigerate 30 minutes.
  • 3
    To make lime pickle yoghurt; combine yoghurt and lime pickle in a small bowl.
  • 4
    Cook fish on heated oiled barbecue until cooked through. Serve fish with spinach and lime pickle yoghurt.


An Indian speciality, lime pickle is a mixed pickle condiment of limes that adds a hot and spicy taste to meals. Available from Indian food shops.

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