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    Home » Seafood

    Baked Salmon with Fresh Herb Chutney

    Published: Dec 18, 2019 · Modified: Dec 9, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 12 Comments

    734 shares
    Jump to Recipe

    Impressive and fancy, this baked salmon recipe is our family's favorite meal and a sure way to impress guests when hosting dinner parties. Best of all, it's amazingly simple to cook the perfect salmon every time with this no-fail recipe!

    Baked Salmon on a tray

    The contrasting yet complementing colors of this herbaceous baked salmon are perfect to add to your festive spread. Each ingredient of the earthy green marinade surprisingly holds its own in this flavor-packed dish.

    I did not grow up eating salmon. So when I first tried it, I loved the meaty, buttery, and bold taste as compared to the white fish I was used to. Given all the health benefits of salmon, it soon became part of our regular meals. From the tandoori broiled salmon to the salmon tikka skewers and the salmon tikka masala recipe in my Indian Instant Pot Cookbook, I have developed several healthy salmon recipes.

    Jump to:
    • Inspiration
    • Best way to eat Salmon
    • Benefits
    • Instructions
    • How to check for the doneness of Salmon
    • Serving
    • Tips and FAQs
    • More Salmon Recipes
    • Recipe

    Inspiration

    I first enjoyed this recipe made by my talented friend Rupa who is not only an amazing cook but an expert when it comes to cooking fish. Everyone who has tried her "Baked Hariyali Salmon" loves it and so we have officially declared it to be the BEST BAKED SALMON RECIPE ever!

    This recipe also reminds me of my mom's cooking! Growing up I enjoyed her herb steamed fish wrapped in banana leaf or Hariyali fish as she calls it, where she threw every herb she had in her garden into a blender and spread over “today’s catch".

    This baked salmon has a delicious marinade or as I like to call it a chutney that is made with fresh cilantro, mint, parsley, scallions, ginger, garlic and green chili. The chutney marinade is SO GOOD that not only it makes the most flavorful salmon but we love to make a huge batch so it can also be served along the baked salmon fillet.

    Herbs and lemons for marinade

    The chutney marinade recipe can also be easily adapted to your taste. Love cilantro, add a whole bunch and if you don't, simply skip it and add more of the other herbs. You can add lots of chilies if you love spicy food or skip them altogether for little kids. But before you try any of the variations, I would highly recommend you to try the recipe as is, only because it is simply AWESOME!

    Best way to eat Salmon

    Although I enjoy salmon, I know many people who are not particularly fond of salmon. So, to all of you who want to eat more fish and eat the best kind of fish, here is a recipe that will make you fall in love with salmon. Here are just a few reasons why:

    • flavor-packed
    • fresh tasting
    • spicy
    • healthy
    • perfectly cooked
    • easy
    Baked salmon on a tray

    Benefits

    Health benefits of salmon and why you want to include it in your diet:

    1. Salmon is packed with omega-3 fatty acids and vitamin B12 to reduce the risk of heart disease and improve brain function
    2. Great Source of lean protein with 26 grams of protein per 4 ounces of serving which may help you lose weight
    3. Good source of potassium that balances blood pressure
    4. Have polyunsaturated fatty acids and vitamin D that can improve bone health
    5. The inflammation-fighting fatty acids in salmon may improve recovery from injury making it a great post-workout meal
    6. Can lower the risk of chronic disease

    Check out this article from WebMD for more detailed health benefits of eating salmon.

    Instructions

    Here is a step-by-step recipe for the best-baked salmon:

    Step 1: Rinse the salmon fillet and dry it on both sides with paper towels. Place the salmon on a baking sheet lined with parchment paper. Tuck a few slices of lemon under the fillet. Note: If you do not have parchment paper, you can line the baking tray with aluminum foil instead and grease it well with oil. Preheat the oven to 375 degrees.

    Raw salmon on a baking tray with lemon and parsley

    Step 2: Make the Chutney Marinade. Toast cumin seeds in a small pan over low-medium heat and allow them to cool. Add green chilies, ginger, garlic, toasted cumin seeds, scallions, cilantro, and parsley to the food processor. Add salt, lemon juice, olive oil, and pepper. Pulse a few times until all the ingredients are finely chopped. Then add the mint and pulse a few more times until the mint blends well with the remaining marinade. (Note: Over-pulsing mint can sometimes make the marinade turn brownish, so adding it in the end) The marinade will have the texture of pesto and not a fine paste. This should make about 1.5 cups of marinade.

    chutney marinade for salmon

    Step 3: Marinate the salmon. Sprinkle ½ teaspoon salt on the salmon. Spread about ½ cup of the chutney marinade over the salmon. Reserve the remaining to serve with salmon. Optional step: sprinkle a handful of thinly sliced red onions on the top. Allow the fish to marinate in the refrigerator at this point for 20 minutes or go ahead and bake it right away!

    salmon coated with marinade and sliced red onion on a baking tray

    Step 4: Brush the top of the salmon with olive oil or use olive oil spray all over the salmon. Bake for 25 minutes, but check for doneness around the 20-minute mark. Enjoy hot with reserved chutney.

    Baked salmon with green marinade on a tray

    How to check for the doneness of Salmon

    • To check for doneness you can simply use a fork and see if the salmon flakes easily.
    • Since the thickness of the salmon fillet can vary, I like to use a basic thermometer to check for doneness. According to FDA, salmon should be cooked to an internal temperature of 145 degrees. So insert the thermometer at the thickest part of the fillet.
    • If you like slightly undercooked salmon, an internal temperature of 135 degrees works well.
    closeup photo of baked salmon

    Serving

    I LOVE serving this baked salmon with Lemon rice - a recipe from my The Essential Indian Instant Pot Cookbook. The flavors go so well together so an incredibly satisfying meal.

    Here are some of my favorite salads and sides that pair really well with this baked salmon:

    • Arugula Salad with lemon balsamic dressing
    • Kale Salad with almonds
    • Spicy Mango Salad
    • Fiesta Quinoa Salad
    • Saffron Risotto
    • Beet Risotto

    Tips and FAQs

    • Skin on or off - I recommend cooking with the skin on as it keeps the moisture in the fish locked in. Once cooked it's very easy to scoop up the fish without the skin
    • Do I need to turn the fish halfway through - The answer is NO! Another reason why we love this recipe
    • Do you need to rinse the fish - Yes, I recommend rinsing and then pat drying really well with paper towels
    • How long to bake the salmon - depending on the thickness and size of the fillet the cooking time may vary. The best way is to use a thermometer and check for an internal temperature of 145 degrees. Thin and small fillet can cook in as less as 4 to 6 minutes
    • How to tell when salmon is done - The easiest way is to use a fork to see if the salmon flakes easily

    More Salmon Recipes

    Here are some more salmon recipes you will enjoy:

    • Instant Pot Tandoori Salmon
    • Pan-Fried Salmon with Garlic & Fresh Fenugreek Leaves
    • Tandoori Salmon Tikka
    • Grilled Salmon Skewers
    • Salmon Tikka Masala

    And if you love seafood as we do, here are our family's favorite fish recipes

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    baked salmon on a tray
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    5 from 12 votes

    Baked Salmon with Fresh Herb Chutney

    An impressive baked salmon with a zesty fresh herb chutney. This simple recipe turns out perfect each time and will make you fall in love with salmon!
    Prep Time20 mins
    Cook Time25 mins
    Total Time45 mins
    Course: dinner, Entree, Main Course
    Cuisine: American, Indian
    Servings: 8
    Calories: 349kcal
    Author: Archana Mundhe

    Ingredients

    • 1 to 2 lemons sliced
    • 3½ pounds salmon fillet wild or organic
    • 2 teaspoons cumin seeds
    • 3 small green chilies
    • 2 tablespoons ginger peeled & chopped
    • 8 garlic cloves peeled
    • 1 cup scallions chopped
    • 2 cups cilantro chopped
    • 2 cups parsley chopped
    • 2 teaspoons kosher salt
    • 1 Lemon juiced
    • ½ teaspoon ground black pepper
    • 2 tablespoons olive oil
    • 1 cup mint leaves
    • ¼ cup red onion thinly sliced (optional)

    Instructions

    Prep

    • Rinse the salmon fillet and dry both sides with paper towels.
    • Place the salmon on a baking sheet lined with parchment paper. Tuck a few slices of lemon under the fillet.
    • Note: If you do not have parchment paper, you can line the baking tray with an aluminum foil instead and grease it well with oil. Preheat the oven to 375 degrees.

    Chutney Marinade

    • Toast cumin seeds in a small pan over low-medium heat and allow them to cool.
    • Add green chilies, ginger, garlic, toasted cumin seeds, scallions, cilantro, and parsley to the food processor. Add salt, lemon juice, olive oil, and pepper. Pulse a few times until all the ingredients are finely chopped.
    • Then add the mint and pulse a few more times until the mint blends well with the remaining marinade. (Note: Over pulsing mint can sometimes make the marinade turn brownish, so adding it in the end) The marinade will have texture of a pesto and not a fine paste. This should make about 1.5 cups of marinade.

    Apply the marinade

    • Sprinkle ½ teaspoon salt on the salmon.
    • Spread about ½ cup of the chutney marinade over the salmon. Reserve the remaining to serve with salmon.
    • Optional step: sprinkle a handful of thinly sliced red onions on the top. Allow the fish to marinade in the refrigerator at this point for 20 minutes or go ahead and bake it right away!

    Bake

    • Brush the top of the salmon with olive oil or use olive oil spray all over the salmon.
    • Bake for 25 minutes, but check for doneness around the 20-minute mark. Serve hot with the reserved chutney.

    Video

    Notes

    Notes:
    To check for doneness you can simply use a fork and see if the salmon flakes easily. Since the thickness of the salmon fillet can vary, I like to use a basic thermometer to check for doneness.
    According to the FDA, salmon should be cooked to an internal temperature of 145 degrees. So insert the thermometer at the thickest part of the fillet.
    If you like a slightly undercooked salmon, an internal temperature of 135 degrees works well.

    Nutrition

    Calories: 349kcal | Carbohydrates: 9g | Protein: 41g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 741mg | Potassium: 1216mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1983IU | Vitamin C: 43mg | Calcium: 87mg | Iron: 4mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Izzah says

      May 31, 2020 at 9:43 pm

      Brilliant recipe, Archana! The chutney flavors were outstanding. Thanks very much for a light & healthy dinner!5 stars

      Reply
    2. Sherry says

      June 07, 2020 at 10:18 pm

      My picky kids ate it up! That should tell you how good it was! Thank you for the recipe.5 stars

      Reply
    3. Erika says

      September 15, 2020 at 9:39 pm

      Simple but tons of flavor! I made this with her yellow rice and it was delicious! I roasted a few small potatoes alongside the salmon and used the left over chutney to dip them in 🙂

      Thanks for a great recipe!5 stars

      Reply
      • Archana says

        September 15, 2020 at 9:50 pm

        Thank you Erika!

        Reply
    4. Sydrah Khan says

      September 22, 2020 at 5:08 pm

      Hi Archana

      Can you please list how much I would need for each ingredient?

      Thank you!

      Sydrah

      Reply
      • Archana says

        September 23, 2020 at 9:58 pm

        Yes! Please scroll all the way down to the recipe card or on the top of the recipe click on jump to recipe button

        Reply
    5. Manal says

      September 28, 2020 at 8:09 pm

      Such an amazing recipe! I used the marinade on fresh, local lake trout. It was one of the best fish recipes I’ve ever had. Thanks a lot ❤️5 stars

      Reply
    6. Monika Agwani says

      October 25, 2020 at 2:43 pm

      Such a delicious recipe!! Super easy desi style baked salmon Thank you for the recipe Archana!!5 stars

      Reply
    7. Sanghamitra Borgohain says

      November 27, 2020 at 9:46 pm

      I made this for Thanksgiving this year and it was amazing! My kids loved it and so did we. 🙂5 stars

      Reply
    8. Bhavi Pardiwala says

      January 17, 2021 at 9:07 pm

      Excellent recipe ! Salmon turned out so amazing ! Very moist and full of flavor. Will definitely be making salmon this way again !5 stars

      Reply
    9. Nithya says

      October 08, 2022 at 7:02 am

      Hi! Recipe looks delicious. One question, do you brush the salmon with olive oil before applying the marinade?

      Reply
      • Archana says

        October 08, 2022 at 12:21 pm

        I do not brush olive oil, just sprinkle some salt.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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