Ready in just 20 minutes this EASY pan-fried methi garlic salmon recipe is a weeknight favorite. Packed with the goodness of fresh fenugreek leaves, lots of garlic, and red chili flakes this recipe needs just a few ingredients for a five-star meal.
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Salmon is my go-to protein of choice for weekday meals. Pan-roasted, crisp, and super flavorful methi garlic salmon is one of my favorite recipes, in addition to the baked salmon with chutney, tandoori salmon, and salmon tikka masala on skewers. These are on our repeat list to get all the benefits of eating fatty fish like Salmon once a week.
The best part of all these recipes is that they need few ingredients, which helps bring out the best flavors and texture of perfectly cooked salmon.
Methi, also known as fenugreek, is a green leafy vegetable widely used in Indian cuisine. Fresh leaves have a slightly bitter taste and are often used in dishes like Methi Thepla, Muthiya, etc.
The dried leaves, known as kasuri methi, are often used as a garnish in Punjabi curries like Chicken Tikka Masala, Paneer Makhani, etc. Methi is readily available in Indian grocery stores. I usually buy a few bunches at a time, prep, and freeze them for future use. Check out this Instagram video on how to clean and store methi leaves. Fresh methi leaves add an amazing aroma and taste to fish, chicken, lentils, and curries.
Ingredients
- Salmon - use wild, farmed, or sockeye.
- Fresh Methi Leaves - readily available in Indian grocery stores. Pluck leaves along with tender stems, wash, dry, and then chop finely.
- Garlic - A flavor powerhouse that adds wonderful flavors and aromas to the salmon.
How to Make Methi Salmon
- To a medium bowl, add chopped methi, lemon juice, olive oil, red chili flakes, and salt. Whisk together to make the marinade. Add salmon to the bowl and mix gently coating the salmon with the marinade
- Preheat a pan on medium heat. Add oil and place the salmon pieces in the pan. Cook on medium heat for 3 to 4 minutes, then carefully turn the fish pieces over. Cook until the fish is flaky and easily breaks with a fork, another 3 to 4 minutes.
How to serve methi garlic salmon
Serve methi garlic salmon with a side salad or air-fried veggies for a light lunch. Here are some of our favorite salads- Green Goddess Salad, Arugula Salad, or Kale salad with almonds and air-fried veggies - green beans, broccoli, and brussels sprouts.
For dinner, serve it with cumin rice, or for a low-carb meal, pair it with lemon cauliflower rice.
Storing
Any leftover salmon can be refrigerated for 1 to 2 days. To reheat simply microwave for a short time. You can also marinate the salmon for up to half an hour before cooking it. If you want to make this as meal prep, do not add lemon juice to the marinade. Add it just 10 to 20 minutes before cooking the fish.
Tips and Variations
- Skin-on boneless fillet of salmon works best for this recipe. You can also use salmon steaks if you like. Adjust the cooking time based on the thickness of the salmon. A digital thermometer can be used to check for doneness. I always make sure that the temperature of the thickest side is 145 degrees F.
- If using frozen fish fillets, make sure to thaw them fully before marinating.
- Dried fenugreek leaves (Kasoori methi) can be used in place of fresh methi leaves. Crush 1 tablespoon of Kasoori methi on the palm of your hands and add them to the marinade.
- Instead of pan frying, you can also bake (400 F for 12 to 15 minutes) or air fry (350 F for 8 minutes) the marinated salmon.
Recipe
Methi Garlic Salmon
Equipment
Recipe Video
Ingredients
- 1 pound salmon fillet, wild caught cut into 6 pieces
- 2 tablespoons fresh fenugreek/methi leaves chopped
- 6 garlic cloves finely minced or pressed
- 1 tablespoon lemon juice
- ½ teaspoon red pepper flakes
- 1 teaspoon olive oil
- ½ teaspoon kosher salt
For cooking
- 1 tablespoon olive oil
Instructions
- Rinse and pat dry the salmon. Cut into smaller pieces.
- To a medium bowl, add garlic, lemon juice, methi, olive oil, salt and red pepper flakes . Mix well and add salmon, mixing gently to coat the salmon with the marinade.
- Add olive oil to a pan on medium heat and arrange salmon pieces on the pan.
- Cook uncovered for 6 to 8 minutes depending on the thickness of the salmon turning once or twice. The skin will loosen during the cooking process and can be removed before serving. Enjoy hot.
Notes
- Skin-on boneless fillet of salmon works best for this recipe. You can also use salmon steaks if you like. Simply adjust the cooking time based on the thickness of the salmon. A digital thermometer can be used to check for doneness. I always make sure that the temperature of the thickest side is 145 degrees F
- If using frozen fish fillets, make sure to thaw them fully before marinating
- Dried fenugreek leaves (Kasoori methi) can be used in place of fresh methi leaves. Simple crush 1 tablespoon of Kasoori methi on the palm of your hands and add them to the marinade
- Instead of pan frying, you can also bake (400 F for 12 to 15 minutes) or air fry (350 F for 8 minutes) the marinated salmon.
Nutrition
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Jasmine S. says
Beautiful, healthy salmon dish, Archana! Thank you for sharing. I, too, have been working on mindful eating!
Archana says
Thank you Jasmine! Happy new year, hopefully we will continue to inspire each other.
susan Rengasamy says
I am a senior I enjoy following your healthy food recipes for my family especially for my grandchildren .
its Awesome cooking in Instant Pot.
Archana says
Thank you! I am so glad you enjoy my recipes
NoPlateLikeHome.com says
This looks delicious! I love salmon, especially grilled.
Archana says
Thank you! Simple recipe but healthy and delicious!
annika says
Love salmon and this dish looks absolutely delicious!
Archana says
Thank you Annika!The nutrition label makes this dish a real star. So healthy.
Freda @ Aromatic essence says
It sounds amazing with methi and garlic! Shall try it out sometime!
Archana says
Thank you Freda! Do try it, the flavors are amazing and so healthy. I would love to get your feedback.
Freda @ Aromatic essence says
Sure 🙂
Nandini says
Beautiful Recipe Archana 🙂 Happy New Years!
Archana says
Thank you Nandini! Happy new year.
Blogtastic Food says
Great recipe and great photography! Love a well cooked piece of salmon like this (:
Archana says
Thank you! Love simple and healthy foods.
Kalbap says
Archana, This salmon was a great hit at dinner with my company. I have used many different home made marinades in the past but Methi-garlic combination indeed made for a very flavorful salmon and in my mind tops all the previous marinade combinations. I used dried methi leaves (kasuri methi) since I didn't have the fresh one and instead of pan fry I roasted the marinated fillet in the oven at 400 deg F for 20 minutes. This dish will definitely be repeated in our household.
Archana says
Kalyani, SO glad that you enjoyed this healthy and simple salmon dish. We have this salmon dish on repeat list in my house. When I buy fresh methi, I clean-wash-dry-chop and freeze in small zip lock baggies. Perfect for this salmon recipe or making theplas. Try making salmon in IP too. I will email you the recipe.
Kalbap says
Useful tip Archana- about freezing fresh methi leaves for later use.
Do email me the IP recipe at your convenience. Thanks.
Kalbap says
Archana I will be making this again and I plan to serve it just like in your pictures with the spiralized veggie. Which one have you used? Turnips???
Archana says
Those actually are beets!!
Archana says
Sorry forgot to mention they are called bi-color beets. They are pink and white inside. Super pretty!!
DDEAN says
It looks like your Garlic-Methi-Salmon picture has some sort of a (pickled?) onion plated with the salmon...Is that correct?
Please provide the recipe. In fact, I would suggest you ALWAYS include the recipe or at least refer us to the recipe name/location of the wonderful foods that you plate with your showstoppers!!! I LOVE every one of your recipes that I have tried...and that is quite a few!
I am looking forward to your NEXT cookbook!
Archana says
Thank you! Its Onions with salt, red chili powder, and lemon juice.
Gotta EAT says
Looks So Tasty! Can I marinade the salmon in this marinade for some time before cooking it straight away?
Archana says
Yes! You can marinate salmon for some time.
Raji says
I baked it and it turned out pretty good. It’s a different flavor. Taste is yummy. Will make it again. Thanks for sharing.
Archana says
Thank you for the feedback
Nabeel Khan says
I love this dish and recipe so much! As someone who generally makes some modifications for spices and garlic and or ginger in every Indian dish. This recipe I love its simplicity not extra spice but still delicious.
I want to bake this instead as I am much better at baking fish than pan frying fish. For 3 pounds of Salmon, if I use 3 teaspoons of olive oil only then when following your baking method how much oil in general should I use, along with those who I share your recipe link with?
Archana Mundhe says
Thank you, your comment made my day. I'm so glad the simplicity of the spice balance worked for you. For baking 3 lbs of salmon, you can use 3 teaspoons of oil or even cut back to 2 teaspoons as salmon has plenty of its own natural fat so it won't dry out. Just lightly drizzle it over before baking.