Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Print Recipe Pin Recipe
5 from 3 votes

Methi Garlic Salmon

Methi garlic salmon - Pan roasted with a fresh fenugreek leaves, garlic and little oil for flaky, moist and perfectly done salmon.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Entree
Cuisine: Indian
Servings: 4
Calories: 203kcal


  • 1 pound salmon fillet, wild caught
  • 2 tablespoons fresh fenugreek/methi leaves, chopped
  • 6 garlic cloves minced
  • 1 tablespoon lemon juice
  • ½ teaspoon crushed red pepper
  • 1 tablespoon oil I use avocado oil
  • ½ teaspoon kosher salt


  • Cut salmon into smaller pieces. Wash and dry it with paper towel.
  • Apply crushed garlic, lemon juice, methi, olive oil, salt and crushed red pepper to salmon pieces.
  • 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. Enjoy hot. 


The skin will loosen during the cooking process and can be removed before serving.


Calories: 203kcal | Carbohydrates: 2g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 54mg | Potassium: 573mg | Vitamin A: 120IU | Vitamin C: 2.9mg | Calcium: 51mg | Iron: 1.1mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry