Pan-Fried Spicy Salmon – Delicious fish for dinner tonight!

Pan fried Salmon fillets
Salmon sizzling on the pan!

These crispy, golden, pan-fried salmon fillets, wrapped with aromatic spices, could be the most satisfying and healthy dinner choice for anyone who fancies a light meal. A couple of slices of garlic bread, and an assortment of steamed veggies rolled on a blob of butter could add extra flavours as well as nutrition value to this meal.

It’s amazing that this combination of spices adds a real fusion to the fish and also by wrapping the fish fillets on crushed cornflakes has taken a very rebellious turn comparing to the usual – mild, just-salt-and-pepper with a dash of the lemon version of frying the same fish.

While the fish are sizzling on the pan, the juices will run out and the aroma will fill the kitchen, tempting you to grab a little piece from a side and pop it straight into your mouth! Seriously, do not burn your fingers! It will be ready in minutes!

Oh, remember to scrape the juices and toss on the fillets before taking them out of the pan. They will taste heavenly!

So, let’s make it;

Ingredients needed:

Salmon fillets with skin on 2
Chili powder or Paprika powder 1 tsp
Roasted cumin powder (pan roast some whole cumin
and grind them to a powder)
 1 tsp
Turmeric powder 1/4 tsp
Lemon juice half a lemon
Olive oil 1 tbsp
Saltto taste
Crushed cornflakes3 tbsp
Olive oil for shallow frying 2 tbsp

Let’s make it :

  • Combine chili powder, cumin, and turmeric powder olive oil, salt, and lemon in a wide bowl
  • Massage the fish fillets thoroughly with spices
  • Cover and leave for 15-20 mins
  • Pat crushed cornflakes on both sides
  • Heat a pan with 2 tbsp of olive oil
  • Shallow fry both sides until golden
  • Serve immediately with¬†garlic bread, a heap of steamed veggies, or a bowl of soup
  • The flaky pan-fried salmon with the crunchiness of cornflakes is definitely a “feel good” dinner choice!
  • Enjoy!
salmon pan fry

thilapia fillet

Pan-Fried Tilapia – with grilled cherry tomatoes on the side


These fleshy fish fillets, with a very appetizing crispy outer layer, is very flavourful, which could be served as a  main meal with lots of vegetables or grilled tomatoes on the side.  

This unique recipe was passed on to me by one of my Goan friends who is an expert in producing mouthwatering fish dishes in every mealtime.  Roll the fish fillets on semolina was her top tip as it gives such an addictive crunchiness and crispiness when they come out of the pan.

So, gather the necessary ingredients and let’s make it;

What you will need:

Fish fillets (Tilapia)4
Onion1 chopped finely
Whole coriander seeds2 tbsp
Whole cumin seeds1 tbsp
Whole Kashmiri chilies3-4 deseeded
Garlic3 cloves
Tamarind pulp1 tbsp
Semolina1/2 cup
LemonJuice of 1/2 lemon
 Salt a few pinches

 Let’s make :

  • Wash, pat dry the fish fillets and season with salt and pepper
  • Grind chopped onion, deseeded Kashmiri chilli, salt, turmeric, garlic cloves, cumin seeds and coriander seeds to a paste, using a wet grinder or the hand blender
  • Add tamarind pulp and lemon. Lightly grind until all come together
  • Take the paste out, pat on one side of the fish fillets
  • Place semolina on a plate and wrap both sides.  Shake off the excess
  • Heat up 2-3 tbsp of olive oil in a wide pan and place fish fillets side by side
  • Pan fry under low flame
  • When one side is fried enough, carefully turn on to the other side.  Fry both sides until golden and crispy
  • If the oil runs out, sprinkle a bit more on top of the fillets
  • Serve hot.  Delicious with grilled tomatoes on the side

Grilled Tomatoes

cherry tom

 These beautiful, grilled, cherry tomatoes look and taste great as a side dish when you are serving baked/grilled fish or meat.  Also, without a doubt,  the burnt taste blended with light sourness and sweetness of the cherry tomatoes will enhance the taste of your main dish.

The grilling process is as follows:

  • Get the cheery tomatoes with the stem intact.  Prick each one lightly with a toothpick
  • Place on a baking tray lined up with a foil
  • Sprinkle salt and olive oil
  • Grill under 200 C oven
  • Serve warm with their juices braised on tomatoes

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