These chocolate-chip cookies are delicious. Every year at Christmas, friends and family ask for this dish!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 teaspoons ground red pepper (cayenne)
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- ½ pound wild Pacific salmon fillets, cut into 1-inch cubes
- 2 teaspoons cornstarch
- ½ cup oil for frying
Instructions
- Mix together the cayenne, turmeric, and salt in a bowl. Add the salmon to the bowl and toss to coat. Allow to sit 15 minutes.
- Heat the oil in a skillet over medium-high heat. While the oil is heating, sprinkle the cornstarch over the salmon and again toss to coat.
- Cook the salmon in the heated oil until golden brown, about 1 minute per side.
- Vary the heat and seasoning level according to taste; you can use paprika rather than cayenne for a milder version. I use a full teaspoon of salt.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 50 mg |
| Dietary Fiber | 1 g |
| Protein | 25 g |
| Saturated Fat | 2 g |
| Sodium | 629 mg |
| Sugars | 0 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Used paprika instead of cayenne and used creole seasoning and adobo seasoning
We loved this, but as others pointed out the spice was a little to intense for us. But by cutting it to 1/4tsp it was something else. Yum, my husband even asked for this twice in one week I did use haddock instead of the salmon.
I have been wanting to make these for a while now, so sorry I waited. Fantastic flavor, good heat and texture! I didn’t use cornstarch, just let the fish marinate in the seasoning for a while before frying in a little bit of oil. I added garam masala and used less cayenne, will do again!
My family usually doesn’t like any “Indian” flavors like turmeric. I made this as written (except I added fresh ground pepper out of habit with the salt). My family ate it and nobody complained or said it tasted like Indian food. It was good I served it with a spicy Mayo dipping sauce and rice and broccoli on the side.
Did not make any changes, my husband loves it. Glad I started looking at the Allrecipes site.
This was very good. I made it for a potluck and everyone loved it. I used 1 and 1/2 pound sockeye salmon. I did cut down the cayenne pepper to 1/2 tsp and put 2 tsp turmeric and a generous tsp salt for this amount of salmon. We are big salmon eaters (we fish Bristol Bay sockeye commercially) I would definitely make it again. Thanks for the recipe!
Very good and super fast and easy.
These salmon bites were delicious. I followed the recipe as written and wouldn’t change anything. I served them as an appetizer but they would be great as a meal with a green salad. Thank you Tarama for submitting this.
ur sooooo awesome! Loved it! TOOOOOOOOOOO good!
My son brought this recipe home from culinary school and I finally had the chance to make it. I was planning to make sushi rolls with it. I made it according to recipe but I fried half and baked the other half. I must say, we love spicy and if your a big fan of spicy, BAKE IT! It reeeaaallly turns up the heat! Fried was delicious and it was the perfect compliment to the other ingredients. Baked really accentuated the cayenne and added kick to the mellow flavor of the sushi rice. My very picky son gave it a thumbs up! Try it, you won’t be sorry.
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These made the perfect hors d’oeuvre for our dinner party.
I added a 1/4 cup of brown sugar to the marinade. Great taste!
Added a little bit of garam masala, curry power and cumin per some suggestions. Did not use cornstarch, and just used enough oil to cover the bottom of the pan. Everything cooked quickly and it was delicious for being so simple. Would definitely make again. With the suggested amount of cayenne, it was pretty spicy.
Was great as is, but even better when I added 3 finely chopped cloves of Garlic, 1tsp hot madras Curry and a 1/2tsp Garam Masala. It was just wow! Even my non-fish eating son loved it!
Very good! I made it with Pollock, fried it in refined coconut oil.
Yummy! We were hesitant but it was delicious! Added a few more spices on the second batch, such as coriander and black pepper, and also only used enough oil to panfry. Great suggestion a reviewer had to serve it with the Butter Chickpea Curry and Basmati Rice.
the trick to these is the size you cut it into.. the 1 inch cubes are perfect.. but too small it’s too spicy.. too big and you lose the flavor.. didn’t deep fry or use the cornstarch.. just sauteed.. these were surprisingly easy and very tasty.. ty for the recipe~~~UPDATE: you can use just about any fish.. i’ve also doubled the turmeric in one instance.. still super tasty
I’m not a fish lover, especially if it’s dry, grilled fish. And i was disappointed that there was no tikka masala in this recipe…..until my first bite. This recipe has changed me into a salmon LOVER. It’s so moist, very delicious, VERY spicy (the hubby loved it but it was even on the edge for him), so I will reduce the cayenne by 1/4 next time. Served it with rice and the Butter Chickpea Curry from this site but I liked it better with curried cauliflower that I found on another site. Also, I didn’t use that much oil, just enough to sear – I didn’t even coat the entire bottom and that works fine.
We live in Alaska and eat *a lot* of salmon. My husband’s first response when he took a bite: “This is epic.” Needless to say, it is now in the salmon rotation. I did sub crushed red peppers for the cayenne due to allergies.
This tasted awesome, we only added a scant 1/2 tsp of cayenne because we are spice wimps and it was perfect for us, zingy but not enough to leave my mouth burning. Thank you for sharing your great recipe.