Photo of Golden spiced salmon by WW

Golden spiced salmon

Total Time
50 min
10 min
10 min
Enjoy this delicious fish recipe.


Salmon, raw

600 g, 8 x 75g fillets

Red pepper

1 medium, deseeded & chopped

Lime Juice, Fresh

25 ml, (juice of 1 lime)

Mint, Fresh

2 sprig(s), (8 leaves)


1½ teaspoon(s), chopped, crushed and mixed to a paste with the

Root Ginger

1 teaspoon(s), crushed and mixed with a little water

Chilli, green or red

1 individual, deseeded and finely chopped


½ medium, chopped

Curry Powder

½ teaspoon(s)

Garam Masala

½ tablespoon(s), level, (use chat masala)

Ground Cumin

¼ teaspoon(s), level

Garam Masala

1 g, a generous pinch

Olive Oil

1 tablespoon(s)


8 medium, trimmed and finely sliced

Spring Onions

8 medium, trimmed and finely sliced

Chilli, green or red

1 individual, deseeded and finely chopped

Salad leaves

1 portion(s), (Baby leaf salad)

Lemon Juice, Fresh

40 ml, (juice of 1 lemon)

WW Wholemeal Wraps

4 individual


  1. Put the red pepper, lime juice, mint, garlic, ginger, chilli, onion, curry powder, chat masala, ground cumin, garam masala and olive oil into a blender and blitz until smooth. Tip into a shallow non-metallic bowl, add the salmon fillets and coat them well in the marinade. Cover and leave for at least 30 minutes or up to overnight in the fridge.
  2. When ready to cook, bring the salmon fillets up to room temperature and remove any excess marinade. Thread them onto metal or soaked wooden skewers and place these on a non-stick oven tin or grill pan, with the skewer ends resting on the edges of the tin so the salmon is suspended. (This ensures the fish roasts rather than stews).
  3. Cook under a medium grill for 3 minutes each side, or longer if you like your salmon well done.
  4. Mix together the radish, spring onion, chilli, salad and dress with lemon juice. Serve immediately with the spiced salmon fillets.