Ingredients Jump to Instructions ↓

  1. 1 large clove garlic

  2. Kosher salt

  3. 1 tsp. garam masala

  4. 1 tsp. cumin seed, toasted and ground

  5. 1 tsp. coriander seed, toasted and ground

  6. 1/4 tsp. cayenne

  7. 4 to 6 cups extra-virgin olive oil

  8. 3/4- to 1-inch-thick skinless center-cut salmon fillets (6 to 7 oz. each)

  9. 4 lemon or lime wedges

Instructions Jump to Ingredients ↑

  1. Peel and smash the garlic clove and a pinch of salt to a paste, either with a mortar and pestle or by mincing and then mashing it with the side of a chef’s knife. Combine the garlic, garam masala, cumin, coriander, cayenne, and 1 tsp. salt in a small bowl. Add just enough of the oil to turn the spice mixture into a smooth paste, 1 to 2 tsp. Rub the spice paste all over the salmon and let it sit at room temperature for about an hour.

  2. Position a rack in the center of the oven and heat the oven to 225°F.

  3. Measure the thickness of the fillets and pour the same depth of oil into a 10-inch straight-sided sauté pan. Heat over low heat until the oil reaches 120°F, 2 to 3 minutes. Put the salmon fillets in the oil in a single layer and immediately transfer the pan to the oven. Poach until a few small whitish droplets rise to the surface of the fillet, 25 minutes. Transfer the salmon to a wire rack to drain for a few minutes. Serve warm with lemon or lime wedges.


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