Spiced Salmon with Curry Dip

Michelle Lee is the author of The Young Skin Diet and Living Luxe Gluten Free cookbook. Make sure to check out all of her recipes! 

My father-in-law worked in hospitality.  Perhaps because of that experience, or maybe because he was born with it, he had a gift for entertaining and hosted fantastic dinner parties.  He made it look effortless.  At last, he shared one of his secrets – this recipe – with me.  It was his standby for gatherings, and it tastes like a high-end restaurant entrée without the price or a lot of fuss.  This dish is a staple in my kitchen and elicits the enthusiasm of my father-in-law’s guests when I serve it now.

Spiced Salmon with Curry Dip High Res

Spiced Salmon with Curry Dip
Prep time
Cook time
Total time
Recipe from theLiving Luxe Gluten Free cookbook by Michelle Lee, author of The Young Skin Diet and featured on KLRR morning show’s “Delicious Dishes with Michelle Lee” Nutrition information excludes dip. For Paleo prep, omit curry dip.
Cuisine: Asian Fusion
Serves: 4
  • Salmon:
  • 1 lb. wild-caught salmon fillet (King, Coho, and Sockeye all work well for this recipe; though, if available, I recommend King)
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper
  • ½ tsp. cumin
  • ½ tsp. coriander
  • ½ tsp. allspice
  • Extra virgin olive oil
  • 1 lemon, quartered
  • Curry dip:
  • ¼ cup of mayonnaise
  • 1 to 2 tsp. yellow curry powder
  1. Preheat oven to 400 degrees and line a baking sheet with foil. Place salmon fillet on sheet, skin side down.
  2. Mix salmon spices in a small bowl and set aside.
  3. Lightly coat salmon with olive oil. Sprinkle salmon with seasoning (season to liking; depending on the shape of fillet, you may not need all the seasoning).
  4. Bake until fully cooked but still moist, about 15 to 20 minutes.
  5. While fish bakes, mix together curry dip ingredients in a small bowl.
  6. When salmon has finished baking, remove from oven and let rest for a couple minutes. Serve with fresh sliced lemon and curry dip on the side. Salmon and curry may be refrigerated and served chilled.
Nutrition Information
Serving size: 4 Calories: 230g Fat: 13 g Sugar: 0g Sodium: 500mg


Sidenotes about this dish:

This dish tastes best when made with wild-caught, fresh salmon that hasn’t been previously frozen.  In addition to superior flavor, wild-caught salmon contains far fewer toxins and more omega-3s than farmed salmon.

Suggested Paring: Melville Pinot Noir or Belle Glos Meiomi Pinot Noir.



By | 2016-05-09T12:02:12+00:00 May 9th, 2016|Categories: Blog, Dairy Free, Gluten Free, Mary Lee Community, Paleo, Recipes|Tags: , , , , |0 Comments

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