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Curried Salmon

Featured in the Honolulu Star-Advertiser on December 9, 2015.



Curried Salmon

  • 1 tablespoon honey
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons garam marsala
  • 1/2 teaspoon Himalayan sea salt, or substitute with sea salt of choice
  • 1/2 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 1/2 pounds wild salmon with skin, cut into 3 portions


In a small bowl, whisk together all ingredients except salmon. Rub mixture over salmon, then wrap in foil and let rest for 15 minutes. Skin side facing down, grill on medium-high heat until salmon is just underdone about 5-7 minutes. Remove from grill and serve. Makes 3 servings.

Approximate Nutrient Analysis per serving:
400 calories, 19 g fat, 3 g saturated fat, 115 mg cholesterol, 450 mg sodium, 7 g carbohydrate, 1 g fiber, 6 g sugar, 47 g protein


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