Salmon Daal
This Salmon Daal is a straightforward weeknight dinner that feels deliberate and comforting. It pairs gently spiced red lentils with pan-seared salmon and a hot tempering that brings the whole bowl to life. No need for complicated steps—just a bit of patience while the lentils break down and a quick sear on the fish.
I like this dish because it hits three things I want from a single meal: protein, warmth, and bold finishing flavors. The daal cooks low and slow until creamy; the salmon stays tender if you don’t overcook it; and the final tadka (tempering) is where texture and aroma come in. You can make the marinade ahead, but nothing here demands fuss.
Below you’ll find a clear shopping list, exact ingredients from the recipe, step-by-step instructions following the source recipe, and practical notes for swaps, gear, mistakes to avoid, storage and reheating. Read through once, then follow the steps when you cook—the process rewards patience more than technique.
What to Buy
Shop for the basics and a few fresh items. The essentials are split red lentils, broth, fresh curry leaves (if you can find them), and salmon fillets. Spices are mostly common pantry items—turmeric, cumin, coriander, fennel, garam masala, black mustard and cumin seeds.
If you can’t source fresh curry leaves, consider a local South Asian grocery or frozen packets. Fresh curry leaves give the tempering its bright, citrus-like lift, which is different from most other herbs. For the salmon, pick fillets of uniform thickness so they cook evenly.
Ingredients
- 2tablespoonoil — used for the salmon marinade to transfer spices and help sear the fillets.
- 2clovesgarlicminced — part of the marinade; adds background garlicky flavor.
- ½tablespoongingerminced — in the marinade to give warmth and lift.
- ½teaspoonsalt — seasoning for the marinade; balances the fish.
- ½teaspoonturmeric — color and subtle earthiness in the marinade.
- ½teaspoonground cumin — adds earthy, savory notes to the marinade.
- 4salmon fillets(see note 1) — the protein; size and thickness affect cooking time.
- 1tablespoonoil — oil for starting the daal, used to soften the onion.
- 1medium onionfinely chopped — foundational aromatics for the daal.
- 6clovesgarlicminced — added to the daal for deeper garlic flavor.
- 1tablespoongingerminced — aromatic in the daal base.
- 8fresh curry leavessee note 2) — fragrant, citrusy leaves used in the daal; key to the dish’s profile.
- 1cupdried split red lentils — the core of the daal; they break down into a creamy base.
- 3½cupsbroth(see note 3) — cooking liquid for the lentils; adds richness.
- ¾teaspoonsalt — salts the daal while cooking; taste and adjust at the end.
- ½teaspoonground cumin — spice for the daal’s body.
- ½teaspoonturmeric powder — color and warmth in the lentils.
- ¼teaspoonground fennel — subtle sweet-anise note to round flavors.
- ¼teaspoonground coriander — citrusy, floral lift for the daal.
- ¼teaspoongaram marsala — finishing spice to deepen the daal (add towards the end).
- 2tablespoonoil — oil for the final tempering/tadka that flavors and crisps the onions.
- 1small onioncut into half moons — caramelized in the tempering to add texture and sweetness.
- 1teaspooncumin seeds — seed spice in the tempering for crunch and aroma.
- 1teaspoonblack mustard seeds — pop in hot oil during tempering to create the classic tadka sizzle.
- 6-10fresh curry leaves(see note 2) — additional leaves for the tempering’s aromatic finish.
Salmon Daal: How It’s Done
- Make the salmon marinade: in a shallow dish combine 2 tablespoons oil, 2 cloves garlic (minced), ½ tablespoon ginger (minced), ½ teaspoon salt, ½ teaspoon turmeric and ½ teaspoon ground cumin. Add the 4 salmon fillets and turn to coat. Set aside while you make the daal, or refrigerate for up to 12 hours.
- Start the daal: heat 1 tablespoon oil in a heavy-based saucepan over medium-high heat. Add 1 medium onion (finely chopped) and fry until softened, about 4–5 minutes.
- Reduce the heat to low and add 6 cloves garlic (minced), 1 tablespoon ginger (minced) and 8 fresh curry leaves. Cook for about 30 seconds, stirring, until fragrant.
- Add 1 cup dried split red lentils, 3½ cups broth, ¾ teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon turmeric powder, ¼ teaspoon ground fennel and ¼ teaspoon ground coriander. Stir to combine.
- Bring the pan to a simmer (leave the pan uncovered while coming to a simmer). Once simmering, reduce the heat to low and cover the pan. Cook covered for 35 minutes.
- After 35 minutes, remove the lid and gently stir the lentils. Continue cooking on low, stirring every couple of minutes, until the lentils have broken down and you have a thick daal—about 45 minutes total cooking time (adjust as needed for your lentils).
- Stir in ¼ teaspoon garam masala and taste for salt. Cover the daal to keep warm while you cook the salmon.
- Cook the salmon: heat a large heavy-based skillet over medium heat. Add the marinated salmon fillets presentation side down and cook for 3 minutes. Turn the fillets and cook for a further 3 minutes (adjust time for thickness or desired doneness). Remove the salmon from the pan and place the fillets on top of the covered daal; cover to keep warm.
- Make the tempering/tadka: add 2 tablespoons oil to the same skillet and heat over medium-low. Add 1 small onion (cut into half moons) and cook until softened.
- Increase the heat until the onions sizzle and start to color.
- Remove the skillet from the heat and immediately add 1 teaspoon black mustard seeds, 1 teaspoon cumin seeds and 6–10 fresh curry leaves. Let the seeds and leaves sizzle for about 20 seconds.
- Pour the hot oil, onions, seeds and curry leaves over the salmon and daal. Serve immediately.
Why This Recipe Belongs in Your Rotation
This recipe is efficient and satisfying: lentils cook into a stand-alone bowl, then the salmon sits on top for an easy one-dish serve. It’s forgiving—if the daal becomes thicker than you expect, add a splash more broth or water. If the salmon rests briefly, it retains moisture under the covered daal.
The flavor profile hits savory, earthy and aromatic notes without relying on long lists of spices. The finishing tempering is the dramatic part; it’s where texture and bright aroma arrive in seconds. You get a restaurant-like finish with minimal extra work.
Substitutions by Category
Protein
- Salmon — other firm fish fillets can work if you prefer a different fish; adjust cooking time for thickness.
Lentils & Base
- Split red lentils — other quick-cooking split lentils (like yellow split peas) will behave similarly, but adjust liquid and cooking time.
- Broth — use the type you prefer (vegetable or chicken) for different depth.
Spices & Aromatics
- Curry leaves — if unavailable, increase fresh herb brightness at the end (cilantro) and accept a different flavor profile; the dish will still be good but different.
- Garam masala — can be omitted for a subtler finish or replaced with a small pinch of your favorite warm spice blend.
Kitchen Gear Checklist
- Heavy-based saucepan with a lid — needed for steady, even cooking of the lentils.
- Large heavy-based skillet — for searing the salmon and making the tempering.
- Sharp knife and board — for mince and slicing onions.
- Measuring spoons and cup — the recipe uses small measures; accuracy helps.
- Spatula or fish turner — to flip the fillets gently.
Slip-Ups to Skip
Overcooking the salmon: the recipe’s timing assumes fillets of moderate thickness. If your fillets are thick, reduce the heat slightly and watch internal doneness. Remove from the pan when just shy of done—the residual heat and resting on the daal finish the cook.
Rushing the lentils: split red lentils need steady simmering and occasional stirring once you remove the lid. If you don’t let them break down, you’ll end up with grainy daal rather than a creamy one. Keep the heat low and patient.
Burning the tempering: seeds and curry leaves sizzle quickly. When you remove the pan from heat and then add the seeds, be ready to pour the hot oil immediately over the daal and fish—waiting too long can char the seeds and make the oil bitter.
How to Make It Lighter
Reduce the oil: use slightly less oil in the marinade and tempering. You can trim to 1 tablespoon for the tadka and still get flavor, though the final texture will be less glossy.
Lean up the broth: use low-sodium broth to control overall salt. The recipe already uses modest amounts of oil and plenty of lentils, so it’s balanced compared with cream-based dishes.
Portion control: serve smaller salmon portions against a larger bowl of daal and vegetables to lower per-serving calories while keeping the plate satisfying.
If You’re Curious
Why curry leaves? They’re aromatic and slightly citrusy—unlike bay leaves, they release volatile oils when fried in hot oil. That flavor is central to the tempering; if you’ve never used them, start with the small amount the recipe calls for and notice the difference.
What’s tadka? It’s the technique of frying spices in hot oil and pouring that scented oil over the finished dish to boost aroma and texture. It’s common across many Indian and South Asian recipes: a small step with big effect.
How to Store & Reheat
Store daal and salmon separately if you can. Refrigerate both in airtight containers for up to 3 days. The daal will thicken when cold—reheat gently on the stovetop with a splash of broth or water until loosened, stirring to recreate creaminess.
For reheating salmon, warm briefly in a low oven (about 275–300°F / 135–150°C) for 10–12 minutes, or reheat gently in a skillet over low heat for a few minutes. Microwave reheating is quick but can dry the fish; cover and use short intervals to retain moisture.
Salmon Daal Q&A
Can I prepare elements ahead of time?
Yes. Marinate the salmon up to 12 hours ahead. You can also make the daal and reheat it before finishing with the tempering and searing the salmon—just keep the tempering and salmon cooking for last to maintain texture.
My daal is too thin or too thick—what to do?
If too thin, simmer uncovered a bit longer to evaporate excess liquid. If too thick, stir in hot broth or water a little at a time until you reach the consistency you like.
Can I skip the tempering?
Technically yes, but the tempering is the defining flourish—hot oil infusing spices and onions is what lifts the bowl from good to memorable. If you’re short on time, at least fry the mustard and cumin seeds briefly and pour them over the daal.
That’s a Wrap
There’s real comfort in a bowl that combines creamy lentils and a tender piece of fish, finished with a hot, aromatic tempering. Follow the steps in order, give the lentils time, and keep an eye on the salmon’s thickness while searing. With a few pantry spices and fresh curry leaves, this Salmon Daal delivers a weeknight dinner that’s both nourishing and full of character.
Salmon Daal
Ingredients
Ingredients
- 2 tablespoonoil
- 2 clovesgarlicminced
- 1/2 tablespoongingerminced
- 1/2 teaspoonsalt
- 1/2 teaspoonturmeric
- 1/2 teaspoonground cumin
- 4 salmon fillets see note 1
- 1 tablespoonoil
- 1 medium onionfinely chopped
- 6 clovesgarlicminced
- 1 tablespoongingerminced
- 8 fresh curry leavessee note 2)
- 1 cupdried split red lentils
- 3 1/2 cupsbroth see note 3
- 3/4 teaspoonsalt
- 1/2 teaspoonground cumin
- 1/2 teaspoonturmeric powder
- 1/4 teaspoonground fennel
- 1/4 teaspoonground coriander
- 1/4 teaspoongaram marsala
- 2 tablespoonoil
- 1 small onioncut into half moons
- 1 teaspooncumin seeds
- 1 teaspoonblack mustard seeds
- 6-10 fresh curry leaves see note 2
Instructions
Instructions
- Make the salmon marinade: in a shallow dish combine 2 tablespoons oil, 2 cloves garlic (minced), ½ tablespoon ginger (minced), ½ teaspoon salt, ½ teaspoon turmeric and ½ teaspoon ground cumin. Add the 4 salmon fillets and turn to coat. Set aside while you make the daal, or refrigerate for up to 12 hours.
- Start the daal: heat 1 tablespoon oil in a heavy-based saucepan over medium-high heat. Add 1 medium onion (finely chopped) and fry until softened, about 4–5 minutes.
- Reduce the heat to low and add 6 cloves garlic (minced), 1 tablespoon ginger (minced) and 8 fresh curry leaves. Cook for about 30 seconds, stirring, until fragrant.
- Add 1 cup dried split red lentils, 3½ cups broth, ¾ teaspoon salt, ½ teaspoon ground cumin, ½ teaspoon turmeric powder, ¼ teaspoon ground fennel and ¼ teaspoon ground coriander. Stir to combine.
- Bring the pan to a simmer (leave the pan uncovered while coming to a simmer). Once simmering, reduce the heat to low and cover the pan. Cook covered for 35 minutes.
- After 35 minutes, remove the lid and gently stir the lentils. Continue cooking on low, stirring every couple of minutes, until the lentils have broken down and you have a thick daal—about 45 minutes total cooking time (adjust as needed for your lentils).
- Stir in ¼ teaspoon garam masala and taste for salt. Cover the daal to keep warm while you cook the salmon.
- Cook the salmon: heat a large heavy-based skillet over medium heat. Add the marinated salmon fillets presentation side down and cook for 3 minutes. Turn the fillets and cook for a further 3 minutes (adjust time for thickness or desired doneness). Remove the salmon from the pan and place the fillets on top of the covered daal; cover to keep warm.
- Make the tempering/tadka: add 2 tablespoons oil to the same skillet and heat over medium-low. Add 1 small onion (cut into half moons) and cook until softened.
- Increase the heat until the onions sizzle and start to color.
- Remove the skillet from the heat and immediately add 1 teaspoon black mustard seeds, 1 teaspoon cumin seeds and 6–10 fresh curry leaves. Let the seeds and leaves sizzle for about 20 seconds.
- Pour the hot oil, onions, seeds and curry leaves over the salmon and daal. Serve immediately.
Equipment
- Shallow Dish
- heavy-based saucepan
- large heavy-based skillet
- Spatula
Notes
The daal will still be delicious if you can't find curry leaves, but they add great flavor. You can often find them in those plastic envelopes in the fresh herb section. Or look for bigger bags of them dried near the Indian section of the grocery store.
You can use chicken or vegetable broth for the daal. Both will add a lovely flavor. If you don't have broth, just use cold tap water, but you may need to add more salt at the end of cooking.
Also known as a Tadka, this is a sizzling flavored oil that's poured over the finished dish. It is an optional step, but totally worth it.
There isn't a large amount of marinade for the salmon. It is more of a spiced oil rub. You want to turn the salmon to coat it all in the spiced oil.
