Salmon Kebabs with Mint Coriander Chutney and Pickled Onions by @the_spice_adventuress



  1. Make sure that the skin is removed from the fillets and also there aren’t any fish bones remaining inside the fillet. Wash, pat dry and cut into large chunks.
  2. Heat 1-2 tbsp oil in a pan; add the onions, garlic and ginger and sauté till the onions are soft and translucent. Then add the spice powders, mix well and remove from heat. Allow to cool.
  3. Add the salmon pieces and onion mixture to a food processor, season with salt and blitz to get a coarse, paste-like consistency. Do not over blitz or the mixture will be too pasty.
  4. Refrigerate the salmon mixture for about 15 minutes.
  5. Wet or lightly oil the palms of your hand and divide the mixture equally into small patties.
  6. Heat oil in a flat pan and shallow fry the kebabs on both sides till done.
  7. Transfer to a plate, garnish with coriander leaves and add lemon wedges.
  8. Serve warm with mint chutney and pickled onions. 


  • If you do not have a food processor, then mince the salmon using a knife. Add the salmon mince and sautéed onion mixture to a glass bowl and mix well by hand. 
  • Since salmon is an oily fish, no other binding agent was added to the mixture. But if you are using white fish, then a binding agent like potato should be added to prevent the kebabs from breaking. 

Mint Coriander Chutney:

  1. Grind ingredients 1-4 with as little water as possible to get a fine paste.
  2. Transfer this to a bowl and add enough yoghurt to make a creamy dip.
  3. Add lemon juice and mix, taste and season with salt.


  • Coconut yoghurt can also be used if you wish to avoid dairy. 

Pickled Onions:

  1. Place the onions in a bowl and add sugar, salt and vinegar. Mix and let stand for at least 15 minutes.

Discard the vinegar solution and add 1 cup of cold water. Strain the onions into another bowl.

Credit: @the_spice_adventuress