Thomas J. Story
Roasted without fat, slivered onions keep their crunch, as they would in a tandoori oven.

Brush a sweet and spicy topping on the West's favorite fish

Kate Washington,  – February 17, 2005

Indian-Spiced Salmon

While the state of fish in the world is complicated, the West Coast has one that is unequivocally in great shape ― wild Alaska salmon. As those naturally bright-red fillets start appearing at seafood counters this season, all you need is a fresh spice blend to dress one up for dinner.

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Ours, inspired by a packaged blend from an Indian grocery store, uses staples from the spice rack, paired with a little brown sugar, butter, and lemon, for a simple glaze with complex flavor.