Spicy Mango Grilled Salmon

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperRed pepper




  • 6 tbsp Patak's Vindaloo Paste
  • 4 salmon fillets or steaks, 1 inch thick
  • Vegetable oil
  • Serve with Patak's Major Grey or Sweet Mango Chutney


  1. Wash and dry the salmon fillets or steaks.
  2. Generously rub Patak's Vindaloo Paste onto fresh salmon fillets, skin-side down.
  3. Cover and refrigerate for 30 mintues.
  4. Brush top of salmon with vegetable oil and grill, beginning with skin side down, 3-4 minutes each side, depending on thickness.
  5. Top with Patak's Chutney.


All Patak's Curry Pastes make excellent rubs for meat, chicken, fish and shellfish. Can be grilled or oven baked immediately, or refrigerated for 1-2 hours.