Khinkali-Style Salmon with Spices and Herbs (Caucasian Salmon) -

Welcome to the Great Lake Fishing Tours Blog! As a family-owned business dedicated to providing unforgettable fishing experiences in the stunning Taupo region, we love sharing our favorite recipes with our community. Today, we’re excited to share a cherished family recipe that’s a true crowd-pleaser: Spiced Salmon with Fresh Herb Marinade.

This delicious dish features perfectly seared salmon fillets, marinated with a blend of aromatic spices and fresh herbs, and topped with a creamy, tangy sauce. Whether you’re enjoying it after a successful day on the lake or preparing a special meal at home, this recipe is sure to become a new favorite.

This recipe makes 4-6 servings.

Ingredients:

Ingredients for the salmon:

4 salmon fillets (6 oz each)
1/4 cup Svaneti salt (or kosher salt)
2 tbsp black pepper, freshly ground
2 tbsp coriander seeds, toasted and ground
1 tsp cumin powder
1 tsp paprika
2 tbsp vegetable oil

Ingredients for the salmon’s marinade:

1/2 cup walnuts, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
2 cloves garlic, minced
2 tbsp white wine vinegar
1 tsp honey
1/4 cup olive oil

Ingredients for the sauce:

1/2 cup sour cream
2 tbsp mayonnaise
1 tsp ajika (Caucasian hot sauce) or substitute with sriracha
1 tsp lemon juice
Salt and pepper, to taste
Chopped fresh herbs, for garnish
Pomegranate (optional)

Prepare and Cook:

Prepare the Spice Blend

Mix Svaneti salt (any salt works), black pepper, coriander seeds, cumin powder, and paprika in a small bowl.
Stir until integrated.

Marinate the Salmon

In a blender or food processor, combine walnuts, parsley, dill, garlic, vinegar, honey, and olive oil
Blend until smooth.
Place the salmon fillets in a shallow dish and coat with the marinade.
Sprinkle the spice blend evenly over both sides of the salmon.
Cover and refrigerate for at least 2 hours or overnight.

Make the Sauce

Mix sour cream, mayonaise, ajika (or sriracha), and lemon juice in a small bowl.
(optionally) Add a squeeze of fresh pomegranate.
Mix until integrated and smooth.
Season with salt and/or pepper to your taste preferences.

Sear the Salmon

Heat one tablespoon of vegetable oil in a large skillet or flat pan, over a medium-high heat.
Remove the salmon from the marinade, letting excess liquid drip off (be sure not to drain it)
Add the salmon to the pan, skin side up (if it has skin), cook for 3-4 minutes or until the skin is crispy.
Flip and cook for an additional 3-4 minutes or until cooked through. Salmon is sensitive, so be sure not to overcook it.

Serve

Place the seared salmon on a platter, or individual plates.
Dollop the sauce on top of each fillet.
Add freshly chopped herbs (of your selection) on top and around the salmon.

Hints

Recommended to Serve With:

Khinkali dumplings
Pickled Vegetables
Tangy Tkemali Sauce
Khachapuri bread
Lobio beans

Variations:

For a crisper crust, coat the salmon with a mixture of cornstarch and spices before searing.
Substitute walnuts with almonds or hazelnuts for a different flavor profile.

Discover Your Own Fresh Catch!

Looking for the perfect adventure to complement your new favorite recipe? Book a fishing tour with Great Lake Fishing Tours and experience the thrill of catching your own fresh salmon in the breathtaking Taupo region. Whether you’re an experienced angler or a first-time fisherman, our expert guides will ensure you have a memorable and rewarding day on the water.

Book your fishing tour today and create unforgettable memories with Great Lake Fishing Tours!