Lahori Grill Fish Recipe

Prepare and score salmon

Pat the salmon fillets dry with paper towels. Lightly score the flesh with two shallow diagonal cuts (do not cut through the skin) to help the marinade penetrate.

Make marinade

In a bowl, whisk together the yogurt, ginger paste, garlic paste, lemon juice, vegetable oil, red chili powder, Kashmiri chili (if using), ground coriander, ground cumin, garam masala, turmeric, black pepper, and salt until smooth.

Add fresh aromatics

Fold chopped cilantro and the finely chopped green chili (if using) into the marinade. Taste a small smear and adjust salt or lemon as needed.

Marinate salmon

Place fillets in a shallow dish or zip-top bag. Smear marinade evenly over fish, ensuring it gets into the score marks. Cover and refrigerate for 45 minutes to 2 hours. Do not marinate more than 4 hours as the yogurt acid can alter texture.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high heat (about 425–450°F / 220–230°C). Clean and oil the grates: use a paper towel dipped in neutral oil and tongs to lightly grease the grill grates to prevent sticking.

Bring to room temperature

Remove salmon from refrigerator 15–20 minutes before grilling to take off chill; keep covered.

Initial sear

Place fillets skin-side down on the hot grill. Close lid and cook undisturbed for 5–6 minutes, depending on thickness, until the skin is crisp and the flesh has moved up the fillet about two-thirds of the way.

Flip and baste

Carefully flip the fillets using a wide spatula. Immediately brush the top with melted butter or ghee. Grill for another 3–4 minutes with the lid closed, basting once more in the last minute, until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or 135°F (57°C) for medium-well.

Char tips (optional)

For a charred street-food flavor, move fillets briefly to the hottest part of the grill for 20–30 seconds per side or use a culinary torch to spot-char edges, watching closely to avoid burning.

Rest

Transfer salmon to a platter and let rest for 3–4 minutes. Resting allows juices to redistribute and carryover cooking to finish gently.

Serve each fillet topped with a squeeze of lemon, scattered sliced red onion and cilantro sprigs. Offer mint chutney or raita on the side. Optionally, serve with naan, steamed rice, or a simple salad to complete the Lahori street-food experience.

Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently in a 300°F / 150°C oven for 8–10 minutes or enjoy cold in salads.