Jaggery Glazed Salmon

Jaggery Glazed Salmon

Well before the evolution of Homo Sapiens, for millennia salmon prospered. Swimming upstream against the depleting forces of modern civilization, human greed has claimed its wild genome, it’s clan, it’s tribes, it’s genetic diversity and nearly eliminated a once self-sustaining powerful ocean species. With humans predators swamping the oceans with millions of toxically farmed unfit salmon, native Atlantic salmon is almost extinct and has been replace with a dangerous imposter: farmed salmon. Farmed salmon contains almost five times more toxins than any other foods usually in the form of pesticides or flame retardant chemicals known to induce infertility, birth defects, diabetes and other neurological disorders. In other words, farmed salmon is an unmitigated disaster both from an environmental perspective and health perspective. Go for the wild stuff.
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Cook Time

30 Minutes



Step 1
Mix the salmon with ghee, jaggery, ginger, garlic, chile powder, and 1 teaspoon salt. Set aside and marinate for 20 minutes and up to 2 to 3 hours.
Step 2
Preheat the oven to 450°F. On a parchment-lined baking sheet pan, spread the zucchini slices into a thin layer. Sprinkle a pinch of salt and pepper and ghee (or butter) over it.
Step 3
Lay the marinated salmon fillet directly on top of the sliced zucchini, making sure the marinade on the salmon is evenly spread from top to bottom. Bake in the oven for 5 to 6 minutes or until the salmon surface appears cooked. Turn the oven off.
Step 4
After 5 to 7 minutes, take the salmon out, and let it rest for 2 to 3 minutes before serving. Garnish with sesame seeds. 

12 ounces wild salmon fillet
1 tablespoon ghee (or butter)
1 tablespoon chopped jaggery
1 tablespoon dry ginger purée
1 teaspoon minced garlic
1 tablespoon red chile powder
1 1/2 teaspoon sea salt, divided
1 zucchini, cut into thin long slices
Pinch of freshly ground black pepper
Drizzle of ghee, slightly warmed
Sesame seeds for garnish

Notes & Variations

  • Jaggery is unrefined palm sugar — substitute with brown sugar or coconut sugar.
  • This salmon tastes good room temperature or even cold the next day.
  • Instead of zucchini, use very thinly sliced potato or onions.

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Gimme that sweet, sweet jaggery.

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