serves 4-6

Ingredients
1 (2 1⁄2-3-lb.) boneless, skin-on salmon filet
6 cloves garlic, roughly chopped
1 (3") piece ginger, peeled and roughly chopped
Kosher salt, to taste
3 tbsp. canola oil
1 tbsp. white vinegar
1 tbsp. kashmiri red chile powder or paprika, plus more
1 1⁄2 tsp. cardamom seeds
1 1⁄2 tsp. garlic powder
1 1⁄2 tsp. ground bay leaf
1 1⁄2 tsp. ground cinnamon
1 1⁄2 tsp. ground cloves
1 1⁄2 tsp. ground ginger
2 cups plain yogurt
6 Thai chiles, stemmed and minced
1 tbsp. minced fresh cilantro
1 tsp. garam masala
1⁄ small cucumber, peeled, seeded, and minced
2
Freshly ground black pepper, to taste

Instructions
Put salmon on an aluminum foil-lined baking sheet and set aside. Puree garlic, ginger, and 1⁄4 cup water
in a blender. Using a rubber spatula, smear garlic mixture over flesh of salmon, along with salt, half the
oil, vinegar, 1 tsp. chile powder, and half of each of the following: cardamom, garlic powder, bay leaf,
cinnamon, cloves, and ground ginger. Toss to coat; cover salmon with plastic wrap and refrigerate for at
least 1 hour and up to overnight.

Combine 1 cup yogurt, chiles, and remaining oil, chile powder, cardamom, garlic powder, bay leaf,
cinnamon, cloves, and ground ginger in a bowl; season with salt. Pour yogurt mixture over salmon and
gently massage into flesh. Cover with plastic wrap and refrigerate for 1 more hour. Meanwhile, make
the raita sauce: In a small bowl, combine the remaining yogurt, along with the cilantro, garam masala,
and cucumbers. Season with salt and pepper and sprinkle some chile powder or paprika over the top;
set raita aside.

Heat oven to 500. Uncover salmon and bake until fish is crisp, lightly charred, and cooked through, 20-
25 minutes. Using a large metal spatula, transfer salmon to a serving platter and serve hot with the raita
sauce.