Entrée: Pakistan – سالم ملائی بوٹی ▶ Salmon Malai Boti (Creamy Salmon Cubes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 8 min

Additional 1 hr 30 min

Total 1 hr 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (500 g) salmon cut into bite-sized cubes
2 / 3 cup (150 ml) thick cream (malai or heavy cream)
3 1 / 2 tbsp (50 g) thick yogurt (such as plain whole-milk yogurt)
1 tbsp (15 ml) ginger-garlic paste
1 tsp (5 ml) white pepper or mild black pepper
1 / 4 tsp (1.25 ml) ground cardamom or a pinch of garam masala
1 tbsp (15 ml) lemon juice
1–2 tbsp (15 to 30 ml) melted butter or oil for basting
Salt to taste
Chopped cilantro for garnish

Show original ingredient measurements

1 lb / 500 g salmon cut into bite-sized cubes
2 / 3 cup (150 ml) thick cream (malai or heavy cream)
3 1 / 2 tbsp (50 g) thick yogurt (such as plain whole-milk yogurt)
1 tbsp ginger-garlic paste
1 tsp white pepper or mild black pepper
1 / 4 tsp ground cardamom or a pinch of garam masala
1 tbsp lemon juice
1–2 tbsp melted butter or oil for basting
Salt to taste
Chopped cilantro for garnish

Instructions

1. Whisk cream, yogurt, ginger-garlic paste, pepper, cardamom, lemon juice and salt; coat salmon cubes thoroughly.  
2. Marinate refrigerated for 1–2 hours (avoid much longer with fish to prevent over-curing).  
3. Thread cubes onto skewers or arrange on a grill tray; brush with butter/oil.  
4. Grill, broil or pan-sear over medium-high heat for 3–4 minutes per side until cooked and lightly caramelized.  
5. Rest briefly, garnish with cilantro and serve hot with paratha or steamed rice.