Pin There was an evening when my friend brought a container of homemade tikka masala paste to my kitchen, insisting I had to try it on salmon instead of chicken. I was skeptical at first—tikka felt like a land-based dish to me—but the moment that spiced yogurt hit the fish, something clicked. The warmth of the cumin and coriander seemed to draw out the richness of the salmon in a way I hadn't expected, and within minutes, my kitchen smelled like a bustling Mumbai street market. Now it's become my secret weapon for nights when I need something that tastes impressive but takes barely half an hour.
I made this for my family last summer on a Thursday when everyone was tired and needed something nourishing but exciting. My daughter, who usually pushes vegetables around her plate, asked for seconds, and my partner kept circling back to finish the crispy edges that had caught on the pan. Those small moments—when food quietly does what it's supposed to do—are when a recipe becomes something you make again and again.
Ingredients
- Salmon fillets (4, about 150g each): Choose fillets that feel firm to the touch and smell like clean ocean; skin-on keeps them moister during roasting.
- Plain yogurt (3 tbsp): The thick kind, not the runny stuff—it acts as a moisture barrier and carries the spices into every fiber of the fish.
- Tikka masala paste (2 tbsp): This is your flavor anchor; a good paste does half the work before you even add salt and pepper.
- Lemon juice (1 tbsp): Brightens everything and helps the marinade grip the salmon.
- Ground cumin and coriander (1 tsp each): Toast them dry in a pan first if you have time—it wakes up the essential oils and deepens the flavor considerably.
- Smoked paprika (½ tsp): Adds a whisper of smoke without overwhelming the dish.
- Chili powder (½ tsp): Adjust this to your comfort; I once made it with a full teaspoon and couldn't eat it for a week.
- Olive oil (1 tbsp): Helps the marinade spread evenly and prevents sticking.
- Salt and black pepper (1 tsp and ½ tsp): The foundation—don't skip the freshly ground pepper, it's noticeably different.
- Lemon wedges and fresh coriander: These aren't afterthoughts; they're what make people lean in and take another bite.
Instructions
- Set your oven to the right temperature:
- Preheat to 220°C (425°F) and line your baking tray with parchment paper or foil. This high heat is what gives you that gentle crust while keeping the inside soft.
- Build your marinade:
- Combine the yogurt, tikka paste, lemon juice, cumin, coriander, paprika, chili powder, olive oil, salt, and pepper in a bowl. Stir until the color is even and rich—you want no streaks of white yogurt showing through.
- Prepare your salmon:
- Pat each fillet completely dry with paper towels; any surface moisture will steam instead of caramelize. This small step makes a real difference in the final texture.
- Coat with care:
- Spread the marinade over each salmon fillet with a spoon or spatula, making sure every surface gets covered, including the sides. Place them on your prepared tray, leaving a little space between each one so they roast rather than steam.
- Let it rest:
- If you have 10 minutes, that's fine; if you have an hour in the fridge, even better. The flavors deepen and the marinade actually helps cure the fish slightly, creating a better texture.
- Roast until golden:
- Place in your preheated oven for 15 to 18 minutes, watching around the 15-minute mark. The salmon is done when it flakes gently with a fork and the thickest part reaches an internal temperature of about 63°C (145°F).
- Finish and serve:
- Remove from the oven and let rest for 2 minutes. Scatter fresh coriander over the top, add lemon wedges to the plate, and offer sliced red onion on the side if you like a sharp contrast.
Pin 
There's a moment when you pull this dish from the oven and the aroma hits you—that's when you know it's going to be good. Even on nights when cooking feels like just another task, this one reminds me why I love feeding people.
What to Serve Alongside
Basmati rice with a knob of butter and a pinch of salt soaks up the spiced edges beautifully. Warm naan is perfect for those who like to wrap and make small parcels at the table. A cucumber salad with lime and fresh mint cuts through the richness and feels refreshing, especially if you've made the chili powder a little generous. I've also made a quick yogurt sauce by mixing plain yogurt with fresh herbs and a squeeze of lime, which adds another layer of cooling comfort to each bite.
Swaps and Substitutions
Salmon is the star here, but this marinade works beautifully on cod, haddock, or even halibut—anything with a firm flesh that can hold the spices without falling apart. For a plant-based version, tofu cut into thick slabs and marinated a little longer absorbs the flavors intensely and develops its own subtle crust. If you can't find tikka paste, blend a can of tomatoes with tomato paste, garlic, ginger, and some of those dry spices, though the paste does make it easier and more authentic.
Small Moments That Make a Difference
I once forgot to pat the salmon dry and spent those 18 minutes wondering why it wasn't browning; now it's the first thing I do. Another time, I had no coriander leaves and used fresh mint instead, which was unexpectedly lovely. The red onion isn't essential, but the sharpness of it against the soft, warm spices makes people pause mid-bite and notice what they're eating.
- If you want extra char and don't mind a bit of risk, pop the finished salmon under the broiler for 1 to 2 minutes at the very end.
- Leftover salmon reheats gently in a low oven or can be flaked into a salad with torn coriander and a squeeze of lemon the next day.
- Make the marinade the morning of if you want, but keep the salmon separate until ready to cook—wet fish doesn't last well in the fridge.
Pin This recipe is my answer to the question 'What can I make that feels special but isn't stressful?' It sits in that perfect space where food tastes like you put thought and care into it, but you're actually done in time to enjoy the evening.
Recipe Questions & Answers
- → What spices are used in the marinade?
The marinade includes tikka masala paste, ground cumin, coriander, smoked paprika, chili powder, lemon juice, yogurt, olive oil, salt, and black pepper.
- → Can the salmon be prepared dairy-free?
Yes, by using plant-based yogurt instead of dairy yogurt, the marinade remains flavorful while accommodating dairy-free diets.
- → How do I achieve a crisp exterior on the salmon?
Roast the marinated salmon at 220°C (425°F) for 15–18 minutes and optionally finish under the broiler for 1–2 minutes to add extra char.
- → What are suitable side dishes for this salmon?
Basmati rice, naan bread, or a simple cucumber salad complement the spiced salmon perfectly.
- → Can I substitute other proteins for salmon?
Yes, firm white fish like cod or haddock or plant-based options like tofu can be used with the same marinade and cooking method.
- → How long should the salmon marinate?
Marinate for at least 10 minutes; for deeper flavors, refrigerate up to 1 hour before roasting.