Indian Tikka Salmon (Print)

Salmon marinated in spiced tikka blend, oven-roasted for a crisp exterior and tender inside.

# Components:

→ Fish

01 - 4 salmon fillets, skinless or skin-on, approx. 5.3 oz each

→ Marinade

02 - 3 tablespoons thick plain yogurt (plant-based to keep dairy-free)
03 - 2 tablespoons tikka masala paste
04 - 1 tablespoon lemon juice
05 - 1 teaspoon ground cumin
06 - 1 teaspoon ground coriander
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon chili powder (adjust to taste)
09 - 1 tablespoon olive oil
10 - 1 teaspoon salt
11 - ½ teaspoon freshly ground black pepper

→ To Serve

12 - Lemon wedges
13 - Fresh coriander leaves, chopped
14 - Sliced red onion (optional)

# Directions:

01 - Set the oven to 425°F and line a baking tray with parchment paper or foil.
02 - Combine yogurt, tikka masala paste, lemon juice, cumin, coriander, smoked paprika, chili powder, olive oil, salt, and black pepper in a bowl until smooth.
03 - Pat salmon fillets dry thoroughly with paper towels to ensure marinade adheres well.
04 - Coat each fillet evenly with the marinade on all sides and place on the prepared tray.
05 - Allow the salmon to rest for at least 10 minutes at room temperature or up to 1 hour in the refrigerator for enhanced flavor penetration.
06 - Bake salmon in the preheated oven for 15 to 18 minutes until cooked through and slightly crisp at the edges.
07 - Serve immediately garnished with fresh coriander leaves and lemon wedges; add sliced red onion if desired.

# Expert Advice:

01 -
  • The yogurt marinade keeps the salmon impossibly tender while the spices create a gentle golden crust that catches the light.
  • It's genuinely quick—from fridge to table in under 35 minutes, which somehow feels like cheating when people taste it.
  • Works beautifully whether you're cooking for one or feeding a table, and feels elegant without demanding hours of your time.
02 -
  • Don't skip drying the salmon—wet fish will never crisp properly, no matter how hot your oven is or how long you wait.
  • Smoked paprika and regular paprika are not the same thing; the smokiness is actually what makes people think you did something fancy.
  • If your tikka paste is very thick, you can thin it slightly with a splash of water, but don't overdo it or the marinade becomes watery and slides off.
03 -
  • Buy your tikka paste from a good source; it's the backbone of this dish and a mediocre paste will show in the final flavor.
  • Fresh coriander is non-negotiable here—dried coriander is a completely different taste, and this dish deserves the bright, green version.
  • Your oven's temperature matters; if it tends to run cool, add a minute or two, and if it roasts aggressively, check a minute earlier to avoid overdrying the fish.
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