Indian Tikka Salmon

I discovered this recipe on a Tuesday evening when I had salmon thawing on the counter and barely thirty minutes before dinner guests arrived. Instead of my usual lemon-butter routine, I grabbed a jar of tikka masala paste from the back of the pantry—a leftover from a failed curry attempt weeks earlier—and mixed it with yogurt out of pure desperation. The result was so vibrant and fragrant that I've made it countless times since, each batch reminding me that the best meals often come from happy accidents.

My partner took one bite and asked if I'd secretly become a chef, which made me laugh because I was still in my work clothes, standing in the kitchen with yogurt smudged on my sleeve. That moment—when someone you love is genuinely surprised by something you've made—is when this recipe became a regular in our rotation. Now it's the dish I make when I want to feel like I've done something special without the stress.

Ingredients

• Salmon fillets: Look for fillets that are roughly the same thickness so they cook evenly; I prefer skin-on because it protects the delicate flesh and crisps beautifully.
• Plain yogurt: Thick yogurt holds the spices better than thin versions; Greek yogurt works wonderfully, and plant-based options deliver the same creamy coating without any dairy.
• Tikka masala paste: This is your secret weapon—it carries all the complex spice notes so you don't have to toast a dozen individual spices.
• Lemon juice: The acid cuts through the richness and brightens the whole dish; fresh lemon is essential here, never the bottled stuff.
• Ground cumin and coriander: These add depth and a subtle earthiness that rounds out the paste's flavor profile.
• Smoked paprika: This gives a gentle warmth and a hint of smokiness without overpowering the delicate fish.
• Chili powder: Start with half a teaspoon and adjust upward if you like heat; this is entirely about your preference.
• Olive oil: The oil helps the marinade cling to the salmon and promotes that beautiful caramelization.
• Salt and pepper: Season generously; the fish can take it.

Instructions

Heat your oven and prep your pan:

Set the oven to 220°C (425°F) and line your baking tray with parchment paper or foil—this prevents sticking and makes cleanup effortless. A hot oven is crucial because it creates that gorgeous crust while the inside stays succulent.

Build the marinade:

Combine the yogurt, tikka masala paste, lemon juice, cumin, coriander, paprika, chili powder, olive oil, salt, and pepper in a bowl and stir until smooth and well combined. The mixture should be thick enough to coat the back of a spoon.

Dry the salmon:

Pat each fillet thoroughly with paper towels; any moisture on the surface will steam instead of sear, and you want that crust. This small step makes a real difference in the final texture.

Coat with marinade:

Spread the mixture generously over each fillet, making sure you cover all sides and edges so every bite has that tikka flavor. Use your fingers or the back of a spoon to really work it in.

Let it rest (optional but worthwhile):

If you have time, let the salmon sit for at least ten minutes; an hour in the fridge deepens the flavors and lets the spices really penetrate. Even just ten minutes makes a noticeable difference.

Roast until perfect:

Slide the tray into your hot oven and roast for fifteen to eighteen minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and the edges are lightly charred.

Finish and serve:

Sprinkle with fresh coriander and serve immediately with lemon wedges and thinly sliced red onion. The warmth of the salmon releases the aromatics of the coriander in a way that feels almost ceremonial.

Save

I'll never forget the afternoon when my ten-year-old nephew, who refuses almost everything spiced, asked for seconds of this salmon. His parents were stunned, and honestly, so was I—it was the moment I realized this recipe bridges something important between people who have very different relationships with bold flavors. There's something about the way the yogurt marinade mellows the spices while still delivering all that warmth that seems to work for almost everyone.

The Magic of Yogurt in Marinades

The yogurt in this marinade does more than just add flavor; it's actually working to tenderize the salmon while creating that creamy coating that clings through the heat of the oven. I learned this by accident when I once used far too much yogurt and ended up with the silkiest, most delicate salmon I've ever made. The proteins in the yogurt interact with the fish in ways that keep it moist, almost buttery, while the spices toast on the outside. It's one of those cooking moments where the why behind the recipe became as interesting as the result itself.

Why This Works as a Weeknight Dinner

This dish teaches me something new every time I make it: simplicity done well beats complicated fussing. You're not managing multiple pans, juggling stovetop timing, or standing over a wok—everything happens in one tray in the oven while you set the table or pour drinks. I've made this for busy friends who said they never cook at home, and they've all asked for the recipe. It feels restaurant-quality but never pretentious, and it's genuinely faster than ordering takeout.

Serving and Pairing Suggestions

The beauty of this salmon is its flexibility; it plays well with almost anything you've got in your kitchen or in the mood for. Basmati rice absorbs the spice beautifully, while naan becomes almost a vehicle for soaking up every last bit of marinade. A simple cucumber salad with lime and mint cuts through the richness and feels incredibly fresh. I've also served it alongside roasted vegetables or even over greens, and it works every time because the salmon itself is substantial enough to stand alone.

• Pair with cooling cucumber yogurt sauce or a squeeze of fresh lime if you want to dial down the heat.
• Leftover salmon flakes beautifully into rice bowls with cucumber, pickled onion, and cilantro for next-day lunch.
• If you're feeding a crowd, this doubles easily—just make sure your oven is big enough for all the trays.

Save

Every time I make this, I'm reminded that the best recipes are the ones that taste special without demanding anything extreme from you. This salmon has become the dish I reach for when I want to feel accomplished in the kitchen but also present at the dinner table, and somehow, that balance is everything.

Recipe FAQs

→ What type of salmon works best for this dish?

Both skin-on and skinless fillets can be used. Skin-on helps keep moisture during roasting, while skinless offers ease for serving.

→ Can I make this dish dairy-free?

Yes, replace the yogurt with a plant-based alternative to keep the marinade creamy without dairy.

→ How long should the salmon marinate for optimal flavor?

Marinate for at least 10 minutes; for deeper flavor, up to 1 hour in the fridge is ideal.

→ What sides pair well with the tikka salmon?

Basmati rice, naan bread, or a cucumber salad complement the spiced salmon beautifully.

→ How can I adjust the heat level in the marinade?

Modify the chili powder amount to your preferred spice level, starting mild and increasing gradually.

→ Is it possible to substitute the salmon with other proteins?

Cod, haddock, or firm tofu are great alternatives while retaining the dish’s vibrant flavors.