Indian Tikka Salmon (Printable Version)

Salmon fillets marinated in a spicy tikka blend, roasted to a crisp outside and tender inside.

# What You'll Need:

→ Fish

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

→ Marinade

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

→ To Serve

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

# How To Make It:

01 - Preheat oven to 425°F. 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 using paper towels.
04 - Coat each salmon fillet evenly with the marinade on all sides and arrange on the prepared baking tray.
05 - Allow salmon to marinate for at least 10 minutes, or up to 1 hour refrigerated for enhanced flavor.
06 - Roast salmon in the oven for 15 to 18 minutes until cooked through and edges are slightly crisp.
07 - Serve hot, garnished with chopped fresh coriander and lemon wedges. Add sliced red onion if desired.

# Expert Advice:

01 -
  • It comes together in under thirty-five minutes, making weeknight dinner feel effortless and impressive.
  • The marinade creates a gorgeous caramelized crust while keeping the fish impossibly tender inside.
  • You can taste the warmth of Indian spices without any heavy cream or complicated techniques.
02 -
  • Do not skip patting the salmon dry; wet fish steams and loses that coveted crispy exterior.
  • Thicker fillets need the full eighteen minutes, while thinner ones may be done in fifteen; better to check at fifteen and give it a few more minutes if needed than to overcook it.
  • If you want extra char and intensity, slide the whole tray under the broiler for one to two minutes at the very end, but watch it closely.
03 -
  • Keep a jar of good tikka masala paste in your pantry; it transforms not just fish but also chicken, paneer, and roasted vegetables in minutes.
  • If your salmon is still a bit thick, tent it loosely with foil for the first twelve minutes, then uncover to let it crisp up—this prevents the outside from charring before the inside cooks through.
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