Indian Tikka Salmon (Print Version)

Tender salmon infused with aromatic tikka spices, roasted for a crispy finish and bold flavor.

# Components:

→ Fish

01 - 4 salmon fillets, approximately 5.3 oz each, skinless or skin-on as preferred

→ Marinade

02 - 3 tbsp thick plain yogurt (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, adjustable to taste
09 - 1 tbsp olive oil
10 - 1 tsp salt
11 - ½ tsp freshly ground black pepper

→ To Serve

12 - Lemon wedges
13 - Chopped fresh coriander leaves
14 - Sliced red onion (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper or foil.
02 - In a mixing bowl, thoroughly blend yogurt, tikka masala paste, lemon juice, ground cumin, ground coriander, smoked paprika, chili powder, olive oil, salt, and black pepper until smooth.
03 - Pat salmon fillets dry with paper towels to ensure marinade adheres properly.
04 - Evenly coat each salmon fillet with the marinade, covering all sides. Arrange fillets on the lined baking tray.
05 - Allow salmon to marinate at room temperature for a minimum of 10 minutes, or refrigerate up to 1 hour for intensified flavor.
06 - Place tray in oven and roast for 15 to 18 minutes until salmon is fully cooked and edges develop slight crispness.
07 - Serve immediately garnished with fresh coriander leaves and lemon wedges; optionally add sliced red onion.

# Expert Advice:

01 -
  • The salmon comes out tender and flaky on the inside while the spice crust gets slightly crispy and caramelized at the edges.
  • Fifteen minutes of prep means you're roasting before you know it, making this perfect when hunger hits and you don't want takeout.
  • One bowl, one tray, minimal cleanup because life is too short for complicated cooking on a weeknight.
02 -
  • Don't skip the paper towel step for your salmon—wet fish will steam instead of roast, and you'll lose that beautiful texture you're after.
  • If your oven runs cool, check the salmon at the fifteen-minute mark; every oven behaves differently, and overcooked salmon is dry salmon.
  • The marinade can separate slightly if it sits too long before roasting, but just give it a quick stir and it comes back together perfectly.
03 -
  • Bring your salmon to room temperature for about five minutes before roasting so the heat penetrates evenly from surface to center.
  • If your marinade tastes too strong before it hits the fish, remember it mellows and melds during roasting into something perfectly balanced.
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