Indian Tikka Salmon (Print version)

Salmon fillets marinated in tikka spices, oven-roasted to a tender, flavorful finish with fresh herbs.

# What you'll need:

→ Fish

01 - 4 salmon fillets, skin on or skinless, approx. 5.3 oz (150 g) each

→ Marinade

02 - 3 tbsp plain thick yogurt (or plant-based yogurt for dairy-free)
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)

# 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 the salmon fillets dry thoroughly with paper towels.
04 - Coat each salmon fillet evenly with the marinade, covering all sides, then arrange on the prepared baking tray.
05 - Allow the salmon to rest for at least 10 minutes, or refrigerate up to 1 hour for enhanced flavor penetration.
06 - Place the tray into the preheated oven and roast for 15 to 18 minutes, until salmon is cooked through and edges develop a crisp texture.
07 - Plate the salmon garnished with chopped fresh coriander and lemon wedges; add sliced red onion if desired.

# Expert Tips:

01 -
  • Ready from start to table in under 35 minutes, no fussing required.
  • The yogurt keeps the salmon impossibly tender while the spices build a flavor that feels both comforting and exciting.
  • Works beautifully whether you're feeding yourself or four friends, and it looks far more complicated than it actually is.
02 -
  • Don't skip drying the salmon—I learned this the hard way when I tried to rush and ended up with a marinade that pooled instead of stuck.
  • The chili powder isn't just for heat; it adds earthiness, so adjust it to your preference rather than avoiding it entirely.
  • Salmon thickness matters more than you'd think—if your fillets are thicker than usual, add a few minutes to the roasting time and listen for the sizzle to guide you.
03 -
  • For extra char and dramatic presentation, finish under the broiler for 1–2 minutes right at the end, but watch it like a hawk because it can go from golden to burnt in seconds.
  • You can substitute cod, haddock, or even firm tofu using the exact same method—scale cooking time down slightly for thinner fillets and adjust up for thicker cuts.
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