Indian Tikka Salmon Delight (Print Version)

Salmon fillets coated in tikka spice blend, roasted until crisp outside and tender inside. Perfect for quick meals.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (approximately 5.3 oz each), skin-on or skinless

→ Marinade

02 - 3 tablespoons thick plain yogurt (use plant-based yogurt for 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)

# How to Make It:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper or aluminum foil.
02 - In a mixing bowl, thoroughly blend the yogurt, tikka masala paste, lemon juice, cumin, coriander, smoked paprika, chili powder, olive oil, salt, and black pepper until smooth.
03 - Pat the salmon fillets dry using paper towels to remove excess moisture.
04 - Evenly coat each salmon fillet with the prepared marinade, ensuring all surfaces are covered. Place the fillets on the lined baking tray.
05 - Allow the salmon to marinate at room temperature for at least 10 minutes, or refrigerate for up to 1 hour to deepen the flavors.
06 - Bake in the preheated oven for 15 to 18 minutes until the salmon is fully cooked and the edges are slightly crisped.
07 - Serve immediately, garnished with fresh coriander leaves and lemon wedges. Optionally, add sliced red onion.

# Additional Tips::

01 -
  • Salmon transforms into something spectacular in under 35 minutes, no fancy techniques required.
  • The spice marinade creates crispy, caramelized edges while keeping the fish impossibly tender inside.
  • It's naturally gluten-free and adapts instantly to dairy-free diets without losing any flavor.
02 -
  • Wet salmon will not crisp; this is the single biggest mistake, so take those paper towels seriously.
  • Thicker fillets (around 150g) cook more evenly than thin ones, giving you that perfect contrast between a cooked exterior and a tender, barely opaque center.
  • If your oven runs cool, add a few minutes; if it runs hot, check at the 14-minute mark to avoid drying out the fish.
03 -
  • Invest in a decent tikka masala paste; it's the backbone of this dish, and a quality paste makes a noticeable difference in the final flavor.
  • If you want to prep ahead, marinate the salmon the night before and simply roast when you're ready to eat, turning a weeknight meal into something that feels effortless.
Go Back