Save to Pinterest The first time I made tikka salmon was on a Tuesday evening when my friend texted asking if I could cook something special on short notice. I had salmon in the freezer and a jar of tikka paste that had been sitting in my cupboard for weeks. Twenty minutes later, the kitchen smelled incredible—warm spices mingling with lemon and fish—and I realized I'd stumbled onto something that felt restaurant-quality but took almost no effort. Now it's my go-to when I want to impress without the stress.
I made this for my family last summer when my mum was visiting from out of town. She's skeptical of anything that sounds too trendy, but the moment she tasted the crispy edges and creamy center, her whole expression changed. She asked for the recipe before dessert was even served, and now she makes it for her book club. Small moments like that remind me why I cook.
Ingredients
- Salmon fillets (4, about 150g each): The star of the show—choose fillets that are roughly the same thickness so they cook evenly, and pat them completely dry before marinating or they'll steam instead of roast.
- Thick plain yogurt (3 tbsp): This is your base for a silky marinade; plant-based works beautifully if you need dairy-free, and it creates that creamy coating that seals in moisture.
- Tikka masala paste (2 tbsp): The shortcut that makes this taste authentic without needing to toast and grind a dozen spices yourself.
- Lemon juice (1 tbsp): Brightens everything and helps the marinade cling to the fish; never skip this small amount as it's crucial for balance.
- Ground cumin and coriander (1 tsp each): These deepen the spice profile and make the dish taste genuinely Indian rather than just saucy.
- Smoked paprika (½ tsp): Adds subtle earthiness and a whisper of smokiness that makes people wonder what your secret ingredient is.
- Chili powder (½ tsp, adjust to taste): Start with half a teaspoon and taste the marinade; you can always add more heat but you can't take it back.
- Olive oil (1 tbsp): Helps the spices penetrate the fish and prevents sticking to the tray.
- Salt and black pepper: Taste as you go and season generously; the marinade should taste bold on its own.
- Lemon wedges, fresh coriander, and red onion: These finishing touches aren't optional—they add freshness and cut through the richness of the roasted salmon.
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a baking tray with parchment paper or foil so cleanup is effortless and nothing sticks.
- Build your marinade:
- Whisk together yogurt, tikka paste, lemon juice, cumin, coriander, paprika, chili, oil, salt, and pepper until smooth and fragrant. The mixture should look like a thick sauce that'll coat the back of a spoon.
- Prepare the salmon:
- Pat each fillet completely dry with paper towels—this is the step that makes the difference between salmon that steams and salmon that roasts with crispy edges. Moisture is the enemy of crispness.
- Coat generously:
- Rub the marinade all over each fillet, making sure every surface gets covered, then nestle them onto your prepared tray. Don't be shy with the marinade; it should look vibrant and thick.
- Let it sit:
- Even just 10 minutes helps, but if you have time, cover and refrigerate for up to an hour for deeper flavor infusion.
- Roast until golden:
- Pop the tray into the oven for 15–18 minutes depending on fillet thickness—you're looking for the fish to flake easily when tested and the edges to have caramelized. For extra char and crispness, finish under the broiler for 1–2 minutes if you're feeling brave.
- Plate and serve:
- Scatter fresh coriander and a squeeze of lemon over each fillet, add a few slices of red onion, and serve hot with rice, naan, or salad alongside.
Save to Pinterest There's something deeply satisfying about watching salmon roast through the oven window while the kitchen fills with those warm, complex spices. It feels like you've done something skillful even though you've barely lifted a finger, and that feeling of ease combined with genuine flavor is exactly why this dish lives in my regular rotation.
Why This Marinade Works
The genius of this marinade is that it combines yogurt for creaminess and tang with tikka paste for authentic flavor, so you're building complexity without overwhelming yourself with a long ingredient list. The yogurt acts almost like a glue, helping the spices stick to the fish while preventing it from drying out during roasting. Lemon juice not only adds brightness but also helps break down the proteins slightly, making the salmon tender and more receptive to the flavors soaking in.
Serving Suggestions That Make Sense
I've served this with basmati rice, naan fresh from the pan, and even just a simple cucumber salad dressed with lemon and mint, and each pairing feels right depending on the season and my mood. The key is choosing something mild or fresh on the side—you want your supporting act to amplify the salmon rather than compete with it. Cold leftovers the next day make an incredible sandwich if you have any, though I rarely do.
Making It Your Own
This recipe is forgiving enough to play with, and I've experimented with substituting cod or haddock when salmon wasn't available, swapping plant-based yogurt for dairy with zero difference in outcome, and even adding a pinch of garam masala if I wanted earthier warmth. The beauty is that once you understand how the spices and yogurt work together, you can trust your instincts and adjust the heat level or switch proteins without losing the soul of the dish.
- If you prefer milder heat, reduce chili powder to a pinch and taste the marinade first.
- Fresh ginger-garlic paste can replace half the tikka masala paste if you want to build flavor from scratch.
- Leftovers work wonderfully flaked into grain bowls or scattered over salads the next day.
Save to Pinterest This is the kind of recipe that reminds you that good food doesn't require hours in the kitchen or an endless list of ingredients—just the right ones, combined with confidence and a hot oven. Make it once and it'll become one of those dishes you return to again and again.
Ask About This Recipe
- → What spices are essential for the tikka marinade?
The marinade includes tikka masala paste, ground cumin, ground coriander, smoked paprika, and chili powder, which together create a vibrant and smoky flavor profile.
- → Can I prepare the salmon in advance?
Yes, marinating the salmon for up to an hour in the fridge enhances flavor depth, but even a 10-minute rest is effective before roasting.
- → How do I achieve a crispy exterior on the salmon?
Roasting at a high temperature (220°C/425°F) ensures a crisp outside, and finishing under the broiler for 1–2 minutes adds extra char if desired.
- → What are suitable accompaniments for this dish?
This spiced salmon pairs well with basmati rice, naan bread, or a fresh cucumber salad to balance the rich flavors.
- → Is this dish adaptable for dairy-free diets?
Yes, substituting thick plain yogurt with a plant-based alternative keeps the marinade creamy without dairy.
- → Can other proteins be used in place of salmon?
Cod, haddock, or firm tofu can be marinated and cooked similarly for a variation in texture and flavor.