Indian Tikka Salmon (Printable View)

Salmon fillets bathed in tikka spices, roasted crisp and tender with fresh coriander and lemon accents.

# What You Need:

→ Fish

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

→ Marinade

02 - 3 tbsp plain thick 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, 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 the oven to 425°F. Line a baking tray with parchment paper or foil.
02 - In a mixing bowl, blend yogurt, tikka masala paste, lemon juice, cumin, coriander, smoked paprika, chili powder, olive oil, salt, and black pepper until smooth and uniform.
03 - Use paper towels to pat the salmon fillets dry thoroughly.
04 - Generously coat each salmon fillet on all sides with the marinade. Arrange them evenly on the prepared tray.
05 - Allow the salmon to marinate for a minimum of 10 minutes at room temperature or up to 1 hour refrigerated for enhanced flavor penetration.
06 - Place the tray in the preheated oven and roast the salmon for 15 to 18 minutes, until cooked through and edges become slightly crisp.
07 - Serve hot, garnished with fresh coriander leaves and lemon wedges. Optionally include sliced red onion.

# Expert Tips:

01 -
  • Ready in under 35 minutes, which means you can actually cook this on a weeknight without losing your mind.
  • The marinade transforms simple salmon into something aromatic and complex, tasting like you spent hours in the kitchen.
  • Naturally gluten-free and adaptable to any dietary preference, so everyone at the table gets something they genuinely want to eat.
02 -
  • Dry salmon before marinating—I learned this the hard way when my first batch turned out more poached than roasted, and now it's non-negotiable.
  • Don't skip tasting the marinade; if it tastes a bit too salty or not spiced enough, adjust before it touches the fish because you can't fix it after.
  • Oven temperatures vary wildly, so start checking at 14 minutes rather than waiting the full 18—overcooked salmon is dry and disappointing.
03 -
  • Use a meat thermometer if you're nervous—salmon is perfectly cooked at 48–50°C internal temperature, which removes all the guesswork.
  • Always line your tray with parchment or foil because the marinade can stick and char if it touches the metal directly, and cleanup becomes significantly easier.
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