Save I stumbled onto this recipe on a Tuesday night when I had salmon thawing and zero patience for anything complicated. The tikka paste was sitting in the back of my fridge, and I thought, why not? That first batch came out so vibrant and aromatic that my neighbor knocked on the door asking what I was cooking. It's become my secret weapon for impressing people without breaking a sweat.
The first time I made this for my family, my dad kept asking if I ordered takeout. He couldn't believe something this flavorful came from my tiny kitchen. My mom, who usually avoids spice, ate every bite and asked for the recipe. That night, it stopped being just dinner and became something I was proud to share.
Ingredients
- Salmon fillets: I prefer skin-on because it crisps beautifully in the oven, but skinless works just as well if that's what you have.
- Thick plain yogurt: This is the secret to keeping the fish moist while the spices bloom. Greek yogurt or coconut yogurt both work perfectly.
- Tikka masala paste: The backbone of the flavor. I've tried making my own, but a good store-bought jar is honestly just as good and saves you 20 minutes.
- Lemon juice: Freshly squeezed makes a difference. It cuts through the richness and brightens everything up.
- Ground cumin and coriander: These two together smell like every great Indian dish you've ever had. Don't skip them.
- Smoked paprika: Adds a subtle depth that makes people wonder what your secret ingredient is.
- Chili powder: Start with half a teaspoon if you're nervous. You can always add more, but you can't take it back.
- Olive oil: Helps the marinade cling and keeps the salmon from drying out under high heat.
- Salt and black pepper: Essential for bringing all the flavors into focus.
- Fresh coriander and lemon wedges: The finishing touch that makes it feel restaurant quality.
Instructions
- Preheat and Prep:
- Get your oven hot, 220°C, and line a tray with parchment. This prevents sticking and makes cleanup almost nonexistent.
- Mix the Marinade:
- Whisk together yogurt, tikka paste, lemon juice, cumin, coriander, paprika, chili, olive oil, salt, and pepper until smooth. It should look bold and smell incredible.
- Dry the Salmon:
- Pat each fillet completely dry with paper towels. Moisture is the enemy of a good sear and crust.
- Coat Generously:
- Spoon the marinade over each fillet, making sure every surface is covered. Don't be shy, this is where the flavor lives.
- Marinate:
- Let it sit for at least 10 minutes at room temperature, or up to an hour in the fridge if you have time. The longer, the deeper the flavor.
- Roast:
- Slide the tray into the oven and roast for 15 to 18 minutes. The edges should be slightly crisp and the center just cooked through.
- Garnish and Serve:
- Finish with fresh coriander, a squeeze of lemon, and sliced red onion if you like a little bite. Serve immediately while it's still sizzling.
Save One evening, I served this with plain basmati rice and a cucumber salad, and my friend said it tasted better than the Indian restaurant we usually order from. That compliment stuck with me. It reminded me that home cooking doesn't have to be fancy to feel special.
What to Serve Alongside
I usually pair this with fluffy basmati rice, but it's just as good with warm naan or even a simple green salad. A cucumber raita or yogurt sauce on the side cools things down if you went heavy on the chili. Sometimes I roast vegetables on the same tray, things like bell peppers or cherry tomatoes, and everything gets that lovely tikka flavor.
Swaps and Substitutions
If salmon isn't your thing, try this marinade on cod, haddock, or even firm tofu. I've done it with chicken thighs too, just adjust the roasting time to 25 minutes. For a dairy-free version, coconut yogurt works beautifully and adds a subtle sweetness. You can also dial the heat up or down by tweaking the chili powder, I've made mild versions for kids and spicy ones for friends who love heat.
Storage and Reheating
Leftovers keep well in the fridge for up to two days. I reheat them gently in a 180°C oven for about 8 minutes, just until warmed through. Microwaving works in a pinch, but you lose some of that crispy edge. This also flakes beautifully into salads or grain bowls the next day.
- Store in an airtight container to keep the fish from drying out.
- Reheat low and slow to avoid overcooking.
- Use leftovers in wraps with fresh greens and a drizzle of yogurt sauce.
Save This dish has become my go-to when I want something that feels exciting but doesn't demand much from me. It's proof that bold flavors don't require complicated techniques, just good ingredients and a hot oven.
Kitchen Help
- → How long should the salmon marinate?
For optimal flavor, marinate the salmon for at least 10 minutes, though up to 1 hour in the refrigerator deepens the taste.
- → Can I use skin-on salmon fillets?
Yes, skin-on fillets work well and can provide additional crispiness when roasted.
- → What sides complement this dish?
This dish pairs nicely with basmati rice, naan bread, or a refreshing cucumber salad.
- → How do I adjust the spice level?
Modify the chili powder quantity to suit your heat preference, making the dish milder or spicier.
- → Can other proteins be substituted?
Yes, cod, haddock, or tofu are suitable alternatives that work well with the tikka masala marinade.