Indian Tikka Salmon Delight (Printer View)

Tender salmon fillets marinated in vibrant tikka spices and oven-roasted for a flavorful meal.

# Components:

→ Fish

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

→ Marinade

02 - 3 tablespoons thick plain yogurt (plant-based for dairy-free option)
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 for heat preference)
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)

# Method steps:

01 - Set the oven to 425°F and line a baking tray with parchment paper or foil.
02 - In a mixing bowl, thoroughly blend yogurt, tikka masala paste, lemon juice, ground cumin, ground coriander, smoked paprika, chili powder, olive oil, salt, and black pepper until smooth.
03 - Pat salmon fillets dry with paper towels to remove excess moisture.
04 - Evenly coat each fillet on all sides with the prepared marinade and arrange them evenly on the lined baking tray.
05 - Allow the fillets to rest in the marinade for at least 10 minutes; refrigerate up to 1 hour for enhanced flavor.
06 - Place the tray in the preheated oven and roast for 15 to 18 minutes until salmon is cooked through and edges are crisped to preference.
07 - Serve fillets hot, garnished with fresh coriander and lemon wedges; optionally add sliced red onion.

# Expert Advice:

01 -
  • It tastes like you spent hours marinating and grilling, but it's really just 15 minutes of prep and a hot oven doing the work.
  • The spice blend creates this gorgeous caramelized crust that makes even picky eaters curious.
  • You can prep it in the morning, leave it in the fridge, and dinner is practically done before you walk in the door.
02 -
  • Don't skip drying the salmon, wet fish steams instead of roasting and you lose that beautiful crust.
  • If your oven runs cool, bump it up to 230°C or finish under the broiler for 1 to 2 minutes to get those charred edges.
  • Marinating longer than an hour can make the fish a bit mushy, so don't overdo it.
03 -
  • For deeper color and flavor, let the marinated salmon sit skin-side up in the fridge uncovered for 30 minutes before roasting.
  • A quick blast under the broiler at the end gives you those restaurant-style charred spots that make everything taste better.
  • Always taste your tikka paste before using it, some brands are spicier or saltier than others and you may need to adjust.
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