Indian Tikka Salmon (Printable)

Tender salmon coated in spiced tikka marinade, oven-roasted for a quick, flavorful meal.

# What You'll Need:

→ Fish

01 - 4 salmon fillets, approximately 5.3 oz each, skin optional

→ 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 to 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)

# How-To Steps:

01 - Set the oven to 425°F and line a baking tray with parchment paper or foil.
02 - Combine yogurt, tikka masala paste, lemon juice, cumin, coriander, smoked paprika, chili powder, olive oil, salt, and black pepper in a mixing bowl until smooth.
03 - Pat salmon fillets dry thoroughly using paper towels.
04 - Evenly cover each fillet with the marinade on all sides and arrange them on the prepared baking tray.
05 - Allow salmon to rest in the marinade for a minimum of 10 minutes; marinate up to 1 hour refrigerated 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 develop a slight crisp.
07 - Plate the salmon hot, garnished with fresh coriander and lemon wedges; add sliced red onion if desired.

# Expert Tips:

01 -
  • It's ready in 33 minutes flat, which means weeknight dinners that taste like you've been cooking all day.
  • The marinade transforms ordinary salmon into something with real personality and warmth.
  • You get to feel like you're traveling through India without leaving your kitchen.
02 -
  • Pat your salmon completely dry—any moisture left on the surface will steam instead of roast, and you'll lose those precious crispy edges.
  • Don't skip the resting time; even 10 minutes lets the marinade settle into the fish and develop real flavor instead of just sitting on top.
  • If your tikka paste is very thick and concentrated, it might burn; watch it in that final few minutes and don't hesitate to cover the tray loosely with foil if the edges are getting too dark.
03 -
  • Keep an eye on your oven temperature—ovens vary wildly, and salmon at 220°C in one kitchen might need 210°C in another; trust your senses and the fork test over the clock.
  • Make extra marinade and keep it in a jar for roasted vegetables, chicken, or even as a dip for naan bread—the spice blend is that good.
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