Save I was standing in my kitchen on a Wednesday evening, staring at salmon fillets I'd forgotten to plan for, when I grabbed the jar of tikka paste from the back of my fridge. What started as improvisation turned into one of those recipes I now make without thinking. The smell alone, that warm blend of cumin and paprika mingling with roasting fish, has become a signal to my family that dinner will be good tonight. It takes less time than ordering takeout, and somehow tastes like I put in real effort.
The first time I served this to friends, one of them scraped her plate clean and asked if I'd taken a cooking class. I laughed and told her it was just yogurt, spice paste, and heat. She didn't believe me until I walked her through it the next week in my kitchen. Now she makes it for her own weeknight dinners and texts me photos of her crispy-edged fillets.
Ingredients
- Salmon fillets: I usually leave the skin on because it crisps beautifully and helps the fish hold together, but skinless works just as well if that's what you have.
- Thick plain yogurt: The thickness matters here, it clings to the fish and keeps everything moist while the oven works its magic.
- Tikka masala paste: This is your flavor shortcut, a good quality jar makes all the difference and lasts forever in the fridge.
- Lemon juice: Freshly squeezed brightens the spices and cuts through the richness of the salmon in a way bottled juice never quite manages.
- Ground cumin and coriander: These two are the backbone of the marinade, earthy and warm without overpowering the fish.
- 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 unsure, you can always add more heat but you can't take it back.
- Olive oil: Helps the marinade spread easily and gives the salmon a lovely golden finish.
- Salt and black pepper: Don't skip the pepper, it adds a gentle bite that balances the sweetness of the paprika.
- Fresh coriander and lemon wedges: The brightness at the end pulls everything together and makes the plate look like you care.
Instructions
- Preheat and Prep:
- Get your oven to 220°C and line a baking tray with parchment or foil. This step saves you scrubbing later, trust me.
- Mix the Marinade:
- Combine yogurt, tikka paste, lemon juice, cumin, coriander, paprika, chili powder, olive oil, salt, and pepper in a bowl until smooth and fragrant. The smell at this stage is half the reward.
- Dry the Salmon:
- Pat each fillet with paper towels so the marinade sticks instead of sliding off. Moisture is the enemy of a good sear.
- Coat the Fish:
- Slather each fillet generously with marinade, making sure every surface is covered. Place them on your prepared tray with a little space between each piece.
- Marinate:
- Let them sit for at least 10 minutes at room temperature, or up to an hour in the fridge if you have time. The longer they sit, the deeper the flavor sinks in.
- Roast:
- Slide the tray into the hot oven and roast for 15 to 18 minutes, until the salmon flakes easily and the edges look crisp and slightly charred. Don't overcook or it dries out fast.
- Garnish and Serve:
- Finish with fresh coriander, a squeeze of lemon, and sliced red onion if you like a little sharpness. Serve it hot while the edges are still crackling.
Save One evening my neighbor knocked on the door just as I pulled this out of the oven, and I invited her to stay for dinner on a whim. She sat at my kitchen counter, ate a whole fillet with rice, and said it reminded her of a trip she took to Delhi years ago. That's when I realized this recipe wasn't just quick, it had the power to bring back memories and create new ones at the same table.
Serving Suggestions
I usually serve this with basmati rice cooked with a cinnamon stick and a few cardamom pods, nothing fancy but it soaks up the spiced oil from the salmon beautifully. A simple cucumber salad with yogurt and mint on the side keeps things light and cool. If I'm feeling indulgent, warm naan straight from the oven turns this into a feast without any extra work.
Swaps and Variations
I've made this with thick cod fillets when salmon was too expensive, and it worked just as well, maybe even a little flakier. My sister uses firm tofu instead of fish and presses it first so the marinade really clings. If you want it dairy-free, coconut yogurt is creamy enough to hold the spices and adds a subtle sweetness that's honestly delicious.
Storage and Reheating
Leftovers keep in the fridge for up to two days, though the edges lose some of their crispness. I reheat gently in a low oven or eat it cold on top of a salad with a drizzle of lemon and olive oil. It also flakes beautifully into fried rice the next day, turning yesterday's dinner into today's lunch without any fuss.
- Store in an airtight container to keep the fish from drying out.
- Reheat at 160°C for about 8 minutes, covered loosely with foil.
- Avoid the microwave if you want to preserve any texture at all.
Save This recipe has become my answer to busy weeks and unexpected guests, proof that good food doesn't need to be complicated. I hope it finds a place in your rotation the way it has in mine.
Recipe FAQs
- → What type of salmon works best for this dish?
Both skin-on and skinless salmon fillets work well. Skin-on may help retain moisture during roasting.
- → Can I prepare the marinade in advance?
Yes, preparing the marinade ahead enhances flavor. Allow the salmon to marinate for at least 10 minutes or up to one hour refrigerated.
- → What are suitable side dishes to accompany this salmon?
Traditional sides include basmati rice, naan bread, or a simple cucumber salad which complement the robust spices.
- → How can I adjust the heat level in the marinade?
Modify the amount of chili powder to suit your preferred spice intensity, starting with less and adding more as desired.
- → Is there a way to add extra char to the salmon?
Finishing the salmon under a broiler for 1–2 minutes after roasting adds a desirable charred texture.