Indian Tikka Salmon Delight (Printable)

Salmon fillets infused with tikka spices, oven-roasted for a quick and flavorful main dish.

# What You'll Need:

→ Fish

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

→ 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 taste
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

# Directions:

01 - Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper or foil.
02 - In a mixing bowl, thoroughly combine yogurt, tikka masala paste, lemon juice, cumin, coriander, smoked paprika, chili powder, olive oil, salt, and black pepper.
03 - Pat salmon fillets dry using paper towels to ensure marinade adheres properly.
04 - Evenly coat each fillet on all sides with the marinade. Arrange the fillets spaced apart 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 intensified flavor.
06 - Roast the salmon in the preheated oven for 15 to 18 minutes until cooked through and edges develop a slight crisp.
07 - Serve immediately garnished with chopped fresh coriander and lemon wedges. Add sliced red onion if desired.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting while you clean up or set the table, no babysitting required.
  • It delivers bold, restaurant-style flavor without any complicated technique or hard-to-find ingredients.
  • Salmon stays tender and juicy inside while the edges get those little caramelized bits that make every bite interesting.
02 -
  • Drying the salmon before marinating is non-negotiable, wet fish means the spices just wash off in the oven.
  • If your oven runs cool, bump the temperature up by 10 degrees or finish under the broiler for a minute to get those crispy bits.
  • Don't marinate longer than an hour or the acid in the lemon and yogurt starts to break down the texture of the fish.
03 -
  • If you want serious char, switch to the broiler for the last minute or two and watch it closely so it doesn't burn.
  • Use a silicone brush to coat the marinade evenly, your hands stay clean and nothing gets wasted.
  • Let the salmon come to room temperature for 10 minutes before roasting so it cooks more evenly from edge to center.
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