Save to Pinterest I discovered this recipe on a particularly hectic Tuesday evening when I had salmon thawing and absolutely no energy for anything complicated. My partner mentioned craving something with Indian spices, and I remembered a jar of tikka masala paste sitting in the back of the fridge—the kind you buy with good intentions and forget about. Twenty minutes later, we were eating the most vibrant, aromatic salmon I'd ever made, and I realized I'd stumbled onto something genuinely special.
The first time I made this for guests, my friend Sarah took one bite and immediately asked for the recipe, which honestly never happens. She's the type who orders takeout and calls it cooking, but this dish somehow converted her. Watching people genuinely enjoy something I'd made in such a short time—that's when I knew this one was a keeper.
Ingredients
- Salmon fillets (4, about 150 g each): Look for pieces that are roughly the same thickness so they cook evenly; pat them completely dry before marinating or the yogurt won't stick properly.
- Plain yogurt (3 tbsp): Use the thick, creamy kind—Greek yogurt works beautifully, and plant-based versions work just as well if you're avoiding dairy.
- Tikka masala paste (2 tbsp): This is your flavor shortcut; it already has the spice blend built in, which is why this dish comes together so quickly.
- Lemon juice (1 tbsp): Fresh is always better than bottled—it cuts through the richness and brightens the whole dish.
- Ground cumin and coriander (1 tsp each): These add depth and warmth; if you grind them fresh from seeds, the flavor is noticeably better.
- Smoked paprika (½ tsp): This gives a subtle smokiness that makes the salmon taste like it spent time over a grill.
- Chili powder (½ tsp): Start here and taste as you go—heat preferences vary wildly, and you can always add more.
- Olive oil (1 tbsp): This helps the marinade cling to the fish and prevents sticking on the tray.
- Salt and black pepper: Don't skip seasoning the marinade itself; it's where half the flavor lives.
Instructions
- Get your oven hot and ready:
- Preheat to 220°C (425°F) and line your tray with parchment paper or foil. A hot oven is what gives the salmon those beautiful crispy edges, so don't skip this step.
- Build the marinade:
- Combine the yogurt, tikka paste, lemon juice, cumin, coriander, paprika, chili powder, olive oil, salt, and pepper in a bowl and stir until smooth and evenly colored. Taste a tiny bit on your finger—if it needs more heat, this is the moment to adjust.
- Prepare the salmon:
- Pat each fillet dry with paper towels, which helps the marinade grip the fish instead of sliding off. Damp salmon won't develop that gorgeous caramelized exterior.
- Coat generously with marinade:
- Spread the mixture all over each fillet—top, bottom, and sides—using the back of a spoon or your fingers. Don't be shy; the yogurt will caramelize beautifully as it roasts.
- Let it rest (optional but worth it):
- Even 10 minutes makes a difference, but if you have an hour to let it sit in the fridge, the flavors deepen noticeably and the fish stays moister.
- Roast until cooked through:
- Place on the tray and roast for 15-18 minutes until the salmon flakes easily with a fork and the edges are lightly charred. The exact time depends on your oven and the thickness of your fillets, so check around the 15-minute mark.
- Finish with fresh herbs and serve:
- Top with chopped fresh coriander and a squeeze of lemon, plus thinly sliced red onion if you want a little crunch and bite.
Save to Pinterest There's something almost meditative about watching the salmon in the oven—the way the yogurt marinade turns golden brown and creates those little crispy patches while the fish stays soft underneath. I once stood there with a cup of tea, just watching through the oven window, and my roommate laughed and said I looked like I was waiting for something important to be born.
Why This Works So Well
The magic here is the combination of yogurt and spices. The yogurt keeps the fish incredibly moist while the direct heat caramelizes it into something almost charred on the outside. Most baked salmon turns out pale and steamed, but this technique—thanks to the thick marinade—gives you texture and flavor that rivals pan-searing. The tikka paste does the heavy lifting on flavor, so you're not standing there trying to balance six different spices; it's already done for you.
What to Serve It With
I've served this with everything from basmati rice to simple naan, and honestly, it pairs beautifully with either. A cold cucumber and mint salad on the side balances the heat and richness perfectly. One night I served it over roasted cauliflower rice for a friend who's trying to eat less carbs, and the crispy salmon was even better against the earthy sweetness of the cauliflower.
Tricks I've Learned
The first time I made this, I used cold salmon straight from the fridge and it cooked unevenly—the edges were done before the center. Now I let it come to room temperature for 10 minutes while the oven heats, and it cooks through perfectly. If you want extra char and a crispy, almost blackened edge, finish it under the broiler for 1-2 minutes at the very end, but watch it closely because it can tip from caramelized to burnt in about 30 seconds.
- For dairy-free, use coconut yogurt or cashew cream—it won't be identical, but it works well and adds a subtle richness.
- Make the marinade the night before and store it in a container; your mornings will thank you when dinner prep is literally just coating the fish and roasting.
- Leftover salmon is wonderful cold the next day with a squeeze of lemon and some rice, though honestly, we rarely have leftovers.
Save to Pinterest This recipe has become my go-to when I want to feel like I've accomplished something in the kitchen without spending my whole evening there. It's the kind of dish that makes weeknight dinner feel special.