Indian Tikka Salmon (Printable version)

Salmon fillets coated in tikka spices, roasted to crispy perfection with fresh coriander and lemon.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (approximately 5.25 ounces each), skinless or skin-on as preferred

→ Marinade

02 - 3 tablespoons thick plain yogurt (plant-based alternative for dairy-free)
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 according to 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)

# Directions:

01 - Set the oven to 425°F and prepare a baking tray lined with parchment paper or foil.
02 - Combine yogurt, tikka masala paste, lemon juice, ground cumin, ground coriander, smoked paprika, chili powder, olive oil, salt, and black pepper in a mixing bowl until thoroughly blended.
03 - Pat salmon fillets dry using paper towels to remove excess moisture.
04 - Evenly coat each salmon fillet on all sides with the prepared marinade and place them on the lined baking tray.
05 - Allow the salmon to rest in the marinade for at least 10 minutes; for enhanced flavor, refrigerate for up to 1 hour.
06 - Roast the marinated salmon in the preheated oven for 15 to 18 minutes until cooked through and the edges begin to crisp.
07 - Plate the salmon hot, garnished with chopped coriander and lemon wedges; optionally add sliced red onion.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes just 33 minutes from start to finish.
  • The marinade is forgiving—you can prep it in the morning and roast whenever dinner happens.
  • Salmon gets this beautiful caramelized edge while staying impossibly tender inside.
  • It feels indulgent but is actually packed with omega-3s and lean protein.
02 -
  • Don't skip drying the salmon—wet fish releases steam, which prevents browning and makes the marinade slide right off.
  • If you only have plain yogurt instead of Greek yogurt, drain it through a fine sieve lined with cheesecloth for a few hours to thicken it, or the marinade will be too thin.
  • The difference between rare and overcooked salmon is sometimes just two minutes, so set a timer and check early the first time you make this.
03 -
  • If you only have access to thin, delicate fillets, reduce the roasting time to 12-15 minutes and check for doneness at 10 minutes to avoid overcooking.
  • The spice balance is entirely yours to adjust—some people love it fiery, others prefer it mellow, so taste the raw marinade and trust your instincts before coating the fish.
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