Save to Pinterest The first time I tasted proper tikka salmon, it was at a dinner party where my friend Priya brought it straight from her oven to the table, the edges crackling with this gorgeous golden-brown char. I was expecting something complicated, but watching her work through the marinade—just yogurt, spices, lemon—I realized how elegant restraint could be. That night, I asked for the recipe, and now whenever I make it, that same magic happens in my kitchen: the smell alone brings everyone to the counter before the fish even hits the plate.
I remember making this for a weeknight when my partner came home stressed, and I wanted something that felt special but didn't demand hours in the kitchen. The moment those fillets went into the oven, the whole apartment smelled like a spice market—cumin, coriander, that smoky paprika—and by the time they were done, the mood had completely shifted. We sat down with some rice and fresh coriander, and suddenly the evening felt like a small celebration.
Ingredients
- Salmon fillets: Use 150g pieces—this size cooks evenly and stays tender inside while the outside gets that desirable slight char.
- Plain yogurt: The thick kind is essential; it acts as the base that holds all your spices to the fish and keeps it moist.
- Tikka masala paste: This is your shortcut to depth—it already blends tomato, ginger, garlic, and spices, so you're not starting from scratch.
- Lemon juice: Brightness and acidity; it cuts through the richness and lifts everything else.
- Ground cumin and coriander: These warm spices are the soul of the dish—toast them lightly in your head before mixing to release their essence.
- Smoked paprika: Adds depth and a gentle smokiness that makes the salmon taste like it's been kissed by fire.
- Chili powder: Start with half a teaspoon and taste as you go; heat is personal.
- Olive oil: Helps the marinade cling and prevents sticking on the tray.
- Salt and black pepper: Season generously—these protect the fish's delicate flavor.
Instructions
- Heat your oven and prepare the stage:
- Preheat to 220°C and line your tray with parchment paper—this prevents sticking and makes cleanup effortless.
- Build your marinade:
- Whisk yogurt, tikka paste, lemon juice, cumin, coriander, paprika, chili powder, olive oil, salt, and pepper together until smooth and aromatic. This is your flavor foundation, so don't rush it.
- Dry your salmon:
- Pat the fillets completely dry with paper towels; moisture is the enemy of a good crust and proper marinade adhesion.
- Coat generously:
- Rub the marinade onto each fillet, making sure every surface—top, sides, underside—gets covered in that spiced yogurt mixture.
- Let it rest:
- Give the salmon at least 10 minutes to marinate; if you have time, refrigerate for up to an hour and you'll notice deeper, more developed flavor.
- Roast until golden:
- Slide into your preheated oven for 15 to 18 minutes—the salmon is done when it flakes easily with a fork and the edges show a light char.
- Finish and serve:
- Bring to the table hot, scattered with fresh coriander and lemon wedges; the warmth brings out all the spices and the brightness of the herbs.
Save to Pinterest There was one evening when I made this for my sister, who'd been vegetarian for months and was considering trying fish again. She was nervous, hesitant about the taste, but the moment she bit into it—the yogurt's creaminess, the spices creating this warm, complex flavor—something shifted. She looked at me and said, "Okay, that's worth it," and we both laughed. Food has a quiet way of saying things words can't.
Why This Marinade Works
The genius of this marinade is simplicity with intention. Yogurt, being acidic and cultured, tenderizes the salmon's delicate flesh while the spices—cumin, coriander, and paprika—create layers of warmth rather than heat. The tikka paste does the heavy lifting, carrying umami depth that would take hours to build from individual spices. Lemon juice and olive oil ensure the whole mixture clings to the fish and doesn't just slide off in the oven.
Serving Ideas and Pairings
I've learned that context matters as much as technique. Basmati rice soaks up the spiced edges beautifully, while a simple cucumber salad—just cucumber, red onion, lime, and cilantro—cools the palate between bites. Naan is always welcome if you want something more indulgent, or you could go lighter with roasted vegetables like cauliflower or green beans dressed in lemon.
Making It Your Own
This recipe is forgiving by nature. If you don't have tikka masala paste, you can improvise with a blend of tomato paste, ginger, garlic, and additional spices—it won't be identical, but it will still be delicious. Some nights I add a pinch of garam masala or use Greek yogurt instead of plain for extra tang. The fish is sturdy enough to handle substitutions; I've made it with cod, and even with tofu for friends who don't eat fish, and each version found its own character.
- If you like extra char, broil for the final minute or two before serving.
- Leftovers keep for two days in the fridge and taste wonderful at room temperature or gently reheated.
- Make the marinade ahead and refrigerate; it deepens overnight, which is helpful for meal prep.
Save to Pinterest This salmon has become my go-to when I want to cook something that feels both comforting and special—no fuss, just genuine flavor. It's the kind of dish that reminds me why cooking matters.
Recipe FAQs
- → How long should the salmon marinate?
Marinate the salmon for at least 10 minutes to allow the spices to penetrate, or up to 1 hour for deeper flavor.
- → Can I use plant-based yogurt in the marinade?
Yes, plant-based yogurt works well for a dairy-free option while maintaining the marinade’s creamy texture.
- → What temperature is best for cooking the salmon?
Roast the salmon at 220°C (425°F) until cooked through and slightly crisp, typically 15–18 minutes.
- → How can I add extra char to the salmon?
Finish under the broiler for 1–2 minutes at the end of cooking for a nicely charred surface.
- → What side dishes pair well with this dish?
Basmati rice, naan bread, or a fresh cucumber salad complement the spicy salmon beautifully.
- → Can I substitute other proteins for salmon?
Yes, cod, haddock, or tofu can be used with the same marinade for varied textures and flavors.