Indian Tikka Salmon (Printable Version)

Salmon fillets coated in a spiced tikka marinade and oven-roasted to tender perfection.

# What You Need:

→ Fish

01 - 4 salmon fillets, skin on or off, about 5.3 oz each

→ Marinade

02 - 3 tbsp plain yogurt (use plant-based for dairy-free)
03 - 2 tbsp tikka masala paste
04 - 1 tbsp lemon juice
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - ½ tsp smoked paprika
08 - ½ tsp chili powder, adjust to taste
09 - 1 tbsp olive oil
10 - 1 tsp salt
11 - ½ tsp freshly ground black pepper

→ To Serve

12 - Lemon wedges
13 - Fresh chopped coriander leaves
14 - Sliced red onion (optional)

# How To Make It:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper or foil.
02 - In a mixing bowl, whisk together yogurt, tikka masala paste, lemon juice, cumin, coriander, smoked paprika, chili powder, olive oil, salt, and black pepper until uniform.
03 - Pat salmon fillets dry using paper towels to ensure better marinade adherence.
04 - Coat each salmon fillet evenly with the marinade on all sides and arrange them on the prepared baking tray.
05 - Allow the salmon to marinate at room temperature for at least 10 minutes or refrigerate for up to 1 hour for intensified flavor.
06 - Bake in the preheated oven for 15 to 18 minutes until cooked through and edges are crisp.
07 - Serve immediately garnished with fresh coriander leaves and lemon wedges, adding sliced red onion if desired.

# Expert Tips:

01 -
  • It tastes like restaurant-quality Indian food but comes together in under 35 minutes, no advanced skills required.
  • The marinade does all the heavy lifting—your salmon emerges tender, smoky, and bursting with warmth without any fussiness.
  • Naturally gluten-free and easily adaptable for dietary preferences, so it works for almost any table.
02 -
  • Pat your salmon dry before marinating—any excess moisture dilutes the marinade and prevents that beautiful crust from forming.
  • Don't skip the resting time; even 10 minutes lets the spices penetrate the fish instead of just sitting on the surface.
  • Your oven temperature matters; 220°C ensures the outside develops color while the inside stays tender, not overcooked and dry.
03 -
  • For maximum flavor, mix your marinade the night before and let the spices bloom; the paste will have time to release its complexity.
  • If your oven runs hot, start checking at 14 minutes—ovens vary, and overcooked salmon is a true tragedy.
  • A squeeze of fresh lime juice over the finished dish brightens everything and adds a final note of freshness that ties the whole plate together.
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