Indian Tikka Salmon (Print View)

Salmon fillets coated in spicy tikka marinade, oven-roasted for crispy exterior and tender inside.

# Ingredient List:

→ Fish

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

→ Marinade

02 - 3 tablespoons plain thick yogurt (plant-based for dairy-free)
03 - 2 tablespoons tikka masala paste
04 - 1 tablespoon fresh 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 oven to 425°F. Line a baking tray with parchment paper or foil.
02 - Combine yogurt, tikka masala paste, lemon juice, cumin, coriander, smoked paprika, chili powder, olive oil, salt, and black pepper in a mixing bowl until smooth.
03 - Pat salmon fillets dry with paper towels to remove excess moisture.
04 - Evenly coat each salmon fillet with the marinade, ensuring all sides are covered. Arrange fillets on the prepared tray.
05 - Allow salmon to marinate at room temperature for at least 10 minutes, or refrigerate up to 1 hour for enhanced flavor.
06 - Roast salmon in the preheated oven for 15 to 18 minutes until cooked through and edges are slightly crisp.
07 - Serve immediately, garnished with fresh coriander and lemon wedges. Optionally add sliced red onion.

# Expert Tips:

01 -
  • Salmon becomes impossibly tender inside while the spiced coating turns crackling and golden, all in under 20 minutes of actual cooking time.
  • The marinade is forgiving—marinate for 10 minutes or 10 hours, and it adapts to whatever rhythm your day demands.
  • This tastes like restaurant food but requires only one baking tray and basic kitchen confidence.
02 -
  • Wet salmon steams instead of roasts, so that paper towel step isn't fussy—it's the difference between crispy and soggy, and it takes 15 seconds.
  • Every oven runs hot or cool, so start checking at 15 minutes rather than waiting the full 18. Overcooked salmon becomes dry, and undercooked is unsafe; the sweet spot is when it's opaque and flakes gently.
  • The yogurt marinade can separate if left too long before cooking, but it doesn't matter—it still tastes perfect, and those little separated bits of spice actually cling better to the fish.
03 -
  • If you're meal prepping, marinate the salmon in the morning and roast it fresh when you're ready to eat; marinated raw salmon keeps safely for about 24 hours in the fridge.
  • The broiler finish is worth it if you like burnished edges—just keep your eyes on it because the line between caramelized and charred is about 90 seconds.
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