Indian Tikka Salmon Delight (Printable version)

Salmon fillets marinated in tikka spices, oven-roasted for a crispy outside and tender inside.

# What You'll Need:

→ Fish

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

→ Marinade

02 - 3 tablespoons thick plain yogurt (use 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 to taste)
09 - 1 tablespoon olive oil
10 - 1 teaspoon salt
11 - ½ teaspoon freshly ground black pepper

→ To Serve

12 - Lemon wedges
13 - Chopped fresh coriander leaves
14 - Sliced red onion (optional)

# Directions:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper or aluminum foil.
02 - In a mixing bowl, thoroughly combine yogurt, tikka masala paste, lemon juice, ground cumin, ground coriander, smoked paprika, chili powder, olive oil, salt, and black pepper.
03 - Use paper towels to pat salmon fillets dry, removing excess moisture.
04 - Coat each salmon fillet evenly with the marinade, making sure all surfaces are covered. Arrange them on the prepared baking tray.
05 - Allow the salmon to marinate at room temperature for a minimum of 10 minutes or refrigerate up to 1 hour for enhanced flavor penetration.
06 - Place the tray in the preheated oven and roast for 15 to 18 minutes until the salmon is cooked through and edges become slightly crisp.
07 - Serve immediately, garnished with chopped fresh coriander and lemon wedges. Optionally, add sliced red onion on the side.

# Expert Advice:

01 -
  • It tastes like you've been cooking Indian food for years, but it comes together in less time than ordering takeout.
  • The marinade creates this gorgeous golden crust while keeping the salmon impossibly tender inside, which honestly feels like magic every single time.
  • You can prep it in the morning and roast it whenever you're ready, making weeknight dinners feel effortless.
02 -
  • Don't skip patting the salmon dry—moisture on the surface creates steam, which prevents that beautiful golden crust you're after.
  • If your tikka masala paste is especially salty or spicy, taste the marinade before coating the fish and adjust accordingly; not all brands are the same.
  • The salmon continues to cook slightly after it leaves the oven, so pull it out when it's just barely opaque in the center, not when it's fully cooked through.
03 -
  • Room-temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out 10 minutes before roasting if you remember.
  • Save any leftover marinade in a jar; it's liquid gold for roasted vegetables, chicken, or even as a yogurt dip the next day.
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