Indian Tikka Salmon Delight (Printable Version)

Salmon fillets marinated in tikka spices, roasted for a crisp outside and tender inside with fresh herbs.

# What You Need:

→ Fish

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

→ Marinade

02 - 3 tbsp thick plain yogurt (plant-based for dairy-free option)
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 coriander leaves, chopped
14 - Sliced red onion (optional)

# Steps:

01 - Heat oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - Combine yogurt, tikka masala paste, lemon juice, cumin, coriander, smoked paprika, chili powder, olive oil, salt, and pepper in a bowl; mix thoroughly.
03 - Pat salmon fillets dry using paper towels to ensure marinade adheres well.
04 - Evenly coat each fillet with the marinade on all sides and place on the prepared baking sheet.
05 - Allow salmon to rest in the marinade for at least 10 minutes; refrigerate up to 1 hour for intensified flavor.
06 - Bake salmon in the preheated oven for 15 to 18 minutes until cooked through and edges develop a slight crisp.
07 - Serve hot garnished with fresh coriander, lemon wedges, and optional sliced red onion.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen, but you genuinely didn't.
  • The marinade is forgiving—you probably have half the spices already, and substitutions work beautifully.
  • Salmon gets crispy edges and stays buttery inside, which is honestly the best of both worlds.
02 -
  • Don't skip the drying step—wet salmon steams instead of roasts, and you'll miss out on that beautiful crust that makes this dish special.
  • If your tikka paste is particularly spicy, go easy on the chili powder the first time; you can always add heat next round, but you can't take it back once it's in.
03 -
  • Buy salmon fillets of similar thickness so they cook evenly; if you end up with one thick and one thin, just move the thin one to a cooler part of the oven partway through.
  • If you love spice, add a pinch of cayenne to the marinade instead of relying on chili powder alone—it adds heat without changing the flavor profile.
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