Indian Tikka Salmon (Printer-friendly)

Tender salmon coated in spiced tikka marinade, oven-roasted to a crisp finish with fresh coriander and lemon touches.

# Ingredient List:

→ Fish

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

→ Marinade

02 - 3 tbsp thick plain yogurt (use plant-based yogurt 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 according to heat preference)
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)

# How-To Steps:

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

# Expert Advice:

01 -
  • It tastes like takeout but comes together faster than ordering delivery, with real spiced depth instead of anything tasting one-note.
  • The salmon gets crispy on the edges while staying buttery inside, and the marinade does all the flavor work so you don't have to.
  • It's naturally gluten-free and works with dairy-free yogurt, so it fits into almost any table without fuss.
02 -
  • Don't skip drying the salmon—wet fish steams instead of roasting, and that's the difference between crispy edges and soggy skin.
  • The marinade should taste bold and almost spicy on its own; this is correct, and it will balance beautifully once it hits the fish and the oven's heat mellows it out.
  • Tikka paste brands vary wildly in heat and flavor intensity, so know your brand and adjust the chili powder accordingly to avoid surprises.
03 -
  • If you're marinating longer than 30 minutes, move the salmon to the fridge—the acid in the lemon juice will start to cure the fish if you leave it out too long, which changes the texture in ways you might not want.
  • Keep the oven door closed for the first 12 minutes; opening it drops the temperature and throws off your timing.
  • Garnish generously with fresh coriander and serve with fresh lemon wedges—these aren't decorative, they're essential to the flavor balance.
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