Indian Tikka Salmon Fillets (Printable)

Salmon fillets marinated in Indian tikka spices, oven-roasted to tender perfection with crisp edges.

# What You Need:

→ Fish

01 - 4 salmon fillets (approximately 5.3 oz each), skin on or off as preferred

→ Marinade

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

# How To Make It:

01 - Preheat the oven to 425°F and line a baking tray with parchment paper or foil.
02 - Combine yogurt, tikka masala paste, lemon juice, cumin, coriander, paprika, chili powder, olive oil, salt, and pepper in a bowl, mixing thoroughly.
03 - Pat the salmon fillets dry using paper towels to remove excess moisture.
04 - Evenly coat each salmon fillet with the prepared marinade, ensuring full coverage on all sides, then place them on the lined baking tray.
05 - Allow the salmon to marinate for a minimum of 10 minutes or up to 1 hour in the refrigerator for enhanced flavor.
06 - Bake in the preheated oven for 15 to 18 minutes until the salmon is opaque and flakes easily, with slightly crisp edges.
07 - Serve immediately garnished with fresh coriander leaves, lemon wedges, and optionally sliced red onion.

# Helpful Tips:

01 -
  • It tastes like you've spent hours in the kitchen, but honest truth is you'll have dinner on the table in 33 minutes flat.
  • The marinade creates this gorgeous, slightly crispy exterior while the inside stays tender and buttery.
  • It's naturally gluten-free and works just as well with dairy-free yogurt, so it fits almost any table.
02 -
  • The difference between perfectly roasted salmon and overcooked salmon is about 90 seconds, so watch it closely in the final minutes and use a fork test rather than guessing.
  • Patting the fish dry is the secret to crispness—I learned this the hard way after years of wondering why restaurant salmon was crisper than mine.
  • If you want even more char and a more dramatic finish, slide the whole tray under the broiler for just 1 to 2 minutes at the very end, but don't walk away.
03 -
  • Buy the best quality salmon you can find—when there are so few ingredients, each one really matters, and a fresh fillet makes all the difference.
  • Don't skip the step of letting the marinade sit on the salmon for at least 10 minutes; this time allows the yogurt to start cooking and the spices to really nestle into the fish.
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