Save The first time I made tikka salmon, I wasn't actually planning to. I'd grabbed salmon from the market, found a nearly empty jar of tikka paste in the back of my fridge, and decided to improvise rather than order takeout. Twenty minutes later, the kitchen smelled like a proper Indian restaurant, and I realized I'd stumbled onto something that felt both impressive and effortless. Now it's the dish I make whenever I want to feel like I've done something special without the stress.
My partner walked into the kitchen while these were roasting and immediately asked what restaurant was delivering. That moment of pride—when someone thinks you've ordered from somewhere fancy but you're actually just standing there in your regular kitchen—never gets old. Now whenever we have friends over on a weeknight, this is my go-to because it looks far more complicated than it actually is.
Ingredients
- Salmon fillets (4, about 150 g each): The star of the show—choose fresh, firm fillets and don't worry about skin-on versus skinless, whichever you prefer works beautifully.
- Plain yogurt (3 tbsp): This is your marinade base and what keeps the salmon impossibly tender; use plant-based if you're dairy-free and it works just as well.
- Tikka masala paste (2 tbsp): This shortcut ingredient does the heavy lifting so you don't have to toast and grind five spices individually.
- Lemon juice (1 tbsp): Adds brightness that cuts through the richness and keeps the flavors from feeling heavy.
- Ground cumin and coriander (1 tsp each): These deepen the spice profile beyond what the paste alone can do.
- Smoked paprika (½ tsp): Brings a subtle warmth and hint of char even before the salmon hits the oven.
- Chili powder (½ tsp): Start here and adjust upward if you like more heat—I learned this the hard way.
- Olive oil (1 tbsp): Helps the marinade cling to the fish and contributes to that crispy exterior.
- Salt and black pepper (1 tsp and ½ tsp): Essential for seasoning, though taste as you go since tikka paste already carries salt.
- Lemon wedges, fresh coriander, red onion: These finishing touches transform the dish from good to something you'll remember.
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a baking tray with parchment paper or foil so cleanup is effortless and nothing sticks.
- Build the marinade:
- Whisk together yogurt, tikka masala paste, lemon juice, cumin, coriander, paprika, chili powder, olive oil, salt, and pepper until smooth and well combined. This should smell immediately appetizing.
- Prepare the salmon:
- Pat each fillet dry with paper towels—this small step makes a real difference in how the marinade adheres and how crispy the edges become.
- Coat generously:
- Spread the marinade over each fillet, making sure all sides and edges are covered. Don't be shy; you want a proper coating.
- Let it rest:
- Leave the salmon at room temperature for at least 10 minutes, or cover and refrigerate for up to an hour if you want deeper flavor and have time.
- Roast until golden:
- Place in the preheated oven for 15–18 minutes, watching until the edges are slightly crisp and the center is cooked through but still moist. The salmon will continue cooking slightly after it comes out, so don't overdo it.
- Finish and serve:
- Top with fresh coriander, squeeze of lemon, and sliced red onion if you like. The brightness cuts perfectly through the richness of the spiced fish.
Save The real turning point for me with this recipe came during a rainy Tuesday when I added extra coriander and lemon at the very end. My whole perspective on the dish shifted—suddenly it felt bright and alive instead of just satisfying. Now that finishing touch is non-negotiable.
Why This Spice Blend Works
There's a reason tikka masala paste exists in jars—it's built from layers of flavor that would take forever to develop on your own. By adding the individual spices on top of that paste, you're not doubling up unnecessarily; you're building depth. The cumin and coriander ground fresh into the yogurt bloom differently than they do in the paste, and the smoked paprika adds a note of subtle char that hints at traditional tandoori cooking without requiring a tandoor.
Timing and Temperature
The 15–18 minute window exists because ovens vary wildly in temperament. The first time I made this, I set a timer and walked away, and by minute 14 the edges were already approaching burnt. Now I check at 14 minutes, look for that slight crisping at the edges while the center still yields slightly to a fork, and trust that. High heat and a proper preheat are what give you that restaurant-style finish—low and slow doesn't work here.
Serving and Pairing Ideas
This salmon is flexible enough to work with what you already have on hand. Basmati rice soaks up every drop of the spiced coating, naan tears off into perfect pieces for scooping, and a simple cucumber salad with lime brings cool contrast. I've also served it alongside roasted vegetables and grain bowls, and each time it feels like a completely different meal.
- A chilled cucumber and yogurt salad is the perfect counterbalance to the warmth of the spices.
- If you're finishing under the broiler for extra char, watch it constantly—two minutes can mean the difference between crispy and burnt.
- Leftovers flake beautifully into rice or salads the next day, though honestly these rarely last that long.
Save This dish proved to me that weeknight cooking doesn't have to be boring, and that taking 33 minutes to make something that tastes like you've been in the kitchen for hours is always worth it. Once you make this once, you'll understand why it becomes a regular rotation.
Recipe Questions & Answers
- → What is the best type of salmon to use?
Both skin-on and skinless salmon fillets work well. Skin-on adds extra crispness when roasted.
- → Can I prepare the marinade in advance?
Yes, the tikka marinade can be made ahead and refrigerated for up to 24 hours for enhanced flavor.
- → How long should the salmon marinate?
Marinate for at least 10 minutes, but up to 1 hour in the fridge allows deeper spice infusion.
- → What sides pair well with this dish?
Basmati rice, naan bread, or a refreshing cucumber salad complement the spices beautifully.
- → Can I adjust the spice level?
Yes, modify the chili powder quantity in the marinade to suit your preferred heat intensity.
- → Is it possible to broil the salmon for extra char?
Yes, finishing under the broiler for 1–2 minutes adds a smoky, slightly charred texture.