Indian Tikka Salmon Roast (Printable)

Salmon fillets coated in a flavorful tikka spice blend and roasted to tender perfection with a crisp finish.

# What You'll Need:

→ Fish

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

→ Marinade

02 - 3 tbsp plain thick yogurt (use plant-based for dairy-free option)
03 - 2 tbsp tikka masala paste
04 - 1 tbsp fresh lemon juice
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp chili powder (adjust to taste)
09 - 1 tbsp olive oil
10 - 1 tsp salt
11 - 1/2 tsp freshly ground black pepper

→ To Serve

12 - Lemon wedges
13 - Fresh coriander leaves, chopped
14 - Sliced red onion (optional)

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper or aluminum foil.
02 - In a mixing bowl, blend yogurt, tikka masala paste, lemon juice, cumin, coriander, smoked paprika, chili powder, olive oil, salt, and black pepper until smooth.
03 - Pat salmon fillets dry using paper towels.
04 - Coat each fillet thoroughly with the marinade, covering all sides. Arrange on the prepared baking tray.
05 - Allow salmon to rest with marinade for at least 10 minutes; refrigerate up to 1 hour for intensified flavor.
06 - Roast fillets in the preheated oven for 15 to 18 minutes until cooked through and edges become lightly crisped.
07 - Serve immediately, garnished with chopped fresh coriander and lemon wedges. Optionally add sliced red onion.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality but takes less time than most weeknight standbys.
  • The marinade does most of the flavor work, so you don't need to be a spice expert to get it right.
  • It's naturally gluten-free and works beautifully whether you're cooking for omnivores or pescatarians.
02 -
  • Pat your salmon completely dry before marinating—moisture is the enemy of a crispy exterior and proper marinade adhesion.
  • Don't skip the lemon juice in the marinade; it's what keeps the dish from tasting one-note and heavy.
  • If your kitchen runs cool or your oven is finicky, start checking at the 14-minute mark rather than waiting the full 18.
03 -
  • If you want visible char without risking overdone fish, finish under the broiler for just 60–90 seconds after roasting.
  • Make the marinade the night before and store it separately; coat the salmon in the morning and it'll be ready to roast straight from the fridge with just a minute or two longer in the oven.
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