Save My neighbor knocked on the kitchen window one evening with a jar of homemade tikka masala paste, insisting I try it immediately. I had salmon thawing and twenty minutes before dinner, so I mixed it with yogurt and threw the fillets in the oven. The smell that filled the house was nothing short of magic—warm spices, lemon, the sizzle of fish hitting heat. That night, I discovered that some of the best meals happen when you stop overthinking and just trust good ingredients.
I made this for my mum last spring when she was skeptical about fish with Indian spices. She took one bite and asked for the recipe before finishing her plate. Now it's what she requests on nights when she wants to feel like she's eating something special without spending hours in the kitchen.
Ingredients
- Salmon fillets (4 pieces, about 150g each): Look for fillets that feel firm to the touch and smell fresh, like the ocean. Pat them completely dry before coating—moisture is the enemy of that crispy, caramelized exterior.
- Plain yogurt (3 tbsp): Use the thickest yogurt you can find; Greek yogurt works beautifully. It acts as both a tenderizer and a creamy base that carries all the spices into the fish.
- Tikka masala paste (2 tbsp): This is the backbone of the dish, so choose a brand you trust or make your own if you have time. It brings depth without needing a dozen individual spices.
- Lemon juice (1 tbsp): Fresh lemon, not the bottled kind if you can help it. The acidity cuts through the richness and brightens everything up.
- Ground cumin and coriander (1 tsp each): These warm spices complement the tikka paste and add a gentle earthiness that keeps the dish balanced.
- Smoked paprika (½ tsp): A secret weapon for depth. It adds color and a subtle smokiness without heat.
- Chili powder (½ tsp): Start here and adjust upward if you like things hotter. You can always add more, but you can't take it back.
- Olive oil (1 tbsp): Helps the marinade coat the fish evenly and aids in that beautiful browning.
- Salt and pepper: Season generously—the fish will absorb it all, and underseasoning is a common mistake.
- Lemon wedges and fresh coriander: Finish with these just before serving; they add brightness and a whisper of herbaceous freshness.
Instructions
- Heat your oven and prep your canvas:
- Turn the oven to 220°C (425°F) and line a baking tray with parchment paper or foil. A hot oven is essential—it gives you that golden, slightly crispy exterior while keeping the inside tender.
- Build the marinade:
- In a bowl, whisk together the yogurt, tikka masala paste, lemon juice, cumin, coriander, paprika, chili powder, olive oil, salt, and pepper until smooth and well combined. Take a moment to smell it—that's the aroma of dinner about to happen.
- Prepare your salmon:
- Pat each fillet dry with paper towels. This step is worth the extra thirty seconds because dry fish browns better and absorbs the marinade more fully.
- Coat generously:
- Spread the spiced yogurt mixture over each fillet, making sure to coat all sides. Don't be shy—the marinade is meant to cling to the fish and create flavor.
- Let it rest:
- Give the salmon at least 10 minutes to sit with the marinade. If you have time and refrigerator space, an hour is even better for deeper spice penetration.
- Roast until golden:
- Transfer the tray to the hot oven and roast for 15–18 minutes, watching for the edges to turn golden and the fish to flake easily with a fork. The salmon will continue cooking slightly after you remove it, so don't wait until it's completely opaque throughout.
- Finish and serve:
- Pull from the oven and let cool for just a minute. Top with fresh coriander and serve with lemon wedges, adding sliced red onion if you like a sharp bite.
Save My daughter now requests this on her birthday, which still surprises me. A dish that started as a last-minute rescue has somehow become tradition, a small ceremony of Saturday dinners and passing the recipe to friends. It's proof that the most memorable meals often come from simply saying yes to something new.
The Secret to Crispy Edges
After the initial roast, if you want extra char and caramelization, switch on the broiler for the final 1–2 minutes. Watch it closely—the spices will darken and the edges will develop a crispy, almost charred texture that adds genuine flavor. Just don't turn your back, because that line between beautiful and burnt is surprisingly thin.
What to Serve It With
This salmon needs something cool and grounding alongside it. Basmati rice soaks up the spiced juices beautifully, while a crisp cucumber salad or raita provides cool contrast. Warm naan is perfect if you want to soak up every last bit of that marinade, or simply serve it with roasted vegetables and a squeeze of lime.
Customizing the Heat and Flavor
The beauty of this recipe is how flexible it is. If you don't have tikka masala paste, you can build the marinade from scratch with garam masala, garlic, ginger, and tomato paste. For heat lovers, double the chili powder or add a pinch of cayenne. For a milder version, reduce the spice entirely and let the cumin and coriander shine through instead.
- Substitute cod, haddock, or even firm tofu if salmon isn't your choice—the marinade works beautifully with anything that needs flavor.
- Make it dairy-free by using coconut yogurt or cashew cream instead of regular yogurt.
- Add a tablespoon of honey or a touch of maple syrup to the marinade if you want to balance heat with sweetness.
Save This salmon reminds me that cooking doesn't have to be complicated to be delicious. A handful of spices, a bit of yogurt, and fifteen minutes in the oven can turn a simple weeknight into something worth remembering.
Recipe FAQs
- → How do I ensure the salmon stays moist while roasting?
Marinate the salmon with yogurt and spices, which helps lock in moisture during roasting. Avoid overcooking by roasting just until the fish flakes easily.
- → Can I adjust the spice level of the tikka marinade?
Yes, simply reduce or increase the amount of chili powder to suit your heat preference without compromising the marinade's flavor.
- → Is it necessary to skin the salmon before cooking?
Salmon can be cooked with or without skin based on your preference. The skin helps hold the fillet together and crisps nicely when roasted.
- → What are good side dishes to serve with this tikka salmon?
Basmati rice, naan bread, or a fresh cucumber salad complement the warm spices and tender salmon well.
- → Can other types of fish be used in this preparation?
Yes, firm fishes like cod or haddock can be substituted, or even tofu for a plant-based option, using the same marinade and cooking method.