Indian Tikka Salmon (Printer-friendly)

Salmon fillets coated in spiced tikka marinade, roasted to crisp perfection with zesty herbs.

# What You'll Need:

→ Fish

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

→ Marinade

02 - 3 tablespoons thick plain yogurt (plant-based alternative for dairy-free)
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)

# Directions:

01 - Set 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, smoked paprika, chili powder, olive oil, salt, and black pepper in a bowl until homogeneous.
03 - Pat salmon fillets dry using paper towels to remove excess moisture.
04 - Evenly coat each salmon fillet with marinade, ensuring all sides are covered. Arrange fillets on the prepared baking tray.
05 - Allow salmon to marinate for a minimum of 10 minutes at room temperature or up to 1 hour refrigerated for enhanced flavor.
06 - Cook in the preheated oven for 15 to 18 minutes until salmon is cooked through and edges turn slightly crisp.
07 - Plate hot salmon and garnish with fresh coriander and lemon wedges. Optionally add sliced red onion.

# Expert Advice:

01 -
  • It tastes like you've been cooking Indian food for years, even though it takes less time than ordering takeout.
  • The marinade does all the heavy lifting—bold spice, creamy yogurt, and citrus brightness that makes salmon taste completely new.
  • One sheet pan means minimal cleanup while you're already impressed with yourself.
02 -
  • Wet salmon will steam instead of roast, so that paper-towel step isn't optional—it's the difference between crispy and soggy.
  • Oven temperatures vary wildly, so check your salmon at the 14-minute mark. Overcooked fish is dry and disappointingly hard to rescue.
  • The broiler finish mentioned below adds genuine char and caramelization, but it's a two-minute window between perfect and burnt.
03 -
  • If you're short on time, use room-temperature fish with a quick marinade of just 10 minutes. If you have an hour, refrigerate it and you'll notice a deeper, more complex flavor.
  • The broiler finish is not negotiable if you want restaurant-quality results—those caramelized edges make all the difference.
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