Indian Tikka Salmon Delight (Printable Version)

Salmon fillets coated in fragrant tikka spices and oven-roasted for a crispy, juicy finish.

# The Ingredients You'll Need:

→ Fish

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

→ Marinade

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

# Step-by-Step Instructions:

01 - Preheat the oven to 425°F. Line a baking tray with parchment paper or foil.
02 - In a mixing bowl, thoroughly blend yogurt, tikka masala paste, lemon juice, cumin, coriander, smoked paprika, chili powder, olive oil, salt, and black pepper.
03 - Pat salmon fillets dry using paper towels to remove excess moisture.
04 - Evenly coat each salmon fillet with the marinade, ensuring all sides are covered, then arrange them on the prepared baking tray.
05 - Allow the salmon to marinate at room temperature for at least 10 minutes or refrigerate for up to 1 hour for enhanced flavor.
06 - Place the tray in the preheated oven and roast the salmon for 15 to 18 minutes, until cooked through with slightly crisp edges.
07 - Serve immediately, garnished with fresh coriander leaves and lemon wedges; optionally add sliced red onion.

# Additional Tips::

01 -
  • Ready in under 35 minutes but tastes like you spent hours perfecting it.
  • The yogurt marinade keeps the salmon impossibly moist while the spices create a burnished, flavorful crust.
  • Works beautifully for weeknight dinners or impressing guests without stress.
02 -
  • Wet salmon steams instead of roasts, so that paper towel step isn't optional—it's the difference between crispy edges and a soggy surface.
  • Oven temperatures vary wildly, so start checking at 14 minutes rather than waiting the full 18; overcooked salmon becomes dry and no marinade can save it.
  • If your marinade looks thin or runny, you've used too much yogurt or lemon juice—thicker is better because it stays on the fish instead of pooling on the tray.
03 -
  • Make extra marinade and keep it refrigerated for up to three days—when you're tired and want dinner fast, you've already won half the battle.
  • If you want dramatic char on the edges, slide the tray under the broiler for 1–2 minutes at the very end, watching closely so it doesn't burn.
  • Salmon dries out quickly once it's cooked, so this is one recipe where eating it immediately makes an actual difference in texture and juiciness.
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