A quick and easy Salmon Tikka recipe that’s perfect for busy weeknight dinners. Its nutritious, very flavorful and comes together in no time. Salmon can get boring at times, I have a few favorite salmon recipes in my regular rotation that I reach out most times. But after a while it can get boring and one looks for new recipes. This salmon recipe was inspired by the classic chicken tikka bites, but gets a toned down tikka/ tandoori marination, then a quick oven broil, and you’re done. It’s that quick, mess-free, and flavorful. Pair it with some rice, salad and herbed raita, and you’ll have a delicious meal for busy weeknight dinners.
Marinade for Salmon
Fresh salmon is cubed, coated in a toned down tikka masala marinade, then broiled in the oven until it’s tender on the inside with a slight charring on the outside(NOTE: fish cooks way faster than other proteins or veggies). Salmon in my opinion is perfect in itself and needs very little added flavor. So we use very little in our marinade; ground cumin, coriander, paprika, garlic, black pepper and lime juice. This combination elevates the already flavorful salmon yet maintaining the natural flavor of salmon.
Ingredients
- Salmon: I prefer fresh farm-raised King Salmon or Norwegian (vs. wild-caught) because its fattier and less likely to dry out.
- Paprika or Kashmiri Chili powder for color and mild flavor.
- Ground Cumin
- Ground Coriander
- Black pepper, freshly ground please
- Hot red chili powder or cayenne pepper for some heat. Optional!
- Yogurt: Used for distributing the marinade evenly and tenderizing the protein. Greek or ‘hung’ or strained yogurt works well.
- Oil: Helps keep the fish tender and not dry out. Feel free to use any oil with a higher smoke point.
- Lemon or lime juice: acidic element to cut through the fat of the fish.
- Garlic: finely minced or grated. Use a garlic press or knife to first smash and then finely chop. Garlic powder if you prefer.
- Salt
- Minced Herbs: I love the flavor combination of cilantro, mint and parsley here, mince the herbs so you don’t have big pieces of herbs in the marinade.
- Herbed Raita, a favorite accompaniment along with Kachumbar and Cauliflower rice to make a delicious, nutritious meal.
How To Make Salmon Tikka
- Cut the salmon into bite sized pieces: making sure they’re approx. the same size and thick enough not to get burnt.
- Combine all the ingredients together and toss to coat the salmon pieces. Allow to salmon to sit in the marinate for at least 20 minutes or refrigerated up to a hour.
- Preheat the broiler to high for 10 minutes so it reaches to about (425°F).
- Place the salmon on the lined baking sheet. Brush some of the excess marinade on the salmon and discard the rest.
- Broil for 7-8 minutes, until golden, slightly charred on top and marinade has thickened slightly. (internal temperature should reach 145°F). Keep an eye on the salmon to prevent overcooking.
Serving suggestion
Herbed Raita, a favorite accompaniment along with Kachumbar and Cauliflower rice is our family’s favorite way to serve. Other delicious ideas:
- Red onion slices, adds a crunchy bite.
- Lemon wedges, to brighten and cut through the rich fat of the fish.
- a green salad is always a nice balance.
Salmon Tikka Bites
Equipment
- Oven
- Baking sheet
Ingredients
- 1½ lb fresh salmon, cubed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garlic powder or 3 cloves garlic grated
- ¼ cup Greek yogurt
- 1 tsp Kashmiri chili powder or mild paprika
- ¼-½ tsp red chili powder or cayenne
- 2 tbsp lime or lemon juice
- 1-2 tbsp olive oil
- sea salt and ground black pepper
- 2-3 tbsp minced herbs
Instructions
- Cube the salmon into 1 1/2-inch pieces.
- Place all the ingredients except the salmon in a medium bowl and whisk to combine. Add the salmon pieces and toss to coat. Marinate for at least 20 minutes, up to 1 hour refrigerated.
- To Grill: Place the oven rack on the top shelf so it’s close to the heat source and turn on the oven broiler to preheat the oven to high for 10 minutes, about (425°F). Line a baking sheet with parchment paper, place the salmon pieces on the lined baking sheet 1” apart. Brush the excess marinade over the salmon(discard the rest). Transfer the baking tray to the oven.
- Broil for 8-10 minutes, or until golden, edges are slightly charred and internal temperature has reached 145°F. All while keeping an eye on the salmon because it goes from charred to burnt in no time. NOTE: rotate the pan midway for even browning if needed.
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