25-Minute Salmon Tikka (Fish Tikka)

A surprisingly easy Salmon Tikka recipe that’s quick-to-make, mess-free, and so flavorful! Fresh salmon (or your choice of fish) is coated in a luscious tandoori marinade and broiled in the oven until it’s tender on the inside and slightly charred on the outside. No broil function? No problem! I’ve included instructions for baking, pan-frying, or using the air-fryer!

Salmon Tikka Recipe Inspiration

Several years ago, I tried my friend Sana’s Broiled Moroccan Salmon recipe (also featured in my tried & tested Salmon recipes roundup) and fell in love.

1. One – The spice-infused yogurt marinade (a nod to Tandoori fish) appealed to my bold-flavor loving taste buds.
2. And two – I particularly enjoyed the broiling technique, which gave lightly charred yet moist salmon with the perks of being hands-off and mess-free.

Over the years, I’ve tried many riffs on her recipe, and it’s since evolved and settled into this kebab or Salmon Tikka-style recipe, in which bite sized pieces of fish are broiled in a Tandoori-inspired marinade.

Ingredients

Most of the ingredients are ones you’re likely to have on hand:

• Salmon: My fish of choice here, specifically farm-raised (vs. wild-caught) because it’s less likely to dry out. You can use any thick, firm fish that won’t dry out easily.
• Yogurt: South Asian fish recipes often called for ‘hung’ or strained yogurt, essentially Greek yogurt. The thicker yogurt coats the fish better (not as runny) and has a stronger flavor.
• Olive oil: Helps keep it tender and buttery. I’ve never found olive oil to smoke in the oven, but if you’re concerned, feel free to use an oil with a higher smoke point.
• Lemon or lime juice: Essential acidic element.
• Garlic: Use a garlic press, mortar & pestle, or knife to finely chop.
• Ground spices:
  • Paprika or Kashmiri Chili powder for color and mild flavor.
  • Coriander powder, cumin powder, & black pepper to add depth and flavor.
  • Red chili powder or cayenne pepper for heat.
• Salt: I use fine sea salt (equivalent of table salt). If using kosher salt, you’ll need slightly less than 1 tsp.
• Minced parsley: I love the flavor of parsley here though I’m more likely to have cilantro on hand. Luckily, they both work perfectly. Chop very finely (mince) so you don’t have flakey herbs in the marinade.
• Mint Coriander Raita: Optional, for serving. I always crave a sauce component & this is the perfect accompaniment for kebabs.

How to make Salmon Tikka

Here’s the quick step-by-step:

• Remove skin – If you can, ask your fishmonger or butcher to remove the skin. Or you can remove skin yourself. This video on Youtube shows an easy method to remove skin off salmon by pouring boiled water on the skin. I tried it and noticed that it slightly cooks the salmon, but it’s worth trying if you’re in a hurry!
• Cut into pieces. I like smaller pieces (more caramelization!) but it’s important that they’re thick enough not to get too charred/burnt.

• Whisk all the ingredients together and toss in the salmon. Allow to marinate for at least 10 minutes (while you’re waiting for the broiler to preheat). If marinating longer than an hour, refrigerate until ready to use.
• Preheat your oven’s broiler to high (550°F / 289°C) for 10 minutes.

• Place the salmon on the lined baking sheet. Brush excess marinade on the salmon. If you have quite a bit of excess marinade (more likely if plain yogurt), you can discard.
• Broil for 7-8 minutes, until golden brown and slightly charred on top (internal temperature 145°F). Oven times vary greatly, so keep an eye on the salmon to prevent overcooking.
  • If you find some smaller pieces cooking too quickly, remove them while allowing the others to finish cooking.
  • Feel free to rotate the pan as needed to encourage even browning.

• Serve hot, right out of the oven.

How to Serve

Though it’s flavorful as-is, I recommend serving this the way Fish Tikka would be served at restaurants. Usually with:

• Mint raita, or use any mild sauce or vegetable raita.
• Red onion slices, to add crunch and bite.
• Lemon wedges, to brighten flavors.

This can be served as an appetizer or Iftar recipe, but I usually serve as a main dish completed with basmati rice and a side of veggies. Kachumber salad would be great with this and I imagine it’d be well-suited with roti or naan.

Leftovers? Use them to make the most flavorful viral salmon & rice bowl. I like to mash the Salmon Tikka with a fork and mix with rice, soy sauce, mayo, and sriracha. Top with furikake flakes and diced cucumber and/or carrots.

More Pakistani & Indian Oven Recipes

• Baked Tandoori Chicken Curry
• Salmon in Spicy Tomato Masala
• Peri Peri Chicken
• Baingan Bharta

Tried this recipe? If you have a minute, please consider leaving a comment & star rating telling me how it was! If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you! Thank you!