This salmon tikka recipe offers a modern twist on the classic Indian tikka, substituting the usual meat with tender chunks of salmon. Bursting with the robust garlic, ginger, and garam masala flavors, it’s a perfect dish for seafood lovers. Serve it with fresh naan, rice, or salad for a delightful meal.
Preparation Time
Prep Time: 10 minutes (plus 30 minutes for marinating)
Cook Time: 15 minutes
Total Time: 55 minutes
Ingredients (Serves 4)
- 600g (21 oz) salmon fillets, cut into 2-inch cubes
- 150g (5 oz) plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika (or Kashmiri red chili powder for a spicier kick)
- 1 tablespoon olive oil (for brushing)
- Salt and black pepper, to taste
- Fresh cilantro for garnish
- Lemon wedges for serving
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step1: Prepare the Marinade
Whisk together the yogurt, lemon juice, garlic, ginger, garam masala, turmeric, cumin, coriander, paprika, and salt in a mixing bowl until you get a smooth paste.
Step 2: Marinate the Salmon
Add the salmon cubes to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
Step 3: Preheat the Grill
Preheat your grill or oven to 200°C (390°F). If using skewers, soak wooden skewers in water for about 10 minutes to prevent them from burning.
Step 4: Assemble the Skewers
Thread the marinated salmon cubes onto skewers. Lightly brush the salmon with olive oil to help it stay moist during grilling.
Step 5: Grill the Salmon
Place the skewers on the grill and cook for 12-15 minutes, turning halfway through, until the salmon is cooked through and has a nice char. If using an oven, place the skewers on a baking sheet and grill for 15 minutes, flipping once.
Step 6: Garnish and Serve
Once the salmon is done, please remove it from the grill and garnish it with freshly chopped cilantro and a squeeze of lemon juice. Serve hot with lemon wedges on the side.
Tips and Tricks
- Marinating Time: Marinate the salmon for up to 2 hours in the fridge for even more flavor.
- Spice Level: You can adjust the spice levels by adding more or less paprika or chili powder, depending on your preference.
- Perfect Char: Avoid moving the skewers too much while grilling to achieve the best char marks.
Serving Suggestions
Salmon tikka is best served with warm naan, basmati rice, or a side salad. For a refreshing dip, pair it with mint chutney or cucumber raita (quick recipes are provided below).
Wine Matching
Try a crisp Sauvignon Blanc or a lightly oaked Chardonnay for a wine pairing. In Bulgaria, this dish would pair beautifully with a Bulgarian Dimyat or Tamianka white wine, offering fresh, citrusy notes that complement the spices in the dish.
Nutritional Information
- Calories: 320 kcal per serving
- Protein: 35g
- Fat: 15g
- Carbohydrates: 6g
Dietary Modifications
- Dairy-Free: Replace the yogurt with a plant-based alternative like coconut or almond yogurt.
- Gluten-Free: This recipe is naturally gluten-free, but always double-check your spice brands to ensure no cross-contamination.
Storage Suggestions
- Refrigeration: Leftover salmon can be stored in an airtight container in the fridge for up to 2 days. It can be reheated gently in a pan or the microwave.
- Freezing: Freeze the marinated, uncooked salmon in a sealed bag for up to 2 weeks. Thaw in the fridge before grilling.
About the Dish
Salmon tikka takes inspiration from the traditional Indian tikka recipe, where proteins like chicken or paneer are marinated in yogurt and spices before grilling. This version incorporates salmon, a rich source of omega-3 fatty acids, which brings a delicate, melt-in-your-mouth texture. The dish’s roots can be traced back to Mughal cuisine, where the “tandoor” (clay oven) was commonly used to cook marinated meats.
Cultural Context
Tikka is a beloved dish in many South Asian countries. It’s typically cooked in a tandoor or over a grill. It’s served at special gatherings, street food stalls, and dinner tables alike. Today, salmon tikka has gained popularity worldwide, particularly among those seeking a healthier, omega-3-rich twist on the traditional recipe. Famous chefs like Sanjeev Kapoor have popularized seafood variations of tikka, giving this dish a modern, healthy upgrade.
Quick Mint Chutney Recipe
Mint chutney is a refreshing, tangy, slightly spicy condiment commonly served with Indian grilled dishes like tandoori and tikka. It’s made from fresh mint leaves, cilantro, lemon juice, green chilies, and spices.
Ingredients:
- 1 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 green chili (or to taste)
- 1 clove garlic (optional)
- 1 tablespoon lemon juice
- Salt, to taste
- 2 tablespoons yogurt (optional for a creamy texture)
Preparation:
- Blend all the ingredients in a blender or food processor until smooth.
- Add a little water to reach the desired consistency.
- Taste and adjust salt and lemon juice as needed. Serve chilled.
Quick Cucumber Raita Recipe
Cucumber raita is a cooling yogurt-based side dish that balances spicy meals. It’s made by mixing grated cucumber with yogurt and lightly seasoned with cumin and herbs.
Ingredients:
- 1 cup plain yogurt
- 1 cucumber, grated or finely chopped
- 1/2 teaspoon cumin powder
- Salt, to taste
- Fresh cilantro or mint leaves for garnish
Preparation:
- In a bowl, whisk the yogurt until smooth.
- Add the grated cucumber, cumin powder, and salt. Mix well.
- Garnish with cilantro or mint leaves. Serve chilled as a cooling accompaniment.
Both mint chutney and cucumber raita add freshness and balance to the spiced salmon tikka!
