25-Minute Salmon Tikka (Fish Tikka)
A quick, easy, and mess-free Salmon Tikka recipe that's surprisingly delicious. Salmon (or your choice of fish) is coated in a flavorful marinade, then oven-broiled until it's moist and tender on the inside and slightly charred on the outside. Includes baking, pan-frying, and air-fryer instructions.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1-1.25 lb skinless salmon (see Note 1) (rinsed and patted dry)
- 1/3 cup plain whole-milk Greek yogurt (sub plain whole-milk yogurt)
- 2 tbsp olive oil
- 1+1/2 tbsp lemon or lime juice
- 3 garlic cloves (minced)
- 1 tsp paprika or Kashmiri chili powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp black pepper
- 1/2 tsp red chili powder or cayenne
- 3/4 tsp fine sea salt
- 2 tbsp minced parsley or cilantro leaves (plus more for garnish)
- Mint Coriander Raita (optional, for serving)
- Red or yellow onions (sliced into rings, for serving (optional))
Instructions
- 1
Cut the salmon into 1 1/2-inch/4 cm pieces.
- 2
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 10 minutes, up to 1 hour.
- 3
When you’re ready to cook the salmon, preheat oven broiler to high (550°F / 289°C) for 10 minutes. Place your oven rack on the top shelf so it’s close to the heat source. Line a baking sheet with aluminum foil or parchment paper.
- 4
Place the salmon pieces on the lined baking sheet 1” apart. Brush the excess marinade over the salmon.
- 5
Broil for 7-8 minutes, until golden brown and slightly charred on top (internal temperature 145°F). Keep an eye on the salmon because it goes from charred to burnt within seconds, and you want to make sure not to overcook. (See Note) I find I need to rotate my pan midway for even browning.
- 6
Garnish with more parsley/cilantro if you’d like. Serve immediately with mint raita, sliced onions, lemon wedges, and choice of sides.