Salmon Tikka Indian Tandoori Fish

Indian salmon tikka skewers are the perfect way to change up your curry game, they are easy to make and, marinade time aside, very quick.

These spicy fish kebabs take around 10 minutes to prepare and under 10 minutes to cook, but they benefit from being marinated for at least a couple of hours.

Indian-Inspired Fish Tikka

Most know tikka from the ubiquity of chicken tikka masala. But tikka is nothing more than a marinated, typically bite-sized, piece of food that would traditionally have been cooked in a tandoor.

You can turn anything into tikka! I treat the paneer in my matar paneer like tikka and grill it prior to cooking, I also have lamb tikka too.

A natural extension of this is to make tikka from fish and salmon is perfect.

This Indian salmon recipe adapts the marinade from my bbq tandoori fish and increases the spice levels a little.

To round out your Indian food lexicon, in general parlance, the difference between tandoori fish and fish tikka is that one would be served on the bone, the other boneless. The same would go for chicken.

Then it is threaded onto skewers and it is cooked for minutes under the broiler. You can serve it on the skewers as Indian Salmon Kebabs, but I prefer to slide them off!

If you like the sound of this recipe then you will love my Indian influenced salmon curry, tandoori cod, Amritsari fish fry and my masala coley fish recipe.

Frequently Asked Questions

Can I cook this on a BBQ?

If I were to be honest it is my favourite way to cook this recipe! Make sure that your coals are fiercely hot and that the grid is well-oiled, then chuck them on.

They will take 1-2 minutes a side to cook and you just need to spin them as you go. Make sure you have long skewers unless you want to burn your fingers!

Can I cook these on a stovetop?

Yes, you can also cook these in a pan. You need to make sure that it is nonstick and very hot before you add a little oil.

Again cook them on a skewer for a minute or so on each side.

How long can I leave the salmon in the marinade?

If you want, you can leave it in the marinade for 3-4 hours; any longer, and the fish will begin to cure.

Can I use different types of fish?

Yes, but make sure it is quite meaty so that it does not fall apart when cooking.

You can just about get away with cod and haddock, but if you want to make this with white fish look for halibut or monkfish.

It also works wonderfully with large king prawns.

Serving Suggestions

The images for this recipe show my salmon tikka served with chapatis, kachumber salad and mint raita.

But naan bread would be just as good!

If you wanted to avoid bread then how about this mung bean salad with pickled carrots? The earthy flavours with the zingy carrot would be a great match.

You could also serve this with my spicy cucumber salad.

If you wanted to go altogether much lighter then these Indian carrot salad variations would also work well.

Equipment Used

I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Grill aka Broiler.
• Chopping board.
• Kitchen knife.
• Mini blender.
• Mixing bowl.
• Weighing scales and or measuring spoons.
• Skewers, I prefer bamboo skewers.
• Kitchen tongs or another flipping device.

Salmon Tikka Step-by-Step Photos

1. Add all ingredients for tandoori mix to a bowl and combine well.
   
2. Add diced salmon to the tandoori marinade, mix to ensure it is well coated, and leave it to marinate for at least 2 hours.
   
3. Skewer marinated Salmon.
   
4. Place Salmon skewers on a prepared baking sheet and cook under the grill (broiler) for 2-3 minutes on each side and serve immdiately.