This succulent salmon tikka recipe is a delicious, light and spicy way to change up your “curry” rituals without losing any of the flavour.
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.
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!
Frequently Asked Questions
Can I cook this on a BBQ?
If I were to be honest it is my favourite way to cook these salmon tikka! 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?
You can leave them in the marinade for 3-4 hours if you want, any longer and the fish begins 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.
The images in this recipe show this salmon tikka served with a cucumber salad. Cucumber has a real affinity with both spicy food and salmon.
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.
If you wanted to go altogether much lighter then these Indian carrot salad variations would also work well.
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.
Succulent salmon tikka makes for a wonderful lighter approach to Indian food and one that I love.
- 400g (14 oz) Skinless Salmon Fillet
- 30g (Thumb sized piece) Ginger
- 3 Cloves Garlic
- 1 Tsp Coarse Sea Salt
- 1 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 2 Tsp Kashmiri Chili Powder
- 1 Tsp Garam Masala
- 1 Tsp Turmeric
- 1 Tsp Lime Juice
- 1 Tbsp Cooking Oil
- 50g (3-4 Tbsp) Yoghurt
- Peel the ginger and garlic and place in a blender.
- Add all of the other ingredients other than the salmon to the blender and blitz into a smooth paste.
- Cut the salmon into 2-2.5cm (¾-1") cubes
- Add the salmon and allow it to marinate for at least 15 minutes.
- Heat a grill or broiler as hot as it will go.
- Thread the salmon onto skewers (soaked if they are bamboo).
- Cook under the grill for 1-2 minutes per side.
Amount Per Serving: Calories: 532Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 128mgSodium: 1386mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 47g
Calorific details are provided by a third-party application and are to be used as indicative figures only.