Salmon Tikka Masala
If you’re looking to bring a taste of India into your kitchen, then Salmon Tikka Masala is just the dish to make your taste buds dance. This vibrant, fragrant dish combines tender pieces of salmon marinated in a medley of spices, swimming in a creamy, coconut-infused tomato sauce. It’s a delightful spin on the traditional chicken tikka masala, making it perfect for seafood lovers. Whether you’re serving it over a fluffy bed of rice or with warm naan, this recipe will surely become a favorite in your home.
Top Reasons to Make Salmon Tikka Masala
- Quick and Easy: This dish comes together in about 30 minutes, making it perfect for busy weeknights.
- Flavor Explosion: The combination of spices creates a rich and aromatic sauce that enhances the salmon beautifully.
- Healthy Choice: Salmon is packed with omega-3 fatty acids and protein, making this dish not just delicious but nutritious.
- Customizable: Adjust the spice levels to your liking, or swap in different proteins or vegetables for variety.
- Impressive Presentation: Serve this colorful dish at your next gathering for a stunning centerpiece that will wow your guests.
Shopping List
- 1 1/2 teaspoons kosher salt
- 1 1/2 lbs skinless salmon fillet, cut into 4 pieces
- 1/2 tablespoon ghee or coconut oil (for dairy-free and Whole30)
- 1/2 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 3/4 teaspoon turmeric, divided
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 3/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cardamom
- 1 cup canned petite diced tomatoes
- 4 tablespoons full-fat canned coconut milk (shake well)
- 1/4 cup fresh cilantro leaves, for serving
Appliances & Accessories
- Skillet or Frying Pan: A large skillet is essential for cooking the salmon and sauce together.
- Spatula or Wooden Spoon: To stir and mix the ingredients evenly.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Knife and Cutting Board: For chopping the onion and salmon.
Salmon Tikka Masala: How It’s Done
Step 1: Marinate the Salmon
In a bowl, combine the salmon pieces with 1 teaspoon of kosher salt and 1/2 teaspoon of turmeric. Let it marinate for about 10 minutes while you prepare the sauce.
Step 2: Sauté the Aromatics
In a large skillet, heat the ghee or coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and grated ginger, stirring for an additional minute until fragrant.
Step 3: Add Spices
Stir in the remaining 1/4 teaspoon of turmeric, garam masala, ground coriander, cumin, cayenne pepper, and ground cardamom. Cook the spices for about 30 seconds to release their flavors, stirring constantly.
Step 4: Create the Sauce
Pour in the canned petite diced tomatoes and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.
Step 5: Incorporate the Salmon
Carefully add the marinated salmon pieces into the sauce, spooning some sauce over the fish. Cover the skillet and let it cook for about 8-10 minutes or until the salmon is cooked through and flakes easily with a fork.
Step 6: Add Coconut Milk
Once the salmon is cooked, stir in the coconut milk, allowing it to blend into the sauce. Simmer for an additional 2-3 minutes to heat through.
Step 7: Garnish and Serve
Remove the skillet from heat and garnish the dish with fresh cilantro leaves. Serve your Salmon Tikka Masala hot, alongside rice or naan for a complete meal.
Better Choices & Swaps
- Ghee: Use olive oil or avocado oil if you prefer a different fat.
- Coconut Milk: For a lighter option, substitute with unsweetened almond milk, but the flavor will change.
- Salmon: You can swap salmon for shrimp or chicken if you prefer.
- Spices: Adjust the spice levels according to your preference; add more cayenne for heat or omit it for a milder dish.
Recipe Notes & Chef’s Commentary
- Make sure to use skinless salmon fillets for the best texture and flavor absorption.
- Feel free to add some vegetables, such as spinach or bell peppers, during the sauce-making step for extra nutrition.
- Letting the salmon marinate enhances the flavor, but if you’re short on time, you can skip this step.
- The coconut milk adds a wonderful creaminess, but if you’re not a fan, you can leave it out for a lighter sauce.
Storing, Freezing & Reheating
Leftover Salmon Tikka Masala can be stored in an airtight container in the fridge for up to 3 days. To freeze, let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove over low heat, adding a splash of water or coconut milk if the sauce has thickened too much.
Helpful Q&A
Can I make Salmon Tikka Masala ahead of time?
Yes! This dish can be made a day in advance. Just reheat it gently on the stove before serving.
What can I serve with Salmon Tikka Masala?
This dish pairs wonderfully with basmati rice, quinoa, or naan bread. A side of cucumber salad or raita also complements the flavors nicely.
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon; just be sure to thaw it completely before marinating and cooking.
Is this recipe spicy?
The spice level can easily be adjusted by modifying the amount of cayenne pepper and other spices. For a milder version, reduce or omit the cayenne altogether.
Cook This Next
Let’s Eat
Salmon Tikka Masala is a dish that not only delights the palate but also fills your home with the warm, inviting aromas of Indian spices. Its simplicity and rich flavors make it a go-to recipe for any occasion, from a cozy family dinner to impressing guests at a dinner party. The best part? It’s quick to prepare and leaves plenty of room for creativity. So gather your ingredients, roll up your sleeves, and let the cooking begin. Enjoy every bite of this delicious Salmon Tikka Masala!
Salmon Tikka Masala
Ingredients
Equipment
Method
- In a bowl, combine the salmon pieces with 1 teaspoon of kosher salt and 1/2 teaspoon of turmeric. Let it marinate for about 10 minutes while you prepare the sauce.
- In a large skillet, heat the ghee or coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and grated ginger, stirring for an additional minute until fragrant.
- Stir in the remaining 1/4 teaspoon of turmeric, garam masala, ground coriander, cumin, cayenne pepper, and ground cardamom. Cook the spices for about 30 seconds to release their flavors, stirring constantly.
- Pour in the canned petite diced tomatoes and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld together.
- Carefully add the marinated salmon pieces into the sauce, spooning some sauce over the fish. Cover the skillet and let it cook for about 8-10 minutes or until the salmon is cooked through and flakes easily with a fork.
- Once the salmon is cooked, stir in the coconut milk, allowing it to blend into the sauce. Simmer for an additional 2-3 minutes to heat through.
- Remove the skillet from heat and garnish the dish with fresh cilantro leaves. Serve your Salmon Tikka Masala hot, alongside rice or naan for a complete meal.
Notes
- Make sure to use skinless salmon fillets for the best texture and flavor absorption.
- Feel free to add some vegetables, such as spinach or bell peppers, during the sauce-making step for extra nutrition.
- Letting the salmon marinate enhances the flavor, but if you're short on time, you can skip this step.
