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Homemade Salmon Tikka Masala photo

Salmon Tikka Masala

This Salmon Tikka Masala is a flavor-packed delight! Tender salmon in a creamy, spiced coconut-tomato sauce will make your taste buds dance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 1 1/2 teaspoons kosher salt
  • 1 lbs skinless salmon fillet cut into 4 pieces
  • 1/2 tablespoon ghee or coconut oil for dairy-free and Whole30
For the Sauce:
  • 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

Equipment

  • Large Skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.