Salmon Tikka Masala

There’s something incredibly comforting about a warm bowl of curry, and when it comes to elevating your dinner game, Salmon Tikka Masala definitely takes the crown. This dish combines tender salmon with a rich, creamy sauce that’s laced with aromatic spices. It’s a delightful fusion of textures and flavors that not only satisfies the taste buds but also fills your home with an irresistible aroma. Perfect for a weeknight dinner or a special gathering, this recipe is sure to impress.

Why Salmon Tikka Masala is Worth Your Time

Salmon Tikka Masala is more than just a meal; it’s an experience. The vibrant colors and rich flavors transport you straight to the heart of Indian cuisine. Using salmon adds a unique twist to the traditional chicken version, bringing a delicate yet robust flavor profile to the dish. It’s a fantastic option for those who love seafood and are seeking something a bit different. Plus, the dish is simple enough for beginner cooks while still being impressive enough for seasoned chefs. In just under 30 minutes, you can have a restaurant-quality meal right in your own kitchen.

What You’ll Gather

• 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-friendly)
• 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

• Large skillet: Ideal for sautéing the spices and cooking the salmon.
• Spatula: For flipping the salmon and stirring the sauce.
• Measuring spoons: To ensure accuracy in your spice measurements.
• Knife and cutting board: For chopping the onion and garlic.

Cook Salmon Tikka Masala Like This

Step 1: Prepare the Salmon

Start by seasoning your salmon pieces with 1 teaspoon of kosher salt and 1/4 teaspoon of turmeric. This will not only enhance the flavor but also give the fish a beautiful golden hue.

Step 2: Sauté the Aromatics

In a large skillet, heat 1/2 tablespoon of ghee or coconut oil over medium heat. Once melted, add the chopped onion and sauté for about 3-4 minutes until translucent. Then, stir in the minced garlic, grated ginger, and the remaining 1/2 teaspoon of turmeric. Cook for an additional minute.

Step 3: Build the Spice Mixture

Add the garam masala, ground coriander, cumin, cayenne pepper, and ground cardamom to the skillet. Stir well to coat the onions and garlic in the spices, allowing the mixture to cook for another minute, releasing the fragrant aromas.

Step 4: Add Tomatoes and Coconut Milk

Pour in the canned petite diced tomatoes and stir to combine. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together. Then, add in the full-fat coconut milk and bring the mixture to a gentle simmer.

Step 5: Cook the Salmon

Gently place the seasoned salmon pieces into the skillet, spooning some of the sauce over the top. Cover the skillet and let the salmon cook for about 8-10 minutes, or until the fish flakes easily with a fork. Be careful not to overcook the salmon, as it can dry out quickly.

Step 6: Garnish and Serve

Once the salmon is cooked through, remove the skillet from heat. Garnish with fresh cilantro leaves and serve your Salmon Tikka Masala hot, accompanied by fluffy rice or warm naan.

Smart Substitutions

• Ghee: Use olive oil or avocado oil for a neutral taste.
• Canned tomatoes: Fresh diced tomatoes can be used in a pinch, but adjust the cooking time accordingly.
• Coconut milk: Heavy cream can replace coconut milk if you prefer a richer sauce.
• Salmon: Any firm white fish, such as cod or halibut, can work in this recipe.

What I Learned Testing

• The balance of spices is crucial; be sure to taste and adjust as you go.
• Cooking the salmon gently in the sauce helps to keep it moist and flavorful.
• Letting the sauce simmer enhances the depth of flavor.
• Fresh cilantro is a must for finishing the dish; it adds a burst of freshness.

Cooling, Storing & Rewarming

To cool any leftovers, allow the Salmon Tikka Masala to come to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. When ready to reheat, gently warm it on the stove over low heat, adding a splash of water or coconut milk if the sauce thickens too much. Avoid microwaving if possible, as it can overcook the salmon, compromising its texture.

Quick Q&A

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just be sure to thaw it completely and pat it dry before seasoning and cooking.

What can I serve with Salmon Tikka Masala?

This dish pairs wonderfully with basmati rice, quinoa, or warm naan bread. Consider a side of roasted vegetables for added nutrition.

Can I make this dish ahead of time?

Yes, you can prepare the sauce in advance and add the salmon just before serving to keep it fresh and tender.

Is this dish spicy?

The spiciness level can be adjusted to your taste. If you prefer less heat, omit the cayenne pepper or use a milder spice blend.

Ready to Cook?

Now that you have the perfect Salmon Tikka Masala recipe, it’s time to unleash your inner chef! Gather your ingredients, turn on your favorite playlist, and enjoy the cooking process. This dish not only brings the warmth of home cooking but also the joy of sharing a delicious meal with loved ones. Dive into this vibrant dish, and watch as it becomes a staple in your culinary repertoire.