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Salmon Tikka Masala

This Salmon Tikka Masala is a delightful twist on the classic curry! Tender salmon in a rich, creamy, and spiced sauce that's sure to impress.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Curry, Easy, Seafood
Servings: 4 servings

Ingredients

  • 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
  • 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

Instructions

  • Start by seasoning your salmon pieces with 1 teaspoon of kosher salt and 1/4 teaspoon of turmeric. This will enhance the flavor and give the fish a beautiful golden hue.
  • 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.
  • 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.
  • 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 to a gentle simmer.
  • 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.
  • 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.

Equipment

  • Large Skillet
  • Spatula
  • Measuring spoons
  • Knife and cutting board

Notes

  • For a dairy-free option, use coconut oil instead of ghee.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • You can use fresh diced tomatoes instead of canned if needed.