Grilled Salmon Tikka Recipe
30 min
45 min
4
Main Course
Indian / South Asian
In this flavorful dish, rich salmon is marinated in a fragrant, spiced yogurt mixture before hitting the grill. Grilled salmon is not traditional in Indian cooking, but its richness stands up to this classic preparation.
Ingredients
¾ cup 2% or 5% plain regular yogurt (or ½ cup greek yogurt mixed with ¼ cup water), plus more for serving
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon sweet paprika
¼ teaspoon ground cardamom
¼ teaspoon cayenne or kashmiri chili powder
¼ teaspoon ground turmeric
¼ teaspoon powdered garlic
Salt and freshly ground pepper
2 tablespoons neutral oil, plus more for brushing
4 (5- to 7-ounce) salmon fillets, pin bones removed
2 tablespoons melted butter or ghee
Lemon wedges, cilantro leaves, and warm naan for serving
Directions
Marinate the Salmon
In a shallow, wide glass bowl, combine the yogurt, cumin, coriander, paprika, cardamom, cayenne, turmeric, and garlic and season lightly with salt and pepper. Stir in 2 tablespoons neutral oil, then add the salmon and turn to coat. Set aside at room temperature for about 20 minutes or refrigerate for 1 hour.
Prepare the Grill
While the salmon marinates, prepare a grill for direct cooking over high heat (about 450°F). Brush the grill grates clean, then brush with oil. Remove the salmon from the marinade and gently scrape off the excess. Arrange the salmon on a baking sheet and brush with the butter.
Grill the Salmon and serve
Add the salmon to the grill, skin-side up and cook, turning once until lightly charred in spots and the skin is crisp, 10 to 12 minutes depending on thickness of the fillet. Avoid turning the fish until it easily releases from the grates and is lightly charred.
Transfer the salmon to a platter and serve with lemon wedges, cilantro, yogurt, and naan on the side.
Photo by Grace Parisi
Pro tips
Pair it Up
Grenache and pinot noir, with their fruity flavors and bright acidity, are the perfect accompaniment to creamy, buttery salmon. For white wines, look for a crisp, dry pinot grigio or soave.
Make It A Meal
Charred okra is a staple in Indian households and is delicious served alongside fish or meats. For easy grilling, thread them onto a pair of parallel skewers.
Leftover Magic
Leftover salmon makes a delicious kedgeree, (curried rice dish) and comes together in minutes if you also happen to have leftover rice.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
