Fish Tikka Recipe Inspiration
Several years ago, I tried my friend Sana’s Broiled Moroccan Salmon recipe (also featured in my tried & tested Salmon recipes roundup) and fell in love. Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! Over the years, I’ve tried many riffs on her recipe, and it’s since evolved and settled into this kebab or Salmon Tikka-style recipe, in which bite sized pieces of fish are broiled in a Tandoori-inspired marinade. More Fish Recipes: Fish Masala (Fish Curry), Salmon in Tomato Masala, and Salmon Recipes I’ve tried from other blogs.
Ingredients
Most of the ingredients are ones you’re likely to have on hand:
Salmon: My fish of choice here, specifically farm-raised (vs. wild-caught) because it’s less likely to dry out. You can use any thick, firm fish that won’t dry out easily. Yogurt: South Asian fish recipes often called for ‘hung’ or strained yogurt, essentially Greek yogurt. The thicker yogurt coats the fish better (not as runny) and has a stronger flavor. Olive oil: Helps keep it tender and buttery. I’ve never found olive oil to smoke in the oven, but if you’re concerned, feel free to use an oil with a higher smoke point. Lemon or lime juice: Essential acidic element. Garlic: Use a garlic press, mortar & pestle, or knife to finely chop. Ground spices: Paprika or Kashmiri Chili powder for color and mild flavor. Coriander powder, cumin powder, & black pepper to add depth and flavor. Red chili powder or cayenne pepper for heat. Salt: I use fine sea salt (equivalent of table salt). If using kosher salt, you’ll need slightly less than 1 tsp. Minced parsley: I love the flavor of parsley here though I’m more likely to have cilantro on hand. Luckily, they both work perfectly. Chop very finely (mince) so you don’t have flakey herbs in the marinade. Mint Coriander Raita: Optional, for serving. I always crave a sauce component & this is the perfect accompaniment for kebabs.
How to make Fish Tikka
Here’s the quick step-by-step:
How to Serve
Though it’s flavorful as-is, I recommend serving this the way Fish Tikka would be served at restaurants. Usually with:
Mint raita, or use any mild sauce or vegetable raita. Red onion slices, to add crunch and bite. Lemon wedges, to brighten flavors.
This can be served as an appetizer or Iftar recipe, but I usually serve as a main dish completed with basmati rice and a side of veggies. Kachumber salad would be great with this and I imagine it’d be well-suited with roti or naan. A great appetizer to accompany this meal would be Pakistani Chicken Patties. For another easy, baked recipe, checkout my Chicken Kofta recipe. Leftovers? Use them to make the most flavorful viral salmon & rice bowl. I like to mash the Salmon Tikka with a fork and mix with rice, soy sauce, mayo, and sriracha. Top with furikake flakes and diced cucumber and/or carrots.
More Pakistani & Indian Oven Recipes
Baked Tandoori Chicken Curry Salmon in Spicy Tomato Masala Peri Peri Chicken Baingan Bharta
Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments. If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you. Thank you!
