Indian Tikka Salmon Delight

# What You Need:

→ Fish

01 - 4 salmon fillets, approximately 5.3 oz each, skin-on or skinless as preferred

→ Marinade

02 - 3 tablespoons thick plain yogurt (plant-based alternative for dairy-free)

03 - 2 tablespoons tikka masala paste

04 - 1 tablespoon fresh lemon juice

05 - 1 teaspoon ground cumin

06 - 1 teaspoon ground coriander

07 - ½ teaspoon smoked paprika

08 - ½ teaspoon chili powder, adjust to taste

09 - 1 tablespoon olive oil

10 - 1 teaspoon salt

11 - ½ teaspoon freshly ground black pepper

→ To Serve

12 - Lemon wedges

13 - Fresh coriander leaves, chopped

14 - Sliced red onion (optional)

# How-To:

01 - Preheat oven to 425°F. Line a baking tray with parchment paper or foil.

02 - In a mixing bowl, blend yogurt, tikka masala paste, lemon juice, cumin, coriander, smoked paprika, chili powder, olive oil, salt, and black pepper until uniform.

03 - Pat salmon fillets dry thoroughly using paper towels.

04 - Evenly cover each fillet with the marinade ensuring all sides are coated; place on the prepared tray.

05 - Allow salmon to marinate for a minimum of 10 minutes or refrigerate up to 1 hour for intensified flavor.

06 - Bake salmon in preheated oven for 15 to 18 minutes until cooked through and edges develop a slight crisp.

07 - Serve hot garnished with fresh coriander and lemon wedges; optional sliced red onion may be added.

# Expert Advice:

01 -

It tastes restaurant-quality but comes together faster than ordering takeout.
The salmon stays impossibly tender inside while the spice crust shatters slightly when you bite it.
You can prep it ahead and let the flavors deepen, or throw it together at the last minute.

02 -

Don't skip the step of patting the salmon dry—wet fish will steam instead of developing that crucial crispy exterior.
The yogurt won't disappear; it creates a protective layer and slightly chars at the edges, which is exactly what you want.

03 -