Salmon Tikka Masala

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Salmon Tikka Masala is a delicious Indian-inspired dish in a creamy tomato based sauce made with coconut milk and spices, perfect served with naan, roti, or over rice.

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This delicious dish can also be made with chicken, fish or tofu as the sauce is flavorful and is the star of the dish. I’ve made a similar dish, Instant Pot Chicken Tikka Masala with Cauliflower and Peas in the pressure cooker but I loved this salmon version made in a skillet, the sauce comes out much thicker on the stove. Salmon is my favorite fish and I try to incorporate it in my diet a few days a week. Here’s more of my favorite Indian recipes include Salmon Coconut Curry, Instant Pot Indian Chicken Pulao, and Indian Shrimp Curry.

You’re probably more familiar with chicken tikka masala, one of America’s most popular Indian dishes, which originated in England. Well, I tried it with salmon, and it was wonderful! I used a touch of canned coconut milk in place of heavy cream to make the sauce creamy and dairy free.

What does salmon tikka masala consist of?

Although the ingredient list may look long, it’s mostly spices, which I always have on hand for when I am craving Indian food.

Salmon: skinless salmon filets, cut into four pieces. You can use frozen wild-caught fish if you don’t have fresh.
Spices: Fresh grated ginger, turmeric, garam masala, coriander, cumin, cayenne, cardamom, salt
Aromatics: Garlic and onion sauté in butter or ghee with the spices.
Sauce: Canned petite diced tomatoes (You can also use regular size diced tomatoes) and full-fat canned coconut milk
Herbs: Garnish with fresh cilantro.

How to Make Salmon Tikka Masala

Salmon tikka masala is easier to make than you might think. Most of the cooking time is hands-off while the sauce and salmon simmer.

Salmon: Season the salmon with salt and turmeric.
Sauté: Melt the ghee or coconut oil in a skillet, add onion, garlic, ginger, and all the tikka masala spices. Cook for about 5 minutes until fragrant.
Blend: Transfer the mixture to a blender with the tomatoes and blend until smooth. Return to the skillet and season with salt.
Simmer: Simmer the tomato mixture on low for 15 to 20 minutes. Stir in the coconut milk and add the salmon, turning evenly to coat. Simmer to a gentle boil and cook for a few minutes until the salmon is fully cooked.

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