Easy Salmon Tikka Recipe – Ginger Garlic & Mint Marinade

Last Updated on 2 months by Neha Deshmukh

Easy Salmon Tikka Recipe – Ginger Garlic & Mint Marinade

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, healthy, and easy weeknight meal. And let me tell you, this Salmon Tikka is a total winner. I first made this when I was craving Indian flavors but wanted something a little lighter than the usual. The result? A vibrant, flavorful dish that’s become a regular in my kitchen. It’s seriously so good, and I can’t wait to share it with you!

Why You’ll Love This Recipe

This Salmon Tikka recipe is a fantastic fusion of Indian spices and healthy salmon. It’s quick to prepare – seriously, only 5 minutes of prep time! – and cooks in just 30 minutes. The marinade is bursting with fresh herbs and aromatic spices, giving the salmon an incredible flavor. Plus, it’s a healthier alternative to traditional fried fish dishes. You’ll absolutely love how easy and delicious it is!

Ingredients

Here’s what you’ll need to make this amazing Salmon Tikka:

• 4 salmon steaks
• 2 tbsp ginger garlic paste
• 2 green chillies
• 8 mint leaves
• 3 tbsp chopped coriander leaves
• 1 sprig curry leaves
• 1 tsp black pepper powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! Using fresh herbs really makes a difference here. The mint and coriander (cilantro) add such a bright, vibrant flavor. Don’t skimp on them!

The ginger garlic paste is a staple in Indian cooking, and you can find it pre-made in most Indian grocery stores. Or, you can easily make your own by blending equal parts ginger and garlic with a little water.

And those green chillies? Feel free to adjust the amount depending on your spice preference. I usually use 2 for a mild kick, but you can add more if you like things hot! This marinade is really inspired by the flavors of coastal Indian cuisine, where fresh herbs and spices are key.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 200°C (392°F).
2. Now, in a blender, combine the ginger garlic paste, green chillies, mint leaves, coriander leaves, curry leaves, black pepper powder, and salt. Blend until you have a smooth, fragrant marinade.
3. Line a roasting pan with aluminum foil. This makes cleanup a breeze! Spread half of the marinade evenly across the foil.
4. Place the salmon steaks on top of the marinade in the pan. Then, coat the tops of the salmon steaks with the remaining marinade, making sure they’re nicely covered.
5. Cover the pan with another layer of foil to seal everything in. This helps the salmon steam and stay super moist.
6. Bake for 30 minutes. After baking, let the salmon rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more flavorful and tender fish.

Expert Tips

Here are a few things I’ve learned over the years that will help you make the best Salmon Tikka:

• Don’t overcook the salmon! It’s better to slightly undercook it, as it will continue to cook as it rests.
• For extra flavor, you can score the salmon steaks lightly before marinating. This helps the marinade penetrate deeper.
• If you don’t have fresh curry leaves, you can use a pinch of curry powder, but fresh is always best!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you’re sensitive to heat, reduce the number of green chillies or remove the seeds. For a spicier kick, add a pinch of cayenne pepper to the marinade. My friend, Priya, loves to add a dash of red chilli powder too!
• Oven vs. Grill Adaptation: This recipe works beautifully on the grill! Marinate the salmon as directed, then grill over medium heat for about 4-5 minutes per side, or until cooked through.
• Alternative Fish Options: While salmon is fantastic, you can also use this marinade with other firm-fleshed fish like cod, halibut, or even prawns (shrimp).

Serving Suggestions

This Salmon Tikka is incredibly versatile. Here are a few of my favorite ways to serve it:

• With a side of fluffy basmati rice and a dollop of cooling yogurt.
• Alongside a fresh cucumber and tomato salad (kachumber).
• Served with warm naan bread for soaking up all those delicious juices.
• My family loves it with a side of roasted vegetables like broccoli or cauliflower.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

FAQs

Let’s answer some common questions:

• Is salmon tikka healthy? Absolutely! Salmon is packed with omega-3 fatty acids and protein, and this recipe uses a flavorful marinade instead of heavy frying.
• Can I marinate the salmon overnight? Yes, you can! Just be aware that the longer the salmon marinates, the more intense the flavor will be.
• What side dishes pair well with salmon tikka? Rice, naan, raita (yogurt dip), and salads are all great options.
• Can I use frozen salmon for this recipe? Yes, but make sure to thaw it completely and pat it dry before marinating.
• What is the best way to check if the salmon is cooked through? The salmon should flake easily with a fork. You can also use a food thermometer to check the internal temperature, which should be 63°C (145°F).

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!