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Salmon Tikka Masala
4.8 from 60 votes

Salmon Tikka Masala

Salmon Tikka Masala features chunks of marinated salmon cooked in a spiced tomato-based curry enriched with aromatic spices like garam masala, Kashmiri red chili powder, turmeric, and fenugreek leaves. The marinade and curry both use ginger and garlic, creating a balanced, flavorful dish with a creamy finish from added heavy cream.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Calories: 496 kcal
Course: Main Course, Dinner
Cuisine: Indian

Ingredients

MARINADE
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon ginger grated
  • 1 tablespoon garlic minced
  • 1 tablespoon Kashmiri red chili powder
  • 1 teaspoon garam masala
  • ½ teaspoon Turmeric ground
  • 1 teaspoon kosher salt
CURRY
  • 1½ pounds salmon fillet cut into 8 pieces, skinless
  • 1 tablespoon vegetable oil neutral
  • 1 large yellow onion finely diced
  • 1 teaspoon kosher salt
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic minced
  • 1½ cups tomato puree canned
  • 1 teaspoon Kashmiri red chili powder
  • ½ teaspoon Turmeric ground
  • ½ teaspoon garam masala
  • ⅓ cup water
Garnish
  • ¾ cup heavy cream
  • 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
  • 2 tablespoons cilantro finely chopped

Instructions

    Cup of Yum
  1. To make the marinade: In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chili powder, garam masala, turmeric, and salt and stir to mix. Note: For stovetop method you can marinate in any mixing bowl.
  2. Pat dry the salmon with paper towels to remove any excess moisture and then add it to the marinade. Turn it a few times to evenly coat it with the spices. Allow the fish to marinate for atleast 20 minutes.
Instant Pot Method
  1. Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent about 5 minutes. Cover the pot with a glass lid (or another nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
  2. Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
  3. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
  4. Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
  5. Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot. Garnish with cilantro and serve.
Stove Top Method
  1. Heat the oil in a medium pot (4 or 5-quart). Add the onion and salt and sauté until the onion turns translucent about 5 minutes. Cover the pot to speed up the process.
  2. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Pour in the water and stir well. Cook covered on low heat for 10 minutes. Add more water if the sauce starts to stick to the pan.
  3. Preheat the oven or air fryer.
  4. Line the salmon on a baking tray or air fryer lined with parchment paper. Bake at 400 F for 8 minutes or Air Fry at 380 F for 8 minutes.
  5. While the salmon is cooking, stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well.
  6. Add the salmon to the curry, turning once it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Garnish with cilantro and serve.

Notes

  • Use fresh homemade garam masala for the best depth of flavor.
  • Deglaze the pot thoroughly before adding the cooking rack to prevent burn warnings on the Instant Pot.
  • Remove any browned bits from the onions and garlic to allow the pot to come to pressure efficiently.

Nutrition Information

Calories 496kcal (25%) Carbohydrates 17g (6%) Protein 38g (76%) Fat 31g (48%) Saturated Fat 12g (60%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 10g (50%) Trans Fat 0.01g (1%) Cholesterol 144mg (48%) Sodium 1322mg (55%) Potassium 1449mg (31%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1968IU (39%) Vitamin C 17mg (19%) Calcium 93mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 496

% Daily Value*

Calories 496kcal 25%
Carbohydrates 17g 6%
Protein 38g 76%
Fat 31g 48%
Saturated Fat 12g 60%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 10g 50%
Trans Fat 0.01g 1%
Cholesterol 144mg 48%
Sodium 1322mg 55%
Potassium 1449mg 31%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 1968IU 39%
Vitamin C 17mg 19%
Calcium 93mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.