Salmon Tikka Masala (Instant Pot & Stovetop)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
329 kcal
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Course
Main Course
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Cuisine
Indian
Salmon Tikka Masala (Instant Pot & Stovetop)
Description
This Salmon Tikka Masala begins with marinating salmon fillets in a mixture of lemon juice, fresh ginger, garlic, Kashmiri red chili powder, garam masala, turmeric, and salt. The marination allows the fish to absorb bright citrus and warm spice flavors. The curry is prepared by sautéing onions with ginger and garlic, then adding tomato puree along with chili, turmeric, and garam masala. Water is incorporated to create a simmering sauce base.
The salmon is cooked in the spiced tomato sauce using an Instant Pot steam rack or on the stovetop, preserving moisture and integrating the marinade flavors. The curry is finished with heavy cream and dried fenugreek leaves, which lend a creamy texture and a characteristic slightly bitter and aromatic note. The dish balances the richness of the salmon with the fragrant sauce, resulting in tender fish enveloped in a mildly spicy and creamy curry.
Salmon Tikka Masala is traditionally served with warm naan bread or basmati rice to soak up the sauce. This meal works well for a flavorful yet refined dinner option.
Variations include cooking salmon in an air fryer or baking it. The dish can be made dairy-free by substituting coconut milk for cream. The recipe yields enough for the specified quantity of salmon and advises gentle handling during marination and cooking to preserve the fish’s texture.
Ingredients
For the marinade
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon ginger grated fresh
- 1 tablespoon garlic minced
- 1 tablespoon Kashmiri red chili powder or another mild red Chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon salt
- 1 1/2 pounds salmon skinless, cut into 8 pieces, fillet
For the curry
- 1 tablespoon neutral cooking oil neutral, generic cooking oil
- 1 cup yellow onion finely diced
- 1 teaspoon ginger grated fresh
- 1 teaspoon garlic minced
- 1 1/2 cups tomato puree canned (do not use tomato paste)
- 1/2 teaspoon salt
- 1 teaspoon Kashmiri red chili powder or another mild red Chili powder, adjust to taste
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon garam masala
- 1/2 cup water
- 1/2 cup heavy cream
- 1 tablespoon fenugreek leaves dried
- cilantro chopped, for garnish, leaves
Instructions
To make the marinade:
- In a bowl, combine the lemon juice, ginger, garlic, chili powder, garam masala, turmeric, and salt and stir to mix. Add the salmon to the marinade and turn to evenly coat with the spices. Set aside. (Use a stainless steel bowl that will fit in the instant pot for that cooking method)
Instant Pot Method
- 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 other 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, chili 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.
- 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.
- 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.
- 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.
- 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.
Stovetop Method
- Sear the Salmon: This step helps to seal the flavor of the marinated salmon tikka. I highly recommend not to skip this step. Heat oil in a medium pan or Dutch oven on medium-high flame. Then, arrange the marinated fish in a single layer. Let the fish sear on one side, then flip and cook for another 2 minutes until you see a char. This should total take about 5 minutes. Take the fish out in a plate and set aside.
- In the same pan, add the onions and saute for 4-5 minutes. Then add the minced ginger and garlic and saute for another minute. (Note: if you like a smooth sauce, you can puree the onions at this time and add them back to the pan).
- Add the tomato puree and spices. Stir well and cook for 2-3 minutes. Then add the water and cook for about 8 minutes on medium-low heat. Cover the pan and stir in between.
- Stir in the heavy cream. Crush the dried fenugreek leaves between your palms and then add to the curry.
- Add the salmon to the curry. Cook until you get a gentle boil, about 3 minutes.
Serving
- Garnish the curry with chopped cilantro leaves. Spoon the curry onto plates and serve with rice, naan, and lemon wedges.
Notes
- For alternative cooking, air fry salmon tikka at 380°F for 7 minutes instead of Instant Pot cooking.
- Bake marinated salmon on parchment at 375°F for 15 minutes as another option.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Serve the curry with naan or basmati rice to complement the flavors.
- This recipe was created for a 6-quart Instant Pot DUO60 Multi-use Pressure Cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 103mg | 34% |
| Sodium | 884mg | 37% |
| Potassium | 924mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1310IU | 26% |
| Vitamin C | 10mg | 11% |
| Calcium | 56mg | 6% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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