Salmon Tikka with Soy Sauce, Ginger and Garlic

Sharing is caring!

This Indo/Chinese salmon tikka makes a delicious and easy meal.

You really could use any cut of salmon for this salmon tikka recipe. I tried this in Goa at a small barbecue food stall on the beach a few years back. The salmon tikka was cooked on skewers just as this recipe. Cooking the salmon tikka on skewers is the perfect way to cook it to perfection.

This is an example of the Indo-Chinese dishes that are so popular in many parts of India. Try it and you’ll immediately know why.

About this recipe.

So as I mentioned above, I tried this first in Goa and have to say it wasn’t a fish dish I was expecting to find there.

My wife an I were on some beach, no idea anymore which but it was in Southern Goa. The chef had a hot tandoor burning and a barrel of marinade. Inside the barrel was a selection of different fish pieces that had been caught locally.

As the fish served that day are not available in the UK, I decided to do the same with salmon and it was amazing.

You really could use any white, meaty fish for this salmon tikka recipe but salmon is my preference because it’s so easy to source where I live. 

Do you have to cook the salmon tikka on the barbecue?

No but if you do you will love the smoky char that you get on the fish. The marinade it sweet, savour, sour and garlicky. It caramelises over the heat and it’s a flavour that is not to be missed!

You could also cook the salmon as salmon tikka or as salmon steaks in your oven or air fryer. Pre-heat your oven or air fryer to 200°C/400°F and roast for about 10  minutes or until cooked to your liking. 

I like my salmon a bit pink in the centre so I remove it after about 8 minutes. Just watch it carefully and remove when you are happy with the doneness. 

What do you look for when purchasing salmon?

When purchasing salmon whole or as fillets, there are several factors to consider to ensure you get fresh, high-quality fish. By paying attention to these aspects, you can select the best salmon steaks for this salmon tikka and ensure a delicious meal.Here’s a guide to help you make the best choice:

Freshness

1. Colour: Fresh salmon should have a vibrant, rich colour. The colour can range from deep red to pale pink, depending on the type of salmon, but it should look fresh and not dull.
2. Smell: The fish should have a mild, ocean-like smell. A strong, fishy odor is a sign that the salmon is not fresh.
3. Texture: The flesh should be firm and moist, not dry or slimy. When you press it gently with your finger, it should spring back.

Appearance

1. Clear Eyes: If you’re buying whole fish, the eyes should be clear and bright, not cloudy or sunken.
2. Moisture: There should be no signs of drying or browning around the edges.
3. Fat Lines: Visible fat lines (the white stripes) are a good sign, indicating the salmon is likely to be flavoirful and tender.

Type of Salmon

1. Wild-Caught vs. Farmed: Wild-caught salmon tends to have a stronger flavor and a firmer texture, while farmed salmon is usually milder and more fatty. Each has its pros and cons, depending on your preferences and ethical considerations.
2. Species: Different species (e.g., King, Sockeye, Coho, Atlantic) have varying flavors, textures, and fat content. Sockeye is known for its rich flavor and deep red color, while King (Chinook) is prized for its high fat content and tenderness.4.
3. Sustainability: Look for labels or certifications indicating sustainable fishing practices, such as those from the Marine Stewardship Council (MSC) or Aquaculture Stewardship Council (ASC). This ensures that the salmon is sourced responsibly.

Packaging and Storage

1. Packaging: If buying pre-packaged salmon, ensure the packaging is intact and not leaking. The fish should be properly refrigerated.
2. Ice: When purchasing from a fish counter, the salmon should be displayed on a bed of ice, kept cold but not frozen.

Cut and Thickness

Uniform thickness is ideal for even cooking. Check that the steaks are evenly cut and that the flesh looks well-marbled with fat, which adds flavor and moisture.

Bones

Some salmon steaks may contain bones, while others are deboned. If you prefer one over the other, check with your fishmonger or look at the packaging.

Price and Origin

Higher quality and rarer types of salmon will generally be more expensive. Consider the source and whether you’re paying for quality or a specific type of salmon.

How long can you store leftovers in the fridge?

Seafood is best when it is fresh! If you tightly wrap your salmon tikka and place it in the fridge, you should be able to store it for up to three days.

Remember that freshness is best though. I recommend only cooking as much as you are going to eat when you cook it.

Can you freeze the salmon tikka?

You can freeze the cooked salmon tikka for up to three months in an air-tight container. Be sure to label the container with what is inside and date it.

I find that cooked and frozen salmon is never nearly as good as when you cook it fresh and consume on the same day. When I freeze fish, I usually add it to a curry.

 

You will find many spicy and delicious recipes on my blog. Here are some you’ve got to try!

1. Curry house style base sauce – Make a curry just like those at the best curry houses using this sauce.
2. Lamb Bhuna from Scratch – This one is from my book ‘The Curry Guy One Pot’
3. One Pot Chicken Dhansak – from my book ‘The Curry Guy One Pot
4. Asian Honey Glazed Baked Salmon
5. Sri Lankan Black Chicken Curry
6. Peruvian Chicken – Pollo a la Brasa
7. Korean Braised Beef Stew
8. Dal Makhani – An Indian restaurant favourite!
9. Tonkotsu Broth – When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
10. Tonkotsu Ramen – Use that homemade tonkotsu broth in this ramen!
11. The Best Butter Chicken – Try it and you’ll agree.
12. Authentic Saag Recipe – This is so good
13. Thai Beef Green Curry – Authentic recipe with homemade curry paste
14. Air Fryer Chicken Biryani
15. Cajun Mac and Cheese – The creamiest mac on the planet!
16. One Pot Chicken Vindaloo
17. Chicken 65 – One of my favourites. You might also like to try this air fryer chicken 65.
18. One Pot Chicken Chilli Garlic Curry
19. Homemade Sriracha Sauce – So much better than any sriracha you can purchase!
20. Tandoori Chicken Tikka – Homemade is alway best and this recipe gets restaurant quality results.

Have you tried this salmon tikka recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.