This tandoori salmon tikka is great as a starter, main or stirred into a curry.
Today I decided to cook some tandoori salmon tikka in my new Doori tandoor and it cooked them to perfection. If you’re looking for a good quality tandoor oven that is also very reasonably priced, you’ve got to check out the Doori! That’s not an advert for Doori but I do want to let you know that I love it for quick and easy recipes like this.
You can also cook this tandoori salmon tikka over coals on a barbecue or in your oven or air fryer.
About this recipe.
As recipes go, this tandoori salmon tikka is an easy and delicious one. All you need to do is prepare a simple marinade of ground spices, lemon juice and oil. You then rub it right into the salmon.
Many tandoori salmon tikka recipes call for yoghurt but I don’t add it to mine. The salmon cooks so quickly in the intense heat of the tandoor so yoghurt just isn’t needed.
You can serve tandoori salmon tikka as a snack/starter, main course or use it in a good curry. Roasting the marinated salmon in the tandoor adds another delicious layer of flavour when you add it to a curry.
Do you have to use a tandoor oven?
Not at all but as this is tandoori salmon tikka, use a tandoor oven if you have one.
If you don’t have a tandoor oven, you could skewer the salmon or place it all in a fish basket and cook the salmon over hot coals on your barbecue. If you would rather cook indoors, you could place the salmon in a preheated oven or air fryer and cook at about 200°C/400°F for about 10 minutes or until cooked through to your liking. Here is an example.
Why is tandoori salmon tikka better cooked in a tandoor oven?
The salmon cooks on the exterior from the heat of the tandoor while at the same time cooking internally from the hot skewer. The tip of the skewer rests right down in the burning coals and it gets really hot fast.
Cooking this way, you get a delicious char on the exterior and succulent, juicy meat in the centre. The salmon cooks really fast so it doesn’t dry out but you do need to watch it carefully so that you cook the salmon to your preferred doneness.
The smoky flavour the salmon soaks in from the burning lump wood charcoal is to die for!
How long should you marinate the salmon?
Only 20 minutes and do not exceed 2 hours. The salmon soaks up the marinade quickly. There is also lemon juice in the marinade which flavours it nicely but it will also begin to cook the meat.
I recommend only marinating the salmon tikka for 20 minutes and then get it cooking.
Which type of charcoal should you use for this recipe?
I recommend using good quality lump wood charcoal that has not been treated with lighter fluid. I use Big K which I recommend.
Be sure to stay away from the cheaper charcoal you find at many supermarkets. This is usually soaked in lighter fluid for easier lighting and you will taste that in the salmon. Not good!
How long can you store leftovers in the fridge?
Seafood is best served as fresh as you can get it and this tandoori salmon tikka is no exception. It is best to eat make and consume this salmon tikka the day you cook it.
That said, if you do have leftovers, you can store them covered in the fridge for up to two day. Then just heat them up in a little oil over a medium heat in a pan. You can also heat the salmon in a microwave.
If you want to retain the crispy exterior, try reheating in a preheated oven or air fry at 200°C/°400F until hot.
Can you freeze tandoori salmon tikka?
You can but the same rule applies to storing it in the fridge… Fresh is best. You can freeze the salmon for up to 3 months. Be sure to date and label the container before freezing. You can freeze the tandoori salmon tikka in air tight containers or in large freezer bags.
If using freezer bags, try to get as much air out of the bag as you can before sealing.
To reheat, let the salmon defrost slowly in the fridge and then use one of the methods above for reheating. I use frozen tandoori salmon tikka in curries.
Step by step photographs.
Get all your ingredients measured out and ready before starting.
Place all of the marinade ingredients in a mixing bowl and whisk until smooth.
Cut the salmon into large chunks and rub the marinade right into the flesh. Allow to marinate for 20 minutes.
When ready to cook, skewer the salmon onto skewers.
Place the salmon skewers into a hot tandoor. You can also lay them over hot coals on a barbecue.
As the salmon cooks, be sure to rotate the skewers for an even char.
Toward the end of cooking, be sure to baste the salmon with the melted ghee a few times.
The salmon is ready when you are happy with the char on the exterior.
I let mine cook for a couple more minutes with the lid closed to make them nice and smoky.
Transfer the cooked salmon skewers to a cutting board and remove from the skewers.
Enjoy!
Tandoori Salmon Tikka
This easy and delicious tandoori salmon tikka recipe is one you need to try soon. It's so good as the flavour of the salmon, spices and smoke go so well together.
Ingredients
- 800g thick salmon steak
- 3 tbsp melted ghee
- FOR THE MARINADE
- 1 tbsp rapeseed oil
- 2 tbsp garlic and ginger paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tsp tandoori masala or garam masala
- 2 tsp Kashmiri chilli powder
- 1 tbsp lemon juice
- 1 small bunch of chopped coriander leaves
- Salt and pepper to taste
Instructions
- Add the oil, garlic and ginger paste, cumin, ground coriander, turmeric, tandoori masala, chilli powder, chopped coriander and lemon juice in a mixing bowl and whisk until smooth. Taste it and add salt and pepper to taste.
- Cut the salmon into large bite sized pieces and add it to the marinade. Rub the marinade right into the flesh and leave to marinate for 20 minutes while you light your tandoor or barbecue.
- When ready to cook, skewer the salmon onto long skewers. If you are cooking in a tandoor oven, stick a potatoe at the end of each skewer. This will help protect the salmon from the intense heat at the bottom of the tandoor and also stop it from sliding off into the fire.
- Place the salmon skewers in your tandoor or over hot coals and cook for 10 minutes, turning often for an even cook,
- Toward the end of cooking, be sure to baste the salmon with the melted ghee liberally. When you are happy with the doneness of the salmon, transfer it to a cutting board and remove from the skewers. Serve on its own with tooth pics or as a main over rice.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 689Total Fat: 51gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 151mgSodium: 1483mgCarbohydrates: 10gFiber: 2gSugar: 4gProtein: 47g