Tandoori Salmon Tikka (Fish Tikka)

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Tandoori Salmon Tikka (Fish Tikka)

Tandoori Salmon Tikka is a rich and flavorful tikka combining the aromatic taste of homemade tandoori seasoning with the delicate taste of salmon fish.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Indian

Servings: servings

Calories: 327kcal

Author: Tanvi Srivastava

Ingredients

For Homemade Tandoori Masala (Tandoori Seasoning)

1 tablespoon Kashmiri Chili Powder or Paprika
1 teaspoon salt
2 teaspoon kasuri methi dry fenugreek leaves
2 teaspoon roasted coriander powder
1 teaspoon garlic powder
½ teaspoon ginger powder saunth
1.25 teaspoon garam masala powder or equal amount of ground cinnamon, cloves, black pepper powder and nutmeg to make a 1.25 teaspoon

For The Fish Tikka

1.3 lb(~500g) salmon cut into 1.5 inch cubes
3 tablespoon plain greek yogurt whole milk & plain
1.5 teaspoon garlic paste
½ teaspoon ginger paste
1 tablespoon tandoori masala homemade (recipe below) or store bought
½ to 1 teaspoon red chilli powder (hot), adjust to taste
¼ teaspoon turmeric powder
2 tablespoon lemon juice
1 teaspoon salt (or to taste)
12-15 fresh firm pineapple chunks (about half a pineapple)
Oil or oil spray for cooking the tikka

Instructions

Make Tandoori Masala (Makes about ½ cup, we need only 1.5 tablespoon)

Add all the ground spices to a skillet. Dry roast on very low heat for 3-5 minutes. Dont brown or anything, we just want to take away the raw smell of spices.
Coo completely and store the masala in an air tight, dry container. Use as needed.

Make the Salmon Tikka

Place salmon fillet on a cutting board and using a sharp knife, cut into 1.5 inch cubes. Cut in equal pieces if possible. You could cut large chunks if you wish.
To a large bowl, add yogurt, tandoori masala, ginger & garlic, lime juice, red chili powder and turmeric powder. Mix to make a smooth tandoori paste.
Add the pieces of salmon and using your hands or a spatula, gently mix to coat the salmon. Let stand for 15 minutes.
In another bowl, add the pineapple cubes and sprinkle salt, tandoori masala and lemon juice. Let stand.
Skewer the marinated fish and pineapple on to wooden or metal skewers. Brush the skewers with little oil to avoid fish tikka from sticking. If using wooden skewers, soak them in water 30 minutes prior to using.
Heat up a 10 inch or 12 inch cast iron or stainless steel frying pan on medium heat. Add 1-2 tablespoon oil.
Place the skewers in a single layer. Let cook for 3-4 minutes or until the bottoms are golden brown and you notice a little bit of char. Flip using tongs and cook for 3 minutes on the other side.
Use a separate pan for cooking pineapple. Pan fry for 2-3 minutes per side.
Sprinkle some chaat masala & chopped cilantro on salmon tikka before serving!

Other Ways of Cooking

Air Fry- Preheat air fryer to 360F for 2 minutes. Set timer for 8-10 minutes. Open the basket and layer the salmon. Air fry for 5 minutes. Opne the basket, flip. brush some oil and air fry for another 2-3 minutes on the other side. Repeat the same for pineapple chunks.
Oven - Preheat oven to 500F. Layer the salmon and pineapple chunks in a single layer on a parchment paper lined baking tray. Bake for 8-10 minutes. Flip at around 6 minutes. For a charred taste, place under the broiler for 1-2 minutes.
Outdoor Grill- Fire the grill and skewer the salmon and pineapple on to metal skewers.

Video

Notes

- For extra kick, you could add some Indian green chilli paste to the marinade.
- If you dont want to use tandoori seasoning, use a mix of ground cumin, coriander powder along with rest of the spices.

- Cut the salmon and pineapple about the same size and do not cut salmon too small else it starts falling off while cooking.

- Use firm yet ripe pineapple. Don't select too ripe pineapple.

- Dont skimp on oil while cooking fish, else it will start sticking to the pan.

- You could thread red onion and red bell pepper to the salmon skewer to add color.

- If you are using skin on salmon pieces, cook the salmon skin side down first.

Nutrition