Broiled Salmon Tikka Fillets with Coriander (Cilantro) Chutney
Salmon Tikka is one of my favorite things to order in an Indian restaurant, so I wanted to come up with an easy recipe that I could make at home on a weeknight. It looks like a lot of ingredients in the salmon marinade, but it is mostly spices so it comes together quickly, and you can prepare the sauce and any sides while the fish is marinating. Don't hesitate to tweak the spices to suit you own tastes, and it is even delicious with no sauce at all.
Servings: 4
Ingredients
Salmon
- 4 salmon fillets (approximately (4 oz/113 g each) can adjust to up to 6 fillets and use the same marinate amount
- 1 T lemon juice plus extra wedges to serve, if desired
- 2 tsp crushed garlic can substitute garlic paste
- 2 tsp grated ginger can substitute ginger paste
- ⅓ cup yogurt
- 2 tsp honey
- 1½ tsp Kashmir chili powder can substitute 1 tsp paprika + 1/4 tsp cayenne pepper
- 1 tsp garam masala
- ½ tsp Kosher salt
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
Coriander (Cilantro) Chutney
- 1 bunch coriander (cilantro), washed and root ends removed (keep the softer stems on)
- ½ cup yogurt
- 15-20 mint leaves (optional)
- 1 Indian green chili or jalapeño
- 2 T lime juice
- ¼ tsp sugar or more to taste
- ¼ tsp Kosher salt or more to taste
- 1 T water (if needed)
Instructions
- Combine all the ingredients except the salmon in a medium glass bowl, stirring well to combine. Add the salmon fillets and toss with the marinade, making sure to coat all sides. Cover and place in refrigerator for 20-30 minutes.
- Meanwhile, prepare the coriander/cilantro chutney. Combine coriander/cilantro, yogurt, mint (if using), chili, lime juice, sugar and salt in a blender. Blend until smooth, adding up to 1 T of water if necessary. (Be patient. It can take a bit to get it going and you may need to scrape the bowl and move things around a bit.) Taste and add additional salt or sugar as needed.
- Preheat the oven to broil/grill and place oven rack about 6 inches from heating element. Spray a baking sheet with cooking spray (I cover it with foil first, but it is okay not to do that.)
- Remove fish fillets from marinade, scraping off most of the marinade. Reserve marinade. Place salmon skin side up on the baking sheet. (If your salmon fillets are skinless, still put the side that had the skin up if you can tell which side it was.)
- Broil for 3 minutes, keeping an eye on them as broilers can cook very differently. The skin should start to dry out and curl up a bit. Take the tray out of the oven and carefully remove the skin from the salmon (if applicable). It should peel off fairly easily. Using a fish spatula, turn the fillets over. You can use a brush to put a bit of the marinade on the side that is now on top.
- Return the fish to the oven and broil for another 3-5 minutes or until cooked to your liking.
- Serve immediately with chutney, lemon wedges and rice if desired.
Notes
If you don't have garam masala, you can make it with common spices that you probably already have on hand. I use this recipe for Easy Garam Masala from Allrecipes.
Easy Garam Masala