This Salmon Tikka Masala is an Indian-inspired dish featuring tender salmon simmered in a rich, creamy tomato sauce flavored with warm spices and coconut milk. It’s an excellent option for serving with naan, roti, or steamed rice, and the sauce is the true star — versatile enough to work with chicken, shrimp, tofu, or other firm fish.
Salmon Tikka Masala
Inspired by the classic chicken tikka masala, this version swaps in salmon and uses canned coconut milk in place of heavy cream for a dairy-free creamy texture and a subtle tropical note. The sauce is cooked on the stovetop until it thickens and the flavors meld, producing a robust, aromatic base that complements the rich, flaky salmon.
What this dish includes
The ingredient list is mostly pantry spices and a few fresh aromatics, many of which you may already keep on hand. The main components are:
- Salmon: skinless fillets, cut into portions.
- Spices: turmeric, garam masala, ground coriander, cumin, a pinch of cayenne, and cardamom for depth.
- Aromatics: onion, garlic, and fresh grated ginger sautéed to release their flavor.
- Tomato base: canned diced tomatoes blended smooth to form the sauce.
- Creaminess: full-fat canned coconut milk stirred in at the end for a silky finish.
- Fresh herb: cilantro for garnish to brighten the dish.
Ingredients
- 1 1/2 teaspoons kosher salt, divided
- 1 1/2 lbs skinless salmon fillet, cut into 4 pieces
- 1/2 tablespoon ghee or coconut oil
- 1/2 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 3/4 teaspoon turmeric, divided
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 3/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper (adjust to taste)
- 1/8 teaspoon ground cardamom
- 1 cup canned petite diced tomatoes
- 4 tablespoons full-fat canned coconut milk (shake well)
- 1/4 cup fresh cilantro leaves, for serving
Instructions
- Season the salmon pieces with 1/4 teaspoon of the salt and 1/4 teaspoon turmeric, rubbing lightly to coat.
- Heat the ghee or coconut oil in a medium skillet over medium heat. Add the chopped onion, minced garlic, grated ginger, and the spices from turmeric through cardamom. Sauté until the onion is softened and the spices become fragrant, about 4–6 minutes.
- Transfer the sautéed mixture to a blender along with the canned diced tomatoes. Blend until completely smooth, then return the sauce to the skillet. Season with the remaining 1 1/4 teaspoons salt (or to taste) and simmer, covered, on low heat for 15–20 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Stir the coconut milk into the sauce and gently add the salmon pieces, turning them to coat evenly in the sauce.
- Bring the sauce to a gentle simmer and cook for 2–4 minutes more, until the salmon is just cooked through. Be careful not to overcook; salmon should be opaque and flake easily with a fork.
- Remove from the heat and serve portions of salmon with sauce spooned over the top. Garnish with fresh cilantro leaves.
Tips, variations and serving suggestions
- If you prefer a thicker sauce, simmer uncovered a little longer before adding the coconut milk. For a thinner sauce, add a splash of water or broth.
- This sauce works well with other proteins: swap salmon for chicken, shrimp, firm white fish, or tofu and adjust cooking time accordingly.
- Adjust the heat by increasing or decreasing the cayenne. Garam masala can be added at the end for extra aroma.
- Serve with warm naan, flatbread, basmati rice, or a side of roasted vegetables. A squeeze of lemon or lime just before serving brightens flavors.
- Leftovers: store in an airtight container in the refrigerator and reheat gently on the stove to avoid overcooking the salmon.
Nutrition & yield
Yield: 4 servings. Serving size: 1 piece of salmon with about 1/2 cup sauce.
- Calories: 283 kcal
- Protein: 30 g
- Carbohydrates: 8.5 g
- Fat: 14 g (Saturated fat: 5 g)
- Fiber: 1.5 g
- Cholesterol: 82 mg
- Sodium: ~500 mg (depending on salt added)
- Sugar: 3.5 g
Notes
Check ingredient labels if you are following a specific dietary program to ensure compliance. Full-fat canned coconut milk provides the creamiest texture; shake the can well before measuring. Adjust seasoning and spice levels to taste.
Other salmon recipe ideas
- Salmon fried rice
- Sheet-pan teriyaki salmon and vegetables
- Cedar plank spice-rubbed salmon
- Air fryer salmon with maple soy glaze
- Grilled salmon kebabs