Tikka grilled salmon skewers are what summer is all about. Salmon chunks are marinated in a delicious tikka masala yoghurt mixture, then grilled to perfection in under 10 minutes. You can’t beat this recipe for speed!
Shopping for salmon
- Wild salmon is best. Steer clear of farmed salmon. Why? Wild-caught salmon generally has more nutrients, a better texture, a brilliant hue, and better flavour (translation: more delicious salmon skewers!)
- Salmon varieties. There are several varieties of salmon, and the ones I recommend are wild Alaskan and sockeye. Wild salmon does have seasons and each of these varieties are available at different times throughout the year. But no matter which you choose, just look for fillets that are vibrant pink in colour.
- Fresh vs. frozen salmon. Unless you’re going to a fish market that has fresh catches of the day (which can be expensive), grab frozen salmon instead. Yes, it’s totally okay, and often better than the “fresh” salmon you’ll find sitting on ice…which isn’t so fresh. Frozen salmon is flash frozen on the ship right after it’s caught to preserve freshness!
How to thaw frozen salmon
- If you planned ahead of time, thaw it in the fridge. Ideally, you want to slowly thaw your salmon in the fridge overnight. Or about 12 hours before cooking it. Just make sure to keep the fish in it’s wrapping and place it on a plate to catch any liquid.
- If you’re hours away from dinner, thaw it in cold water. Not to worry if thawing it overnight slipped your mind! You can thaw your salmon by submerging it in a big bowl of cold water. This should take about an hour or so, depending on its thickness. But be sure to swap for fresh water if it starts to become lukewarm.
A simple, yet tasty grilled salmon marinade
I’m keeping this marinade simple with yoghurt and tikka masala curry powder. But trust me, this is a holy grail combo that never fails.
Just whisk together the two ingredients – and you’re done!
- Coconut yogurt: I’ve used coconut yoghurt but you can use full fat dairy yoghurt instead if you like.
- Tikka masala curry powder: this spicy tikka curry flavour will be sucked up by the salmon for big, bold flavour!
How to grill salmon to perfection
First, prepare the salmon by removing the skin and cutting the salmon into chunks. Then let’s get grilling!
- Marinate the salmon. Place the marinade in a small bowl and toss the salmon chunks until they’re completely coated.
- Timing is key. Ideally you’ll let the salmon marinate for at least 30 minutes in the fridge (or overnight if you’re planning ahead for even bolder flavour).
- Make the raita. Place the cucumber, yoghurt, lime juice, mint and salt in a small bowl and mix to combine.
- Pop the salmon on skewers. Thread the salmon on skewers and brush with any marinade left in the bowl. Don’t waste a morsel of that precious marinade!
- It’s grilling time. Heat the grill on medium-high heat. Then place the skewers under the grill for 2-3 minutes on each side. They cook fast, so keep an eye on them!
- Drizzle. Transfer the skewers to a plate, drizzle with the raita and serve with rocket leaves and lime wedges.
Best skewers to use
- Both wood and metal skewers work fine. But I prefer metal ones because they can be re-used and don’t have to be soaked in water before using.
- I also recommend you purchase flat skewers rather than round ones. The flat shape prevents the shrimp from rotating around the skewer when you flip them over.
More salmon recipes to try
- Easy baked salmon ratatouille
- Miso salmon
- Spiced salmon tray bake
- Strawberry, spinach and salmon salad
More fish recipe to try
- Mediterranean cod en papillote
- Spicy burrito bowl
- Pan-fried sea bass with coriander, lime & chilli
- Baked cod with salsa verde
- Dukkah-crusted cod
I hope you enjoy this tikka salmon recipe. If you make it, let me know how it turned out. I’d love to hear what you think in the comments below, or post in The Fertility Kitchen Community.
Tikka salmon skewers
- 80 g coconut yoghurt or full fat dairy yoghurt
- 1½ tsp tikka masala curry powder
- 2 x 110g wild Alaskan or sockeye boneless salmon fillets skins removed and cut into chunks
For the raita
- ¼ small cucumber seeds removed and sliced
- 2 tbsp coconut yoghurt or full fat dairy yoghurt
- Juice of ½ lime
- 2 sprigs of mint leaves removed and finely chopped
- Sea salt
- 2 large handfuls of rocket (arugula) leaves
- 1 lime cut into wedges
- 1 small red onion finely sliced
- Preheat the grill to medium–high. Put the coconut yoghurt and tikka masala curry powder in a small bowl and whisk until smooth. Add the salmon chunks, coating them well and set aside to marinate.
- Next, make the raita. Place the cucumber in a small bowl with the coconut yoghurt, lime juice, mint and a pinch of salt and mix to combine. Set aside.
- Thread the salmon onto 4 skewers and grill for 2–3 minutes on each side. Divide the raita between serving plates and top each with 2 skewers, a handful of rocket and lime wedges. Sprinkle with the onion to serve.
- For even bolder flavour, marinate the salmon overnight.
- If you’re using wooden skewers, soak them in water for at least 20 minutes before use so that they don’t burn.