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Salmon Tikka Masala

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This delicious Salmon Tikka Masala, an Indian-inspired dish is simmered in a creamy tomato sauce with coconut milk and spices, perfect served with naan, roti, or over rice.

Salmon Tikka Masala
Salmon Tikka Masala

This delicious dish can also be made with chicken, fish or tofu as the sauce is flavorful and is the star of the dish. I’ve made a similar dish, Instant Pot Chicken Tikka Masala with Cauliflower and Peas in the pressure cooker but I loved this salmon version made in a skillet, the sauce comes out much thicker on the stove. Salmon is my favorite fish and I try to incorporate it in my diet a few days a week. Here’s more of my favorite Indian recipes include Salmon Coconut Curry, Instant Pot Indian Chicken Pulao, and Indian Shrimp Curry.

Salmon Tikka Masala

You’re probably more familiar with chicken tikka masala, one of America’s most popular Indian dishes, which originated in England. Well, I tried it with salmon, and it was wonderful! I used a touch of canned coconut milk in place of heavy cream to make the sauce creamy and dairy free.

What does salmon tikka masala consist of?

Although the ingredient list may look long, it’s mostly spices, which I always have on hand for when I am craving Indian food.

  • Salmon: skinless salmon filets, cut into four pieces. You can use frozen wild-caught fish if you don’t have fresh.
  • Spices: Fresh grated ginger, turmeric, garam masala, coriander, cumin, cayenne, cardamom, salt
  • Aromatics: Garlic and onion sauté in butter or ghee with the spices.
  • Sauce: Canned petite diced tomatoes (You can also use regular size diced tomatoes) and full-fat canned coconut milk
  • Herbs: Garnish with fresh cilantro.

How to Make Salmon Tikka Masala

Salmon tikka masala is easier to make than you might think. Most of the cooking time is hands-off while the sauce and salmon simmer.

  1. Salmon: Season the salmon with salt and turmeric.
  2. Sauté: Melt the ghee or coconut oil in a skillet, add onion, garlic, ginger, and all the tikka masala spices. Cook for about 5 minutes until fragrant.
  3. Blend: Transfer the mixture to a blender with the tomatoes and blend until smooth. Return to the skillet and season with salt.
  4. Simmer: Simmer the tomato mixture on low for 15 to 20 minutes. Stir in the coconut milk and add the salmon, turning evenly to coat. Simmer to a gentle boil and cook for a few minutes until the salmon is fully cooked.

Indian Salmon RecipeFish Tikka Masala

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Salmon Tikka Masala  

4.93 from 13 votes
Salmon Tikka Masala is a delicious Indian-inspired dish in a creamy tomato based sauce made with coconut milk and spices, perfect served with naan, roti, or over rice.
Course: Dinner
Cuisine: Indian
Salmon Tikka Masala
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 4 servings
Serving Size: 1 piece salmon, 1/2 cup sauce


  • 1 1/2 teaspoon kosher salt
  • 1 1/2 lbs skinless salmon fillet cut into 4 pieces
  • 1/2 tablespoon ghee or coconut oil to make it DF, W30
  • 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 cumin
  • 1/8 teaspoon cayenne pepper
  • 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


  • Season salmon with 1/4 teaspoon salt, 1/4 teaspoon turmeric.
  • Melt ghee or oil in a medium skillet over medium heat, add onion, garlic, ginger and 6 spices (from turmeric to cardamom) and saute until the vegetables are soft and the spices are fragrant, about 5 minutes.
  • Transfer to a blender along with tomatoes and blend until smooth, pour back into the skillet and season with 1/2 teaspoon salt, simmer covered on low heat 15 to 20 minutes, until the flavors meld.
    How To Make Sauce for Tikka Masala
  • Stir in coconut milk and add the salmon, turning to evenly coat.
  • Simmer to a gentle boil and cook 2 to 3 minutes, until the salmon is cooked through.
  • Serve garnished with cilantro.

Last Step:

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*check labels for whole30compliant


Serving: 1 piece salmon, 1/2 cup sauce, Calories: 283 kcal, Carbohydrates: 8.5 g, Protein: 30 g, Fat: 14 g, Saturated Fat: 5 g, Cholesterol: 82 mg, Sodium: 500.5 mg, Fiber: 1.5 g, Sugar: 3.5 g


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24 comments on “Salmon Tikka Masala”

  1. This recipe is a new favorite! My husband has a hard time eating since a recent surgery but gobbled this up. I served it with roasted veggies tossed in olive oil, garlic powder, and curry powder. Perfection! 

  2. I made this tonight and LOVED it!! I felt the sauce was leaving a little to be desired as written, so I added nearly the whole can of coconut milk and more salt. Was “I can’t believe I made this” good. 

  3. This was a great recipe, Thank you! Do you know if you could make a larger quantity of the sauce ahead of time to use again? 

    1. It means that if you’re doing a Whole 30 this recipe fits those very rigid guidelines. If you don’t know what a Whole 30 is you can Google it. In a nutshell, it’s a very restrictive 30-day eating regime that can help you “reset” your digestive system and help find out what foods might be causing issues for you.

  4. This is such a delicious recipe and so easy to make! I am Indian and was amazed at how simple the recipe is yet so incredibly delicious! I have shared it with several friends who have made it and feel the same! Definitely makes an appearance for dinner at least once a week! Yummy!

  5. Avatar photo
    Tamara Turner

    The smell of this as the sauce was cooking was amazing and the taste – delicious! This will be on the menu again! 

  6. This was really good, i will definitely make again. I used a whole small onion, a little more garlic and ginger than called for and i didn’t have cardamom so added a little cinnamon.  Also steamed some cauliflower and the sauce was great over that too.  Next time I might double the sauce, it was so good.  It rivaled a dish from our favorite Indian restaurant. 

  7. I made this tonight and it was absolutely delicious and so easy to make. I am Indian and usually our recipes are more involved.. this was simple and so tasty! I added a little more coconut milk than you suggested and will be making this again and soon!

  8. Yet another fantastic recipe! I was going to make the salmon with spinach and chickpea curry in coconut milk, but I didn’t have spinach. This recipe has all pantry items beyond the fish and it is WONDERFUL!! Great sauce that is easy and quick. I look forward to making it again soon. 

  9. This looks delicious, but I’m confused on the salt. The ingredient list says 1.5 tsp salt, but then instructions only seem to use 1/4 plus 1/2 tsp altogether. What is the correct amount? 

  10. I love your recipes thank you. But my blender does not allow me to blend such small amounts of liquid. Can you tell me which blender you use? I’ll understand if you can’t because of legal reasons.

  11. I cut this down for two but added the whole can of tomato by mistake. The secret to making this perfect is adding some good cinnamon. I served over basmati rice. 
    Very fulfilling. 

  12. Why does it have to be diced tomatoes? Diced are treated with a chemical to prevent them from breaking down in cooking. Seems like puree would be better.

    1. It probably doesn’t have to be. Cooking isn’t as rigid as baking. Use whatever kind of tomato you want!