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salmon tikka masala in a bowl

Easy Salmon TIkka Masala

A kosher version of the Indian classic chicken dish.
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Course: Dinner, Lunch
Cuisine: American, Indian, Kosher
Keyword: curry, indian food, masala, tikka masala
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Salmon marinating time: 6 hours
Total Time: 1 hour 55 minutes
Servings: 4
Calories: 888kcal


  • heavy bottomed pan
  • large mixing bowl
  • blender


Curry ingredients

  • 3 tablespoon garam masala Our recipe is found at yaykosher.com/garam-masala
  • 2 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 onion yellow onion finely chopped
  • ¾ cup ghee if you use whole butter then use 1 cup butter
  • 1 28 oz can diced tomatoes you can also use a tomato puree
  • ¾ cup heavy cream
  • cilantro chopped, optional
  • jalapeno pepper diced, optional

Salmon ingredients

  • 2 lbs salmon
  • 2 cups plain yogurt you can also use quark as a substitute
  • 1 cup water to thin out the marinade
  • 4 cloves garlic crushed
  • ½ inch ginger this is approximately 1 tablespoon when grated
  • 1 teaspoon salt
  • ½ teaspoon black pepper


Instructions for making the salmon

  • Stir together the yogurt, water, ginger, garlic, salt, and black pepper.
  • Remove the skin from the salmon if it was not already removed.
  • Slice the salmon into 1 inch cubes and stir into the yogurt mixture.
  • Let the yogurt and salmon mixture marinate for a minimum of 6 hours (preferably overnight).
  • Remove the salmon from the yogurt marinade and wipe off the majority of the marinade from the salmon pieces. You should leave a little of it on for flavor.
  • Heat a heavy bottomed pan to low/medium heat and cook the salmon pieces until ¾ done. This should only take about 5 minutes.
  • Add the mostly cooked salmon to the curry to finish cooking at low heat. (See the instructions for the curry for the exact time to add the salmon pieces).

Instructions for making the curry

  • Heat a heavy bottomed pan to medium/low heat and add ghee once heated.
  • Slice the large onion into 16 pieces and add to the heated pan.
  • Add the turmeric to the onions and cook until soft.
  • Add the 28 oz can of diced tomatoes to the onions and stir together. Add the garam masala and stir until it is incorporated into the mixture.
  • Lower the flame to low and simmer for 45 minutes stirring occasionally.
  • Pour all of the contents of the pan into a blender or food processor and blend until smooth.
  • Pour the blended mixture back into the pan and heat on low.
  • Add the mostly cooked salmon and simmer for 15 minutes.
  • Add the cream and stir.
  • Keep warm until ready to serve.
  • Garnish with lots of cilantro and diced jalapeno peppers. (Optional)


Calories: 888kcal | Carbohydrates: 14g | Protein: 52g | Fat: 70g | Saturated Fat: 36g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Cholesterol: 288mg | Sodium: 761mg | Potassium: 1439mg | Fiber: 4g | Sugar: 7g | Vitamin A: 870IU | Vitamin C: 5mg | Calcium: 238mg | Iron: 3mg