Indian Spiced Salmon Recipe

Tikka salmon in a cast iron skillet on lemon slices with grilled lemon halves next to the pan.

5 from 1 vote

Indian Spiced Salmon Recipe

This Indian Spiced Salmon recipe is incredibly fast on the stove-top and is monumentally flavorful. The simple addition of tikka masala powder and salt to a salmon fillet creates a mouthwatering low-carb fried fish recipe for easy weekday meals.

Prep Time1

Cook Time10

Total Time11

Course: Main Courses

Cuisine: Global, Indian/American Fusion

Diet: Gluten Free

Method: Stove top

Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo, Whole30

Servings: servings

Calories: 243kcal

Author: Tracey Hatch-Rizzi

Ingredients

4 salmon fillets or steaks
1 teaspoon homemade tikka masala powder or your favorite tikka masala brand
2 tablespoons ghee or butter, olive oil or coconut oil for the pan
½ teaspoon kala namak black salt or kosher, fleur de sel or sea salt

US Customary - Metric

Instructions

Melt the ghee in a large skillet over medium heat and add the salmon fillets, skin side down.
Season the fish with salt and tikka masala powder.
Cook for 4-5 minutes.
Flip the fillets and cook for another 4-5 minutes.
Turn the fish over again and temp with a meat thermometer. The salmon should have a crisp herb coating and the internal temperature should read at least 145℉.
Cover and cook longer, if needed. Total cook time will depend on the thickness of the fillets.

Notes

Expert tips

Internal temperature - Cooking time depends on the thickness of your fillet or steak. You can tell when it's done when the fish flakes easily with a fork. If using a meat thermometer, the internal temp at the thickest part of the fillet should read 145℉.
Covering while cooking - I find that covering the pan with a lid ensures even cooking, while still allowing the skin to crisp. If you find the skin isn't crisp enough after cooking with a lid on the pan, cook for an additional 2 minutes on the skin side before removing from the skillet.

Variations

Use Homemade Tikka Masala Paste - the salmon cooks very well in a skillet with tikka paste. The flavor will be slightly different, but it will still be amazing.
Add a splash of tamari or coconut aminos to the skillet - be sure to allow enough time for the liquid to cook off in order to get that crispy herb coating or crispy salmon skin.
Add a squeeze of lime - this adds a nice finishing touch

How to serve

On your favorite rice - enjoy serving over cauliflower rice, low-FODMAP and keto shirataki rice or regular rice if you're not watching your carbs
With Keto Colcannon - this recipe is similar to mashed potatoes and has incredible flavor. It pairs so well with Indian spices.
Top your favorite salad - add to a Fattoush Salad or Kale BLT salad for a spectacular dinner salad. It also pairs well with Cilantro Lime Coleslaw.
Drizzle with Cilanatro Lime Dressing - this is for more than just salads! It makes a great sauce, in addition to being one of the best low-FODMAP salad dressing recipes.
Garnish - with fresh cilantro and lemon or lime wedges

TIP: If you have leftover ghee or oil in the pan, drizzle it over the fish when serving. It's infused with the herbs and is just too good to waste!

Nutrition