Salmon Tikka Masala (whole30, paleo, dairy-free)

Salmon Tikka Masala recipe with step by step photos. Salmon Tikka Masala is prepared in a delicious cashew tikka masala gravy. So delicious and whole30 approved.

By now you must know I’m obsessed with anything “tikka masala”, and so here is another rendition of my tikka masala sauce using salmon. This recipe is outrageously good, and it’s hard to believe it’s whole30, sans the rice.

I was hoping to deliver this recipe in January when everyone was going whole30 crazy, however between being home in NJ and on vacation in Mexico, I couldn’t deliver. So here it is now. 

Salmon Tikka Masala prepared in a creamy cashew sauce with aromatic spices. While the salmon bakes, I prepare the cashew sauce. I then combine the salmon with the sauce which results in a delicious Fish Curry. if you don’t eat salmon, you can always substitute chicken, tofu, or just make my Paneer Makhani.

salmon tikka masala is:

Incredibly Flavorful
Whole30, skip the rice
Paleo, skip the rice
Dairy-Free
Gluten-Free, use gf asafoetida
Healthy
Balanced
Versatile

how to make salmon tikka masala recipe step by step?

Prepare the Paste + Bake the Salmon

1. Take cashew and water into a NutriBullet. 
2. Blend into a paste.

3. Add the ginger, garlic, green chilies, and onion to the cashew paste.
4. Blend all the ingredients together.

5. Preheat the oven to 400 degrees. Prepare the marinade – ingredients under salmon marinade.
6. Place the salmon onto a foiled baking sheet. Place into the oven once preheated. Bake for 19 minutes.

Make the Tikka Masala Sauce

1. Heat up a wok on medium heat. Add oil followed by cumin seeds, turmeric powder, cinnamon stick, and asafoetida. Saute for about 30 seconds.
2. Add the cashew paste and cook for 10 minutes on low-medium heat. Season with salt. Stir often.
3. Add the tomato paste and cook for a few minutes on low-medium heat.
4. Once done, add water. Stir gently until all the ingredients combine.

5. This is what you should have.
6. Season with coriander powder and red chili powder.
7. Chop red and green bell peppers.
8. Add the bell peppers to the sauce and cook for 2 minutes until slightly soft.

9. Add garam masala and dry kasoori methi leaves.
10. Remove the salmon from the oven.
11. Finally, add the baked salmon to the tikka masala sauce and cook for a few minutes.

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Salmon Tikka Masala (whole30, paleo, dairy-free)

Salmon Tikka Masala recipe with step by step photos. Salmon Tikka Masala is prepared in a delicious cashew tikka masala gravy. So delicious and whole30 approved.

5 from 10 votes

Prep Time10 mins

Cook Time30 mins

Course Main Course

Cuisine Indian

Servings: 4 servings

Calories: 435kcal

Author: Nisha

Ingredients

Make the Cashew Onion Paste

• 3/4 cup raw unsalted cashews
• 1/4 cup water
• 1 medium yellow onion
• 1 inch piece ginger
• 8 cloves garlic
• 2 green chilies
• 2 cardamom pods

Prep the Salmon with Marinade

• 1 1/3 pounds fresh salmon, four fillets
• 1/2 tsp turmeric powder
• 1/2 tsp Kashmiri red chili powder
• 1/2 tsp salt
• 1/2 of lemon, fresh juice

Cook

• 1 tbsp avocado oil
• 1/8 tsp hing asafoetida gluten-free hing
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 2 cloves
• 1 inch piece cinnamon stick
• paste from above
• 1/4 cup + 2 tbsp tomato paste
• 2 1/2 cups water
• 1 tsp coriander powder
• salt to taste
• 1/4 tsp red chili powder
• 1 tbsp kasoori methi I like MDH
• 1/4 tsp garam masala

Garnish

• handful fresh cilantro leaves chopped

Instructions

Prepare the Paste + Bake the Salmon

• Take cashew and water into a Nutribullet.
• Blend into a paste.
• Add the ginger, garlic, green chilies, and onion to the cashew paste.
• Blend all the ingredients together.
• Preheat the oven to 400 degrees. Prepare the marinade - ingredients under salmon marinade.
• Place the salmon onto a foiled baking sheet. Place into the oven once preheated. Bake for 19 minutes.

Make the Tikka Masala Sauce

• Heat up a wok on medium heat. Add oil followed by cumin seeds, turmeric powder, cinnamon stick, and asafoetida. Saute for about 30 seconds.
• Add the cashew paste and cook for 10 minutes on low-medium heat. Season with salt. Stir often.
• Add the tomato paste and cook for a few minutes on low-medium heat.
• Once done, add water. Stir gently until all the ingredients combine.
• This is what you should have.
• Season with coriander powder and red chili powder.
• Chop red and green bell peppers.
• Add the bell peppers to the sauce and cook for 2 minutes until slightly soft.
• Add garam masala and dry kasoori methi leaves.
• Remove the salmon from the oven.
• Finally, add the baked salmon to the tikka masala sauce and cook for a few minutes.

Notes

 

DID YOU MAKE THIS RECIPE?

Tag @honeywhatscooking on Instagram and hashtag it #honeywhatscooking.

I love seeing your creations

Nutrition

Calories: 435kcal | Carbohydrates: 20g | Protein: 36g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 584mg | Potassium: 1170mg | Fiber: 4g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 18mg | Calcium: 71mg | Iron: 4mg

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