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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 9 votes
Author: Nisha
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4 servings
Calories 435 kcal

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?

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Nutrition

Calories: 435kcalCarbohydrates: 20gProtein: 36gFat: 24gSaturated Fat: 4gCholesterol: 83mgSodium: 584mgPotassium: 1170mgFiber: 4gSugar: 6gVitamin A: 434IUVitamin C: 18mgCalcium: 71mgIron: 4mg
Keyword Fish, Salmon
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking