Salmon Tikka Skewers Salmon Tikka Skewers
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Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 Thick salmon fillets
  • 2 tbsps Garlic-Ginger paste
  • 2 Heaped tablespoon Mustard oil
  • 2 Heaped teaspoon Kashmiri red chilli powder
  • 1 tsp Garam masala
  • 1 tsp Ground cumin
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 1 tsp Salt
  • 2 tsps Fresh and finely chopped coriander
  • 1 tsp Lemon juice
  • Half of a green pepper
  • Half of a yellow pepper

Salmon Tikka Skewers

  1. Pat the salmon dry with a paper towel. Cut the salmon fillets in to large bite-sized chunks and remove the skin (I leave the skin on) and also cut the peppers in to equal chunks
  2. In a small bowl, mix the marinade ingredients together and taste. Add more chilli powder for more spice and salt, if needed
  3. In a large zip-lock bag, place the salmon pieces and peppers with the marinade. Zip the bag shut and carefully massage the marinade in to the salmon and peppers
  4. Leave to marinate ideally overnight, minimum of 2 - 3 hours in the fridge.
  5. Once ready to cook, remove the salmon from the fridge. Skewer one piece of salmon and one piece of pepper at a time across 3 to 4 skewers.
  6. If you are using an air-fryer, pre-heat and spray the tray/basket with oil and heat to a temp of 190℃ Allow the salmon skewers to cook for approx. 10 - 12 minutes, turning frequently.
  7. If you are using an oven, preheat to 190℃ Line a baking tray with aluminium foil and place the skewers on top. Roast in the oven for approx 8 - 10 minutes, turning frequently.
  8. Garnish with a good squeeze of lime juice, fresh coriander, a mint yogurt dip and rice. Enjoy!
Salmon Tikka Skewers Salmon Tikka Skewers

Salmon Tikka Skewers

favorite
print
like
Prep 20 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 Thick salmon fillets
  • 2 tbsps Garlic-Ginger paste
  • 2 Heaped tablespoon Mustard oil
  • 2 Heaped teaspoon Kashmiri red chilli powder
  • 1 tsp Garam masala
  • 1 tsp Ground cumin
  • 1 tsp Turmeric
  • 1 tsp Ground Coriander
  • 1 tsp Salt
  • 2 tsps Fresh and finely chopped coriander
  • 1 tsp Lemon juice
  • Half of a green pepper
  • Half of a yellow pepper
  1. Pat the salmon dry with a paper towel. Cut the salmon fillets in to large bite-sized chunks and remove the skin (I leave the skin on) and also cut the peppers in to equal chunks
  2. In a small bowl, mix the marinade ingredients together and taste. Add more chilli powder for more spice and salt, if needed
  3. In a large zip-lock bag, place the salmon pieces and peppers with the marinade. Zip the bag shut and carefully massage the marinade in to the salmon and peppers
  4. Leave to marinate ideally overnight, minimum of 2 - 3 hours in the fridge.
  5. Once ready to cook, remove the salmon from the fridge. Skewer one piece of salmon and one piece of pepper at a time across 3 to 4 skewers.
  6. If you are using an air-fryer, pre-heat and spray the tray/basket with oil and heat to a temp of 190℃ Allow the salmon skewers to cook for approx. 10 - 12 minutes, turning frequently.
  7. If you are using an oven, preheat to 190℃ Line a baking tray with aluminium foil and place the skewers on top. Roast in the oven for approx 8 - 10 minutes, turning frequently.
  8. Garnish with a good squeeze of lime juice, fresh coriander, a mint yogurt dip and rice. Enjoy!