Salmon tikka

Ingredients

For 2 people

• 12 oz salmon fillet, skinless, cut into 1 1/2-inch cubes
• 1/2 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp minced garlic
• 1 tsp minced fresh ginger
• 1 tbsp neutral oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1/4 tsp turmeric
• 1/4 tsp cayenne pepper
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped cilantro
• 2 tbsp thinly sliced red onion
• 1 tsp oil for brushing the pan
• 1 lemon, cut into wedges

Method

1. Mix the tikka marinadeIn a medium bowl, combine the 1/2 cup Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger, 1 tablespoon neutral oil, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon paprika, 1/4 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until the spices are fully dispersed and the marinade is thick enough to coat the salmon without running off.
2. Coat and rest the salmonPat the 12 ounces of salmon cubes dry, add them to the bowl, and fold gently until every surface is coated. Cover and refrigerate for 20 to 30 minutes. This short rest is enough for flavor without breaking down the fish texture the way a long yogurt soak can.
3. Heat the oven and panSet the oven to 450 F. Line a sheet pan with foil or parchment and brush it with 1 teaspoon oil. If you have a wire rack that fits the pan, use it for more even browning; otherwise, roast directly on the lined pan.
4. Arrange for roastingLay the marinated salmon pieces on the prepared pan with a little space between each cube. Scrape off only excess marinade that would puddle, but leave a thick coating on the fish so the yogurt can brown and form a tikka-style crust. Discard any marinade that touched the raw salmon.
5. Roast until just cooked throughRoast for 10 to 15 minutes, turning the pieces once halfway through if you want more even color. The salmon is done when it flakes easily and reaches 145 F at the center. Avoid overcooking, since the marinade can make the surface look done before the middle is finished.
6. Finish and plateTransfer the salmon tikka to a warm plate, spoon over any browned bits from the pan, and scatter with 2 tablespoons chopped cilantro and 2 tablespoons thinly sliced red onion. Serve immediately with the lemon wedges.
7. Serve hotArrange the salmon pieces so the browned sides face up. The finished dish should be moist inside, lightly charred at the edges, and coated with a savory orange-red yogurt crust. Serve as a main dish on its own or alongside cooked rice or flatbread, if desired.