Your taste buds will dance as you bite into this flavorful Salmon Tikka Masala. It might seem like a complex recipe, but it comes together really easily. The secret is the marinade for the salmon.
Salmon Tikka masala combines two iconic Indian dishes: makhani and tandoori. It is essentially tandoori-spiced meat in a makhani sauce. And it turns out that making it in the Instant Pot is so much easier and just as tasty as making it on the stove. Salmon holds up to the layers of spice and retains its shape in the sauce. A splash of heavy cream rounds out this sharp and spicy curry.
Origins
This recipe uses lots of traditional Tandoori spices and seasonings.
Tandoori cooking is believed to have originated in Persia. A tandoor is a clay oven used to slowly cook the meats over an intense charcoal fire. Tandoori marinades usually start with yogurt and include spices like ginger, garlic, coriander, cayenne pepper, and garam masala.
Tips
- The best salmon to use is wild Pacific salmon if you can find it. Farmed salmon still has lots of Omega 3’s but it also has more unhealthy saturated fats too.
- The best place to buy salmon is at a fish market. If you don’t live near a fish market, it’s still healthy to buy frozen salmon, but try to buy wild-caught.
- Pat dry the salmon before marinating to avoid extra liquids.
- Marinate the salmon for at least 20 minutes.
- Use fresh garam masala. Homemade garam masala works the best.
- Deglaze the pot really well before adding the rack. Remove any browned bits from the onion and garlic. This will help the Instant Pot come to pressure and also prevent BURN warnings.
Instructions
Here are my step-by-step instructions with photos to show you each step. All of the steps and the ingredients are in the printable recipe card just a little further down in this post.
- Make the marinade in a stainless-steel bowl that will fit in the Instant Pot.
- Add the salmon to the marinade and turn it evenly so that it is completely coated with the spices. Set this aside.
- Select the high Sauté setting and heat the oil. Add the onion and salt and sauté for about 5 minutes or until the onions turn translucent. Cover the pot with a glass lid (or another nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté for about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir it well with a wooden spoon, nudging any browned bits loose.
- Place a tall steam rack in the pot. Make sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
- Secure the lid and set the Pressure Release to sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
- Perform a Quick Release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
- Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, or for about 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.
- Spoon the salmon tikka masala onto plates and serve the rice, naan, and lemon wedges alongside.
Serving
Are you looking for recipes to complete the meal? For a salad, this colorful and refreshing beet and cucumber raita compliment the spiciness of this meal.
Everyone loves eating these plain parathas (Indian flatbreads) with recipes that have lots of sauce you can soak up. If you are going to serve rice, make this Instant Pot cumin rice. It has a nutty aroma from the cumin seeds with the mellow spice of cloves and cardamom.
All of the complex flavors of the meal are enhanced and come together perfectly when you serve a fresh cup of chilled pomegranate juice.
FAQ
1. Deglaze the pot really well using 1 to 2 tablespoons of water after caramelizing the onions. During deglazing turn off the Instant Pot which will allow the pot to cool down and prevent the liquids from evaporating. After deglazing there should be no browning at the bottom of the pot.
2. Make sure that the sealing ring is secured properly.
3. If all else fails add extra 2 tablespoons of water after sautéing the onions.
I like to use Kohinoor extra long grain rice.
You can definitely half the recipe, the pressure cook time will be the same. If you double the recipe, you may end up layering the fish pieces one on top of the other in which case you will need to increase the pressure cook time to 8 minutes.
Love the comforting flavors of tikka masala? You might want to try these recipes:
- Instant Pot Chicken Tikka Masala
- Slow Cooker Chicken Tikka Masala
- Paneer Butter Masala
- Mushroom Masala
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Recipe
Salmon Tikka Masala
Ingredients
MARINADE
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 teaspoon kosher salt
CURRY
- 1.5 pounds skinless salmon fillet cut into 8 pieces
- 1 tablespoon neutral vegetable oil
- 1 large yellow onion finely diced
- 1 teaspoon kosher salt
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- 1.5 cups canned tomato puree
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/3 cup water
- 3/4 cup heavy cream
- 1 tablespoon dried fenugreek leaves
Instructions
- To make the marinade: In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chili powder, garam masala, turmeric, and salt and stir to mix.
- Add the salmon to the marinade and turn to evenly coat with the spices. Set aside.
- Select the high Sauté setting and heat the oil. Add the onion and salt and sauté until the onion turns translucent, about 5 minutes. Cover the pot with a glass lid (or other nonlocking lid that fits) to speed up the process. Add the ginger and garlic and sauté until aromatic, about 1 minute. Add the tomato puree, chile powder, turmeric, and garam masala. Press the Cancel button to turn off the Instant Pot. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
- Place a tall steam rack in the pot, making sure all of its legs are resting firmly on the bottom. Place the bowl of salmon on the rack.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 4 minutes at high pressure.
- Perform a quick release by moving the Pressure Release to Venting. Press the Cancel button to turn off the Instant Pot. Open the pot and, wearing heat-resistant mitts, remove the bowl of salmon to a trivet and remove the rack.
- Stir the heavy cream into the curry, then crush the fenugreek leaves with the palms of your hands to release the aromas and stir them in as well. Select the high Sauté setting and carefully add the salmon to the curry, turning it to evenly coat. Cook until the curry comes to a gentle boil and is heated through, 2 to 3 minutes. Press the Cancel button to turn off the Instant Pot.
- Spoon the curry onto plates and serve the rice, naan, and lemon wedges alongside.
Deepali patni says
Can you use coconut milk instead of heavy cream? Trying to make non dairy
Archana says
Keep the can of coconut milk in the refrigerator for 2 hours. When you open the can the cream will be at the top. You can scoop it out and add instead of heavy cream.
Neha says
The salmon was delicious and even my picky teens approved! Definitely a keeper!
Zoey says
Can this work with other fish?
Archana says
Yes you can use any fish fillet as long as they are not very thin
Radss says
New favorite in our home!! We are avid salmon eaters and this recipe is great addition to our meal plans. Best available salmon “curry” I would say. Must try , absolutely delicious!!!
Mitu says
This is a week night staple for us. So easy to make, heathy and so yummy!!