Salmon Tikka Masala
By :The Essential Indian Instant Pot Cookbook by Archana Mundhe
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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.
Garam masala literally translates to “warm spice mix,” and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chile for a hearty, aromatic flavor. Every region (and family) across India has its own version. My mom’s recipe calls for twenty-one whole roasted spices, some of which are hard to find, and it takes days to make. Here is a simplified version with a similar authentic flavor.
Votes: 5
Rating: 3.4
Rate this recipe!
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Fish & Seafood
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 15 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
Marinade
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp Ginger fresh, grated
  • 1 tbsp garlic minced
  • 1/2 tsp tumeric ground
  • 1 tsp kosher salt
  • 1 1/2 lbs salmon fillet skinless, cut into 8 pieces
  • 1 tsp garam masala (recipe below)
Curry
  • 1 tbsp vegetable oil neutral
  • 1 yellow onion finely diced
  • 1 tsp kosher salt
  • 1 tsp Ginger fresh, grated
  • 1 tsp garlic minced
  • 1 1/2 cups canned tomato puree
  • 1 tsp kashmiri red chile powder or another mild red chile powder
  • 1/2 tsp tumeric ground
  • 1/3 cup Water
  • 3/4 cup heavy cream
  • 1 tbsp fenugreek leaves dried
  • steamed rice for serving
  • naan for serving
  • 4 wedges lemons
  • 1/2 tsp garam masala (recipe below)
Garam Masal
  • 2 tbsp black peppercorns
  • 2 tbsp cloves
  • 1 tbsp cinnamon stick crushed
  • 2-5 cardamom pods (about 2 teaspoons)
  • 1 tbsp black cumin seeds (shah jeera) or cumin seeds
Course Main Course
Cuisine Indian
Difficulty Medium
Browse Category Fish & Seafood
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Prep Time 15 minutes
Cook Time 20 minutes
Servings
4 servings
Ingredients
Marinade
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp Ginger fresh, grated
  • 1 tbsp garlic minced
  • 1/2 tsp tumeric ground
  • 1 tsp kosher salt
  • 1 1/2 lbs salmon fillet skinless, cut into 8 pieces
  • 1 tsp garam masala (recipe below)
Curry
  • 1 tbsp vegetable oil neutral
  • 1 yellow onion finely diced
  • 1 tsp kosher salt
  • 1 tsp Ginger fresh, grated
  • 1 tsp garlic minced
  • 1 1/2 cups canned tomato puree
  • 1 tsp kashmiri red chile powder or another mild red chile powder
  • 1/2 tsp tumeric ground
  • 1/3 cup Water
  • 3/4 cup heavy cream
  • 1 tbsp fenugreek leaves dried
  • steamed rice for serving
  • naan for serving
  • 4 wedges lemons
  • 1/2 tsp garam masala (recipe below)
Garam Masal
  • 2 tbsp black peppercorns
  • 2 tbsp cloves
  • 1 tbsp cinnamon stick crushed
  • 2-5 cardamom pods (about 2 teaspoons)
  • 1 tbsp black cumin seeds (shah jeera) or cumin seeds
Votes: 5
Rating: 3.4
Rate this recipe!
Instructions
Garam Masala
  1. Select the normal Sauté setting on the Instant Pot. Lightly toast each spice, one at a time, by adding it to the pot and stirring continuously until aromatic, about 1 minute each. Make sure not to burn them. The goal is to remove any residual moisture so they are easy to grind.
  2. As the spices are toasted, transfer them to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
  3. Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
Salmon Tikka Masala
  1. To make the marinade: In a stainless-steel bowl that will fit in the Instant Pot, combine the lemon juice, ginger, garlic, chile powder, garam masala, turmeric, and salt and stir to mix.
  2. Add the salmon to the marinade and turn to evenly coat with the spices. Set aside.
  3. To make the curry: 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Spoon the curry onto plates and serve the rice, naan, and lemon wedges alongside.
7 replies
  1. hanksp@rogers.com
    hanksp@rogers.com says:

    Great receipy, very tasty! I’ve been sport fishing Pacific salmon for many years and am always looking recipes that don’t dry out the fish. Pacific salmon is not as fatty as Atlantic salmon and requires more care too cook. This recipy works wonderfully, the texture is perfect and moist and the spices are subtle.

  2. Shamz
    Shamz says:

    I tried this recipe but every time I put the fish in to pressure cook it would show that it’s burning. I added water and the same thing again.. also the fish isn’t even cooked after 4 mins

  3. Instant Pot
    Instant Pot says:

    Hi Shamz,

    If the Multi-Use Pressure Cooker displays burn it will not pressurize and that is why the fish didnt cook. Due to the sauce in the recipe it is important to deglaze to ensure there is nothing stuck to the bottom of the inner pot.

  4. Mlv333
    Mlv333 says:

    Following the recipe i got a burn notice. Next time I’m cooking the fish with the jasmin rice. Then saute the curry and add the fish.

  5. hanksp@rogers.com
    hanksp@rogers.com says:

    Great with Pacific Salmon-chinook or or coho, which is not as fatty as Atlantic Salmon. Really nice dish with subtle rich taste!

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