Salmon Tikka

TOTAL TIME: 1 hr 30 min
Prep: 25 min
Inactive Prep: 1 hr
Cook: 5 min
YIELD: 4 servings


    • One 1-pound/500 g piece of salmon, skin removed and cut into 20 chunks, about 1-inch each
    • 1 small orange pepper, cut into 16 equal pieces
    • 1 small red pepper, cut into 16 equal pieces
    • Special equipment: You will need 4 long metal or wooden skewers. If using wood, soak them overnight before using.
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      For the marinade: Whisk the yogurt, cilantro, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended.

      For the skewers: Thread the pieces of salmon and peppers onto the skewers, using 5 pieces of salmon for each skewer and 4 each of the peppers, alternating them so the peppers are between the pieces of salmon. Place them in a dish that will accommodate them in a single layer and pour over the marinade. Turn the skewers a few times, making sure they are well coated, cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour.

      Preheat an indoor grill or a barbeque to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt. Place on the grill and cook about 5 minutes, turning halfway through cooking. Skewers are done when the fish is firm and slightly charred.

      Serve with lemon wedges.

      Per Serving: Calories 295; Total Fat 17 grams; Saturated Fat 4.5 grams; Protein 26 grams; Total Carbohydrate 8 grams; Sugar: 6 grams; Fiber 2 grams; Cholesterol 68 milligrams; Sodium 289 milligrams


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