Grilled Salmon with Tikka Masala Sauce, Creamy Tomato Chutney, and Herbed Yogurt

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  40 minutes Cook Time:  30 minutes

Grilled Salmon with Tikka Masala Sauce, Creamy Tomato Chutney, and Herbed Yogurt

Fear not this spice list! This is easy Indian-inspired food that will give you not one, not two, but three yummy sauces for your grilled salmon—all in an hour. Two of the three—the Tikka Masala Sauce and the Creamy Tomato Chutney—start with a single tomato base, while the third is an easy yogurt sauce. This not only works well with simple basmati rice, but with grilled or mashed potatoes and, of course, greens, greens greens. Allow 30 to 45 minutes to marinate the salmon.


Marinated Salmon:

1 cup plain Greek yogurt or crème fraîche

3 tablespoons canola oil, divided

2 tablespoons sweet paprika

½ teaspoon kosher salt

1½ pounds salmon fillets, skin on, cut into 4 (6-ounce) portions


1 teaspoon ground cardamom

¼ teaspoon ground coriander seeds

¼ teaspoon ground cumin

½  teaspoon roasted ground cinnamon

3 tablespoons fenugreek leaves, crushed and divided

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cups Roasted Tomatoes or 1 (15-ounce) can roasted tomatoes

1 small onion, chopped (about ½ cup)

3 tablespoons honey

1-inch piece fresh ginger, peeled

2 cloves garlic, peeled, cut in half and any green center discarded

3 small fresh tomatoes, stems removed, peeled, and cut into ½-inch pieces

1 cup plain Greek yogurt or crème fraîche

1 teaspoon Garam Masala Spice Mix or Garam Masala Spice Mix, Version #2 or good-quality store-bought garam masala

Juice and zest of 2 limes (about 4 tablespoons)

¼ cup loosely packed cilantro leaves


  1. Marinate the salmon: Place the yogurt, 2 tablespoons canola oil, the paprika, and salt into a mixing bowl and whisk to combine. Add the salmon and turn to coat. Cover and refrigerate for 30 to 45 minutes.
  2. Prepare the sauce: Heat a cast-iron or nonstick skillet over high heat. Add the cardamom, coriander, and cumin seeds and toast for 20 to 30 seconds, until fragrant. Remove from the heat, transfer to a spice grinder or clean coffee grinder and grind to a powder. Pour into a small mixing bowl and add the cinnamon, 1½ tablespoons of the fenugreek, the salt, and pepper. Set aside.
  3. Make the tomato base for the sauces: In a medium-sized saucepan, combine the roasted tomatoes, onion, honey, ginger and  garlic. Cover and bring to a boil over high heat; then reduce the heat to medium-low. Using an immersion blender, blend until smooth.  Cook, uncovered, stirring occasionally for 10 to 15 minutes, until the sauce thickens in volume by half.
  4. Finish the sauces: Add the reserved spice mixture to the saucepan and stir well. Transfer about half of the sauce to a bowl and set aside. This is your Tikka Masala sauce. To the remaining tomato base, add the fresh tomatoes, yogurt, the remaining fenugreek, the garam masala, lime juice, and zest and cook, stirring gently, just until heated through; this is your Creamy Tomato Chutney. Mix the remaining yogurt with the cilantro to make the Herbed Yogurt Sauce.  Let stand while you grill the fish.
  5. Prepare the fish: Remove the salmon from the marinade, pat dry and place on a platter. Rub the grill or a grill pan with the remaining 1 tablespoon canola oil. Heat the grill (or grill pan) to high heat. Place the salmon on the grill, and cook for 2 to 3 minutes, turn with tongs, and cook for 2 to 3 minutes longer, making sure not to overcook it (10 minutes per inch of thickness is the Canadian Fish Rule!). Remove from the heat and transfer to a clean platter. (See Kitchen Tip.)  Set aside to rest for about 1 minute.
  6. To serve, pour the Tikka Masala Sauce onto a rimmed serving platter and arrange the salmon attractively on top. Spoon some of the Herbed Yogurt Sauce and the Creamy Tomato Chutney around the fish. Serve immediately.

Kitchen Tips

  • Always use a fresh plate for fully cooked meat, poultry or fish cooked on the grill; NEVER place it back on the plate that held them when they were raw, as it holds uncooked juices that might carry foodborne bacteria. These microorganisms are killed during cooking, but placing the cooked meat back into the uncooked juices can contaminate them and cause foodborne illness.

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What a nice combination of roasted veggies. Perfect fall recipe!

Vicky & Ruth - May I Have That Recipe - September 27, 2014