Machli Makhani (Salmon in Makhani Sauce)

Tikka spiced salmon fillets resting in a creamy tomato sauce. Quick enough for a weeknight, smart enough for guests.

Made with Makhani (butter masala) base and Tikka marinade. Make a batch of the base first, then this takes minutes. Skip to the method

Time35 min
LevelMedium
Costabout £2.45 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

690kcal
69.3gcarbs
7.1gof which sugars
29.7gfat
12.6gsaturates
35gprotein
3gfibre
1.6gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4salmon filletsskinless, about 140 g each
100 gtikka marinade
300 mlmakhani sauce
80 mldouble cream
1 tbspvegetable oil
1lemoncut into wedges
10 gfresh corianderchopped
300 gbasmati riceto serve

Method

1
Rub the salmon fillets with your ready made tikka marinade (see the base recipe). Leave to marinate for 20 minutes only, as longer makes the fish mushy.
20 min
2
Cook the rice to the packet instructions.
3
Heat the oven to 200°C (180°C fan). Place the salmon on an oiled tray and roast for 10 to 12 minutes until it flakes easily.
11 min
4
Meanwhile, warm your ready made makhani base (see the base recipe) in a wide pan. Stir in the cream and simmer for 5 minutes.
5 min
5
Spoon the sauce onto warm plates and rest the salmon on top. Scatter over the coriander.
6
Serve with lemon wedges and the rice.

Tips

Marinate fish for 20 to 30 minutes only. Yoghurt and lemon start to break the flesh down.
Salmon is cooked when it flakes and is opaque all the way through.
Spoon the sauce under the fish, not over it, to keep the crisp edges.

Storing and freezing

Keeps 1 day in the fridge, cooled within 2 hours. Reheat gently until steaming hot all the way through. Do not freeze cooked salmon in sauce.

Questions

Can I use other fish?

Yes. Cod, haddock or hake fillets work. Use thick pieces and roast for 12 to 15 minutes.

Can I use frozen salmon?

Yes. Thaw it fully in the fridge overnight and pat it dry before marinating.

Does it need the marinade?

No. You can simply season the salmon with salt and chilli and roast it. The marinade adds smoky, tangy flavour.

More made with makhani (butter masala) base

Vegetarian

Anda Makhani (Boiled Eggs in Makhani Sauce)

30 minabout £0.86 a head

GFNFV

Vegetarian

Aloo Gobi Makhani

50 minabout £0.89 a head

EFNFV

Curries

Keema Makhani (Spiced Lamb Mince in Butter Sauce)

35 minabout £1.89 a head

EFNFHP

Vegetarian

Makhani Paneer Stuffed Peppers

1 hrabout £1.82 a head

GFEFNF

See every dish made with makhani (butter masala) base

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.