Salmon Tikka with Cucumber and Red Onion Salad
Chunky salmon pieces in a tangy tikka coating, grilled until flaky and served with a cool cucumber, red onion and mint salad.
Made with Tikka marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 mins plus marinating
- LevelEasy
- Costabout £2.96 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made tikka marinade first (see the base recipe). Coat the salmon chunks gently in 120 g of the marinade. Cover and chill for 30 minutes to 1 hour only, as fish turns mushy if left too long.
30 min - 2
Heat the grill to high and line a baking tray with foil, lightly oiled with half the olive oil.
- 3
Lay the salmon on the tray. Grill 8 to 10 minutes, turning once, until the edges are charred and the fish flakes easily and is opaque all the way through.
9 min - 4
While it cooks, toss the cucumber, red onion, tomatoes and mint with the lemon juice, remaining olive oil and a pinch of salt.
- 5
Serve the hot salmon tikka on the salad with any pan juices spooned over.
Tips
- Keep the marinating time short for fish. An hour is the limit before the lemon starts to firm the flesh.
- Cut the pieces to a similar size so they cook evenly.
- Do not turn the salmon more than once or it will break up.
Storing and freezing
Keeps in the fridge for up to 2 days once cooled within 1 to 2 hours. Eat cold in salads, or reheat gently until steaming hot all the way through. Not ideal for freezing once cooked.
Questions
Can I use other fish?
Yes. Firm fish such as cod loin, monkfish or halibut work well. Cut into thick chunks and adjust the cooking time to 6 to 8 minutes, until opaque and flaking.
Can I cook it on a barbecue?
Yes. Thread the chunks on soaked skewers or use a fish basket, oil the grate and cook over a medium heat for 8 to 10 minutes, turning once.
Is it dairy free?
Only if you use the dairy free (coconut yoghurt) version of the tikka marinade in the base recipe.
More made with tikka marinade
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.