Broiled Tikka Twist Salmon
Salmon under the broiler with a thin seasoned mayo glaze, on the table in twenty minutes. The mayo does two jobs: it browns into a savory crust and it shields the blend from direct heat.
Photography is illustrative. Every recipe is tested.
Ingredients
- 4 skin-on salmon fillets, about 6 oz each and 1 inch thick
- 2 teaspoons Tikka Twist Signature Blend, Mild or Hot
- 1/3 cup mayonnaise
- 2 teaspoons fresh lime juice, plus lime wedges for serving
- 1 small garlic clove, grated
- 1 tablespoon chopped cilantro or thinly sliced scallion
- Kosher salt, a light hand
- Neutral oil for the pan
Contains: Soy, Wheat.
Using the blend
2 teaspoons
Stir the 2 teaspoons into the mayonnaise, never onto bare fish. Dry blend under a broiler burns almost immediately because of the tomato powder and crystallized lime. Suspended in fat it browns and blisters instead. Give it five minutes to sit so the amchur and kasoori methi soften and open up.
Method
- 01
Set an oven rack about 8 inches below the broiler element and heat the broiler to high. Line a rimmed sheet pan with foil and brush it lightly with oil.
- 02
In a small bowl, stir 2 teaspoons Tikka Twist Signature Blend into the 1/3 cup mayonnaise along with the lime juice and grated garlic. Let it stand 5 minutes. The dried aromatics hydrate in that time and taste rounder.
- 03
Pat the salmon very dry and set the fillets skin side down on the pan, spaced an inch apart. Season with only a pinch of salt. Both the blend and the mayonnaise bring salt of their own.
- 04
Spread the mayo mixture over the top and sides of each fillet, about as thick as a coin. Keep it even. Thick patches stay wet and pale while the thin spots race ahead.
- 05
Broil 6 to 8 minutes, until the coating is spotted deep brown and the fish reads 125F at the thickest part for medium, 130F for medium-well. Those are restaurant-style temperatures; FDA guidance for fish is 145F, so cook to that if you are serving anyone pregnant, very young, elderly or immune-compromised. Stay at the oven from minute 4: the coating goes from spotted brown to burnt quickly. Thin fillets can be done in 5, so start checking early.
- 06
If the crust browns before the fish is cooked through, slide the pan down one rack and finish it there. Broilers vary more than ovens do.
- 07
Rest 2 minutes, then taste a forkful and add a small pinch of salt only if it needs it. Scatter with cilantro and serve with lime wedges.