Kasundi Salmon Tikka Recipe

If you're a fan of bold, punchy flavors and succulent seafood, Kasundi Salmon Tikka is about to be your new favorite dish. This fusion recipe blends the spicy, pungent kick of Bengali kasundi mustard with the smoky char of North Indian-style tandoori salmon. It’s elegant, protein-packed, and surprisingly easy to prepare at home — whether you're grilling, baking, or pan-searing.

🐟 What Is Kasundi?

Before diving into the recipe, let’s talk about Kasundi — the star of the show.

Kasundi is a fermented mustard relish from Bengal, made with black mustard seeds, mustard oil, vinegar, and spices. It’s pungent, spicy, and sour, and it pairs exceptionally well with seafood, especially oily fish like salmon. Unlike Dijon or yellow mustard, Kasundi has a much deeper and sharper flavor profile.

🌶️ Ingredients You'll Need

Here’s what you’ll need to make Kasundi Salmon Tikka for 2–3 people:

For the Marinade:

1. 300–400g salmon fillet, cut into chunks or cubes
2. 2 tbsp Kasundi mustard (store-bought or homemade)
3. 3 tbsp thick yogurt (Greek yogurt or hung curd)
4. 1 tbsp ginger-garlic paste
5. 1 tsp red chili powder (adjust to taste)
6. ½ tsp turmeric powder
7. 1 tsp roasted cumin powder
8. 1 tsp garam masala
9. 1 tbsp mustard oil (for authenticity and aroma)
10. Salt to taste
11. Juice of half a lime
12. Optional: ½ tsp honey (to balance the heat)

🍋 Step-by-Step Recipe

🔪 1. Prepare the Salmon

1. Clean and pat dry your salmon pieces. If using frozen fish, make sure it’s fully thawed.
2. Cut into equal-sized cubes for even cooking.

🥣 2. Make the Marinade

1. In a mixing bowl, whisk together kasundi, yogurt, ginger-garlic paste, spices, mustard oil, lime juice, and salt.
2. Add a touch of honey if your kasundi is very pungent.

🧂 3. Marinate the Fish

1. Gently coat the salmon pieces with the marinade.
2. Cover and refrigerate for at least 30 minutes (or up to 3 hours for deeper flavor).

🔥 4. Cook It Your Way

You can cook Kasundi Salmon Tikka using any of the following methods:

a. Oven-Baked (Recommended)

1. Preheat oven to 200°C (390°F).
2. Line a tray with foil or parchment.
3. Bake salmon for 12–15 minutes or until just cooked, then broil for 2 minutes for a charred effect.

b. Grill or Barbecue

1. Thread marinated pieces onto skewers.
2. Grill on medium heat for 10–12 minutes, turning halfway.

c. Pan-Searing

1. Heat a non-stick or cast-iron pan with a touch of oil.
2. Sear salmon on both sides for 3–4 minutes each, until golden and cooked through.

🥗 Serving Suggestions

Serve your Kasundi Salmon Tikka hot with:

1. Mint coriander chutney
2. Pickled onions or sliced shallots
3. Steamed basmati rice or jeera rice
4. Or wrap it in a rumali roti for a gourmet roll

Want to go low-carb? Pair it with a crunchy salad dressed in lemon and olive oil.

👨‍🍳 Chef’s Tips

1. Don’t over-marinate: Salmon is delicate — too long in acidic marinades can make it mushy.
2. Mustard oil is key: It brings that authentic Bengali touch. Warm it before using for less sharpness.
3. Kasundi brands matter: Some are very hot. Taste-test your kasundi and adjust chili or lime accordingly.

📜 Nutritional Info (Per Serving – Approximate)

💡 Why You’ll Love This Dish

1. Combines East and North Indian flavors
2. Great source of lean protein and omega-3s
3. Perfect for parties or gourmet dinner nights
4. Takes under 30 minutes to cook
5. Can be made in advance and reheated

🔖 Final Thoughts

Kasundi Salmon Tikka is a celebration of India's rich culinary diversity — smoky, spicy, and tangy all in one bite. Whether you're a seasoned chef or a beginner trying to spice up your weekday dinner, this recipe brings restaurant-quality taste to your home kitchen.

If you’ve never cooked with Kasundi before, this is your golden opportunity. Once you taste it, you’ll want to smear it on everything — trust us.

📸 Tried the Recipe?

Tag your salmon masterpiece on Instagram with #KasundiSalmonTikka and show off your plating skills. Don’t forget to follow for more Indian fusion recipes!