Rinse the salmon and pat it dry with a paper towel.
Chop the salmon into 2-inch pieces.
Combine all the ingredients under the marinade section in a mixing bowl.
Add the salmon pieces to the marinade and coat them one at a time so that each piece is evenly marinated.
Stovetop - pan frying
Add a tablespoon of oil in a pan kept over medium heat on a stovetop.
When the oil heats up, carefully place the salmon in the pan. Don't overcrowd the pan.
Let it cook on each side for about 4 minutes. Set it aside.
Add more oil if needed for the next batch and repeat the process of cooking each side for 4 minutes.
Cooking using Mealthy CrispLid
Place the trivet in the steel insert of Mealthy MultiPot.
Completely coat the air frying basket with oil before placing it over the trivet.
Place the salmon fillets on the air frying basket in a single layer making sure not to overcrowd them - you’ll have to do it in two batches.
Make sure the pressure cooker is unplugged. Place the CrispLid on top of the inner pot using the built-in handle. Plug the CrispLid to an electric outlet and lower the handle.
Set the temperature to 400°F (200°C ) and allow the salmon pieces to cook for 8 minutes. Once the cooking cycle is complete, lift the lid and set it on the silicone trivet provided.
Transfer the salmon pieces to a plate and repeat the process with the next batch of salmon fillets.
Serve immediately with a side of lemon wedges.
Notes
For a deep red color, substitute the medium-hot chili powder with a tablespoon of mild Kashmiri chili powder.
You can use skinned salmon for this recipe but skinless salmon is preferred because it is easier to chop them.
Adding smoked paprika helps give that Tandoor-cooked taste to it. Feel free to skip it if you don't have it.
Using other fish varieties - While I use salmon in this recipe, you can also try out different fishes to make fish tikka. Tilapia, halibut, swordfish, and Mahi Mahi work well with this recipe. If you use tilapia the cooking time for the Mealthy CrispLid reduces to 4 minutes.