Tikka Masala BBQ Salmon with Coconut Potatoes

A delicious, quick, and simple recipe. Try the beautifully spiced BBQ Salmon, paired with the rich and smooth flavours in the coconut potatoes. Recipe by @nataliezee

Spice Level
Total Time


Serves 2

1 Tikka Masala Patak’s Paste Pot

2 portions (approximately 300g) of skin-on salmon fillets.

400gms of baby potatoes, halved

½ a red onion, finely sliced

3 tsp of coconut cream

2 cups of green beans, trimmed

Lime wedges and Sesame Seeds, to serve (optional).


  1. Boil the potatoes until just cooked through (a skewer should feel a little resistance in the middle). Set aside to cool.
  2. Massage the Patak’s Tikka Masala paste all over the salmon fillets.
  3. Heat the BBQ (or a pan) with a little olive oil. Once the pan is hot, add the salmon skin side down and turn down the heat slightly. Turn after 3-4 minutes.
  4. Add the beans to a pot of boiling water and cook for 4-5 minutes, or until tender.
  5. Meanwhile, toss the coconut cream and finely sliced red onion through the potatoes. Keep in the fridge until ready to serve.
  6. When the salmon is cooked, serve immediately with the coconut potatoes, green beans, a sprinkle of sesame seeds and lime wedges.