Firstly, thanks very much goncalo and Gav (great name btw)
I attempted three versions tonight, side by side.  Two different Patak's jars and one recipe.  The Pataks Tikka Paste won which really gets me upset so I will definitely try your version goncalo.

You touched on a very interesting point which is how the tandoor seals in those juices.  My salmon was juicy but doesn't compare to our favorite Indian Restaurant.

I'm having a July 4 barbecue and will be attempting salmon tikka.  Maybe I"ll try the goncalo version!
Quick questions if you have time to answer:

Do you 'toast' the dry spices in a dry pan?  Or just use them as is?
How long do you marinate fish for?  Overnight is overkill, correct?
And what is CBM 1?  It refers to a base mix, correct?  I used to be on this site quite a bit about 2 years ago and it sounds very familiar, but where would I find it?

Thanks!!

Speziak

We often order fish tikka at our local Indian Restaurant here in NY.  They use salmon and it's just perfect.  I know that their fish tikka tastes markedly different from their chicken tikka.  Are there any great recipes for Salmon tikka out there?