Spicy Baked Salmon Topped with Tomato Masala
This salmon fillet recipe is baked together with a spicy tomato masala topping for a nourishing and flavorful dinner. Spicy baked salmon is easy to make and bursting with South Asian flavors. Ready within 30 minutes.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 2 tbsp olive oil
- 1 bay leaf
- 1 medium onion (finely chopped*)
- 4 medium tomatoes (finely chopped*)
- 1 green chili pepper (slit)
- 1/2 tsp dried oregano or Italian herbs
- 1/2 tsp paprika
- 1/4 heaped tsp ground thyme
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- 1/4 tsp red chili powder
- 1/8 tsp black pepper (or to taste)
- 1/8 tsp red chili flakes
- 1 tbsp parsley (chopped, plus more for garnish)
- a dash garlic powder (optional)
- 1 tsp salt (or to taste)
- 1 lb salmon (cut into fillets if desired)
- 1/2 lemon (juiced)
Instructions
- 1
Preheat the oven to 425° F.
- 2
Heat olive oil in a pan over medium-high heat. Add the bay leaf and onion and sauté until lightly golden, about 5-7 minutes.
- 3
Add the tomatoes and cook until they are soft, about 5 minutes. Add the green chili pepper, all the spices, herbs, and salt.
- 4
Cook until the tomatoes have completely reduced and the moisture has mostly evaporated. Taste and adjust salt and seasoning.
- 5
Lightly grease an oven-safe pan. Place the salmon on the pan sprinkle salt and squeeze the lemon juice over them.
- 6
Spoon the tomato mixture on top of the salmon. Bake for 15-18 minutes, or until the thickest part of the salmon is cooked through and flakey. Try not to overcook it as it will get dry and chalky. Sprinkle fresh parsley and serve immediately. I like to serve it with a side of brown rice and vegetables or a salad.