Baked Salmon in Spicy Tomato Masala

Baked Salmon in Spicy Tomato Masala

This baked salmon in spicy tomato masala is a great starter recipe for those who really don’t care for salmon.

Salmon isn’t common in South Asian cuisine. But because of its health benefits, I try to include it in my family’s diet. This spicy tomato masala makes it easier to do so.

The herbs, spices, and the slight tang of the tomato masala help balance out the robust taste of salmon. To create this recipe, I took inspiration from creole-style cooking and spiced it up South-Asian style.

Baked Salmon in Spicy Tomato Masala

Spicy Tomato Masala

Making the spicy masala will be easy and familiar. First, you brown the onions, add the tomatoes (I use a food processor to chop both), throw in a slit serrano pepper and whatever spices and herbs you have on hand, and then just reduce this mixture until a masala is formed. You’ll find you have something similar to what would be the base of a curry.

Place this tomato masala atop the salmon and bake in an oven just until the salmon is cooked through (we don’t want dry and chalky salmon). Done!!

These types of recipes make it easy to enjoy salmon often, which is a good thing because it’s full of protein, vitamins, minerals and of course Omega-3 fatty acids. Omega-3 fatty acids are necessary to obtain through foods since our bodies can’t naturally make them. They are also great brain food and essential during pregnancy.

If you’re interested in learning about the difference between wild caught vs. farm raised salmon, I found this to be a helpful, balanced resource.

Baked Salmon in Spicy Tomato Masala

Let me know in the comments if you try this recipe! I always love hearing from you!

More fusion dinner recipes:

Baked Salmon in Spicy Tomato Masala Side
5 (1 rating)

Baked Salmon in Spicy Tomato Masala

This spicy, baked Salmon in Tomato Masala is easy to make yet bursting with flavor. Use whatever spices and herbs you have on hand!

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, or 1/2 tsp dried 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 (16 oz) salmon, cut into fillets if desired
  • juice of 1/2 a lemon

Instructions 

  • Preheat the oven to 425° F.
  • 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.
  • Add the tomatoes and cook until they are soft, about 5 minutes. Add the green chili pepper, all the spices, herbs, and salt. 
  • Cook until the tomatoes have completely reduced and the moisture has mostly evaporated. Taste and adjust salt and seasoning.
  • Lightly grease an oven-safe pan. Place the salmon on the pan sprinkle salt and squeeze the lemon juice over them. 
  • 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.

Notes

*I use the pulse setting of my food processor to chop these.
Calories: 525kcal, Carbohydrates: 18g, Protein: 48g, Fat: 29g, Saturated Fat: 4g, Cholesterol: 125mg, Sodium: 1362mg, Potassium: 1775mg, Fiber: 5g, Sugar: 10g, Vitamin A: 2729IU, Vitamin C: 43mg, Calcium: 72mg, Iron: 3mg