Baked Salmon with Tomato Masala Recipe – Easy Indian Style

Last Updated on 4 months by Neha Deshmukh

Baked Salmon with Tomato Masala Recipe – Easy Indian Style

Hey everyone! I’m so excited to share this recipe with you. It’s a bit of a fusion – taking the comforting flavors of Indian tomato masala and pairing them with flaky, baked salmon. I first made this when I was craving something a little different, and it quickly became a weeknight favorite. It’s surprisingly easy, packed with flavor, and feels a little bit special. Let’s get cooking!

Why You’ll Love This Recipe

This Baked Salmon with Tomato Masala is a winner for so many reasons. It’s quick – ready in under 40 minutes! It’s healthy, using heart-healthy salmon and a vibrant tomato-based sauce. But most of all, it’s delicious. The warm spices beautifully complement the richness of the salmon, creating a flavor combination you won’t soon forget. It’s a fantastic way to introduce Indian flavors to those who are new to the cuisine, and a fun twist for seasoned lovers.

Ingredients

Here’s what you’ll need to make this amazing dish:

• 2 tbsp olive oil
• 1 bay leaf
• 1 medium onion, chopped
• 4 medium tomatoes, chopped (about 500g)
• 1 green chili pepper, finely chopped (adjust to your spice preference!)
• 0.5 tsp dried oregano or Italian herbs
• 0.5 tsp paprika
• 0.25 tsp ground thyme
• 0.25 tsp cumin powder
• 0.25 tsp coriander powder
• 0.25 tsp red chili powder
• 0.125 tsp black pepper
• 0.125 tsp red chili flakes
• 1 tbsp parsley, chopped
• 1 dash garlic powder
• 1 tsp salt (or to taste)
• 1 lb salmon fillet (about 450g), skin on or off
• 0.5 lemon, juiced

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish.

• Italian Herbs: Don’t be surprised to see oregano and thyme alongside the Indian spices! This is where the fusion magic happens. They add a lovely depth of flavor that works beautifully with the masala.
• Tomatoes: Roma tomatoes are fantastic here because they have a good balance of sweetness and acidity and aren’t too watery. But honestly, any ripe tomatoes will work. If you’re using canned, opt for whole peeled tomatoes and crush them yourself – the flavor is so much better! (About 400g can).
• Bay Leaf: My grandmother always used a bay leaf in her tomato-based curries. It adds a subtle, almost floral aroma that’s so comforting. It’s a little touch that makes a big difference.
• Spice Level: Feel free to adjust the red chili powder and chili flakes to your liking. I like a little kick, but you can easily tone it down for a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 425°F (220°C).
2. Heat the olive oil in a pan over medium-high heat. Add the bay leaf and chopped onion. Sauté until the onion turns golden brown and softened – about 5-7 minutes.
3. Add the chopped tomatoes and cook until they soften and start to break down, about 5 minutes.
4. Stir in the green chili, oregano, paprika, thyme, cumin powder, coriander powder, red chili powder, black pepper, red chili flakes, garlic powder, and salt.
5. Cook the masala until the tomatoes reduce and the moisture evaporates, about 10-15 minutes. You want a thick, fragrant sauce. Give it a taste and adjust the seasoning if needed.
6. Grease an oven-safe pan with a little olive oil. Place the salmon fillets in the pan, sprinkle with a little salt, and drizzle with lemon juice.
7. Spoon the tomato masala generously over the salmon fillets, making sure they’re well coated.
8. Bake for 15-18 minutes, or until the salmon is flaky and cooked through.
9. Garnish with fresh parsley and serve immediately!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. This will steam them instead of browning them.
• For a richer flavor, use a good quality olive oil.
• Keep an eye on the masala while it’s cooking. You don’t want it to burn!
• To check if the salmon is cooked through, gently flake it with a fork. It should separate easily.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder and omit the chili flakes.
  • Medium: Use the amounts listed in the recipe.
  • Hot: Add an extra 1/4 tsp of red chili powder and a pinch more chili flakes.
• Oven Temperature Variation: If your oven runs hot, reduce the temperature to 400°F (200°C) and bake for a few minutes longer.
• Alternative Fish Options: While salmon is fantastic, you can also use cod, halibut, or even tuna steaks. Adjust the baking time accordingly. My friend Sarah loves making this with cod – she says it’s a little more delicate.

Serving Suggestions

This Baked Salmon with Tomato Masala is delicious with:

• Steamed basmati rice – a classic pairing!
• A simple green salad with a lemon vinaigrette.
• Roasted vegetables like broccoli or cauliflower.
• Warm naan bread for soaking up all that delicious sauce.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave.

FAQs

Is this recipe healthy?

Absolutely! Salmon is packed with omega-3 fatty acids, and the tomato masala is full of vitamins and antioxidants. It’s a nutritious and delicious meal.

Can I use fresh tomatoes instead of canned?

Yes, you definitely can! About 6-8 medium ripe tomatoes will work. Just make sure to peel and chop them before adding them to the pan.

What side dishes pair well with this Baked Salmon?

As mentioned above, rice, salad, and roasted vegetables are all great options. You could also try a side of raita (yogurt dip) to cool things down if you’ve added a lot of chili.

Can I marinate the salmon for a longer time?

You can, but I wouldn’t recommend marinating it for more than 30 minutes. The acidity in the tomatoes can start to break down the fish if it marinates for too long.

What is the best way to check if the salmon is cooked through?

The easiest way is to gently flake it with a fork. It should separate easily and be opaque throughout. You can also use a meat thermometer – the internal temperature should be 145°F (63°C).

Enjoy! I really hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!