Name: Spicy Baked Salmon with Tomato Masala Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: South Asian
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 (1/2 tsp dried) 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 (16 oz) salmon fillets, cut if desired; 1/2 lemon, juiced

Jump to Recipe· 4.1 from 4 reviews

If you are searching for a vibrant, hearty dinner that brings a burst of flavor and warmth to your table, the Spicy Baked Salmon with Tomato Masala Recipe is a total winner. This dish masterfully combines tender salmon with a rich, aromatic tomato masala topping inspired by South Asian spices. You get a perfect balance of spicy, tangy, and savory notes, all baked to juicy perfection. It’s incredibly straightforward to make, nutritious, and the ideal way to spice up your weeknight meals without spending hours in the kitchen.

Ingredients You’ll Need

The dish shows a white plate with three sections of food. On the right is a thick piece of salmon with a golden crispy topping, garnished with green parsley bits, and a small piece is cut off showing the light pink flaky inside. On the left side of the plate is a mound of light beige rice, sprinkled with parsley for color. Above the rice are some light brown roasted potato slices with a slight crisp on the edges. Around the plate are a few green leaves adding freshness. A gold fork and knife sit to the right of the salmon, resting on the plate's edge. The background is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this recipe are simple, yet each one plays a crucial part in creating that unforgettable flavor and texture combination. From the fresh tomatoes adding natural sweetness and acidity to the spices layering complexity, every item is essential to make this dish truly shine.

Olive oil (2 tbsp): Provides a silky base to gently sauté the aromatics and prevents sticking.
Bay leaf (1): Infuses a subtle earthy aroma to the tomato masala.
Medium onion, finely chopped (1): Adds sweetness and depth when caramelized.
Medium tomatoes, finely chopped (4): The heart of the masala, offering juiciness and vibrant color.
Green chili pepper, slit (1): Brings fresh heat with a little sharpness.
Dried oregano or Italian herbs (1/2 tsp): Balances the spices with a hint of herbaceous flavor.
Paprika (1/2 tsp): Adds smokiness and a warm red hue.
Dried ground thyme (1/4 heaped tsp): Gives earthiness that complements the tomatoes perfectly.
Cumin powder (1/4 tsp): Introduces a subtle nutty, aromatic spice.
Coriander powder (1/4 tsp): Bright and slightly citrusy, lifting the dish’s flavor.
Red chili powder (1/4 tsp): For a kick of heat that builds slowly.
Black pepper (1/8 tsp): Adds mild pungency to round out the spices.
Red chili flakes (1/8 tsp): For an extra layer of spicy excitement.
Chopped parsley (1 tbsp + extra for garnish): Adds fresh herbal brightness at the end.
Garlic powder (a dash, optional): Enhances the umami flavor without overpowering.
Salt (1 tsp or to taste): Essential for balancing the flavors and enhancing natural tastes.
Salmon fillets (1 lb): The star protein, providing rich, flaky texture and omega-3s.
Lemon juice (1/2 lemon): Brightens the salmon and balances the spice with acidity.

How to Make Spicy Baked Salmon with Tomato Masala Recipe

Step 1: Prepare the Tomato Masala

Start by heating the olive oil over medium-high heat in a pan. Toss in the bay leaf and finely chopped onions, gently sautéing until the onions turn a light golden color, about 5 to 7 minutes. This process deepens their natural sweetness, laying the foundation for the masala’s rich flavor.

Step 2: Build the Masala Base

Add the chopped tomatoes to the softened onions and cook for approximately 5 minutes, until they soften completely. Next, stir in the slit green chili and all the spices—oregano, paprika, thyme, cumin, coriander, red chili powder, black pepper, and red chili flakes—along with salt. Keep the mixture simmering gently so that it thickens and most of the moisture evaporates, concentrating those bright, spicy flavors.

Step 3: Prepare the Salmon Fillets

Fully grease an oven-safe dish with a little olive oil to prevent sticking. Arrange your salmon fillets on the dish, then sprinkle each with a pinch of salt. Drizzle with fresh lemon juice to enhance the fish’s natural flavors and add a zesty freshness that balances the rich tomato masala.

Step 4: Assemble and Bake

Carefully spoon the thick tomato masala over each salmon fillet, ensuring each piece is generously covered. Transfer the pan to the preheated oven at 425° F and bake for 15 to 18 minutes. Keep a close eye so the salmon remains moist and flaky rather than drying out. The fish is ready when it easily flakes with a fork and looks opaque all the way through.

Step 5: Garnish and Serve

Once baked, sprinkle freshly chopped parsley on top for a pop of color and a burst of fresh flavor. Serve immediately while the salmon is warm, juicy, and bursting with exciting, spicy tomato notes.

How to Serve Spicy Baked Salmon with Tomato Masala Recipe

A white plate holds a meal with three main layers: on the bottom left, small golden roasted potato pieces with a slightly crispy texture, on the bottom right, a fluffy serving of beige rice with small vegetable bits, and on top, a long rectangular piece of red tomato sauce-covered food, garnished with green parsley leaves. Beside the plate, a gold fork and knife rest on a crumpled white linen cloth. Around the plate, fresh green leafy herbs and a half lemon add color, all set against a white marbled surface scattered lightly with red chili flakes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped fresh parsley or cilantro gives the dish a lovely herbaceous brightness and a visually appealing contrast against the red masala. A few lemon wedges on the side can brighten each bite with a fresh citrus burst.

Side Dishes

To complement this hearty, flavorful salmon, pair it with a serving of brown rice or quinoa to soak up the tomato masala sauce. For a lighter option, a crisp salad with cucumber and red onion or lightly steamed seasonal vegetables add texture and freshness to round out your meal.

Creative Ways to Present

For an impressive presentation, serve the salmon on a bed of fragrant herbed couscous topped with extra tomato masala and garnish with microgreens. You can also stuff the tomato masala inside hollowed bell peppers, placing the salmon on top for a stunning layered dish that doubles as a conversation starter.

Make Ahead and Storage

Storing Leftovers

Refrigerate any leftover Spicy Baked Salmon with Tomato Masala in an airtight container within two hours of cooking. It will stay fresh for up to 3 days, making it perfect for quick lunches or easy dinners later in the week.

Freezing

This salmon dish freezes well if you want to prepare in advance. Place the cooled fish and tomato masala in a freezer-safe container, separating portions if possible. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating to keep the best texture.

Reheating

Reheat gently in a 350° F oven for 10–12 minutes or until warmed through. Avoid microwave reheating if possible, as it can make the salmon dry. To keep it moist, cover the dish loosely with foil while reheating.

FAQs

Can I use fresh chili instead of dried chili flakes?

Absolutely! Using fresh green chili gives a sharper, fresher heat, while dried chili flakes add a deeper, smoky spice. You can even combine both to adjust the heat profile to your liking.

Is this recipe suitable for meal prepping?

Yes, the straightforward nature of the Spicy Baked Salmon with Tomato Masala Recipe makes it excellent for meal prep. The flavors often intensify when stored overnight, and it reheats beautifully without losing texture.

Can I substitute the salmon with other fish?

Definitely! Firm fish like cod, halibut, or trout can work well with the tomato masala topping, though cooking times may vary slightly depending on thickness.

What can I use if I don’t have fresh tomatoes?

Canned diced tomatoes can be a convenient substitute, preferably no-salt-added varieties. Just drain excess liquid before adding to the pan to prevent the masala from becoming too watery.

How spicy is this dish? Can I make it milder?

The spice level can be adjusted easily by reducing or omitting the green chili and chili powders. The masala will still deliver wonderful flavor without too much heat, perfect for sensitive palates.

Final Thoughts

There is something truly special about the Spicy Baked Salmon with Tomato Masala Recipe that makes every meal memorable. It’s a celebration of bold flavors and simple ingredients working together to create a dish that feels both comforting and exciting. I wholeheartedly encourage you to try this recipe—once you do, it’s bound to become a favorite in your dinner rotation, just like it is in mine!

Spicy Baked Salmon with Tomato Masala Recipe

Ingredients You’ll Need