This baked salmon recipe is spicy, super flavorful and is really easy to make. It is a healthy & minimally spiced with zesty flavors that are perfect for a light weeknight dinner. It is great for meal prep and an excellent indian keto friendly dish.
You can bake the salmon in an oven or air fryer, I am including both methods in this post.
Confession- I did not like salmon for many years after coming to the States. I was used to eating white fresh water fish back in India and almost always ended up comparing the taste and texture.
However, after my kids were born, I pushed myself to include fish regularly in their diet and slowly salmon became our family favorite fish! Its so meaty, flaky and if cooked properly- it turns out so juicy moist. Not to forget all the nutrients!
This baked salmon is our summer favorite along with these tandoori salmon & pineapple tikka. Also, I make my yellow salmon curry bowl at least once a month.
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About My Recipe
In this recipe, I make a simple yet fantastic fresh masala paste with aromatics like shallots, ginger, garlic, curry leaves, thai bird chillies and spices. The inspiration of the masala comes from south indian style "fish fry" recipes where a similar freshly ground masala is made on sil batta (stone grinder) and slathered on seafood before pan frying. Here, I bake the fish instead.
This Baked salmon is
- Super moist and perfectly flaky.
- Flavorful -The fresh masala is bursting with aroma of alliums, curry leaves and chilies.
- Perfect for meal prep. Make the masala and store it. Slather it on the fish and bake away.
- Quick & Easy- This recipe takes about 30 minutes start to finish.
- Super healthy- I use just 1.5 tablespoon of coconut oil in my recipe. The baked salmon is high in its own healthy fats!
Ingredients
You need a handful of ingredients for this recipe. It would be helpful to pay a visit to asian or indian store for things like thai bird chillies or shallots if you cannot find it near you.
- Salmon - I usually opt for Alaskan wild salmon or Atlantic Salmon and I buy it frozen from Sprouts. Trader Joes and Coscto also carry high quality salmon.
- Shallots - For their delicate and sweet flavor. You can use yellow onion if you don't have shallots.
- Ginger & Garlic - Cannot imagine making fish without these two, don't skip.
- Curry Leaves - Since the masala is south indian inspired, curry leaves (a south asian herb) goes in. However, if you cannot find, skip and use a handful of cilantro. Cilantro is not a substitute for curry leaves but will bring that herbaceous freshness to the masala.
- Indian Green Chilies- Are super hot. Red or Green any will do. They add a lot of grassy fresh heat to the masala.
- Spices - Black Pepper & Turmeric
- Salt & Lemon Juice
- Coconut Oil - All the aromatics bloom in aromatic coconut oil as they bake and the flavor of the fish will transport you to the tropics. You can use avocado oil instead of coconut oil if you wish.
How to Make Spicy Baked Salmon
- Prepare The Masala (Fresh Spice Paste) by adding shallots, ginger, garlic, chilies, curry leaves, lemon juice, salt, coconut oil, black pepper and turmeric to a small blender. Blend until thick & smooth. The lemon juice and coconut oil should be enough while grinding. Avoid adding water.
Pro Tip:- Make this masala as part of your weekend meal prep and during the week use it to make salmon as explained below.
- Lay the Salmon skin side down on a baking sheet lined with foil. Pat dry using a paper towel. You can also portion into 2 inch wide steaks.
- Generously slather the masala all over the salmon. Leave for 10 minutes on the counter. You will have some leftover spice paste that you can refrigerate for 5-6 days and use while making curries or other protein.
Bake The Salmon in ONE of the following ways
- Oven Baked Salmon
Preheat oven to 400F. Bake the salmon for 12-14 minutes or until its opaque. To check for doneness, pull apart the flesh of the salmon using a fork, it should be flaky and opaque(whitish orange). If you like charred edges, you may broil for additional 1-2 minutes.
- Air fryer Baked Salmon
Preheat air fryer to 400F. Spray the air fryer basket with some oil. Place the salmon skin side down on the basket. If using portions, place in a single layer. Air fry for 8-10 minutes. Check if salmon has fully cooked as explained above else air fry for additional 1-2 minutes.
Salmon Cooking Temperature (Food Safety)
If you use cooking thermometer :- The USDA recommends cooking fish to an internal temperature of 145 degree F (62.8Degrees C). Once you remove the salmon from the heat, it will still continue to cook and will be fully done/overdone.
From my research on various articles on the internet, I found that many professional kitchens like to cook salmon to 130 degree F(55 degree C) and it is perfectly done after resting for 5-7 minutes.
Serving & Storage
- Serve this salmon as a protein side to steamed rice and dal (lentils) .
- You can also serve it as a bowl with edamame, slaw and lemon quinoa.
- You can turn it into tacos, wraps or add to salads.
- One of my favorite ways it to pair it with roasted broccoli or asparagus.
Store the salmon refrigerated for 3-4 days. To reheat simply warm in the oven or air fryer for 1-2 minutes. I don't recommend freezing it because the taste changes (especially if you used frozen salmon).
Tip for Perfect Baked Salmon Every Time
- Pat the salmon dry before putting the masala.
- You can marinate the salmon for a little longer (20 minutes) if you wish. However, the fresh masala is actually really flavorful so 10 minutes marination works great as well.
- Each salmon fillet varies in thickness and size. Please adjust the baking time accordingly. I usually check for doneness using a fork. When you are choosing a fillet at the store, try to go for as uniform thickness fillets or portion as possible, this makes sure that the salmon cooks evenly.
- I like to bake the salmon with skin on. It keeps it moist. You can peel off the skin after baking.
Spicy Indian Baked Salmon Recipe
Ingredients
- 1 lb salmon (or cut into 2 inch thick portions)
- 1 shallot roughly chopped
- 1 inch ginger roughly chopped
- 4 garlic cloves roughly chopped
- 10 curry leaves skip if not available
- 5-6 indian green chillies (super hot) adjust to taste substitute with any hot green pepper like 1-2 Serrano or thai bird eye chilies
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoon lemon juice
- ½ teaspoon black pepper
- 1.5 tablespoon coconut oil
Instructions
Prepare The Masala (Fresh Spice Paste)
- Add shallots, ginger, garlic, chilies, curry leaves, lemon juice, salt, coconut oil, black pepper and turmeric to a small blender. Blend until thick & smooth. The lemon juice and coconut oil should be enough while grinding. Avoid adding water. Pro Tip:- Make this masala as part of your weekend meal prep and during the week use it to make salmon as explained below.
- Lay the Salmon skin side down on a baking sheet lined with foil. Pat dry using a paper towel. You can also portion into 2 inch wide steaks.
- Generously slather the masala all over the salmon. Leave for 10 minutes on the counter. You will have some leftover spice paste that you can refrigerate for 5-6 days and use while making curries or other protein.
- Bake The Salmon in ONE of the following ways
- Oven Method Preheat oven to 400F. Bake the salmon for 12-14 minutes or until its opaque. To check for doneness, pull apart the flesh of the salmon using a fork, it should be flaky and opaque(whitish orange). If you like charred edges, you may broil for additional 1-2 minutes.
- Air FryerPreheat air fryer to 400F. Spray the air fryer basket with some oil. Place the salmon skin side down on the basket. If using portions, place in a single layer. Air fry for 8-10 minutes. Check if salmon has fully cooked as explained above else air fry for additional 1-2 minutes.
Notes
- Pat the salmon dry before putting the masala.
- If you cannot find curry leaves, skip and use a handful of cilantro. Cilantro is not a substitute for curry leaves but will bring that herbaceous freshness to the masala.
- You can marinate the salmon longer (20 minutes) if you wish. However, the fresh masala is actually really flavorful so 10 minutes marination works great as well.
- Each salmon fillet varies in thickness and size. Please adjust the baking time accordingly. I usually check for doneness using a fork. When you are choosing a fillet at the store, try to go for as uniform thickness fillets or portion as possible, this makes sure that the salmon cooks evenly.
- I like to bake the salmon with skin on. It keeps it moist. You can peel off the skin after baking.
- Serve this salmon as a protein side to steamed rice and dal (lentils) .
- You can also serve it as a bowl with edamame, slaw and lemon quinoa.
- You can turn it into tacos, wraps or add to salads.
- One of my favorite ways it to pair it with roasted broccoli or asparagus.
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