Baked Salmon with Tomato Salsa
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This baked salmon with tomato salsa is one of those recipes you want to keep in your back pocket for a meal that’s ready in 30 minutes. It’s covered in a sweet and smoky rub and served with juicy roast tomato salsa. All you need now is a fork!
This baked salmon has a simple rub using smoked paprika, coconut sugar, thyme, and a pinch of cayenne. It’s where both the sweet and smoky flavors come from, as well as the bright orange-red color. This baked salmon with tomato salsa is served with a side of fresh greens.
This meal is perfect in summer but can be eaten whenever you have a beautiful piece of salmon and a handful of ripe tomatoes just begging to mingle together.
Ingredients needed
Here’s what you need to bring this gorgeous salmon meal together:
- Salmon: You will need 4 pieces of salmon for this recipe, ideally they’re cut into similar sized pieces so that they can bake evenly.
- Cherry tomatoes: For your salsa, you will use cherry tomatoes to give a beautiful sweetness to the dish.
- Onion: Mince 5 tablespoons of onion. Seems like an odd amount, however, you will use 4 tablespoons when you roast the tomatoes and add the remaining tablespoon raw to the roasted tomato salsa.
- Olive oil: You’ll need 3 teaspoons of olive oil divided, some for the salsa while roasting the tomatoes, and some for the salmon.
- Coconut sugar: You’ll incorporate the sugar (coconut or brown sugar) into the rub for the salmon. This is what gives that wonderful smoky-sweet balance to the dish.
- Spanish paprika: This is also called smoked paprika or pimenton. This adds the smoky taste to the meal. Smoked paprika can come in hot, sweet, or bittersweet varieties, so if you want to add some heat to the dish, you can pick up the hot kind.
- Fresh thyme, basil leaves, & tarragon: This fresh herb blend will be used in the tomato salsa to add freshness and brightness. It will combine well with the sweet roasted tomatoes.
Top tips for perfectly baked salmon
- Don’t over bake the fish: We’ve all done it. But to avoid overcooking this baked salmon, bake it until an instant-read thermometer reads no more 140 degrees Fahrenheit, or until the flesh flakes with the most gentle touch of your fork. We prefer our salmon when it’s cooked medium, 130-135 degrees Fahrenheit.
- Leave the salmon uncovered: When you leave your salmon fillets uncovered in the oven it allows for a crispy exterior to develop while the middle stays soft and moist.
- Get your oven hot: Preheat your oven to 425 degrees Fahrenheit. At this temperature the salmon only needs about 8 minutes in the oven.
- Try using steelhead trout instead of salmon: Steelhead looks and tastes very much like salmon, but it’s a bit fattier which means that it doesn’t dry out if you accidentally overcook it. We love it!
What to serve with this salmon
Let’s turn this dish into an entire meal! Here’s some ideas of what to serve with baked salmon and tomato salsa:
Recipe FAQs
What can I use instead of Spanish paprika?
Spanish paprika is also referred to as smoked paprika or pimenton. If you don’t have any on hand or can’t find it in the spice aisle, you can use chipotle chili powder instead.
How long should I cook baked salmon?
Cook the salmon for 8 minutes at 425 degrees Fahrenheit. It should reach an internal temperature of 140 degrees Fahrenheit and flake with a fork. This will make sure the salmon is moist and not overbaked and dry.
How long does cooked salmon keep?
You can store cooked salmon in the fridge for 3-4 days.
Baked Salmon with Tomato Salsa Recipe
Ingredients
- 4 cups cherry tomatoes (divided)
- 5 tablespoons minced onion (divided)
- 3 teaspoons olive oil (divided)
- 1 teaspoon sea salt
- 2 tablespoons coconut sugar
- 1 tablespoon Spanish paprika
- 1 teaspoon fresh thyme (finely minced )
- ¼ teaspoon cayenne powder
- 4 pieces salmon
- 2 tablespoons basil leaves (thinly sliced )
- 2 tablespoons fresh tarragon (chopped )
The Salad
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- ½ teaspoon dijon mustard
- 3 tablespoons olive oil
- Sea salt and pepper (to taste)
- 8 cups lettuce leaves
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a baking tray with parchment paper. Put 3 cups of the cherry tomatoes and 4 tablespoons of the onion in a small baking dish. Drizzle the top with 1 teaspoon of olive oil and sprinkle ½ teaspoon of sea salt over the top. Put the tomatoes into the oven (don't wait for it to heat up) and let them roast for 20 minutes. Quarter the remaining cherry tomatoes and set them aside.4 cups cherry tomatoes, 5 tablespoons minced onion, 3 teaspoons olive oil, 1 teaspoon sea salt
- While the tomatoes are roasting make the salad dressing. In a medium-sized bowl, whisk the apple cider vinegar, honey, balsamic, and dijon mustard. Slowly whisk in the olive oil. Season to taste with sea salt and pepper.2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon balsamic vinegar, ½ teaspoon dijon mustard, 3 tablespoons olive oil, Sea salt and pepper
- Make the rub by mixing the coconut sugar, Spanish paprika, thyme, and cayenne powder in a small bowl.2 tablespoons coconut sugar, 1 tablespoon Spanish paprika, 1 teaspoon fresh thyme, ¼ teaspoon cayenne powder
- Place the salmon on the prepared baking tray and sprinkle the rub evenly over top of each piece. Drizzle the tops with the remaining 2 teaspoons of olive oil.4 pieces salmon, 3 teaspoons olive oil
- When the tomatoes are finished roasting, remove them from the oven. Put the salmon in the oven and let it roast for 8 minutes, or until it has reached an internal temperature of 140 degrees Fahrenheit and flakes easily with a fork.
- Add the remaining cup of quartered cherry tomatoes, the remaining tablespoon of onion, basil, and tarragon to the roast tomatoes and mix together well.2 tablespoons basil leaves, 2 tablespoons fresh tarragon
- To serve, toss the lettuce leaves with the dressing. Spoon the roasted tomato salsa over the salmon, and serve with a heap of salad on the side.8 cups lettuce leaves
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More salmon recipes
For more inspiration, check out all of our salmon recipes!
I finally got the chance to try this recipe & it was terrific! Glad I have a new salmon recipe! Thanks for sharing!
Thank you so much for the feedback, Kristi! I’m so happy you enjoyed it!!
Thanks for the pin!!
Thank you so much, Neli! I flew out to the little town of Fernie, BC where he is working so we’re together again … and I’m so much happier. It really does suck when they’re away, doesn’t it?!
Thank you for the pin!
Oh Trish that sounds terrible! I feel bad that I was complaining about just a couple of days. I too wish we lived near each other … I’d love to share a glass (or two or three) of wine and some dinner. You hang in there too, girl!!
It totally is! And you’re right … changing is a good thing.
I hope the bad incident doesn’t stick with you forever. I really hate it when some bad food ruins my taste for something I normally love.
I’m sorry that you are sad, but I think it is so sweet that you miss your man. I’ve been married for almost 25 years and have two young adult kids at home, I welcome having a few days at home by myself. 🙂
The salmon looks fantastic! I would love to have it for dinner tonight.
Thank you, Thao. You’re words mean a lot to me. It is nice to have some space too sometimes, but an afternoon or a workday seems to be enough for me lol.
Thank you so much, Jess!
This salmon looks gorgeous – love the smoky flavour from the paprika! Roasted tomatoes are my favourite. Pinning to try soon! Thanks for sharing, Kristen!
Hang in there, Kristen. The time will fly. and you won’t remember the unhappiness when you’re together again.. In the meantime, thanks for this great recipe.. As always, I can’t wait to try it.
Thanks, Judy! I’ve been counting down the sleeps like a little kid. One more to go!
You’re so welcome for the recipe. Hope you love it as much as I do.