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 is one of my favorite ways to turn a simple piece of fish into a meal that feels fresh, colorful, and a little special. The salmon is coated in a smoky-sweet spice rub, then baked until tender and topped with a vibrant tomato salsa bursting with fresh herbs.
The combination of smoked paprika, thyme, coconut sugar, and a pinch of cayenne gives the salmon plenty of flavor without overpowering it. Meanwhile, the tomato salsa adds freshness, brightness, and a juicy contrast that pairs beautifully with the rich fish. It’s the kind of dinner recipe that feels right at home on a summer table, but I happily make it any time of year when I can get my hands on good salmon and ripe tomatoes.
A simple green salad with a honey vinaigrette rounds out the meal, making it an easy, complete meal. It’s fresh, satisfying, and proof that a handful of simple ingredients can come together to create something truly delicious.
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:
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!!
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.
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.