Garam masala baked salmon with tomatoes and raita

Give your next seafood meal an Indian twist with this garam masala baked salmon recipe. Pair with tomatoes, homemade raita and basmati rice for a quick, delicious midweek family meal

By Jennene Plummer
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


  • 1/4 cup ghee, melted
  • 1 tablespoon garam masala
  • 2 teaspoon turmeric
  • 1 teaspoon chilli flakes
  • 4 x 125g skinless salmon fillets
  • 500 gram cherry truss tomatoes
  • steamed basmati rice, mango chutney, coriander to serve
  • 1 cup Greek-style yoghurt
  • 1 Lebanese cucumber, grated, drained
  • 1 garlic clove, crushed


  • 1
    In a small bowl, combine ghee and spices. Line an oven tray with baking paper.
  • 2
    Arrange salmon and tomatoes on tray. Brush salmon with spice mixture. Bake for 10 minutes.
  • 3
    For the raita: In a small bowl, combine all ingredients. Season to taste.
  • 4
    Serve salmon with roasted tomatoes, rice, raita and mango chutney. Sprinkle with coriander.