Oven Baked Spicy Salmon

7 Mar

This recipe of oven baked spicy salmon with a touch of Goan has been on my mind for a long time. The only thing that kept me from doing it was figuring out the veggies to use and the presentation. I should credit Pinterest because that’s where I get my plating inspirations. Trying it out yesterday had me a bit stressed as I was short of time and not knowing how it would turn out. But the verdict is in and it was sensational and got the hubby’s approval.

What I like about this recipe is that it’s a one plate dish and is perfect for intimate dinners or for a small group of people who you really want to impress. So lets pour the wine and enjoy.

It’s the simplest recipe and easy to make. It’s also a healthy recipe and fits well with my Fat Burner diet from P90X

Ingredients :

21 oz of salmon fillet cut in 7 oz each

1 1/2 tbsp of recheado spices

1 cup julienne carrots

6 scallions cut in half

1 red pepper julienne

30 asparagus ( approx 1 pack or 2 bunches)

1 tsp of ketchup (it does wonders)

salt to taste

1/2 tbsp of butter (optional)


Ingredients for Oven baked spicy salmon with Goan spices.

Directions :

* Rinse the fish and pat dry it with a paper towel. Apply salt keep aside.

* Mix the recheado spice mix and ketchup together and apply to the fillet let marinate for 30 minutes.

* Divide the veggies in 3 equal portions


Creating the pouches for the spicy oven baked salmon

* On an aluminum foil about 12 inches arrange at the center asparagus ,followed by carrots then red pepper and scallion then finally lay the salmon fillet on the top and create a nice air tight pouch. Repeat for the remaining fillet.

* Place all these pouches in a baking dish, not the metal pans. Heat oven to 375 and bake the fish for 35 minutes till done.

* Once out of the oven open the pouches cautiously and plate the spicy baked salmon. If you like you can lightly brush the top of the fish with some butter.


Oven Baked Spicy Salmon with Goan Recheado Masala


* I also used tipalia and it was just as good.


Oven Baked spicy Tilapia

* Since I was baking fish I also tried to bake it in a dish instead of a pouch and it came out great as well. ThisΒ  recipe is very versatile and can be used with fish of your choice. when baking increase the oven heat to 450 and bake for 15 minutes. You can drizzle some olive oil or brush some butter once’s done.


Oven Baked Spicy Fish

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29 Responses to “Oven Baked Spicy Salmon”

  1. Heidy L. McCallum March 7, 2014 at 8:55 pm #

    This looks FANTASTIC ❀

    • Nandini March 7, 2014 at 9:28 pm #

      Thanks Heidy :-). I too enjoy your beautiful recipes and images.

  2. olgafanin March 7, 2014 at 10:35 pm #

    Oh that looks so delicious!

    • Nandini March 8, 2014 at 9:00 am #

      Thanks much Olga πŸ™‚ Loved your recipe on garlic bread. I just baked my first bread on thursday.

      • olgafanin March 9, 2014 at 1:32 am #

        Thanks πŸ™‚ Baking bread takes time and patience but it’s worth it πŸ˜‰

  3. haridasgowra March 7, 2014 at 10:47 pm #

    Its tempting to eat now………nice present…….

  4. Shanna Koenigsdorf Ward March 8, 2014 at 12:47 pm #

    Beautiful fish and colorful vegetables.

    • Nandini March 8, 2014 at 1:28 pm #

      Thank you Shanna πŸ™‚

  5. Corina March 9, 2014 at 3:28 am #

    i often bake fish in a parcel in the oven with some spices and this sounds lovely. I’ve never tried just mixing a little ketchup with the spices so that will be next on my list!

    • Nandini March 9, 2014 at 2:08 pm #

      Can you believe it, its a trick I learn’t from my mum when she was visiting me :-). Corina it works well with spices that are on the sour side and spicy. The sweetness in the ketchup creates a great balance :-).

  6. Shari March 10, 2014 at 8:54 pm #

    Looks amazing! Does the Masala spice mix have Mono sodium glutamate (MSG) in it?

    • Nandini March 11, 2014 at 11:22 am #

      Thank You Shari. The manufacturer claims that they do not use MSG. Also since I use them for my everyday cooking I have tried it and it does not look like they do. Specially since the spice is a vinegar and tamarind based. Hope this helps. If you need more info you can message me at Regards.

  7. afracooking March 11, 2014 at 12:32 pm #

    What a beautiful recipe! I can imagine that the silky salmon would pair fabulously with those zingy spices!

    • Nandini March 11, 2014 at 2:58 pm #

      Thank you Afra. It sure did, we enjoyed every bite of it πŸ™‚

  8. amoyer2013 March 12, 2014 at 6:36 am #

    Thank you for stopping by my blog. I love Indian food and never knew about Goan or the western part of Indian. Your site taught me something new today.

    • Nandini March 12, 2014 at 11:25 am #

      Its great to know you love Indian food Albert. I do hope you try some Goan food as well πŸ™‚

  9. Audrey March 12, 2014 at 8:08 pm #

    Just tonight I told my P.S. we needed to eat more salmon. Usually the prices are so good this time of year. But I do have tilapia in the freezer so I might try that version first, since this looks SO delicious!

    • Nandini March 13, 2014 at 4:41 pm #

      Thank you Audrey, It works great with any fish :-).

  10. Antonio Caggiano March 17, 2014 at 7:51 am #

    Hi Nandini! Thanks for your like on my “Spaghetti e Vongole” classic italian dish. As you may saw on my Blog I have cooked Tandoori chicken as I like Indian food as well. never tried with fish yet but sure I will. thanks for the recipe. Cheers.

    • Nandini March 17, 2014 at 12:58 pm #

      Hi Antonio, Thanks for stopping by :-). I do enjoy your blog and the creativity you use in presenting your dishes. Regards.

  11. A hungry wife March 20, 2014 at 12:45 am #

    Wow, that looks sooo tasty! Very nice pictures! I should definitely check out pinterest myself!

    • Nandini March 20, 2014 at 11:24 am #

      Thank You “A Hungry Wife”. Yes I love Pinterest. Its a great website for food inspirations.

  12. mrsratfire July 25, 2014 at 7:31 pm #

    Your food is so beautiful!

    • Nandini July 25, 2014 at 8:00 pm #

      Thank You Mrsratfire for your kind words πŸ™‚

  13. Anita Slusser August 13, 2014 at 4:31 pm #

    I adore Indian food. It’s a staple in my home. I’ll look forward to reading more of your recipes, and better yet, trying them out.

    • Nandini August 13, 2014 at 4:48 pm #

      That is so awesome Anita πŸ™‚ And thank you for your kind words.

  14. Tofino Photography May 7, 2015 at 11:32 am #

    I’m curious as to what kind of salmon you used? We have 5 types here in BC. Sockeye,Chum,Pink,Coho & Chinook. I didn’t know you guys got salmon down your way?
    I come home sometimes from a long photo shoot very hungry. When I see your delicious meals It makes me even more hungry!

    • Nandini May 8, 2015 at 7:06 pm #

      Thank You for your kinds words πŸ™‚ . I wish I knew the type of salmon I buy. I use what we get at our local costco in LA. Lucky you to have so many choices πŸ™‚ .


  1. Salmon Marinated in Ketchup and Indian Spices | Searching for Spice - March 22, 2014

    […] different for me is mixing spices in with ketchup to form a marinade. Β I came across the idea on Goan Imports and knew straightaway that using ketchup as a base for the marinade was something I wanted to […]

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