Salmon in tomato sauce is made with a thick tomato stew that you cook the salmon in, then served over a big bowl of rice. This tomato mixture is so good and pairs perfectly with salmon and rice to make a quick flavorful meal with minimal effort.
If you’ve ever had Shakshuka, you know how cooking food in a quick tomato stew makes any meal a million times better. This Salmon tomato rice dinner makes for the perfect weeknight dinner!
If you’re worried about the jalapeno used in this recipe, don’t. It doesn’t really add any heat, just rounds out the flavor. If you want to make this dish spice see my notes below in the variation section.
This recipe was inspired by Milk Street Tuesday Night Cookbook’s Salmon Charimeg recipe. I added more garlic (but don’t worry, it’s not too much), changed the cooking method, added sweet paprika and caraway seed, and omitted the mint. Also, I like my fish well done since I buy the cheaper pre-frozen salmon.
Since the salmon’s cooking time varies, and not all canned diced tomatoes are the same, the tomato sauce’s consistency might change once the salmon is done cooking. If the sauce is too watery, cook it over medium-high until it thickens slightly. If the sauce is too thick, you can add 1 tablespoon of water until you get the desired consistency for this Salmon Tomato Rice Dinner.
Up the Heat– Add an extra jalapeno and top with red pepper flakes to add more spice to your Salmon in Tomato Sauce.
Tex Mex Vibes- Top with cilantro and lime juice to brighten up the dish
Other Fish– You can make this with any fish. I would stick with a mild fish like a cod or Mahi Mahi. I tried this at first with tuna steaks, and it wasn’t bad, but salmon tasked to much better.
I hope you love this Salmon in Tomato Sauce recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!Print
- 1 tablespoon olive oil
- 4 green onions, thinly sliced, dark and light parts separated
- 4 medium garlic cloves, sliced
- 1 jalapeno, seeds removed and diced
- 2 teaspoon ground coriander
- 2 teaspoon cumin
- 2 teaspoon sweet paprika
- 2 14.5 oz can petite diced tomatoes, do not drain
- 1/2 teaspoon salt
- 4 6oz salmon fillets, 1-1.5 inches thick
- Lemon wedges
- Rice to serve with
- In a large skillet over medium heat add oil. Once it starts to shimmer add the light parts of the green onion, garlic, and jalapeño to the skillet. Cook until it begins to soften, about 2 minutes. Then Mix in coriander, cumin and paprika. Cook for 30 seconds. Stir in diced tomatoes, 1/2 teaspoon salt. Bring to a simmer, then reduce to medium-low.
- Nestle salmon skin side down in the sauce. Salt the salmon, then cover the skillet with a lid. Cook for 10 to 13 minutes, or until the thickest parts reach 145°F.
- Transfer salmon to a plate with rice. You can peel off the skin here if you want. Spoon the sauce over the salmon and sprinkle with the remaining green onions. Serve with lemon wedges.
If your fish is more than 1-1.5 inches thick it will take longer to cook.
If the sauce is watery, cook it over medium-high until it thickens slightly. If the sauce is too thick, you can add 1 tablespoon of water until you get the desired consistency
The recipe was adapted from Milk Street Tuesday Night cookbook’s Salmon Charimeg recipe.