Salmon in Tomato Sauce

    40 min

    A light fish dish made with salmon steaks cooked in a tomato, onion and garlic sauce. Delicious when served over freshly cooked rice. You can use this recipe with any fish you prefer.

    51 people made this

    Serves: 2 

    • 2 salmon steaks
    • salt and pepper to taste
    • 3 tablespoons cooking oil, divided
    • 1 onion, chopped
    • 2 cloves garlic, crushed
    • 2 tomatoes, diced
    • 1 egg, beaten

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Season both sides of the salmon steaks with salt and pepper.
    2. Heat 2 tablespoons cooking oil in a frying pan over medium heat. Briefly fry the salmon in hot oil until lightly cooked, about 2 minutes per side. Remove from frying pan and set aside.
    3. Add 1 tablespoon cooking oil to the frying pan and allow to get hot before adding the onion and garlic; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the diced tomatoes into the mixture and season with salt and pepper. Continue cooking until the moisture from the tomatoes makes a sauce, about 5 minutes more. Return the salmon to the frying pan and allow to simmer in the sauce until the fish flakes easily with a fork, about 10 minutes. Stir the beaten egg into the sauce and stir until well integrated; serve hot.

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    Reviews in English (20)


    This was really tasty and very easy. The frying oil kept the salmon beautifully tender, and all the flavours went well together. Just what I was looking for in a quick salmon dish for dinner! However, I didn't really understand the addition of the egg at the end... It thickened up the sauce a bit, but that can be done just as well with a little longer cooking time.  -  07 Jan 2015


    I made this tonight for dinner and we enjoyed it. I have used alot of recipes from this site and only make changes when I do not have what is called for as the case tonight. Along with the tomatoes I used 1 can of diced tomatoes(zesty chili) as I did not have enough fresh to double the recipe. Also I am not sure if the egg at the end is really needed, my family feels it would be fine without and just have more of a tomato style sauce. I served with pasta and salad. We will put this into one of our many favorites for the Lenten season. Thank you for a wonderful dish that could also be made with chicken for those folks that do not care for fish.  -  19 Feb 2010  (Review from Allrecipes US | Canada)


    made this tonight very moist and tasty. Served it with lemon and rosmary rice  -  23 Feb 2010  (Review from Allrecipes US | Canada)