Baked Salmon Curry


  • Salmon Filet
  • 1 Teaspoon Colchester Curry House Fish Masala per pound of fish
  • 1/2 Teaspoon salt (per pound)
  • 1/2 Teaspoon black pepper (per pound)
  • 1/2 Teaspoon garlic powder (per pound)
  • 3 Tablespoons Olive Oil (add more as necessary to make sure spice mix is fully incorporated into the oil as described in greater detail below)


  • Roasting Pan


  • Pat salmon dry
  • Season salmon generously with salt, black pepper and garlic powder
  • Combine Colchester Curry House Fish Masala with olive oil in a small bowl
  • Spread mixture evenly over fleshy side of salmon
  • Lay salmon skin side down in a roasting pan

Cooking instructions

                Set oven to Bake on 350 Degrees Fahrenheit.  Place salmon on middle rack and cook for appropriate time.  Length of time depends on how many pounds.  A 2 1/2 pound of salmon can take about 22 minutes.


  • Oven temperatures vary, so check on salmon (if 2 1/2 pound side) after 18 minutes to see how thoroughly it is cooked.
  • Salmon should flake when stabbed with a fork but still be moist.
  • When combining olive oil with Colchester Curry House Fish Masala do so slowly so that the mixture is like a dense sauce and not too runny.
  • Eat baked salmon curry alone or serve it over rice.