Indian Onion Masala

I am on a mission to help you simplify Indian cooking! Grab your onions and tomatoes and get ready to make some Indian onion masala!

Indian Onion Masala

What is Indian Onion Masala?

Indian onion masala is a flavorful sauce made up of onion, tomato, ginger, garlic and spices. It’s the base to a lot of Indian dishes and by preparing it in advance, you can significantly reduce the cook time for many Indian recipes.

Indian Onion Masala, also known as onion tomato gravy, is nothing new to those of us who cook Indian food on a daily basis. I have been watching my parents make onion masala for as long as I can remember. In the past, making this masala was a painstaking process but it doesn’t have to be anymore – especially if you have an Instant Pot. Having this onion tomato masala handy is an incredible time saver and makes it possible to eat authentic, healthy and delicious Indian meals everyday.


Onions, tomatoes and ginger/garlic are what I like to consider the “trifecta” of Indian cooking (…er quadfecta?). But who has time to brown onions and cook down tomatoes every single day? No one.  That’s why a lot of Indian people spend one day a week or a month preparing Indian onion masala. It can take several hours to fry onions and cook down tomatoes but I have a faster way: use the Instant Pot. You prepare a big batch, freeze it then take it out whenever you need to make a quick meal.

I know everyone is all about “meal prep” these days. Well, this is how a lot of Indians meal prep. Once you’ve got this masala ready, you can literally prepare “dump and go” Indian recipes and they’ll end up having a lot of flavor.

Indian Onion Masala

As magical as an Instant Pot is, it’ll still take time to make this masala – just not as much. Plus you won’t have to babysit a pot on the stove for as long. It’s really up to you as to how brown you’d like to have your onions. I sometimes skip fully browning the onions and the masala still turns out just fine. The browner the onions, the sweeter the masala so if you can, be patient.

This is how brown your onions should look if you sauté them for 15-20 minutes first:

This masala lasts for months. When I first gave birth to Tony, my mom packed my freezer to the brim with this masala and literally one year later, I found some of it hiding in the back of the freezer… not gonna lie, I used it and it was still perfect. I’d probably suggest using it up within six months though (it normally doesn’t last us that long).

So forget peeling, chopping and cooking these basic ingredients every single day. That is exhausting and what makes Indian cooking seem unapproachable. Instead, make this onion masala and see how easy it really is to cook fresh Indian food every day.

Fresh Tomatoes or Canned Tomatoes?

You can use either fresh tomatoes or canned tomatoes to make this onion masala and I’ll explain how to do that in the directions below.

When it comes to fresh tomatoes, I suggest using Roma tomatoes because they have less water content and so the masala will be thicker. If you use different tomatoes then you will likely need to boil off some of the water at the end.

If tomatoes are not in season where you live, then go for canned (or jarred). Yes, I realize fresh tomatoes are always preferable BUT canned tomatoes are packed at the peak of ripeness and ripe tomatoes are what will make your masala tasty. Sometimes canned tomato masala turns out to taste a bit better for this reason.

(Just an FYI: the photos in this blog post are of tomato masala made using fresh tomatoes. Canned tomatoes will give the masala a darker color).

Indian Onion Masala

How to Use Indian Onion Masala in Recipes:

Want to know how to use this onion masala in recipes? Then check out my Indian Onion Masala Blog Series where you’ll learn all about onion masala: how to store it, how to use it in recipes and recipes that call for exact amounts of this masala!

I’ll be sharing plenty of recipes during the month of February so get your masala ready!

By clicking on this graphic below, you’ll get to what I’m calling the

Indian Onion Masala Headquarters:

Here’s how this series works:

  1. Make the recipe below for Indian onion masala.
  2. Read this post about how to store onion masala.
  3. Check out this page for recipes. No need to guess how much masala to use – I’ll tell you the exact amount of masala needed.
  4. Take all of your onion masala knowledge and apply it to any Indian recipe calling for onions and tomatoes! Hooray!

Indian Onion Masala

Having this masala ready to go is the best way to meal prep when it comes to Indian Cuisine. In fact, I’d say it’s basically essential if you want to enjoy Indian food everyday. So go on and make this masala!

How to Store Onion Masala:

Here is a detailed post that you can read to learn how I freeze onion masala: How to Store and Use Indian Onion Masala

Indian Onion Masala

Basic Indian Onion Masala

Instant Pot Rajma

This recipe for rajma, an Indian kidney bean curry, is one of my favorite dishes! And it is so easy to make in an instant pot!

Instant Pot Rajma Indian Kidney Bean Curry

Instant Pot Rajma = Melt-in-your-Mouth Kidney Bean Curry

These melt-in-your-mouth kidney beans are coated in a thick masala gravy and loaded with flavor. Is there anything more comforting than a bowl of rajma chawal (rajma and rice)?

Rajma is a red kidney bean curry that’s typically served with basmati rice hence the words rajma chawal – for those of us who are Punjabi, these two words go together like peanut butter and jelly. You can also make it with brown basmati rice or an Indian flatbread like roti, naan or paleo naan if you prefer.


Not only is this recipe extremely economical thanks to the dried kidney beans, it’s also great for those following a gluten-free or vegan diet. This recipe is so delicious though that you won’t feel like you’re on any special diet while eating it!

I’m Punjabi and so as a child, this dish was in our regular dinner rotation. The funny thing is that back then, I loathed rajma. It was nothing compared to butter chicken, my childhood dish of choice. But now, if you were to ask me to choose between the two I truthfully think I’d pick rajma (ugh, tough choice though). It’s a dish that makes me feel so nostalgic and I find is so, so delicious. I relish every bite.

It wasn’t until I left the house to go to college that I started to miss my mom’s rajma. I still remember the look of surprise on my mom’s face when I asked her to make it for me – not kidding when I say her jaw dropped. It’s funny how things you don’t care for as a child end up being dishes that you love. I feel the same way about bitter melon (karela) – hated it back in the day, absolutely love it now.

Instant Pot Rajma Indian Kidney Bean Curry

Should I Soak Kidney Beans?

This always seems to be a heated topic. I know a lot of people feel pretty strongly over whether or not to soak legumes but I think many Indian families soak beans/legumes prior to cooking. That’s what I do because that’s what my mom taught me and that’s what my grandmother taught her. I personally feel like it makes them easier to digest. You decide what is best for you but please know that if you’re not using pre-soaked beans then you will need to cook the kidney beans for longer than the recipe calls for. My method results in perfectly soft and tender kidney beans.

In addition to increasing the cook time – another thing to keep in mind if you decide not to soak the beans is that you’ll likely have to add more water to the recipe as soaked kidney beans absorb water. If you decide to use unsoaked kidney beans then let us know how it goes.

One last thing about kidney beans – they contain a high level of a toxin calledphytohaemagglutinin (yeah, that’s a mouthful) – this lectin is destroyed if you cook the beans long enough. Eating kidney beans that aren’t properly cooked can cause some pretty bad stomach/GI issues so – another reason to either soak the rajma or cook them longer.

Instant Pot Rajma Indian Kidney Bean Curry

If you love this Punjabi dish, then chances are you’ll love my recipe for Punjabi Chole too so give that a try next! And if you’re looking for more Instant Pot Indian recipes, then check out my cookbook: Indian Food Under Pressure.

Instant Pot Aloo Stuffed Karela

If you like karela (bitter melon), you will LOVE this aloo stuffed karela! It’s so easy to make in an instant pot!Aloo Stuffed Karela (Potato Stuffed Bitter Melon)

This recipe is also known as bharwa karela, which just means stuffed karela. You can stuff bitter melon with anything (onion masala, chutneys, etc) but today, I’m sharing a recipe that calls for a spiced potato filling!

Before I tell you about the dish though, there’s something you should know.

I have three other bitter melon recipes on my blog and in all posts, I share a warning with my readers: bitter melon is a love it/hate it kind of fruit. And chances are that if you didn’t grow up eating it or haven’t yet acquired a taste for it – that you’re going to be in the latter category.

If you’re feeling adventurous and still want to give bitter melon a try, then this is the recipe for potato stuffed bitter melon is the one to make. It’s a good “first time” karela recipe because it calls for potato which really helps to balance out the flavor of the bitter melon.


The potato filling has what we call a “chatpata” flavor meaning that it’s pretty tangy. The tangy flavor in this filling is from amchur powder (dried green mango powder). This tart and salty filling really mellows out the bitterness of the melon. If there’s any chance of you liking bitter melon, then this is the recipe that’ll do it for you.

Now IF you are already a fan of bitter melon, then get ready for an incredible way to prepare it – because you are going to love this!

To make this recipe, first peel the bitter melon (save the peels for this chilke ki sabzi recipe), then make a slit on one side and remove all of the seeds. After that, stuff the melons then tie them up with kitchen twine. The twine helps to keep the stuffing inside when you shallow fry them at the end. You’ll first steam them in the Instant Pot, then fry them in there too. Everything in one pot = less dishes!

The photo below is of a different recipe: stuffed karela with an onion tomato masala but the process is basically the same:

Stuffed Karela (Bitter Melon) with Onion Masala

Why Eat Karela If It’s So Bitter?

Bitter melon is considered to be a very healthy fruit – one that Indian parents often insist upon their children for this very reason (I have first hand experience with this lol). I used to think eating bitter melon was some sort of punishment as a child but now I love it. I gave my toddler a tiny piece of my karela when I made it a few weeks ago and he immediately spat it out and gave me a look like “mom, what the heck did you just give me.” I am 100% certain I gave that same look to my parents – it makes me smile to think about that now 🙂 I probably won’t try giving him any more karela for awhile…

So what are the health benefits? First let me just say I am a FOOD BLOGGER and not in the medical field in any way – but it is said to help with diabetes, cancer, viral infections, and immune disorders. Some studies have shown that the properties in bitter melon indicate anticancer and antiviral effects. I obviously do not suggest trying to heal yourself without first talking to a doctor. There can also be adverse side effects to eating bitter melon – do not eat this fruit if you are pregnant, trying to get pregnant or might be expecting (read more about bitter melon here).

I really enjoy eating bitter melon and I personally think that’s a good enough reason – the potential health benefits are certainly a plus.

Now let’s be honest here, eating this stuffed karela with a potato filling probably isn’t the healthiest way to eat bitter melon so if you prefer a healthier version of stuffed karela then try this recipe instead which calls for an onion masala filling.

Aloo Stuffed Karela (Potato Stuffed Bitter Melon)

What’s Up with Mustard Oil?:

I like to shallow fry the stuffed karela in mustard oil because it has a very distinctive flavor that pairs nicely with bitter melon. You can find mustard oil in any Indian grocery store or on amazon (I like this brand of organic mustard oil)  Before I get into trouble with the US government here, you should know that in the US – mustard oil is sold for “external use only.” You’ll find that unsettling disclaimer in small words on the bottle but please know that Indian people use it all the time for frying their food. You can certainly use another type of oil if you’d like.

If you’re interested in learning more about mustard oil, here’s a study that was done in 2004 by The American Journal of Clinical Nutrition which found that the “use of mustard oil, which is rich in α-linolenic acid, was associated with a lower risk than was use of sunflower oil”and here is an interesting article by the NY Times. I am not a doctor or a scientist or anything other than a foodie so take from that what you will and make your own decisions.

If you try this dish, let me know what you think of it!

Aloo Stuffed Karela (Potato Stuffed Bitter Melon)

Instant Pot Vegetable Biryani

This vegetable-packed biryani is a one-pot dish that’s aromatic, flavorful and super tasty.

Instant Pot Vegetable Biryani

You are going to love this vegetarian biryani recipe because it is full of flavor. The aroma will have your mouth watering as it cooks! It’s loaded with veggies like: carrots, bell pepper, potatoes, corn and peas. It’s a vegan recipe too as long as you omit the ghee-coated cashews and raisins.

So… I think it’s official. I have a biryani problem.


I already have several different types of biryani on my blog and you can expect several more varieties to come soon. I have so many biryani recipe ideas floating around in my head. And by floating, I mean dancing. All of these biryani ideas are basically doing bhangra in my mind. Biryani Bhangra.💃🏽 hoi! bruahhh!

Anyway… the point is that we have been eating biryani at least once a week lately (Biryani Fridays!) and I can’t wait to eventually share all of my biryani recipes with you.

Instant Pot Vegetable Biryani

This veggie dish is normally reserved for special occasions but thanks to the instant pot, it’s now simple enough to make on a busy weeknight. It’s easy and also impressive so this dish works for dinner parties too. In fact, if you’re looking for a fancy vegetarian recipe to serve your guests then look no further. Okay actually do consider making my vegetable korma too. You can serve both of these at a dinner party and your vegetarian/vegan friends will love you forever!

Instant Pot Vegetable Biryani

One last thing… when you’re making biryani, you should be using good biryani rice. I highly recommend using this brand of basmati rice in this dish and in all of my rice dishes. I love the extra long grains and in my opinion, no other basmati rice compares to it. I’m always open to learning about new varieties/brands though so leave a comment if there’s another one you prefer!

Enjoy this dish! And if you like it, be sure to check out one of my other biryani recipes 🙂

Instant Pot Vegetable Biryani

Instant Pot Aloo Methi

This aloo methi is salty, spicy, savory and full of flavor!

instant pot aloo methi

You will love this super simple recipe for aloo methi. You can have it on your plate in literally 10 minutes and most of that time is spent hands-off. This is why I love my instant pot, because I can make fabulous food in a fraction of the time it’d normally take.

This recipe for Punjabi aloo methi is so tasty! It has a chatpata (tangy) flavor thanks to the dried mango powder (amchur) and the black salt (kala namak). Serve this side dish with Indian flatbread like roti or naan and you will be in for such a treat!


Aloo methi is a dry vegetable dish featuring potatoes and fenugreek leaves. My recipe calls for dried fenugreek leaves, also known as kasoori methi, which is easily found at your local Indian grocery store or online. In fact, you may already have this ingredient if you’ve tried my popular butter chicken recipe. Just a pinch of this stuff transforms butter chicken into a restaurant-quality dish. It’s magical. Well, this recipe for aloo methi features kasoori methi as a main ingredient so there is quite a bit of it in the recipe! If you love the flavor of kasoori methi then you will love this dish for aloo methi!

instant pot aloo methi

My mom recently threw an Easter party for my son while my husband and I were out of town for a wedding. At the party, she served lemon rice and chicken bhuna and she also served this aloo methi. We weren’t at the party but we got to enjoy her aloo methi when we came back home after a long day of travel and oh my goodness, it was love at first bite!

I told her I HAD to have the recipe to share on my blog with you. It was the tastiest aloo methi I’ve ever had! Unfortunately, those of us with Indian parents know that they never measure ingredients…. like, ever. I was determined to recreate my mama’s fabulous aloo methi, so with a list of the ingredients in hand, I set out to experiment. And I did it! This is as good as my mama’s aloo methi and I consider that a huge success.

What I love about aloo methi is that it’s so easy to make – especially when you have my onion masala prepared. Having masala ready to go makes this dish an almost dump and go recipe. I say almost because you still have to brown the cumin seeds and mustard seeds in hot oil for the best flavor.

If you’re not familiar with my Indian Onion Masala Series then you have to check it out! As part of the series, I share recipes that call for exact amounts of onion masala. Click on the graphic below to find out how to make onion masala, how to store it and to find other recipes that call for it.

Indian Cooking 101

If you’ve never used black salt before, you’re in for a surprise. When you add it to the instant pot, you might be like whoa – this stuff smells strong. It is pungent – cooking the black salt will remove some of that sulfurous odor. My husband doesn’t like black salt on it’s own but he loves this aloo methi. I personally love black salt (I used to sprinkle it into my coca-cola as a kid lol… anyone else do that?). Anyway, my point is – the sulfurous smell will definitely mellow out once the dish is done.

instant pot aloo methi

Serve this aloo methi with a saucy curry or dal and a side of Indian flatbread like chapati/roti or naan. Then definitely come back here and leave me a comment letting me know what you think! 🙂

(pictured below: this aloo methi, goat curry and rotis made with a rotimatic – read my rotimatic review here!)

A review of the rotimatic - roti making machine


Instant Pot Kerala Masala Egg Roast

I love making egg curry in my Instant Pot because I can cook both the sauce and the eggs at the same time!

Kerala Masala Egg Roast (Nadan Mutta Roast) Instant Pot

Eggs and sauce cooked together in one pot? Yes, it’s absolutely possible! I’m sharing my method for making egg curry with you guys today and that means cooking the curry and the eggs at the same time using the same pot: an instant pot! I use this method when making any and all types of egg curry. Today, I’m sharing my recipe for Kerala masala egg roast which is very special type of egg curry because it is a “dry curry.”

What the heck is a “dry egg curry?” It just means the eggs in this dish are coated in a thick sauce made with ripe tomatoes and sweet caramelized onions. If you like egg curry, you are going to love this recipe for egg roast!


Kerala Masala Egg Roast (Nadan Mutta Roast) Instant Pot

This masala egg roast is also known as nadan mutta roast, a dish from the coastal south Indian state of Kerala. Unlike most of my Keralite recipes which call for coconut, this dish just so happens to be coconut-free. Though if you prefer a saucier curry, you can always stir in some coconut milk at the end if you’d like.

In Keralite homes, this dish is typically served during breakfast or brunch but in my half Keralite house, we’ll usually make it for lunch or dinner. It’s a great vegetarian main dish!

You can serve this with any Indian flatbread though in Keralite homes, they’ll make something called appam or puttu (my MIL makes these – I have yet to perfect them). If you are gluten-free, you can serve this with my paleo naan or if you eat regular roti, then you can check out this review of the rotimatic that I recently wrote.

When making this dish – don’t skip the curry leaves. Yes, the dish will still be good without them BUT they are important if achieving the right flavor for this dish. You can easily find curry leaves at your local Indian grocery store or on amazon.

Kerala Masala Egg Roast (Nadan Mutta Roast) Instant Pot

I hope you love this Kerala egg roast! This is a recipe from my cookbook, Indian Food Under Pressure. I also have a delicious egg korma recipe in the book that you should try as well!

Coconut Flour Naan

This coconut flour naan is so easy to make and calls for just three ingredients! It’s a multi-purpose flatbread that you can use as a tortilla, wrap, crepe, sandwich bread – you name it. My recipe is paleo, gluten free, grain free, dairy free AND nut free. This tastes just as good as my famous paleo naan.coconut flour naan

I’m sure you’ve all heard or hopefully tried my 3 ingredient naan recipe by now. It went viral years ago and is still one of my most popular recipes. Well ladies and gents, there is a new naanin town and this naan is made with coconut flour!

Coconut Flour Naan

Believe it or not but I actually like this coconut flour naan even more than my popular almond flour naan – it surprisingly tastes the same and is super easy to make. It’s also really affordable since it calls for coconut flour rather than almond flour.

Coconut flour is great because it’s high in fiber, protein and healthy fat. I know coconut flour has a reputation for being “dry” in bread or baked goods but that’s not the case at all in this naan recipe. If you’ve ever tried my paleo naan before then you can expect very similar results when using this recipe. Trust me – it tastes good.


I make a lot of this coconut flour naan and always freeze extra naans. They thaw perfectly.

You can use this multipurpose flatbread in so many ways:

  • Naan: use it to serve with curries like my butter chicken or dal
  • Tortilla: use it when making carnitastaco meat or barbacoa
  • Crepe: with some butter and sugar or with fruit and honey or chocolate hazelnut spread or chia fruit jam
  • Bun: for burgers or hotdogs
  • Sandwiches!
  • Wraps: with hummus and veggies or deli meat and mustard
  • What am I missing?! Leave me a comment and I’ll add it to this list!

coconut flour naan

So technically this naan isn’t really new.

Those of you with my paleo Indian ebook are already familiar with the recipe. Tomorrow (June 9, 2018) marks the 3 year anniversary of my ebook, South Asian Persuasion, and this recipe is in my “basics” chapter. I wanted to share it on the blog with you as a thank you.

It’s hard for me to believe I wrote my SAP ebook three years ago. Over the years many have asked why I wrote this as an ebook and not as a paperback. The truth is that my concept was rejected by publisher after publisher – no one thought my idea would “sell well.”  I knew they were wrong because so many of you had asked for this type of book so I decided to self publish. I spent countless hours working away to create the perfect paleo Indian ebook with recipes for things I wasn’t even initially sure I could paleo-fy: naan, roti, gulab jamun, jalebi, rasmalai, pakoras, chaat, samosas etc. You name a popular Indian recipe and chances are, it’s in my ebook. You all helped make my eBook a success and made my time worth it. I really can’t thank you enough.

I hope you love this new “paleo naan” 😉 I think you’ll like it even better than my old paleo naan. Those of you with my ebook or those who try both, would love for you to leave a comment letting us know which naan you prefer! I really want to know and I’m sure others do too!

coconut flour naan

Aloo Gobi

Aloo gobi, a classic Indian dish made of spiced potatoes and cauliflower, is one of the most popular Indian vegetarian recipes. This is a side dish that you’ll find in any Indian restaurant and it’s also served in many Indian homes.

Aloo Gobi by

Anyone who loves Indian food has heard of aloo gobi, a simple yet flavorful vegetarian/vegan dish made with spiced potatoes and cauliflower.

Aloo gobi literally translates to “potato cauliflower” – these two humble ingredients are known for their ability to soak up flavor and so when combined with spices, the dish transforms into something pretty darn special.


I am sharing my recipe for aloo gobi using two cooking methods: the instant pot and the stovetop. I personally prefer using my instant pot these days because it makes cooking so much easier but feel free to make it either way. I will share a few notes for those of you planning to use your pressure cooker to make this.

Instant Pot Aloo Gobi

Aloo gobi is a dry dish and yes, it is absolutely possible to make a dry dish in an instant pot. In fact, I have several “dry recipes” in my cookbook, Indian Food Under Pressure.

When using an electric pressure cooker, you need just enough water to bring the pot to pressure – and keep in mind that veggies release water too. As I’ve mentioned in the past, all of my electric pressure cooker recipes are tested using a 6 quart instant pot and so if you are using a larger or smaller pot, you may need to adjust the recipe. If you have questions, join my Indian instant pot facebook group and someone can hopefully help you out 🙂

As for the cauliflower – I prefer mine to be tender with a bit of bite to it so I cut my cauli into large florets. If you prefer soft cauliflower, then you can cut it into smaller florets. Feel free to adapt the recipe to your preference.

What can I serve aloo gobi with?

You can serve aloo gobi with anything! I prefer to pair this dry dish with a saucy dish. Here are some meal ideas for you:

Stovetop and Instant Pot Aloo Gobi by

I can’t believe that I haven’t shared a recipe for aloo gobi on my blog until now. To be fair, I have a recipe for stovetop aloo gobi in my first ebook and an instant pot recipe in my second book (find both of my cookbooks here). So I suppose my recipes have been out in the word for awhile now, just not on the world wide web. Now you can bookmark this page or visit my website any time from anywhere and make some delicious and authentic homemade aloo gobi 🙂

Stovetop and Instant Pot Aloo Gobi by

Paleo Dahi Vada

If you’re following a paleo diet and like Indian food, then you are in for a treat because I have come up with a recipe for grain-free and dairy-free dahi vada! These little paleo dough balls are smothered with creamy yogurt and topped with sweet and spicy chutneys, making for a super tasty Indian appetizer.

Paleo Dahi Vada

If you’ve never had dahi vada before – it is traditionally a fried lentil dumpling – but my recipe is lentil-free. I wanted to create a lentil free recipe for those who can’t tolerate legumes and/or for those following a paleo diet. Another big difference between the traditional version and mine is that I don’t fry the fritters. Rather than deep frying the dumplings, my recipe calls for baking them in an oven using a donut pan OR you can also use a donut maker if you have one.

This is an Indian street food and it goes by many different names – it’s also known as dahi baray, dahi bhalla and well, a lot of other names.


I actually came up with this paleo version several years ago when I wrote this Paleo Indian eCookbook – it has 100+ Paleo Indian recipes and this recipe for dahi vada one of them. Instead of lentils, my recipe calls for a combination of paleo friendly flours: almond flour, arrowroot flour and coconut flour. The coconut flour does a great job of soaking up the coconut yogurt.

I have this funny feeling that there isn’t a single person out there searching for this recipe. I mean, dahi vada is a naturally gluten free dish so is there anyone out there who really needs a grain-free and dairy-free version? Maybe this is a recipe that you didn’t know you needed in your life. Maybe you’re already following a paleo diet and you happen to like Indian food and will want to try this? Whatever your sitch – you’ll definitely love this if you make it.

You’ll also want to have some chutneys handy to top these dahi vadas – a few of my favorites: chaat saucetamarind chutney and green chutney. You can make these sauces and freeze them – that’s what I do – then just break off a frozen piece and thaw as needed.

I hope you love this appetizer! It’s perfect on a hot day – the cool and creamy dahi and chutneys will absolutely cool you down. Enjoy!

Paleo Dahi Vada


3 ingredient Salsa Mayo Salmon

This quick and easy baked salmon recipe is flavorful, tasty and takes very little effort to make. You just top the salmon with a simple mix of salsa and mayo and when it comes out of the oven you’ll have a delicious, creamy and moist flaky fish. It’s the perfect last minute dish to serve on a busy weeknight.

3 ingredient baked salmon with salsa mayo topping

This salsa mayo salmon is super simple you guys. It’s delicious, quick and so darn easy to make. It takes no time at all to prep but it’s somehow still big on flavor.

You only need three things to make this recipe:


  1. salmon
  2. mayo
  3. salsa.

Because there are only three ingredients you’re going to want to make sure all three are really high quality. For the fish, I suggest buying fresh wild caught salmon. As for the mayo and salsa, you can make your own but I prefer the convenience of store-bought. As a toddler mama, I just don’t have time/energy to make homemade mayo and fresh salsa all the time. I mean, having to make those two things would also kind of defeat the point of throwing this simple dinner together. That said, if you have the time to make those two things from scratch then more power to ya. If you’re looking for good store bought options, I like the organic spicy salsa (whole foods brand but any will work) and sir kensington’s mayo.

3 ingredient baked salmon with salsa mayo topping

I can’t take credit for this recipe. I have had it written down for years – it’s a recipe that was passed down… from a friendly fishmonger at a Publix grocery store in Florida. He shared it with my husband’s aunt who shared it with my husband’s mom (my MIL) and she shared it with me. I’m not sure if this is the exact original recipe but the gist of it has to be the same – you mix salsa and mayo together and put it on top of salmon and then bake. Easy.

3 ingredient baked salmon with salsa mayo topping

When you make this salmon, you can add some broccoli onto the pan right along with it – I do that all the time and it makes for a nice sheet pan dinner. I also like to serve it with basmati rice. And because I’m Indian, I add cilantro to everything so if you’ve got some add it but if not, you really don’t need it.

Let me know what you think if you try this salsa mayo salmon!

3 ingredient baked salmon with salsa mayo topping