Roasted Salmon in Tomato Anchovy Sauce

The anchovies in this recipe do not disappear in the sauce, giving it a pleasing saltiness. Use juicy fresh tomatoes while they are still in season.



  • 4 salmon fillets, about 6 ounces (175 grams) each
  • 2 tablespoons chopped basil
  • 2 teaspoons chopped garlic
  • 1/2 teaspoon red chili flakes
  • 2 tablespoons olive oil

Tomato sauce:

  • 3 tablespoons olive oil
  • 11/2 cups sliced onions
  • 2 teaspoons chopped garlic
  • 5 chopped anchovies
  • 4 cups chopped fresh tomatoes
  • Salt and freshly ground pepper
  • 1/4 cup shredded basil


Place salmon on a metal baking sheet. Combine basil, garlic, chili flakes and olive oil and brush over salmon fillets. Let marinate for 30 minutes.

Heat oil in a wide pot or sauce pan over medium heat. Add onions and sauté for 3 minutes or until softened. Add garlic and anchovies and sauté for another minute. Stir in tomatoes and cook for 6 to 8 minutes or until sauce is thick and flavourful. Season with salt and pepper if needed and stir in basil. Reheat when needed.

Preheat oven to 450 F.

Bake salmon for 10 to 12 minutes or until just slightly pink inside. Place on serving dishes and top with sauce. Serves 4.