Baked salmon fillet doesn't get much better than this.
Cooked in a banana leaf, you are going to love the subtle flavour that leaf gives to this spicy baked salmon fillet recipe. This baked salmon recipe is from my book The Curry Guy Easy. There's a good reason it went in that book. It is as easy as recipes come. You will need to source a banana leaf or two though!
About this spicy baked salmon recipe
Spicy baked salmon in a banana leaf looks exotic, tastes incredible and yet is unbelievably simple to make. The technique rewards both beginners and experienced cooks and the flavours are easy to adapt to whatever mood you’re in, fiery, mild, citrusy, coconut-forward, or herb-heavy.
Once you’ve made this dish a couple of times as written you’ll want to start experimenting with other flavours. Perhaps that’s just me but I really think you will.
You’ll start keeping banana leaves in your freezer all the time. They’re inexpensive, they keep well and they turn ordinary meals into something memorable and celebratory. That is exactly what this spicy baked salmon recipe is.
Why Banana Leaves?
Before we get into marinades and oven temperatures, it’s worth talking about the star wrapping material: banana leaves.
If you’ve never cooked with banana leaves before, don’t worry… they’re far easier to work with than they look. Across large parts of Asia, South America and the Caribbean, banana leaves serve the same role that parchment paper or foil might play in Western kitchens but with a wonderfully fragrant twist.
When heated, banana leaves release a subtle grassy aroma. It’s not overwhelming. You won’t taste “banana”, in fact, banana leaves don’t taste like bananas at all. Instead, they add a hint of sweet greenery, a soft herbal note that melts beautifully into fish.
They also lock in moisture so your salmon virtually steams inside its own little envelope while absorbing all the spices around it.
If you can’t find banana leaves fresh, look in the freezer section of Asian or Latin grocery stores. Frozen works perfectly; just thaw and wipe them clean before using.
Choosing the Right Salmon
For this recipe, you’ll want salmon fillets or a single larger side of salmon if you’re feeding a group. Both wild and farmed work, but wild salmon usually has a firmer texture and deeper flavour.
Thickness matters more than type. Aim for pieces around 2–3 cm thick. Thinner pieces cook very quickly and may overcook before they absorb enough flavour, while thicker pieces take longer to steam inside the leaf.
If you’re using a side of salmon, you’ll need a couple of banana leaves to wrap it properly, but the process is the same.
How to Prepare the Banana Leaves
Banana leaves are large and often a bit stiff when cold. Here’s how to prepare them so they become pliable and easy to fold:
- Thaw (if frozen) and wipe clean with a damp cloth.
- Pass them briefly over a flame or stovetop burner, just a quick glide. The leaf will soften and darken slightly.
- If you’re nervous about the open flame, you can dip them in hot water instead.
- Cut the leaves into pieces several centimetres larger than your salmon fillets.
- Keep the shiny side facing outward. The duller side usually touches the food.
The softened leaves won’t crack when folded to make this spicy baked salmon, which is key for keeping the steam inside while baking.
Related
If you like this baked salmon recipe, you might like to try some of these popular salmon recipes too.
- Asian Honey Glazed Baked Salmon
- Meen Molee - Salmon in Molee Sauce
- Tandoori Salmon Tikka
- Salmon Tikka Masala
- Cedar Plank Salmon with Chilli Garlic Oil
- Salmon Bites with Soy Sauce, Ginger and Garlic
- Baked Salmon Korean Style
- Harissa Salmon
- Steamed Salmon With Soy Sauce & Chilli
- Choo Chee Salmon
- Salmon Fish Cake Bhuna
- Crispy Skin Salmon with Coriander and Cashew Sauce
- Tandoori Baked Salmon
Other popular seafood recipes
Have you tried this spicy baked salmon recipe?
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Baked Salmon Fillet
Direct from the pages of my book The Curry Guy Easy, you will love the flavours you get when you make this easy baked salmon recipe!
Ingredients
- 4 banana leaves, soaked in water for about 20 minutes
- 4 x 250g (9oz) salmon fillets
- 1 garlic clove, finely chopped
- 1 tbsp good quality or homemade garam masala
- 1 tsp freshly ground black pepper
- 1/2 tsp red chilli powder
- 1 lemon
- Salt and freshly ground pepper
- 3 tbsp finely chopped fresh coriander (cilantro), to serve
Instructions
- Preheat your oven to 200oC/400oF/Gas 6.
- Place the banana leaves on a work surface with the light side facing upward. Lay a salmon fillet on each leaf and rub the chopped garlic equally into each piece.
- Mix the garam masala, black pepper and chilli powder, then sprinkle it equally over the salmon fillets.
- Cut the lemon in half and squeeze the juice from one half of the lemon over the fillets. Cut the other lemon half into thin slices and place the slices on top of the fillets. Add salt and pepper to taste.
- Wrap the salmon with the banana leaves to form parcels (as pictured). Now place the salmon parcels on a baking tray, with the seams tucked underneath to secure them closed, and bake for about 15 minutes. This should leave the centre of the salmon medium rare, but ovens do vary so you may need to experiment.
- When the salmon is cooked, serve each parcel at the table with a bowl of chopped coriander (cilantro) to sprinkle over the top of the fish.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 121Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 90mgCarbohydrates: 31gFiber: 4gSugar: 15gProtein: 2g
Teena Agnel says
Hello Dan,
Great recipes...To be honest I haven't met any Indian who is so passionate about Indian cooking:). Cooking fish in banana leaf is a very traditional south Indian(kerala) style and I was totally taken by surprise to see that here. It reminds me of my days in kerala.
Teena
Dan Toombs says
Thanks for that. Hope you like the recipe.
Dan