This recipe was inspired by the Iraqi dish known as masgouf—fish grilled over an open fire and smothered with cooked onions and tomatoes. We cook salmon fillets under the broiler, so you don’t need to fire up the grill and the dish comes together easily even on weeknights. Sliced onion and cherry tomatoes are roasted at a high temperature to caramelize them and concentrate their sweet flavors. Curry-seasoned salmon then is nestled into the sauce and quickly broiled, so make sure your baking dish is broiler-safe.