Preheat the oven to 400°F / 205°C. Rinse and dry 8 skinless salmon fillets and arrange them in a baking pan.
Mix half of ½ cup of canola oil with 1 teaspoon of sweet paprika and 2 crushed garlic cloves. Coat the fish with it and sprinkle with 1 teaspoon of coarse salt.
Heat the remaining oil in a large skillet. Add 10 chopped garlic cloves, 1 chopped hot chili pepper, 5 peeled, diced tomatoes, and 2 diced red bell peppers. Cook for about 7 minutes, stirring constantly.
Add 1 bunch of chopped cilantro, 3 tablespoons of tomato paste, 1 tablespoon of hot paprika, ½ teaspoon of smoked paprika, ½ teaspoon of turmeric, and ½ teaspoon of salt. Cook for 5 minutes more.
Pour the hot sauce over the fish. Bake uncovered for 14 minutes, until the salmon reaches 145°F / 63°C.
