Why You’ll Love This Recipe
I love this recipe because I can create a fresh, satisfying salmon dinner without spending much time in the kitchen. Searing the salmon gives me a beautifully golden exterior while keeping the center tender and moist.
The cherry tomato sauce is equally simple. I cook the tomatoes until they soften and burst, releasing their juices into the olive oil and garlic. A splash of lemon adds brightness, while fresh basil brings a fragrant finish.
I also like how versatile this meal is. I can serve it with pasta, rice, potatoes, couscous, or crusty bread to soak up the tomato juices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 salmon fillets, about 6 ounces each
- 2 tablespoons extra-virgin olive oil, divided
- 1 pint cherry or grape tomatoes
- 3 garlic cloves, thinly sliced or minced
- 1 small shallot, finely chopped
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 cup fresh basil leaves, torn or sliced
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Directions
- I pat the salmon fillets thoroughly dry with paper towels. I season both sides with salt and freshly ground black pepper.
- I heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once the skillet is hot, I add the salmon. If I use skin-on fillets, I place them skin-side down and gently press them with a spatula for the first few seconds so the skin stays in contact with the pan.
- I cook the salmon for about 4 to 6 minutes on the first side, depending on its thickness.
- I carefully flip the fillets and cook for another 2 to 4 minutes, until the salmon reaches my preferred doneness and a safe internal temperature.
- I transfer the salmon to a plate and keep it warm while I prepare the cherry tomatoes.
- I reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet.
- I add the shallot and cook for about 2 minutes, stirring until it begins to soften.
- I add the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
- I add the cherry tomatoes, oregano, and a small pinch of salt and pepper.
- I cook the tomatoes for about 5 to 7 minutes, stirring occasionally. As they soften, I gently press some of them with the back of a spoon so they release their juices and create a light sauce.
- I stir in the lemon juice and lemon zest.
- I return the salmon to the skillet and spoon some of the tomato mixture around the fillets. I let everything warm together for about 1 minute.
- I remove the skillet from the heat and finish with fresh basil and parsley.
- I serve the salmon immediately with plenty of burst cherry tomatoes and lemon wedges on the side.
Servings and Timing
This 30-Minute Seared Salmon with Cherry Tomatoes recipe makes 4 servings.
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
Variations
Seared Salmon with Cherry Tomatoes and Spinach
I stir a few handfuls of baby spinach into the tomatoes during the final couple of minutes. I cook it just until wilted before returning the salmon to the skillet.
Salmon with Tomatoes and Olives
When I want a Mediterranean-style variation, I add about 1/2 cup of Kalamata olives to the cherry tomatoes. Their briny flavor works especially well with the salmon, garlic, and lemon.
Salmon with Cherry Tomatoes and Capers
I add 1 to 2 tablespoons of drained capers with the tomatoes. I reduce the amount of added salt because the capers already provide plenty of seasoning.
Spicy Seared Salmon
When I want more heat, I increase the red pepper flakes or add a finely chopped fresh chili with the garlic.
Creamy Cherry Tomato Salmon
For a richer sauce, I add a small splash of heavy cream after the tomatoes have burst. I let the sauce gently simmer for a couple of minutes before returning the salmon to the pan.
Seared Salmon with White Wine Tomatoes
After cooking the garlic and shallot, I add about 1/4 cup of dry white wine. I let it reduce briefly before adding the cherry tomatoes, which gives the sauce another layer of flavor.
Storage/Reheating
I store leftover salmon and cherry tomatoes in an airtight container in the refrigerator for up to 3 days. When possible, I keep any side dishes separate so they don’t absorb all of the tomato juices.
For reheating, I prefer using gentle heat because salmon can dry out quickly. I place the salmon and tomatoes in a covered skillet over low heat and add a small splash of water or broth if the tomato sauce has become too thick.
I can also reheat individual portions in the microwave using short intervals. I stop as soon as the salmon is thoroughly heated rather than continuing to cook it unnecessarily.
I don’t recommend repeatedly reheating the salmon. I only warm the amount I plan to eat.
FAQs
Can I use skin-on salmon for this recipe?
Yes. I actually like using skin-on salmon because I can sear the skin until golden and crisp. I make sure the skin is very dry before placing it in the hot skillet, and I cook it skin-side down first.
How do I keep salmon from sticking to the pan?
I make sure my skillet and oil are properly heated before adding the salmon. Once I put the fish in the pan, I leave it alone long enough for a crust to form. When the salmon is properly seared, it releases from the pan much more easily.
How do I know when the salmon is done?
I check the thickest part of the fillet for doneness and make sure it reaches a safe internal temperature. I also look for flesh that flakes easily while remaining moist rather than dry.
Can I use canned tomatoes instead of cherry tomatoes?
Yes. I can use drained diced tomatoes when fresh cherry tomatoes aren’t available. However, I prefer cherry tomatoes because they become sweet and juicy as they blister in the skillet and give the finished dish more texture.
What should I serve with Seared Salmon and Cherry Tomatoes?
I like serving this salmon with rice, pasta, couscous, quinoa, roasted potatoes, or mashed potatoes. When I want a lighter meal, I pair it with steamed vegetables or a green salad. Crusty bread is another favorite because I can use it to soak up the garlicky tomato juices.
Conclusion
30-Minute Seared Salmon with Cherry Tomatoes is one of my favorite options when I want a fresh, flavorful dinner without a long cooking process. I love the combination of golden salmon and juicy burst tomatoes with garlic, lemon, basil, and olive oil. With only 30 minutes from start to finish, I can put a colorful seafood meal on the table that works equally well for a busy weeknight or a relaxed dinner at home.
Print30-Minute Seared Salmon with Cherry Tomatoes
Golden pan-seared salmon pairs with juicy burst cherry tomatoes, garlic, lemon, and fresh herbs for a colorful, flavorful dinner. This simple seafood meal comes together in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Sear
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 4 salmon fillets, about 6 ounces each
- 2 tablespoons extra-virgin olive oil, divided
- 1 pint cherry or grape tomatoes
- 3 garlic cloves, thinly sliced or minced
- 1 small shallot, finely chopped
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 cup fresh basil leaves, torn or sliced
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Pat the salmon fillets thoroughly dry with paper towels and season both sides with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the salmon to the hot skillet. If using skin-on fillets, place them skin-side down and gently press with a spatula for the first few seconds.
- Cook the salmon for 4 to 6 minutes on the first side, depending on thickness.
- Carefully flip the fillets and cook for another 2 to 4 minutes, until the salmon reaches the desired doneness and a safe internal temperature.
- Transfer the salmon to a plate and keep warm.
- Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet.
- Add the shallot and cook for about 2 minutes, stirring until it begins to soften.
- Add the garlic and optional red pepper flakes and cook for about 30 seconds, just until fragrant.
- Add the cherry tomatoes, oregano, and a small pinch of salt and pepper.
- Cook for 5 to 7 minutes, stirring occasionally. Gently press some of the softened tomatoes with the back of a spoon to release their juices and form a light sauce.
- Stir in the lemon juice and lemon zest.
- Return the salmon to the skillet and spoon the tomato mixture around the fillets. Warm everything together for about 1 minute.
- Remove the skillet from the heat and finish with fresh basil and parsley.
- Serve immediately with plenty of burst cherry tomatoes and lemon wedges.
Notes
- For crispy skin, thoroughly dry skin-on salmon before searing and cook it skin-side down first.
- Add baby spinach during the final few minutes of cooking for extra vegetables.
- For a Mediterranean variation, add about 1/2 cup Kalamata olives or 1 to 2 tablespoons drained capers with the tomatoes.
- For a richer sauce, stir a small splash of heavy cream into the burst tomatoes before returning the salmon to the skillet.
- For a white wine variation, add about 1/4 cup dry white wine after cooking the shallot and garlic and let it reduce before adding the tomatoes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a covered skillet over low heat, adding a splash of water or broth if needed to loosen the tomato sauce.
Nutrition
- Serving Size: 1 salmon fillet with cherry tomatoes
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 410 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 37 g
- Cholesterol: 95 mg
