30-Minute Seared Salmon with Cherry Tomatoes
This easy one-pan salmon recipe comes together in 30 minutes with burst cherry tomatoes, garlic, balsamic vinegar, and fresh basil. A flavorful, no-fuss salmon dish perfect for busy weeknights or casual dinner parties.
Equipment
- Large nonstick or stainless steel skillet
- Paper towels
- measuring spoons
- wooden spoon
- Microplane or zester
- Knife and Cutting Board
Ingredients
- 2 salmon fillets about 6 oz each, skin-on or skinless
- 1 pint cherry tomatoes halved if large
- 2 garlic cloves thinly sliced
- 3 tablespoons olive oil divided
- 1 tablespoon balsamic vinegar
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- Zest and juice of ½ lemon
- 2 tablespoons fresh basil leaves torn
- 1 tablespoon fresh parsley chopped
- 2 teaspoons capers optional
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Pat the salmon dry with paper towels and season with salt, pepper, and smoked paprika.
- Place the salmon skin side down and sear for 3–4 minutes without moving it. Flip and cook the flesh side for another 2–3 minutes. Transfer to a plate and set aside.
- In the same skillet, add the remaining 2 tablespoons of olive oil along with the sliced garlic and red pepper flakes. Cook for 30 seconds until fragrant, then add the cherry tomatoes and a pinch of salt.
- Cook for 5–7 minutes, stirring occasionally, until the tomatoes blister and release their juices.
- Add balsamic vinegar and lemon juice to the pan, scraping up any browned bits from the bottom. Stir in capers, if using.
- Return the salmon to the skillet and spoon the tomato sauce over the top. Simmer for 1–2 minutes to bring everything together.
- Turn off the heat and top with lemon zest, fresh basil, and chopped parsley. Serve warm, directly from the skillet or transfer to a serving platter.
Notes
Expert Tips from My Kitchen
Serving Suggestions
Storage Instructions
- Don’t move the salmon too soon. Let it sit undisturbed for the full 3–4 minutes to get that perfect crispy crust.
- Use a fish spatula. It’s the best way to flip salmon filets cleanly without breaking them.
- Make-ahead tip: Slice your garlic and prep the rest of the ingredients earlier in the day so this dish comes together even faster at dinnertime.
- Adjust the heat. If your tomatoes start browning too quickly, lower the heat slightly—you're after a burst, not a char.
Serving Suggestions
- Wine pairing: A crisp Sauvignon Blanc or Vermentino works perfectly with this dish.
- Make it a meal: Serve with lemony couscous, herbed farro, or over polenta for a satisfying dinner.
- Dinner party idea: Plate the salmon over a bed of wilted arugula or spinach, then spoon the tomato lemon sauce over the top for a restaurant-style presentation.
- Next time: Try it with a dollop of whipped ricotta on the side—trust me.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat: Warm gently in a skillet over medium-low heat, adding a splash of water or olive oil to loosen the tomato sauce.
- Avoid the microwave: It can make the salmon rubbery—stovetop is the best way to reheat without drying it out.
Nutrition Facts
Calories: 485kcalCarbohydrates: 13gProtein: 36gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gCholesterol: 94mgSodium: 746mgPotassium: 1402mgFiber: 2gSugar: 7gVitamin A: 1701IUVitamin C: 58mgCalcium: 64mgIron: 4mg
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