Pan Seared Salmon With Cherry Tomatoes

6 servings
50 min

This recipe uses only the freshest ingredients to make juicy fillets of pan seared salmon served with a melted cherry tomato sauce. It’s a perfect light meal that everyone will love!

I cannot think of a better way to serve salmon than with a fresh cherry tomato sauce. The salmon turns out perfectly cooked and juicy every time and the sauce is so fresh and herby with just the right amount of garlic. Because it’s such a beautiful dish, everyone will think it took a long time to make.


VARIATIONS FOR THE RECIPE


This recipe can be used with other types of skin-on fish, but note that depending on the thickness and size of the fish, cooking times will vary. Thin fillets of fish will not need to go in the oven, only the thicker fillets. The salmon in this recipe can be used without the cherry tomato sauce or with another sauce. Also the fresh cherry tomato sauce can be used with other fish, seafood, meat, or lentils. The sauce is also delicious served on it’s own with pasta, potatoes, or rice. The serving options are endless!


INGREDIENTS TO MAKE PAN SEARED SALMON WITH CHERRY TOMATOES


  • Vidalia onion
  • Garlic cloves, minced
  • Cherry tomatoes
  • Fresh thyme leaves
  • Fresh rosemary
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Balsamic vinegar
  • Fresh basil
  • Salmon, skin-on prefered

WHAT IS CHIFFONADE?


  • Chiffonade is a French culinary technique, meaning ribbons, for slicing leafy green vegetables and flat-leaf herbs into long, thin strips. The width of the strips can vary along with the length.
  • The leaves are first stacked, rolled tightly, then sliced perpendicular to the roll.

HOW TO CHIFFONADE FRESH BASIL


  • Make sure that you have a very sharp knife. Fresh Basil is a fine herb and can bruise easily. If you want a very thin chiffonade, your knife has to be sharp otherwise a dull knife will crush the edges instead of slicing them thinly.
  • METHOD TO CHIFFONADE: STACK, ROLL, SLICE
  • 1. STACK- Place the basil leaves on top of each other facing the same way.
  • 2. ROLL- Gently roll the leaves into a tight cigar shape.
  • 3. SLICE- Cut perpendicular to the roll into the desired width, thin or thick.

A GREAT TIP!


  • Often times the fishmonger leaves the very thin side of the salmon attached the the thicker middle. Unfortunately this thin side cooks faster than the thick side. Not only for looks but also because for this recipe we are pan searing, it is better to remove that very thin side for even cooking. DON’T throw it away! Rub the piece with oil and salt then pan sear flesh side down first and flip. It will cook quickly and you can enjoy these pieces as a quick bite or save for breakfast the next day.

HOW TO MAKE PAN SEARED SALMON WITH CHERRY TOMATOES


  • Preheat the oven to 425°F.
  • Heat 3 Tbsp olive oil in a 10-inch sauté pan.
  • Add the onion and sauté over medium-low heat for 5 minutes, stirring continuously, until softened.
  • Add the garlic and sauté for 1 more minute.
  • Stir in the tomatoes, thyme, rosemary, 1 tsp salt, and ½ tsp black pepper.
  • Cook over medium-low heat for 10-15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly.
  • Remove from the heat, stir in the vinegar and basil.
  • Taste for seasoning.
  • While the tomatoes are cooking, heat a 12-inch cast iron skillet over high heat for 5 minutes.
  • Brush the salmon all over with olive oil, sprinkle with salt and pepper, and place it skin side up in the pan.
  • Cook the fish for 3-4 minutes without moving them, until browned.
  • Using a metal spatula, turn the fish skin side down and transfer the pan to the oven.
  • Bake for 5-8 minutes depending on the thickness.
  • Remove the fish from the pan to a serving platter, tent loosely with foil, and allow to rest for 5 minutes.
  • Spoon the tomatoes around the fish and serve.

Pan Seared Salmon With Cherry Tomatoes

Recipe details

  • 6  servings
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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Ingredients


  • 1 ½ cups Vidalia onion, chopped
  • 3 garlic cloves, minced
  • 3 cups (1.5 pints) cherry tomatoes, halved through the stem
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp fresh rosemary, chopped
  • 3 Tbsp olive oil plus more to brush on fish
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp fresh basil, chiffonade
  • 2 lbs. salmon, skin-on, cut into 6 crosswise pieces

Instructions


Preheat the oven to 425°F. Heat 3 Tbsp olive oil in a 10-inch sauté pan. Add the onion and sauté over medium-low heat for 5 minutes, stirring continuously, until softened. Add the garlic and sauté for 1 more minute. Stir in the tomatoes, thyme, rosemary, 1 tsp salt, and ½ tsp black pepper. Cook over medium-low heat for 10-15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Remove from the heat , stir in the vinegar and basil. Taste for seasoning.
While the tomatoes are cooking, heat a 12-inch cast iron skillet over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle with salt and pepper, and place it skin side up in the pan. Cook the fish for 3-4 minutes without moving them, until browned. Using a metal spatula, turn the fish skin side down and transfer the pan to the oven. Bake for 5-8 minutes depending on the thickness.
Remove the fish from the pan to a serving platter, tent loosely with foil, and allow to rest for 5 minutes. Spoon the tomatoes around the fish and serve.

The Grove Bend Kitchen
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