Quick Salmon Tomato Lemon Sauce (Printable)
Tender salmon fillets pan-seared to golden perfection, topped with a vibrant sauce of burst cherry tomatoes, garlic, and fresh lemon zest.
# Ingredient List:
→ Fish
01 - 4 salmon fillets (about 5 ounces each), skin-on or skinless
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Tomato Lemon Sauce
05 - 1 tablespoon olive oil
06 - 2 garlic cloves, minced
07 - 1 small red onion, finely diced
08 - 2 cups cherry tomatoes, halved
09 - Zest and juice of 1 large lemon
10 - 1/4 teaspoon chili flakes (optional)
11 - 2 tablespoons fresh parsley, chopped
12 - Salt and pepper, to taste
# Steps:
01 - Pat the salmon fillets dry with paper towels and season both sides evenly with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add salmon, skin-side down if applicable. Cook for 4 to 5 minutes until crispy, then flip and cook for 2 to 3 minutes until just cooked through. Remove from pan and tent loosely with foil.
03 - In the same pan, add another tablespoon of olive oil. Add garlic and onion, sautéing for 1 to 2 minutes until fragrant and softened.
04 - Add cherry tomatoes to the pan and cook, stirring occasionally, for 3 to 4 minutes until they begin to soften and burst.
05 - Stir in lemon zest, lemon juice, and chili flakes if using. Season with salt and pepper. Let simmer for 1 minute to combine flavors.
06 - Return the salmon to the pan, spooning sauce generously over the fillets. Warm through for 1 minute. Transfer to serving plates, garnish with chopped parsley, and serve immediately.
# Expert Tips:
01 -
- The sauce comes together in the same pan, meaning less cleanup and more flavor from those salmon drippings
- Even people who swear they dont like fish often change their minds after one bite of this bright, zesty version
02 -
- Dont be tempted to move the salmon while its skin-side down, that crispy skin only forms when you leave it completely alone
- Cherry tomatoes vary in water content, if your sauce looks too thick add a splash of water or white wine
03 -
- Room temperature salmon cooks more evenly, so take it out of the fridge about 20 minutes before starting
- Zest your lemon before juicing it, or youll find yourself wrestling with a squished, uncooperative fruit