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One Pan Seared Salmon with Burst Cherry Tomatoes
I LOVE this one pan seared salmon with burst cherry tomatoes! This salmon tomato recipe will be your new pan frying salmon staple. You know my obsession with tomato season, and this new recipe is heavily inspired by all the bounty of tomatoes I’ve been seeing at the markets and the farmer’s markets in my area.
What else is so perfect about this one pan seared salmon dish is that it is a fully one pot meal. Which means: less dishes, and it comes together in less than 30 minutes. You can serve this recipe with any of your favorite vegetables like broccoli, asparagus, top with herbs like fresh basil leaves, spinach or fresh parsley and even sear with capers and scallions. Serve with your favorite salad, or fluffy white or brown rice.
Ingredients you need for this one pan-seared salmon with burst cherry tomatoes recipe
- Salmon
- Olive oil
- Yellow and red burst cherry tomatoes
- Shallot, or onion
- Garlic cloves
- Thyme
- Lemon zest
- Lemon juice
- Kosher salt and black pepper
Step To Make this Pan Frying Salmon
Step 1:
In a nonstick skillet with one tablespoon of hot oil, sear your salmon with the salmon skin-side up to begin, season with salt and pepper on all sides as you sear.
Step 2:
Cook on medium heat until crispy, about 3-4 minutes on each side and flip with a fish spatula until the flesh side has a golden crust. Remove your salmon, excess oil (keep a little drizzle), and set your salmon aside covered on paper towels.
Step 3: Make your tomato mixture
Next, add your tomatoes with the remaining oil. Sear until bursted and has a little bit of char. You want some bursted to make the sauce, and some that stay whole, about 15-20 minutes.
Step 4:
Then add in your shallots and garlic and sear with the tomatoes and sauce. Season with salt and pepper. Next, add in a sprig of thyme and lemon zest. Season with salt and pepper. Mix well until everything is incorporated.
Step 5:
Add back in your salmon and heat it through for another 5-6 minutes until fully cooked (around 125-135 degrees). Top and serve with fresh lemon juice and thyme.
Tips, Tricks and Substitutions
What temperature should I remove my salmon at?
Remove your salmon with it a tad bit underdone with how you like it when you do your first sear, because we will finish cooking at the end. I remove at around 115 degrees and then when I add it back in when heating and finishing, I will remove at 120-130 degrees, depending on your preference.
Why are we adding the garlic and shallots after the tomatoes?
Normally I would sear and bloom the garlic and shallots first, but in this case, since the tomatoes need more time than the garlic and shallots, I add them in after. This allows them to not brown and burn as quickly while still getting the full flavors.
Can I sub for any fish, like a white fish or shrimp?
Absolutely! You can follow the same method here, with searing or grilling your fish/shrimp and removing accordingly, cooking your tomatoes and finishing it all together.
What if I can’t find burst cherry tomatoes?
You can sub for any small tomato available. It doesn’t need to be burst or cherry, you can use grape tomatoes, heirloom baby tomatoes, anything you have access to!
Some ideas & inspiration to serve with this salmon tomato recipe:
- Little Gem Caesar Salad with Panko Breadcrumbs
- Italian Chopped Salad
- Sweet Corn, Parmesan & Mascarpone Risotto with Basil Oil
Looking for more salmon recipes?
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Updated from July 2021
One Pan Seared Salmon with Burst Cherry Tomatoes
Ingredients
For Your Seared Salmon
- 3 salmon fillets 1-1/4 inch thick
- 2 tablespoon neutral oil such as avocado oil or vegetable oil
- 1/2 pint yellow burst cherry tomatoes
- 1/2 pint red burst cherry tomatoes
- 1 shallot thinly sliced
- 2 garlic cloves thinly sliced
- 1 sprig thyme and more for garnish
- 1/2 lemon zest
- juice of 1 lemon
- salt and pepper to taste
Instructions
- In a nonstick skillet with 1 tablespoon of neutral oil, sear your salmon with the skin side up to begin, season with salt and pepper on all sides as you sear.
- Cook on medium-high heat until crispy, about 3-4 minutes on each side and flip with a fish spatula. Remove your salmon, excess oil (keep a little drizzle), and set your salmon aside covered. *Note: remove your salmon with it a tad bit underdone with how you like it, because we will finish cooking at the end, I remove at around 115 degrees.
- Next, add your tomatoes with the remaining oil. Sear until bursted and has a little bit of char. You want some bursted to make the sauce, and some that stay whole, about 15-20 minutes.
- Then add in your shallots and garlic and sear with the tomatoes and sauce. Season with salt and pepper.*Note: You don’t want to add garlic and shallots first first with the tomatoes or else they will burn too quick.
- Next, add in a sprig of thyme and lemon zest. Season with salt and pepper. Mix well until everything is incorporated.
- Add back in your salmon and heat it through for another 5-6 minutes until fully cooked (around 125-135 degrees). Top and serve with fresh lemon juice and thyme.
Super yummy! Don’t start your sear with skin side up though!! Flakes of the salmon will burn onto your pan and leave the top of the fish looking like cat food. Sear with skin side down for 3-4 minutes, flip, turn off the flame, and let the residual heat cook the top.