One Pan Seared Salmon with Burst Cherry Tomatoes

5 from 5 votes

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I LOVE this one pan seared salmon recipe 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.

If you’re looking for another pan salmon, be sure to check out our Perfect Crispy Skin Salmon.

One Pan Seared Salmon with Burst Cherry Tomatoes

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
One Pan Seared Salmon with Burst Cherry Tomatoes

Step To Make this Salmon

Step 1:

In a nonstick skillet, or cast iron skillet with one tablespoon of hot oil, sear salmon with the salmon skin-side down 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.

One Pan Seared Salmon with Burst Cherry Tomatoes

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!

One Pan Seared Salmon with Burst Cherry Tomatoes

Some ideas & inspiration to serve with this salmon tomato recipe:

Looking for more salmon recipes?

If you do make this One Pan Seared Salmon recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Updated from July 2021

One Pan Seared Salmon with Burst Cherry Tomatoes
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One Pan Seared Salmon with Burst Cherry Tomatoes
5 from 5 votes

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 staple.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 3

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. 

Nutrition

Calories: 251kcal, Carbohydrates: 2g, Protein: 34g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 94mg, Sodium: 76mg, Potassium: 872mg, Fiber: 0.5g, Sugar: 1g, Vitamin A: 85IU, Vitamin C: 3mg, Calcium: 30mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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3 Comments

  1. 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.

  2. 5 stars
    Love this recipe. Served it with asparagus for a delightful dinner. Easy recipe to make. The flavors of the tomatoes and shallots caramelized together with the salmon was perfection.