I’m sharing my quick Salmon With Blistered Tomatoes recipe with a tomato lemon sauce that comes together in under 30 minutes, plus the one simple trick I use for reliable results.

Jump to Recipe

I love when a weeknight dinner feels fancy without trying too hard, and my Quick And Easy Salmon With Tomato Lemon Sauce does exactly that. It’s flaky salmon wrapped in a tangy, bright sauce that had me thinking of Salmon With Blistered Tomatoes but with a brighter lemon kick.

I throw in halved cherry tomatoes for bursts of sweet acidity and finish with fresh parsley so every bite smells like summer. If you’re into Salmon Recipes Easy Quick this one will surprise you, tastes way more complicated than it is, and honestly it’s the kind of dish I make when I want to impress but I’m tired.

Ingredients

Print Recipe (No Advertisments)

Salmon: Rich in protein and omega 3s, keeps you full, heart healthy but can be pricey.
Cherry tomatoes: Bright, slightly sweet and acidic, provide vitamin C and fiber, bursty texture.
Lemon juice and zest: Adds fresh sour punch, vitamin C and aroma, cuts richness of fish.
Garlic: Pungent, savory, adds depth, has immune boosting compounds, not overpowering when cooked.
Olive oil: Healthy monounsaturated fats, helps absorb flavors and keeps fish moist during cooking.
Capers (optional): Salty, tangy pops that mimic olives, few calories, pack big flavor, use sparingly.
Parsley or basil: Herbs add fresh green brightness, some vitamins, lift sauce and make it look alive.

Ingredient Quantities

4 salmon fillets (about 6 oz each), pin-boned, skin on or off — your call

Kosher salt, to taste

Freshly ground black pepper, to taste

2 tablespoons olive oil

1 tablespoon unsalted butter

1 small shallot, finely chopped (or 1/4 cup yellow onion, chopped)

2 garlic cloves, minced

1 pint cherry tomatoes, halved (about 2 cups) or 14 oz canned diced tomatoes, drained

1/4 cup dry white wine or low-sodium chicken broth

Juice of 1 lemon (about 2 tablespoons)

Zest of 1 lemon (about 1 teaspoon)

1 teaspoon sugar or honey, optional (to balance acidity)

1 tablespoon capers, drained, optional

2 tablespoons fresh parsley or basil, chopped

Pinch of red pepper flakes, optional

How to Make this

Print Recipe (No Advertisments)

1. Pat the salmon fillets dry with paper towels, season both sides with kosher salt and freshly ground black pepper, and let them sit at room temp for 10 to 15 minutes so they cook more evenly. If the skin is on, score it lightly so it won’t curl.

2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place the salmon in the pan skin-side down if using skin, press gently for a few seconds so the skin makes full contact. Cook about 4 to 5 minutes without moving it so the skin gets crispy.

3. Flip the fillets and cook another 2 to 4 minutes depending on thickness and how done you like it. For moist, slightly flaky salmon aim for an internal temp around 125 to 130 F. Remove salmon to a plate and tent loosely with foil.

4. Lower heat to medium, add 1 tablespoon unsalted butter to the same pan. Toss in the finely chopped shallot (or chopped yellow onion) and sauté 1 to 2 minutes until soft, then add the 2 minced garlic cloves and cook about 30 seconds until fragrant.

5. Add the tomatoes: 1 pint halved cherry tomatoes or 14 oz canned diced tomatoes drained. Stir and cook 3 to 4 minutes until they soften and start to break down.

6. Pour in 1/4 cup dry white wine or low-sodium chicken broth to deglaze the pan, scraping up brown bits with a spoon. Let it simmer 1 to 2 minutes to reduce a bit.

7. Stir in the juice of 1 lemon, the zest of 1 lemon, and 1 teaspoon sugar or honey if you want to tame the acidity. Add 1 tablespoon capers and a pinch of red pepper flakes if using. Taste and season with more salt and pepper if needed.

8. Let the sauce simmer 2 to 3 minutes until slightly thickened, then stir in 2 tablespoons chopped fresh parsley or basil and turn off the heat. If you want a silkier finish, swirl in a little extra butter.

9. Return the salmon to the pan for about 30 to 60 seconds just to reheat and spoon sauce over each fillet, or plate the salmon and ladle the tomato lemon sauce on top. Serve with extra herbs and a lemon wedge. Quick tip: don’t overcrowd the pan when searing, and use drained canned tomatoes if you want this in a hurry.

Equipment Needed

1. Large skillet (10 to 12 in), stainless or nonstick, for searing and simmering
2. Fish spatula or tongs for flipping the fillets and pressing skin so it stays flat
3. Sharp chef’s knife for scoring skin and chopping shallot, garlic and herbs
4. Cutting board — keep raw fish separate from veggies, dont forget that
5. Paper towels to pat the salmon dry before seasoning
6. Wooden spoon or silicone spatula to scrape up brown bits and stir the sauce
7. Measuring spoons and a 1/4 cup measure for wine, lemon juice, butter, etc
8. Microplane or zester for lemon zest (or a small grater)
9. Plate and aluminum foil to rest and tent the cooked salmon

FAQ

Q: How long should I cook the salmon and what's the best method?

A: For pan sear, heat oil till hot, cook skin-side down 4-5 minutes, flip and cook 2-4 more minutes depending on thickness. Oven: 400°F for about 10-12 minutes. USDA says 145°F, but many cooks pull at 125-130°F for a moist center then let carryover heat finish it. Thicker fillets need more time.

Q: Should I leave the skin on or take it off?

A: Leave it on if you want crispy skin and easier handling in the pan. Pat skin dry, score tiny slits near the edge, press fillet down for 10 seconds to stop curling. You can remove the skin after cooking if you dont want to eat it.

Q: Can I use frozen salmon or do I need to thaw it first?

A: Thaw in the fridge overnight for best texture, or do a quick cold-water bath in a sealed bag. You can cook from frozen but expect longer cook time and less even doneness, so I dont recommend it for this quick pan sauce version.

Q: No white wine on hand, what's a good substitute?

A: Use low-sodium chicken broth, or for a touch of brightness use white grape juice plus 1 tsp vinegar or lemon juice. Adjust salt since broth may add sodium.

Q: How do I keep the salmon from overcooking?

A: Use an instant-read thermometer, pull at about 125-130°F for medium-rare, or 145°F if you prefer fully done, then rest 2-3 minutes. Also remove the pan from heat while the sauce finishes to avoid extra heat on the fish.

Q: Can I make the tomato lemon sauce ahead of time?

A: Yes, make it up to 3 days ahead and refrigerate. Reheat gently in a skillet with a splash of broth or water to loosen it, stir in fresh herbs at the end so they stay bright.

Q: What sides go best with this dish and any quick serving tips?

A: Serve over rice, couscous, or with roasted asparagus or simple greens. Quick tip: spoon warm sauce over the fish right before serving and scatter parsley or basil for freshness. A squeeze more lemon if it tastes flat.

Quick And Easy Salmon With Tomato Lemon Sauce Recipe Substitutions and Variations

Salmon: swap for trout or steelhead (same cook time, similar fatty richness). If you want a firmer, milder bite use cod or halibut but watch the timing, they cook quicker.
Cherry tomatoes: use a 14 oz can of diced tomatoes or 1/2 cup sun dried tomatoes (reconstituted) for deep tomato flavor when fresh toms arent available.
Juice of 1 lemon: replace with 1 1/2 tablespoons white wine vinegar or lime juice if you want a sharper tang, add a pinch of sugar or honey to round it out.
Capers: swap with chopped green olives or 1 teaspoon finely chopped pickles for that briny pop, just rinse olives if theyre too salty.

Pro Tips

1. Pat the fillets bone dry and let them sit at room temp for 10 to 15 minutes before cooking, it really helps them sear evenly and not steam. If the skin is on score it lightly so it lays flat and crisps better.

2. For ultra crispy skin use a heavy skillet and get the oil shimmering before the fish goes in, press each fillet down for a few seconds so the skin makes full contact. Start with oil only so the pan can take high heat, then add the butter later for flavor so it wont burn.

3. Make the tomato sauce sing by letting the wine or broth reduce a bit so the flavors concentrate, taste and add a small pinch of sugar or a teaspoon of honey only if the tomatoes are too sharp. Add capers at the end for a bright salty pop and stir in a knob of cold butter off the heat for a silky finish.

4. Pull salmon at about 125 to 130 F for moist, slightly flaky fish because it will keep cooking while resting, tent loosely for a few minutes before serving. Reheat leftovers gently in a low oven or a skillet with a splash of sauce so they dont dry out.

Quick And Easy Salmon With Tomato Lemon Sauce Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m sharing my quick Salmon With Blistered Tomatoes recipe with a tomato lemon sauce that comes together in under 30 minutes, plus the one simple trick I use for reliable results.

Servings

servings

Calories

480

kcal

Equipment: 1. Large skillet (10 to 12 in), stainless or nonstick, for searing and simmering
2. Fish spatula or tongs for flipping the fillets and pressing skin so it stays flat
3. Sharp chef’s knife for scoring skin and chopping shallot, garlic and herbs
4. Cutting board — keep raw fish separate from veggies, dont forget that
5. Paper towels to pat the salmon dry before seasoning
6. Wooden spoon or silicone spatula to scrape up brown bits and stir the sauce
7. Measuring spoons and a 1/4 cup measure for wine, lemon juice, butter, etc
8. Microplane or zester for lemon zest (or a small grater)
9. Plate and aluminum foil to rest and tent the cooked salmon

Ingredients

4 salmon fillets (about 6 oz each), pin-boned, skin on or off — your call
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons olive oil
1 tablespoon unsalted butter
1 small shallot, finely chopped (or 1/4 cup yellow onion, chopped)
2 garlic cloves, minced
1 pint cherry tomatoes, halved (about 2 cups) or 14 oz canned diced tomatoes, drained
1/4 cup dry white wine or low-sodium chicken broth
Juice of 1 lemon (about 2 tablespoons)
Zest of 1 lemon (about 1 teaspoon)
1 teaspoon sugar or honey, optional (to balance acidity)
1 tablespoon capers, drained, optional
2 tablespoons fresh parsley or basil, chopped
Pinch of red pepper flakes, optional

Directions

Pat the salmon fillets dry with paper towels, season both sides with kosher salt and freshly ground black pepper, and let them sit at room temp for 10 to 15 minutes so they cook more evenly. If the skin is on, score it lightly so it won't curl.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place the salmon in the pan skin-side down if using skin, press gently for a few seconds so the skin makes full contact. Cook about 4 to 5 minutes without moving it so the skin gets crispy.
Flip the fillets and cook another 2 to 4 minutes depending on thickness and how done you like it. For moist, slightly flaky salmon aim for an internal temp around 125 to 130 F. Remove salmon to a plate and tent loosely with foil.
Lower heat to medium, add 1 tablespoon unsalted butter to the same pan. Toss in the finely chopped shallot (or chopped yellow onion) and sauté 1 to 2 minutes until soft, then add the 2 minced garlic cloves and cook about 30 seconds until fragrant.
Add the tomatoes: 1 pint halved cherry tomatoes or 14 oz canned diced tomatoes drained. Stir and cook 3 to 4 minutes until they soften and start to break down.
Pour in 1/4 cup dry white wine or low-sodium chicken broth to deglaze the pan, scraping up brown bits with a spoon. Let it simmer 1 to 2 minutes to reduce a bit.
Stir in the juice of 1 lemon, the zest of 1 lemon, and 1 teaspoon sugar or honey if you want to tame the acidity. Add 1 tablespoon capers and a pinch of red pepper flakes if using. Taste and season with more salt and pepper if needed.
Let the sauce simmer 2 to 3 minutes until slightly thickened, then stir in 2 tablespoons chopped fresh parsley or basil and turn off the heat. If you want a silkier finish, swirl in a little extra butter.
Return the salmon to the pan for about 30 to 60 seconds just to reheat and spoon sauce over each fillet, or plate the salmon and ladle the tomato lemon sauce on top. Serve with extra herbs and a lemon wedge. Quick tip: don't overcrowd the pan when searing, and use drained canned tomatoes if you want this in a hurry.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.