Quick Salmon with Tomato Lemon Sauce (Print)

Flavorful salmon with tangy tomato lemon sauce, ready in 25 minutes

# What You Need:

→ Fish

01 - 4 salmon fillets (about 5 oz 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

# How To Make It:

01 - Pat the salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add salmon fillets, skin-side down if applicable. Cook for 4–5 minutes until crispy, then flip and cook for another 2–3 minutes until just cooked through. Remove from pan and tent loosely with foil to keep warm.
03 - In the same pan, add 1 tablespoon olive oil. Add minced garlic and diced onion; sauté for 1–2 minutes until fragrant and softened.
04 - Add halved cherry tomatoes to the pan. Cook, stirring occasionally, for 3–4 minutes until they begin to soften and burst, releasing their juices.
05 - Stir in lemon zest, lemon juice, and chili flakes if using. Season with salt and pepper to taste. Simmer for 1 minute to meld flavors.
06 - Return the salmon to the pan, spooning the warm sauce over the fillets. Let warm through for 1 minute. Transfer to serving plates, garnish with chopped fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The sauce comes together in minutes but tastes like it simmered for hours
02 -
  • Dont crowd the pan or the salmon will steam instead of sear
  • Watch the garlic carefully once it hits the hot oil, it can turn bitter in seconds
03 -
  • Room temperature salmon cooks more evenly than cold from the fridge
  • Use a microplane for the lemon zest to avoid bitter white pith

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