If you’re in a weeknight-dinner rut, this skillet salmon is the recipe you didn’t know you needed. Salmon is packed with flavor and so many good-for-you benefits that it’s a favorite in my household for quick, delicious meals like my 10-minute air fryer salmon. This recipe takes just 20 minutes to prepare and uses ingredients that are either already in your pantry or easily found at the local supermarket, making it perfect for a busy mid-week meal but also fancy enough to prepare for company.
Watch Me Make My Skillet Salmon with Cherry Tomatoes, Chile and Citrus
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How To Make My Salmon with Cherry Tomatoes, Chile and Citrus
Step 1. Bring salmon to room temperature one hour before cooking.
Step 2. Heat a 12 to 14 inch cast iron pan over medium-high heat.
Step 3. Season the salmon with the salt and a few grinds of pepper and rub with 1 tablespoon of the oil. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes.
Step 4. Carefully flip the filets and reduce the heat to medium. Continue cooking for another 2-4 minutes or until it’s a bit underdone for your preference (it will continue to cook off the heat). Transfer to a large plate and tent with foil.
Step 5. Heat the remaining 2 tablespoons of the oil in the same pan. Add the shallot and saute over medium-low heat for 2-3 minutes until lightly golden.
Step 6. Add the garlic and saute for 1 more minute. Stir in the tomatoes, orange juice, vinegar, chile paste, ½ teaspoon salt, and a few cracks of pepper and cook, stirring occasionally, over medium-low heat for 3-4 minutes.
Step 7. Add basil, stir, then add the salmon back to the pan skin side down, spooning the sauce on top. Cook for just a minute to warm the salmon back up.
Step 8. Serve the salmon on a platter topped with the cherry tomato sauce. A side of rice makes this a full meal and soaks up the sauce nicely.
Step 9. Enjoy!
THE FULL RECIPE AND INGREDIENTS ARE WAITING FOR YOU AT THE BOTTOM OF THIS POST, WITH A PRINTABLE VERSION FOR IF YOU FALL IN LOVE WITH THIS RECIPE AS MUCH AS I HAVE!
The Tools I Use To Make This:
What Else Can I Use?
- I list either chile paste (Sambal Olek, Harissa, etc) OR red chile flakes in this recipe. I usually use chile paste but either works!
- In a pinch, you can use bottled fresh orange juice. Just make sure it’s not from concentrate.
- Use Roma or Beefsteak tomatoes instead of cherry tomatoes if that’s what you have, just diced them up.
- Halibut or cod would be a nice substitute for the salmon in this recipe as well.
This Salmon with Cherry Tomatoes, Chile and Citrus is special because:
It’s a fast and nutritious meal that’s easy for busy weeknights
It takes just 20 minutes to prepare
It’s something the whole family will enjoy, and is even fancy enough to serve for guests!
Fast, Nutritious Weeknight Dinners
The Best 10 Minute Air Fryer Salmon
Grilled Steaks With Cherry Pepper Butter
30 Minute Crispy Air Fryer Chicken Thighs
Turkey-Bacon Burgers (Moist and So Flavorful!)
Maple-Gochujang Salmon (Air Fryer and Oven!)
Healthy Baked Chicken Parmesan
If you make my Salmon with Cherry Tomatoes, Chile and Citrus, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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Skillet Salmon with Cherry Tomatoes, Chile, and Citrus (Gluten-free, Dairy-free, Paleo)
Ingredients
- 4 6-ounce center-cut salmon filets about 1 inch thick
- Kosher salt
- Fresh cracked black pepper
- 3 tablespoons avocado oil or vegetable oil
- 2 shallots minced
- 2 cloves garlic minced
- 2 cups cherry tomatoes halved
- ½ cup fresh squeezed orange juice from 2 oranges
- 2 teaspoons apple cider vinegar
- 1 teaspoon chile paste or ½ teaspoon red pepper flakes
- 4 sprigs fresh basil leaves julienned
Instructions
- Bring salmon to room temperature one hour before cooking. This helps the fish cook evenly and get a nice, crispy exterior.
- Heat a 12 to 14 inch cast iron pan over medium-high heat. Season the salmon with the salt and a few grinds of pepper and rub with 1 tablespoon of the oil.
- Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes.
- Carefully flip the filets and reduce the heat to medium. Continue cooking for another 2-4 minutes or until it’s a bit underdone for your preference (it will continue to cook off the heat).
- Transfer to a large plate and tent with foil.
- Heat the remaining 2 tablespoons of the oil in the same pan. Add the shallot and saute over medium-low heat for 2-3 minutes until lightly golden.
- Add the garlic and saute for 1 more minute.
- Stir in the tomatoes, orange juice, vinegar, chile paste, ½ teaspoon salt, and a few cracks of pepper and cook, stirring occasionally, over medium-low heat for 3-4 minutes.
- Add basil, stir, then add the salmon back to the pan skin side down, spooning the sauce on top. Cook for just a minute to warm the salmon back up.
- Serve the salmon on a platter topped with the cherry tomato sauce. A side of rice makes this a full meal and soaks up the sauce nicely.
Nutrition
The salmon recipe was fabulous! It’s on the remake. Thanks Sylviane
So glad you loved it, Sylviane!
Kat.
I’m doing the Mediterranean Diet, so I try to have salmon on the table once a week. I’ve tried many different methods and recipes, all lackluster at best, but this is definitely the one that will be my go-to. The sauce was so flavorful. We don’t eat many spicy foods, so I substituted a mild harissa, and it was perfectly to our taste. Thank you so much for sharing this!
I’m so thrilled to hear you loved this, Denise!
Enjoy,
Kat.
This was really good. Either I was tired or I’m blind but I missed where to add in the vinegar, so mixed it with the orange juice. This would also be awesome with chicken or pork chops. I literally scraped the crispy gooey bits out of the skillet. Thank you!!!
I’m so glad you loved it – and you’re right, just pop it in with the orange juice!
It’s a super versatile sauce, so let me know if you try it with any other meats!
Enjoy,
Kat.
Delicious easy quick!! Will definitely make again
I’m so glad you loved it, Karen!
Enjoy!
Kat.