Skillet Salmon with Cherry Tomatoes, Chile and Citrus (Fast & Healthy!)

Kat Ashmore

5 from 4 votes

Sep 21, 2023, Updated Feb 02, 2024

Jump to Recipe

This post may contain affiliate links.

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.

Table of Contents

Watch Me Make My Skillet Salmon with Cherry Tomatoes, Chile and Citrus

If you’re in need of some more fast, nutritious weeknight dinners, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Salmon with Cherry Tomatoes, Chile and Citrus

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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!

If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!

5 from 4 votes

Skillet Salmon with Cherry Tomatoes, Chile, and Citrus (Gluten-free, Dairy-free, Paleo)

By Kat Ashmore
A fast, nutritious dinner that makes for a perfect weeknight meal, and is fancy enough to serve when you have company!
Cook: 20 minutes
Total: 20 minutes
Servings: 4
Pin Recipe Rate Recipe Print Recipe

Equipment

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

Calories: 375kcal | Carbohydrates: 9g | Protein: 35g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 85mg | Potassium: 1113mg | Fiber: 1g | Sugar: 6g | Vitamin A: 519IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 2mg

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

Additional Info

Author: Kat Ashmore
Cook Time: 20 minutes
Total Time: 20 minutes
Course: Dinner
Cuisine: American
Servings: 4
Calories: 375
Keyword: chile, easy dinner, salmon, Tomato
Like this recipe? Leave a comment below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  2. 5 stars
    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!!!

    Reply

    1. 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.

      Reply

  3. 5 stars
    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!

    Reply