Seared Salmon with Weeping Tomatoes

Seared Salmon with Weeping Tomatoes

Salmon is one of the more popular fish to cook.  And, it’s no wonder…it’s easy to find fresh, good-quality salmon.  It goes so well with different marinades and sauces, and it pairs well with so many sides.  I happen to love salmon! This salmon recipe combines a restaurant-worthy sear with an equally high quality sauce.  Both are very simple to accomplish, so just follow along!

Seared Salmon with Weeping Tomatoes

Sauté some sweet onions, add halved cherry tomatoes, Kalamata olives and salt and voilá!  In about 15 minutes you have a lovely sauce!

Seared Salmon with Weeping Tomatoes

To get that lovely sear, I like to use a cast-iron pan but any heavy-bottomed pan will do the trick.  Sear it over high heat for a few minutes, flip the salmon, and then pop the whole pan into the oven to bake for a little bit.  It’s the high heat that will get you the best sear!

Get the freshest salmon you can and you’re ready for a wonderful dinner!

Seared Salmon with Weeping Tomatoes

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Lastly, if you make Seared Salmon with Weeping Tomatoes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Seared Salmon with Weeping Tomatoes

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


  • 1 cup chopped sweet onion, such as Vidalia
  • 5 tbsp extra-virgin olive oil, divided
  • 2 tsp minced garlic
  • 2 cups cherry or grape tomatoes, halved through the stem
  • 1/3 cup Kalamata olives, pitted
  • Kosher salt and freshly ground black pepper
  • 1 & 1/2 tbsp good balsamic vinegar
  • 1 & 1/2 tbsp fresh basil leaves, julienned
  • 2-pound salmon fillet, skin on, cut crosswise into 4 pieces


Preheat the oven to 425°.

Heat 3 tablespoons of the olive oil in a medium (10-inch) sauté pan.  Add the onions and sauté over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned.  Add the garlic and sauté for 1 more minute.  Stir in the tomatoes, Kalamata olives, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly.  Off the heat, stir in the vinegar and basil.

Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes.  Brush the salmon all over with remaining 2 tablespoons of olive oil, sprinkle liberally with salt and pepper, and place it skin side up in the pan.  Cook the first for 3 to 4 minutes without moving them, until browned.  Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 5-7 minutes.  (The salmon will not be completely cooked through.)  Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes.

Reheat the tomatoes, season to taste, and serve hot, warm or at room temperature along with the salmon.


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