Pan Seared Salmon Fillet with Tomatoes Recipe

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Avatar Author's default profile picture Team Published: April 27, 2021 Modified: May 24, 2021
kristin :: thekitchensink | flickr
kristin :: thekitchensink | flickr


How to make Pan Seared Salmon Fillet with Tomatoes

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
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  • 4 pcs salmon fillet, 6 oz each
  • 2 cups grape tomatoes
  • 2 cups cherry tomatoes
  • 4 tbsp olive oil
  • 4 tbsp dry white wine
  • 2 tbsp lemon juice, set aside 1 tbsp for your tomatoes
  • tsp salt, set aside ½ tsp for your tomatoes
  • ¼ tsp fresh ground pepper
  • 2 sprig fresh thyme, finely chopped
  • 1 tsp sweet paprika
  • tsp cumin powder


  1. In a mixing bowl, season your tomatoes with salt, cumin and lemon juice. Mix them all together then set aside.

  2. Next, season your salmon fillets with salt, pepper and paprika. Then heat up your skillet over medium heat.

  3. Add some olive oil in your hot skillet and start cooking your salmon fillets skin side up for the first 5 minutes, then flip them over and continue cooking for another 5 minutes. When you are done, set them aside on a plate.

  4. Using the same pan, add your tomatoes, thyme, and wine. Stir frequently for about 5 minutes or until your tomatoes begin to burst, then add in your lemon juice.

  5. Turn off the heat then place your salmon fillets back in to the pan. Serve and enjoy!

Recipe Notes

  • Grape tomatoes are of Southeast Asian origin. Similar to a shape of a grape, they are red and sweeter than regular tomatoes. 
  • Cherry tomatoes are a little bigger than grape tomatoes. However, cherry tomatoes are more watery and have thinner skin. 
  • Tomatoes are one of the best plant-based sources of umami flavor. Combining two kinds of tomatoes for this recipe makes it twice as good for you to enjoy.

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