This Salmon with Capers and Tomatoes is hands-down one of the BEST fish dishes I’ve ever tasted- and it’s ready in under 30 minutes! Perfectly pan-fried salmon with a sauce of ripe tomatoes, capers and fresh basil makes a healthy and delicious dinner that’s sure to impress.
Jump to:
- Why You'll Love This Salmon With Tomatoes And Capers
- Ingredient Information And Substitutions
- How To Make Tomatoes, Capers And Salmon
- Frequently Asked Questions
- Tips For Making Salmon With Tomato Caper Sauce
- What To Serve With The Salmon Caper Recipe
- Other Fantastic Salmon Recipes
- Salmon With Capers and Tomatoes
Why You'll Love This Salmon With Tomatoes And Capers
As a mom of two picky kids ( and an even pickier husband!) when I find a food my kids will both eat, I will always look for fun and tasty new ways to serve it. And lucky for me, both gals love salmon.
This is recipe that was give to me by my aunt- she adapted the recipe from a dish she ate and loved from a restaurant a while back. It's light and tasty with amazing fresh flavor, and is the perfect way to use those glorious summer tomatoes.
The salmon is perfectly seared and topped with briny capers, chopped vine-ripened tomatoes, onions, garlic and chopped fresh basil make a chunky and flavorful sauce that is not to be missed! This is a healthier recipe that is easy enough to make on a busy weeknight but special enough to make if you want to impress your friends on a weekend as well!
Here's why you'v e got to make it:
- 30 minute meal, perfect for weeknights
- Simple, easy-to-find ingredients
- Light and healthy
- Special enough to impress for a dinner party
Ingredient Information And Substitutions
- Salmon- I like to use skin-on salmon filets because I like how the skin gets nice and crispy, but this works just as well if you use salmon with the skin removed.
- Aromatics- Red onion and plenty of minced garlic add a robust and delicious flavor.
- Capers- I use Nonpareil Capers (the smaller ones) because they add the perfect, brininess to every bite. Capote Capers (the larger ones) will also work.
- Tomatoes- The original recipe calls for Roma tomatoes but I've also had great success with beef steak tomatoes and heirloom tomatoes for a gorgeous pop of color.
- Olive Oil- A nutritious and tasty base for this sautéed dish. Avocado oil also works.
- Fresh Basil- While you can use dried, fresh is definitely preferable. I Chiffonade the basil for nice, thin ribbons.
- Seasonings- For this I'm keeping it simple with Kosher salt and freshly ground black pepper. If you like a kick, you could also use chili flakes.
How To Make Tomatoes, Capers And Salmon
Step 1: Sear the salmon
Pat the salmon dry on all sides with a paper towel and season with salt and pepper.
Heat oil until shimmering and add salmon skin-side down. Sear for 1-2 minutes and flip. Sear for one more minute and remove from pan.
Step 2: Make the sauce
Sauté the onion for 2 minutes and then add garlic and capers for a minute until fragrant. Stir in tomatoes, salt and pepper and cook for 5 minutes.
Step 3- Add salmon and basil
Nestle the salmon back into the sauce along with the basil. Cook for 5-7 minutes more until the salmon is cooked through. Serve immediately.
Frequently Asked Questions
It will appear to shimmer and if you toss in a tiny drop of water it will immediately sizzle (but be careful when you do this because any more than a drop will be dangerous). It’s important to start with some really hot oil so you get some nice color on the salmon from the start.
I don’t sear it all the way to start- only for 1 minute per side because the salmon finishes cooking as it simmers in the sauce. If you really don't want to sear it, you can bake for 17 minutes at 400 degrees F.
The leftover for this are tasty, but I think this is at it’s very best served right after cooking. That said, you can totally prep ingredients ahead.
While I have a full post with tips for how to sear salmon, but for this recipe I don’t sear it all the way to start- only 1-2 minutes per side.
Check out this blog post I wrote on how to chiffonade basil.
Tips For Making Salmon With Tomato Caper Sauce
- Pat the salmon dry- this helps get a nice crust during the sear.
- Make sure your oil is nice and hot- this also ensures a nice crust.
- Chop the veggies to uniform size to ensure even cooking.
- Temp your fish for doneness. The safe temperature for consuming fish is 140 degrees F.
- Prep Ahead- Chop the onion, peel garlic, and dice the tomatoes.
- Leftovers and Storage- Leftovers last up to 3 days covered in the fridge.
What To Serve With The Salmon Caper Recipe
I personally love to serve this over white rice with crusty bread. Here are some other recipes that would be delicious alongside this:
Other Fantastic Salmon Recipes
Salmon With Capers and Tomatoes
Ingredients
- 2 Tablespoons olive oil
- 4 salmon filets skin on or off
- 1 ½ teaspoons Kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 cup diced red onion
- 4 cloves garlic minced
- 3 ounces non pareil capers drained
- 7 medium tomatoes diced
- 8 leaves fresh basil chiffonade
Instructions
- Heat a large sauté pan over medium high. Add olive oil and let it heat until shimmering.
- While oil heats, pat salmon filets dry. Season with 1 teaspoon salt and ¼ teaspoon pepper.
- When oil is very hot, sear salmon for 1-2 minutes per side. Remove from pan and cover with foil. Reduce heat to medium.
- Add onion to pan. Sauté for 3 minutes to soften, stirring often.
- Add garlic and capers and sauté for 1 minute until fragrant.
- Add tomatoes and remaining salt and pepper and bring to simmer. Simmer for 5 minutes.
- Nestle salmon filets into the sauce along with the basil and simmer for an additional 5-7 minutes until the salmon has reached an internal temperature of 140 degrees in the thickest part.
- Serve immediately with extra basil as a garnish.
Video
Notes
- Pat the salmon dry- this helps get a nice crust during the sear.
- Make sure your oil is nice and hot- this also ensures a nice crust.
- Chop the veggies to uniform size to ensure even cooking.
- Temp your fish for doneness. The safe temperature for consuming fish is 140 degrees F.
- Prep Ahead- Chop the onion, peel garlic, and dice the tomatoes.
- Leftovers and Storage- Leftovers last up to 3 days covered in the fridge.
Katie says
Laura says