Pan-Seared Salmon with Tomato, Basil and Balsamic Topping

By Marge Perry & David Bonom

  • Yield:

    4 Servings


  • 2 tbsp extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 8 Roma tomatoes, seeded and chopped
  • 1 tbsp balsamic vinegar
  • 1/4 tsp sugar
  • 4 tbsp thinly sliced fresh basil
  • 3/4 tsp Salt, divided
  • 1/4 tsp Ground Black Pepper, divided
  • 4 (6-ounce) skin-on salmon fillets


  1. Heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring occasionally, until starting to brown, about 1-1 1/2 minutes. Stir in the tomatoes and cook until starting to wilt, about 2-3 minutes. Add the vinegar and sugar and cook, stirring, 30 seconds. Transfer to a bowl and stir in the basil, 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Keep warm.
  2. Wipe out the skillet with a paper towel and return to the stove over medium heat. Sprinkle salmon with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Add to the skillet, skin side up, and cook until nicely browned, about 6 minutes. Turn over and cook until skin is crisp and fish flakes easily with a fork, about 5-6 more minutes. Transfer salmon to each of 4 serving plates and top each with 1/4 of the tomato mixture.