Mediterranean pan-seared salmon fillet or salmon with cherry tomatoes and olives in a pan. Mediterranean salmon cooked in a pan, just like Salmon with cherry tomatoes, onion and olives, is a flavorful and light fish main course, perfect for a quick and tasty lunch or dinner, and it captures all the fragrances of the Mediterranean. Of course, with salmon fillets there are many quick and delightful recipes, but this one and the Baked salmon with potatoes and cherry tomatoes are among my favorites.
Mediterranean pan-seared salmon is a healthy, light fish main dish, versatile and easy to prepare. For perfect cooking and tender, juicy fish, simply sear the salmon in a hot pan and finish over low heat, turning it gently halfway through. Of course, you can also cook the Mediterranean salmon in the oven if you prefer, and the result will still be delicious!
If you prefer, you can replace the salmon fillet with a salmon steak, slightly reducing the cooking time. Let’s go to the kitchen — I’m sure this quick recipe to prepare a tasty salmon fillet will surprise you. Before rushing to the stove, I suggest you read my recipe to make Salmon and zucchini in a pan or to make Gratin salmon fillets with cherry tomatoes.
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More fresh salmon recipes? Take a look:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Mediterranean pan-seared salmon
- 7 oz salmon fillet (fresh)
- 3.5 oz cherry tomatoes (sweet and juicy (about 2/3 cup))
- to taste parsley
- to taste salt
- 1 tbsp extra virgin olive oil
- 1 oz olives (pitted (about 8–10 olives))
- 1 tbsp capers (desalted)
- 2 tbsp white wine
Tools
- Frying pan
Steps
To make Mediterranean salmon with cherry tomatoes and olives, rinse the cherry tomatoes and cut them in half. Heat a frying pan with a tablespoon of oil, place the salmon fillet in it and let it brown over high heat for one minute per side, then deglaze with the white wine. Add the cherry tomatoes, olives, desalted capers and parsley. Season with salt, lower the heat, cover the pan with a lid and let the cherry tomatoes cook in their juices together with the other ingredients. Cook for 15 minutes, turning the fillet halfway through the cooking time.
The Mediterranean salmon is ready to be enjoyed. I recommend preparing only the amount you intend to eat immediately; only this way will the fish remain tender and succulent. Any leftovers should be placed in the fridge in an airtight container and consumed within 24 hours, but they will never be as good as freshly made.
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What can I substitute for salmon?
For this recipe you can use any variety of fish you have available.
Can I use frozen salmon?
Yes, you can use it safely after thawing it slowly in the refrigerator.
