Today I bring you into the kitchen with a recipe that smells of the sea: pan-seared salmon with cherry tomatoes, capers, and olives.
A quick main course, light, colorful, and so simple that it will become a “must-have” in your kitchen!
Mediterranean-style salmon is prepared by searing the steaks (or fillets if you prefer) with cherry tomatoes, Taggiasca olives, and capers. It takes just 15 minutes for a light and tasty dish that will win you over with its simplicity!
This fish main course is reminiscent of summer flavors but is also perfect for festive tables, from Christmas Eve to Christmas and New Year’s Eve.
Ideal when you have guests and want to serve something impressive without spending hours at the stove!
Juicy cherry tomatoes, Taggiasca olives, capers, extra virgin olive oil, and lots of fresh parsley – few and simple ingredients for a great result!
It’s a recipe so versatile that it also fits into Christmas menus (check out the Light Christmas Lunch Menu; Christmas Menu for 4 from Appetizer to Dessert; Easy Fish Menu for Christmas Eve).
Imagine serving a beautiful plate of salmon fillets with their fragrant sauce, alongside delicious appetizers and small traditional tastings. Success is guaranteed!
👉 Make sure to read to the end!
You will find lots of useful information:
a box dedicated to the wine to pair with the salmon
how to choose the right salmon
tips for storage and variations for the holiday season
And if you’re looking for ideas for a fish menu without spending too much but that will make you look good, try as an appetizer a classic from the ’80s: Shrimp in Pink Sauce and as a first course a nice Rice, Potato, and Mussel Soup, you’ll make a great impression with no effort!
I leave you with other tasty recipes to try:
- Cost: Medium
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 salmon steaks (about 7 oz each)
- 250 g cherry tomatoes
- 2 tablespoons salted capers (or pickled capers)
- 1 clove garlic
- 80 g Taggiasca olives
- chopped parsley
- extra virgin olive oil
- salt
- pepper
- Half glass white wine
Tools
- Cutting Board
- Skillet
- Knife
- Small Bowls
Steps
Wash the cherry tomatoes and cut them in half. Rinse the capers under running water for a few seconds and drain the Taggiasca olives well.
Brined capers are okay too, but it’s important to rinse them quickly under running water to remove excess vinegar or brine.
Soaking is not necessary like with salted ones, a simple rinse is sufficient.
If using brined capers, taste the seasoning first: often no additional salt is needed because tomatoes, olives, and capers together perfectly flavor the dish.In your non-stick skillet, place two tablespoons of oil and a crushed garlic clove. After a few minutes, when the garlic has released its aroma, you can remove it.
Add the halved cherry tomatoes, olives, and capers. Cook over medium heat for 4–5 minutes until they start to release their juices.
Push the tomatoes to the sides of the skillet and place the salmon fillets at the bottom. Sear for 3–4 minutes, then flip gently.
Do not remove the skin from the steaks; it protects the meat from drying out and keeps the fillet intact.
At this point, you can deglaze with half a glass of white wine and wait for it to evaporate.
Cover with a lid and let cook for another 6–8 minutes, ensuring the salmon remains moist and not dry.
Season with salt and pepper, add finely chopped fresh parsley, or if you prefer, oregano or thyme, and serve with its fragrant sauce.
If you liked this recipe, let me know in the comments! 💬🧡
It makes me happy to read your impressions and see how you customize my dishes.
And if you try the recipe, tag me or send me a photo, I love seeing your creations in the kitchen! 📸
Don’t forget to visit me again to discover all the new recipes I’m preparing for you… there will be lots of delicious ideas you won’t want to miss 😍🍽️🥑🍒
See you soon in my kitchen! 💛👩🏻🍳Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ
Is it better to use salmon steaks or fillets?
Both are perfectly fine, but steaks and fillets are not the same and this affects cooking times.
🐟 SALMON STEAK
It is a cross-section cut of the whole fish.
Includes central bone, skin, and often has a round shape.
It has a thicker cut and is suited for slower cooking methods (oven, grill, skillet over medium heat).
It remains very juicy thanks to its thickness.
👉 Appearance: circular or oval, thick pieces.
⏱ Average cooking time in the skillet
10–14 minutes total, over medium heat:
5–7 minutes per side
Covering with a lid helps maintain moisture
👉 Suggestion: they should be browned well but not burned, being thicker requires a bit more patience to allow the heat to reach the center.
🐟 SALMON FILLET
It is a longitudinal cut, taken from the lateral side of the fish, usually boneless.
Has a elongated and flat shape, thinner than steaks.
Cooks much faster (skillet, grill, air fryer).
👉 Appearance: elongated, flatter slices.
⏱ Average cooking time in the skillet
6–8 minutes total:
3–4 minutes per side
Or 4 minutes on the skin side + 2 minutes on the other side
👉 If overcooked, they dry out quickly.How can I store leftovers?
In the fridge: one day if placed in an airtight container
Reheating: skillet over low heat with a tablespoon of water
Freezer: NOT recommended, salmon is too delicate and once thawed might fall apart, as could the cherry tomatoesHow do I know if the salmon is cooked properly?
The flesh should be opaque pink, not shiny.
It should flake easily with a fork.
The surface should be slightly golden.
With a thermometer: 122–125°F for juicy cooking, 140°F for a more classic cooking.Can I prepare this dish in advance?
Yes! You can prepare the sauce (cherry tomatoes, olives, capers) a few hours in advance;
marinate the steaks for 30 minutes in the fridge for a more intense aroma.
However, I recommend cooking it just before serving, to avoid drying it out.Can it be cooked in an air fryer?
Absolutely yes.
Steaks: 356°F for 12–15 min
Fillets: 356°F for 8–10 min
It will be drier than in the skillet, so you might add a drizzle of oil or a light marinade before cooking.
Or bake in the oven, 375°F static for 15–18 minutes.What can I serve with salmon steaks?
Some perfect ideas (even for a Christmas menu):
Roasted potatoes
Grilled vegetables (e.g. Grilled Eggplants) or oven-baked (like Pumpkin with Cherry Tomatoes and Olives; Oven-baked Pumpkin, Potatoes, and Fennel; Gratinated Fennel)
Couscous or Basmati Rice
Fennel and Orange SaladCan I use frozen salmon?
Yes, as long as it’s completely thawed for 12 hours IN THE FRIDGE and patted dry before cooking. Avoid cooking it while it’s still cold in the center.
