This pan-seared salmon is an easy 20-minute dinner with tender salmon fillets and a creamy sun-dried tomato sauce. Garlic, onion, basil, red pepper flakes, and vegetable stock add plenty of flavor to the sauce, while searing the salmon first gives it golden edges before it’s finished in the skillet. Serve it with pasta, rice, bulgur, or vegetables for a simple weeknight meal.
Looking for more salmon inspiration? Explore all our easy salmon recipes.
Photo credit: © Eatwell101.com
Ingredients list Pan Fried Salmon with Creamy Sun-dried Tomato Sauce
- 1 1/2 pounds (700g) salmon fillets, with or without skin
- 3 large garlic cloves, minced
- 1/2 yellow onion, minced
- 1 small jar (3-4 oz) sun-dried tomatoes in oil, drained and sliced (reserve 2 tablespoons oil for the recipe)
- 1/4 teaspoon paprika
- 1 cup (250 ml) half-and-half, or 1/2 cup milk + 1/2 cup heavy cream
- 1 tablespoon dried basil (or Italian seasoning)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup (125ml) vegetable stock (1 crumbled bouillon cube with 1/2 cup water)
- Salt and freshly cracked black pepper to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Season the salmon fillets lightly with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the salmon and sear for 2–3 minutes per side, until golden. Transfer to a plate and set aside.
2. Add 2 tablespoons of the reserved sun-dried tomato oil to the same skillet. Add the onion, garlic, sun-dried tomatoes, paprika, red pepper flakes, and dried basil. Cook for about 1 minute, until fragrant.
3. Pour in the vegetable stock and scrape up any browned bits from the bottom of the skillet. Bring to a gentle simmer, then stir in the half-and-half. Simmer until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
4. Return the salmon to the skillet and spoon some of the sauce over the fillets. Warm gently for a few minutes, until the salmon is cooked to your liking. Finish with fresh basil and serve with pasta, rice, bulgur, or vegetables.
Photo credit: © Eatwell101.com
Tips for making pan-seared salmon
- Pat the salmon dry before seasoning so it sears properly in the skillet.
- Cooking time will vary depending on the thickness of the salmon fillets, so check thicker pieces before returning them to the sauce.
- Half-and-half keeps the sauce creamy without making it too heavy, but heavy cream or crème fraîche can also work for a richer sauce.
- Fresh basil is especially good added just before serving.
- For extra vegetables, stir spinach or peas into the sauce before returning the salmon to the skillet.
Photo credit: © Eatwell101.com
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Pan Seared Salmon with Sun-Dried Tomato Cream Sauce
This pan-seared salmon with sun-dried tomato cream sauce is an easy 20-minute dinner with tender salmon, garlic, herbs, and a rich, flavorful sauce.
Ingredients
- 1 1/2 pounds (700g) salmon fillets, with or without skin
- 3 large garlic cloves, minced
- 1/2 yellow onion, minced
- 1 small jar (3-4 oz) sun-dried tomatoes in oil, drained and sliced (reserve 2 tablespoons oil for the recipe)
- 1/4 teaspoon paprika
- 1 cup (250 ml) half-and-half, or 1/2 cup milk + 1/2 cup heavy cream
- 1 tablespoon dried basil (or Italian seasoning)
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup (125ml) vegetable stock (1 crumbled bouillon cube with 1/2 cup water)
- Salt and freshly cracked black pepper to taste
Instructions
- Season the salmon fillets lightly with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the salmon and sear for 2–3 minutes per side, until golden. Transfer to a plate and set aside.
- Add 2 tablespoons of the reserved sun-dried tomato oil to the same skillet. Add the onion, garlic, sun-dried tomatoes, paprika, red pepper flakes, and dried basil. Cook for about 1 minute, until fragrant.
- Pour in the vegetable stock and scrape up any browned bits from the bottom of the skillet. Bring to a gentle simmer, then stir in the half-and-half. Simmer until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
- Return the salmon to the skillet and spoon some of the sauce over the fillets. Warm gently for a few minutes, until the salmon is cooked to your liking. Finish with fresh basil and serve with pasta, rice, bulgur, or vegetables.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
Foolproof recipe. Absolutely delicious and the basic sauce can be adapted to use crème fraiche, or wilted spinach, or peas. I’ve substituted the salmon for chicken thighs and diced chicken breast. Can’t recommend this recipe highly enough.
This dish is amazing. Be sure to add fresh basil at the end. I've made this for my parents anniversary and a number of times when cooking for others. Served over some al dente pasta its just to die for.
So amazing!!! I will be making this over and over. Everything tastes beautiful together. I did sub in heavy cream because I didn’t have half and half! Yum
Sooo good thanks!!!!
amazing! Cant believe this has no reviews yet. I make it for special occasions. Chef's kiss.
