Description
A quick and easy salmon recipe featuring a creamy tomato basil parmesan sauce that is perfect for weeknight dinners and crowd-pleasers.
Ingredients
Scale
- 4 salmon fillets (6 oz / 170g each), skin-on or skinless, fresh or thawed
- 2 tablespoons olive oil (extra virgin preferred)
- 2 small shallots, finely chopped
- 3 cloves garlic, minced
- 1 cup (240 ml) crushed tomatoes (canned, San Marzano recommended)
- ½ cup (120 ml) heavy cream (or half-and-half for lighter version)
- ⅓ cup fresh basil, chopped (or fresh parsley as substitute)
- ½ cup (50g) grated Parmesan cheese, freshly grated
- ¼ teaspoon red pepper flakes (optional)
- Salt and pepper to taste (kosher salt preferred)
- 1 tablespoon fresh lemon juice
Instructions
- Pat each salmon fillet dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper. Let rest at room temperature for about 10 minutes.
- Heat 2 tablespoons olive oil over medium-high heat in a skillet. Place salmon skin-side down (if skin-on) and cook without moving for 4-5 minutes until edges turn opaque and skin is crisp. Flip and cook another 3-4 minutes until just cooked through but still moist. Remove salmon and set aside on a warm plate.
- Lower heat to medium. In the same pan, add chopped shallots and cook until translucent, about 2-3 minutes. Add minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
- Pour in crushed tomatoes and stir, scraping up browned bits. Simmer gently for 3-4 minutes to thicken slightly.
- Stir in heavy cream and grated Parmesan slowly, allowing cheese to melt and sauce to become silky smooth. Add chopped basil and season with salt and pepper. Simmer for 2 more minutes, stirring occasionally.
- Remove pan from heat and stir in fresh lemon juice. Taste and adjust seasoning if needed.
- Nestle seared salmon fillets back into the sauce, spoon extra sauce over the top. Garnish with additional fresh basil leaves if desired. Serve immediately while warm.
Notes
Pat salmon dry before searing to get a crisp crust. Control heat carefully to avoid curdling cream or clumping cheese. Use fresh basil at the end for best flavor and color. If sauce is too thick, add a splash of water or broth; if too thin, simmer longer but watch carefully. Thaw frozen salmon completely before cooking. Freshly grate Parmesan for best melting.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 420
- Sugar: 3
- Sodium: 400
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 6
- Fiber: 1
- Protein: 35
Keywords: salmon recipe, creamy salmon, tomato basil sauce, parmesan sauce, quick dinner, easy salmon, weeknight meal, healthy fish recipe, gluten-free salmon