Pan Fried Salmon
This pan fried salmon in creamy sun-dried tomato sauce is rich, flavorful, and ready in 30 minutes! Juicy salmon fillets are simmered in a luscious sauce made with garlic, cream, and sun-dried tomatoes for a delicious yet easy dinner.
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1½ pounds salmon fillets skin ON or OFF, see my notes
- salt and freshly ground black pepper to taste
- 1 small yellow onion finely diced
- 3 cloves garlic minced or pressed
- 4 ounces jar of sun-dried tomatoes in oil drained, and tomatoes chopped or sliced, reserve 2 tablespoons oil for the recipe
- ½ tablespoon Italian seasoning
- ¼ cup vegetable broth
- 1 cup heavy cream
- chopped fresh parsley for garnish
Instructions
- Prep. Heat the olive oil in a large nonstick skillet set over medium heat.
- Cook the fish. Season the salmon fillets with salt and pepper. Add the fillets to the heated oil and cook for 6 to 8 minutes, or until cooked 3/4 of the way up. The cooking time will depend on the thickness of the fillet. Using a fish spatula, carefully flip over the salmon and cook for 3 to 4 more minutes, or until cooked through. To check for doneness, you can use an instant-read meat thermometer; salmon is done when the thickest part of the salmon registers at 145˚F. Remove the fillets from the skillet and set aside.
- Sauté the onions with the sun-dried tomato oil. In the same skillet, add 1 tablespoon of the reserved sun-dried tomato oil and heat it over medium heat. Add the onions and cook for a minute. Add the remaining tablespoon of sun-dried tomato oil only if needed.
- Add the garlic and tomatoes. Stir in the garlic, sun-dried tomatoes, and Italian seasoning; cook for 1 minute, or until fragrant.
- Stir in the liquids. Add the vegetable broth to the skillet and bring to a simmer. Stir in the heavy cream and cook until heated through. Taste the sauce for salt and pepper and adjust accordingly.
- Combine. Return the salmon fillets to the skillet and cook for 2 more minutes, or until the sauce is slightly thickened.
- Rest and serve. Remove the skillet from the heat and let it rest for a few minutes. The sauce will continue to thicken as it cools. Then, spoon the sauce over the salmon fillets, garnish with parsley, and serve.
Notes
- Salmon with skin ON or OFF? This is up to you; however, I like to use fillets with the skin on because it's easier to keep the fillets from falling apart while cooking.
Nutrition
Calories: 392kcal | Carbohydrates: 8g | Protein: 25g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 117mg | Sodium: 119mg | Potassium: 928mg | Fiber: 2g | Sugar: 1g | Vitamin A: 879IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 2mg
