Pan-seared salmon with cherry tomatoe

Ingredients for Pan-Seared Salmon with Cherry Tomatoes

I always keep these ingredients on hand because this recipe moves fast and dinner is on the table before anyone gets too hungry. I recommend using fresh salmon filets when possible since the texture and flavor make a noticeable difference. For the mozzarella, go with the marinated kind if you can find it. That extra herbed oil adds a layer of flavor that plain fresh mozzarella just does not have.

• 4 salmon filets (4 oz each), fresh or frozen
• Salt and pepper, to taste
• 2 tsp flour — I always dust both sides lightly to help build that golden crust
• 1 1/2 tbsp olive oil (or use the oil from the mozzarella jar — pro tip: it adds incredible depth)
• 1 medium shallot, sliced
• 2 cloves garlic, smashed and sliced thin
• 2 cups cherry tomatoes, red or yellow — in my experience, a mix of both makes the dish more vibrant
• 1/2 cup pitted Kalamata olives — I recommend halving them for better flavor in every bite
• 12 oz marinated mozzarella balls — my preference is the herb-marinated kind from the deli section
• 1 tbsp fresh oregano, to garnish (optional, but worth it)

Step-by-Step Instructions

I recommend reading through all the steps before you start because this recipe moves quickly once the pan is hot. In my experience, having every ingredient prepped and ready before the salmon hits the skillet makes a big difference in the final result.

Step 1: Thaw the salmon completely if frozen. Pat every filet dry on both sides with paper towels. This is the single most important step for a proper sear. Moisture on the surface will steam the fish instead of crisping it.

Step 2: Season the skin side with salt and pepper. Sprinkle about 1 tsp of flour evenly over each filet. This light coating is what creates that golden, restaurant-style crust.

Step 3: Heat a wide skillet over medium-high heat for about 2 minutes until very hot. Add 1 1/2 tbsp olive oil. The oil should shimmer immediately when added.

Step 4: Place the salmon skin side down in the skillet. Do not touch or move it. Sear for 3 to 4 minutes until the bottom is deep golden brown. Before flipping, season the top side with salt, pepper, and the remaining flour.

Step 5: Flip the salmon carefully. Cook for 1 to 2 more minutes, just until it barely begins to flake. Remove to a plate and cover loosely. The residual heat will finish cooking it through while you build the sauce.

Step 6: Lower the heat to medium. Add a small drizzle of oil if the pan looks dry. Add the shallots and saute for 1 to 2 minutes until softened. Add the garlic and cook another 1 to 2 minutes until fragrant and lightly golden.

Step 7: Add the cherry tomatoes to the pan. Cook for 3 to 5 minutes, stirring occasionally, until they begin to soften and a few start to burst and release their juices. This is where the pan sauce forms.

Step 8: Halve the olives if you prefer and stir them into the tomatoes. Turn off the heat. Return the salmon filets to the pan, nestling each one into the tomato mixture.

Step 9: Let the pan cool for 1 to 2 minutes, then scatter the mozzarella balls around the salmon. You want them to warm through slightly without melting or losing their shape. Adding them to a pan that is still screaming hot will ruin their texture.

Step 10: Sprinkle with fresh oregano or 1 to 2 tsp dried. Serve immediately.

What to Serve with Pan-Seared Salmon with Cherry Tomatoes

The best sides for this dish lean simple and fresh so the salmon and tomatoes stay the center of attention.

Arugula or Baby Spinach: A simple green base is my go-to. The peppery bite of arugula cuts right through the richness of the salmon and mozzarella, and the warm tomato juices act like a light dressing. No extra vinaigrette needed.

Cilantro Lime Rice: Light, herby, and slightly tangy, cilantro lime rice pairs beautifully with the Mediterranean flavors here. It soaks up the tomato pan juices without competing with the dish.

Crispy Gnocchi with Spinach and Feta: If you want a heartier plate, pan-crisped gnocchi with spinach and feta makes a natural companion. The textures complement the salmon without overshadowing it.

Brown Butter Gnocchi with Asparagus and Prosciutto: Nutty brown butter and tender asparagus bring a seasonal, elegant feel alongside this salmon dish. Great for a slightly more special weeknight dinner.

Broccoli Cheddar Soup: A warm bowl of broccoli cheddar soup served on the side turns this into a full comfort meal. The creamy, cheesy soup pairs nicely with the brightness of the cherry tomatoes.

Texas Roadhouse Seasoned Rice: Buttery, well-seasoned rice is a crowd-pleaser that works with practically everything. It is especially good at soaking up the olive and tomato juices from the skillet.

Crusty Bread: A thick slice of sourdough or French bread is perfect for wiping up every drop of the tomato pan sauce. Great for a casual, family-style presentation.

Storage and Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. I recommend keeping the mozzarella separate if possible since it can become rubbery after reheating and loses its soft texture.

To reheat, place the salmon and tomatoes in a skillet over low heat with a small splash of water or olive oil. Warm gently for 3 to 4 minutes. Avoid the microwave if you can since it tends to dry out the fish and toughen the texture fast. Pro tip: a slow stovetop reheat keeps the salmon close to its original quality.

This dish also works served at room temperature for a summer dinner spread. Add the mozzarella fresh each time you serve, and a drizzle of good olive oil right before plating brings everything back to life.

Frequently Asked Questions

Pan-Seared Salmon with Cherry Tomatoes and Mozzarella

Golden pan-seared salmon with burst cherry tomatoes, Kalamata olives, and creamy marinated mozzarella — a high-protein dinner ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 17 minutes mins

Total Time 22 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 472

Ingredients Equipment Method Notes

Ingredients

  

• 4 salmon filets (4 oz each) fresh or frozen
• salt and pepper to taste
• 2 tsp flour
• 1.5 tbsp olive oil or oil from marinated mozzarella jar
• 1 medium shallot sliced
• 2 cloves garlic smashed and sliced thin
• 2 cups cherry tomatoes red or yellow
• 0.5 cup pitted Kalamata olives
• 12 oz marinated mozzarella balls
• 1 tbsp fresh oregano optional, to garnish

Equipment

• Wide skillet or cast iron pan
• Paper towels
• Serrated knife

Method

 

1. Thaw salmon completely if frozen. Pat every filet dry on both sides with paper towels.
2. Season the skin side with salt and pepper. Sprinkle about 1 tsp of flour evenly over each filet.
3. Heat a wide skillet over medium-high heat for about 2 minutes until very hot. Add 1 1/2 tbsp olive oil.
4. Sear salmon skin side down for 3 to 4 minutes without touching it until the bottom is deep golden brown. Before flipping, season the top side with salt, pepper, and remaining flour.
5. Flip salmon and cook for 1 to 2 more minutes until it barely starts to flake. Remove to a plate and cover loosely.
6. Lower heat to medium. Add a drizzle of oil if the pan looks dry. Saute shallots for 1 to 2 minutes, then add garlic and cook another 1 to 2 minutes until fragrant.
7. Add cherry tomatoes and cook for 3 to 5 minutes until they soften and a few begin to burst.
8. Stir in halved olives and turn off the heat. Return salmon filets to the pan.
9. Let pan cool 1 to 2 minutes then scatter mozzarella balls around the salmon. Do not add while pan is too hot or they will melt.
10. Sprinkle with fresh oregano or 1 to 2 tsp dried. Serve immediately.

Notes

Use the oil from the marinated mozzarella jar for extra flavor. Substitute fresh mozzarella cut into 1-inch cubes if marinated balls are unavailable. Skip olives and add fresh lemon juice for a milder version. Pat salmon completely dry before searing for best crust results.