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Creamy Tomato Basil Salmon - A Comforting, Weeknight-Friendly Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 fillets, 5–6 oz each; skin-on or skinless)
  • Olive oil (2 tablespoons)
  • Butter (1 tablespoon)
  • Garlic (3–4 cloves, minced)
  • Shallot or small onion (1, finely chopped)
  • Crushed tomatoes or tomato passata (1 cup)
  • Chicken or vegetable broth (1/2 cup)
  • Heavy cream (1/2 cup; or use half-and-half for lighter)
  • Parmesan cheese (1/4 cup, finely grated; optional but recommended)
  • Fresh basil (1/2 cup leaves, thinly sliced)
  • Lemon (1, for zest and juice)
  • Red pepper flakes (a pinch, optional)
  • Salt and black pepper

Method
 

  1. Prep the salmon: Pat the fillets dry with paper towels. Season both sides with salt and black pepper. If using lemon, zest a little over the fish for brightness.
  2. Sear the salmon: Heat a large skillet over medium-high. Add 1 tablespoon olive oil. When shimmering, place salmon skin-side up and cook 3–4 minutes until golden. Flip, reduce heat to medium, and cook 2–4 minutes more, depending on thickness. Transfer to a plate. The salmon will finish gently in the sauce.
  3. Sauté aromatics: In the same pan, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Stir in the chopped shallot and a pinch of salt. Cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds until fragrant, not browned.
  4. Build the tomato base: Pour in 1 cup crushed tomatoes and 1/2 cup broth. Scrape up any browned bits from the pan. Simmer 3–4 minutes to blend flavors. If you like heat, add a pinch of red pepper flakes.
  5. Add cream and cheese: Lower the heat to medium-low. Stir in 1/2 cup heavy cream. If using, add 1/4 cup grated Parmesan and stir until smooth. Taste and season with salt and pepper. The sauce should be creamy, slightly tangy, and well seasoned.
  6. Return salmon to the pan: Nestle the fillets into the sauce, spooning some over the tops. Simmer gently 2–3 minutes, or until salmon is just cooked through and flakes easily with a fork. Avoid rapid boiling to keep the sauce silky.
  7. Finish with basil and lemon: Turn off the heat. Stir in most of the fresh basil, saving a little for garnish. Squeeze in 1–2 teaspoons lemon juice to brighten the sauce. Adjust seasoning as needed.
  8. Serve: Plate salmon with extra sauce. Garnish with remaining basil and a light dusting of Parmesan, if you like. Serve with pasta, rice, sautéed greens, or crusty bread.