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Pan Seared Crusted Salmon With Cherry Tomatoginger Sauce Recipe

Experience a flavor explosion with this pan-seared salmon recipe! A fragrant ginger and spice crust delivers incredible texture, while a vibrant cherry tomato-ginger sauce adds a burst of bright, zesty flavor. This recipe is perfect for a weeknight dinner or a special occasion – easy to follow yet impressive in taste. We'll use freshly ground coriander for the ultimate depth of flavor. Get ready for a culinary adventure!

Prep Time 10 mins
Cook Time 30 mins
Calories 377 kcal
Protein 70g
Rating 5.0 (2 Reviews)
Pan Seared Crusted Salmon With Cherry Tomatoginger Sauce 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pan Seared Crusted Salmon With Cherry Tomatoginger Sauce

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How to Make Pan Seared Crusted Salmon With Cherry Tomatoginger Sauce

  1. In a small bowl, combine 1 teaspoon coriander seeds (ground), 1 teaspoon ground ginger, 1/4 teaspoon cayenne pepper, and 2 tablespoons olive oil. Mix into a paste.
  2. Pat the paste onto both sides of two 6-ounce salmon fillets. Season generously with salt and freshly ground black pepper.
  3. Heat a 12-inch heavy-bottomed skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat.
  4. Once the oil shimmers, carefully place the salmon fillets in the skillet, skin-side down. Cook undisturbed for 3-4 minutes until the skin is crispy and golden brown, and the bottom is opaque.
  5. Flip the salmon fillets and cook for another 3-4 minutes, or until cooked through and flaky. The internal temperature should reach 145°F (63°C).
  6. Transfer the cooked salmon to a warm plate and set aside.
  7. Pour off excess oil from the skillet, leaving about 1 teaspoon behind.
  8. Add 2 cloves garlic (minced) and sauté for 15 seconds until fragrant.
  9. Add 1 pint cherry tomatoes, 1/4 teaspoon salt, and sauté for 2 minutes until slightly softened.
  10. Remove from heat. Stir in 1 tablespoon grated fresh ginger.
  11. In the same skillet, over high heat, add 1/4 cup dry white wine and bring to a boil. Reduce by half.
  12. Add 1/4 cup fish broth (or chicken broth) and boil until reduced by half again.
  13. Remove from heat and swirl in 1 tablespoon butter until melted and glossy.
  14. Season the sauce with salt and pepper to taste.
  15. Pour the sauce over the salmon fillets. Garnish with 2 tablespoons chopped fresh cilantro and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

9g

Fat

26g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Seafood Salmon Recipes Asian American Healthy Gluten Free Paleo Summer Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Very Low Carbs Main Dish Seafood Vegetables Salmon Fish Dietary Low Sodium Low Carb Low In Something Saltwater Fish Tomatoes