Salmon with White Wine Tomato Sauce

Pat the salmon dry with a paper towel, then season both sides with salt and pepper. Set aside.

Stem 1 tablespoon of fresh thyme leaves and finely chop 1 tablespoon of fresh basil, keeping them separate since they’re added at different stages of cooking. Set both aside.

In a medium skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 medium finely diced shallot until softened. Then add 1 minced garlic clove and 1/4 teaspoon red pepper flakes, and cook for about 1 minute, just until fragrant.

Stir in 1 1/2 cups of diced tomatoes and 1 tablespoon of fresh thyme leaves, and sauté until the tomatoes begin to soften.

Next add 1/4 cup dry white wine, 2 tablespoons lemon juice, 1/4 teaspoon pepper, and 1 teaspoon granulated sugar, stirring frequently. Season with salt to taste. Let the mixture simmer until the sauce has slightly thickened.

Stir in 1 tablespoon of chopped basil, then remove the sauce from the heat, set it aside, and keep warm—no need to clean the pan.

In the same pan, melt 3 tablespoons of butter over medium‑high heat. Once fully melted, add the salmon to the skillet. Cook for 4–5 minutes per side, undisturbed, until golden brown and the internal temperature reaches 145°F.

Plate salmon with a generous spoonful of sauce over the top.

Enjoy!

Love simple seafood recipes like this one? Try these next:

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• Broiled Salmon with Stout & Miso Sauce
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• Bourbon Street Creole Shrimp & Rice
• Scallops Pomodoro
• Salmon Cakes with Dill Hollandaise Sauce
• Broccoli Shrimp Alfredo
• Salmon with Dill Crema & Carrots with Whiskey Ginger Glaze