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Italian Salmon

Italian Salmon brings together the richness of fresh salmon with the bright, herbaceous flavors of Italy in one stunning dish. This recipe uses lemon, garlic, and fresh herbs to create a meal that feels restaurant-quality yet comes together in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 salmon fillets 6 ounces each, skin-on
  • 3 tablespoons olive oil divided
  • 4 cloves garlic thinly sliced
  • 1 lemon zested and halved
  • 1/2 cup dry white wine or chicken broth
  • 1 cup cherry tomatoes halved
  • 1/4 cup fresh basil loosely packed
  • 2 tablespoons fresh parsley chopped
  • Salt and black pepper to taste
  • Red pepper flakes optional, 1/4 teaspoon

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Chef's knife
  • Measuring spoons and cups
  • Wooden spoon or silicone spatula
  • Instant-read thermometer (optional but helpful)
  • Paper towels

Method
 

  1. Pat the salmon fillets dry with paper towels and season generously on both sides with salt and pepper.
  2. Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
  3. Place the salmon fillets skin-side down in the hot oil and cook without moving them for 5 to 6 minutes to crisp the skin and brown the salmon.
  4. Gently flip each fillet using a spatula and cook for another 2 to 3 minutes on the flesh side.
  5. Transfer the salmon to a clean plate, leaving about 1 tablespoon of oil in the pan.
  6. Add the remaining 1.5 tablespoons of olive oil to the pan, then add the sliced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent browning.
  7. Stir in the cherry tomatoes and cook for 2 minutes, letting them soften slightly and release their juices.
  8. Pour the white wine into the pan, scraping up any browned bits from the bottom with a wooden spoon, and let the wine reduce by half, about 2 to 3 minutes.
  9. Squeeze the lemon juice into the pan and add the lemon zest, then return the salmon fillets skin-side up to the skillet.
  10. Spoon some of the sauce over the top of each fillet and cook for 1 to 2 minutes to warm everything through.
  11. Sprinkle the fresh basil and parsley over the top and add a pinch of red pepper flakes if desired.
  12. Taste the sauce and adjust salt and black pepper as needed before serving.

Notes

Don't overcrowd the pan when searing the salmon; cook fillets in batches if necessary to achieve a crispy, golden crust. Serve with creamy polenta, fresh pasta, roasted vegetables, or a crisp salad. Store leftovers separate from sauce for up to 3 days and reheat gently.