Main Dishesbonappetit4.5
One-Pan Salmon With Burst Tomatoes
Salmon, tomatoes, soy sauce, and butter come together to create a lightning-fast dinner that’s mostly hands-off, so you can take it easy.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●bowl
📝 Preparation Steps
1
Season four 6-oz. skinless salmon fillets on all sides with kosher salt. Combine 5 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, ⅓ cup soy sauce, 3 Tbsp. unsalted butter, cut into pieces, 2 Tbsp. sugar, 2 Tbsp. mirin (sweet Japanese rice wine), and 2 tsp. toasted sesame oil in a high-sided skillet and stir to dissolve sugar. Scatter 1½ lb. mixed tomatoes, halved or cut into wedges depending on size, over bottom of pan and nestle in salmon fillets, making sure they are in contact with the pan’s surface (some tomatoes on top of the salmon are okay). Set pan over high heat and bring to a simmer. Reduce heat to medium, cover pan partially with a lid, and simmer until salmon is cooked through and an instant-read thermometer inserted into the thickest part of a fillet registers 145°, 12–⏱️ 14 minutes.
6-oz. skinless salmon fillets4Kosher salt1" piece ginger, peeled, finely grated1. unsalted butter, cut into pieces3 Tbsp. sugar2 Tbsp. mirin (sweet Japanese rice wine)2 Tbsp. toasted sesame oil2 tsp½ lb. mixed tomatoes, halved or cut into wedges depending on size1
2
Meanwhile, cut 3 scallions, pale and dark green parts only, crosswise into 2"–3" pieces. Cut each piece in half lengthwise, then in half or thirds again to create matchsticks. Place scallions in a large bowl of ice water and let sit ⏱️ 10 minutes. Drain scallions and transfer to a kitchen towel or paper towels and pat dry.
3
Scatter curled scallions over salmon in pan just before serving.
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