Salmon With Freshly Grated Tomatoes and Butter

Published July 11, 2024

Recipe Metadata

• Total Time: 35 minutes

• Prep Time: 5 minutes

• Cook Time: 30 minutes

Ingredients

• 3 large heirloom or beefsteak tomatoes (about 1¼ pounds), halved

• 4 skin-on salmon fillets (6 to 8 ounces each)

• Kosher salt and freshly ground black pepper

• 3 tablespoons unsalted butter

• 6 fresh thyme sprigs (plus extra for garnish)

• 2 garlic cloves, grated

• Toast, for serving

Preparation

Step 1: Grate the Tomatoes

Set a box grater in a medium bowl. Place the flat, cut side of each tomato half against the coarse side of the grater and grate the tomatoes, stopping when the tomato skin is reached. Discard the skins (or snack on them). You should yield 1¾ to 2 cups of grated tomatoes.

Step 2: Prep the Salmon

Using paper towels, thoroughly pat dry the salmon fillets. Season the fillets generously with salt on all sides.

Step 3: Sear the Salmon

In a 10- to 12-inch skillet over medium heat, melt the butter. Place the salmon fillets skin-side down and sear for 3 minutes, until the skin is crispy and easily releases from the pan. Flip the fillets and continue searing for 2 to 3 minutes, until a light crust forms. Transfer the salmon to a clean plate.

Step 4: Sauté Aromatics

Reduce heat to low. Add the thyme sprigs, grated garlic, and 1 teaspoon coarsely ground black pepper to the skillet. The butter may splatter; partially cover the skillet with a lid until splattering subsides (about 30 seconds).

Step 5: Simmer the Tomato Sauce

Carefully pour the grated tomatoes into the skillet. Season with salt and bring to a simmer over medium-low heat. Once simmering, gently place the seared salmon fillets into the sauce, skin-side down. Loosely cover the skillet with a lid and simmer for 10 to 15 minutes until the salmon is cooked through. The sauce will reduce slightly and turn from pinkish-red to orange-red.

Step 6: Serve

Remove the skillet from heat. Serve the salmon with the tomato sauce over toast, garnished with fresh thyme sprigs.

Customer Reviews

• "What a palaver. Put butter and thinly sliced garlic in pan. Heat until it sizzles. Add salmon, turn after a couple of minutes. Add can of crushed/chopped tomatoes. Add whatever herbs you like, salt and pepper (this could include hot peppers or hot smoked paprika). Cover and simmer for 5 minutes, no longer. Enjoy and hello from the UK."

• "I made this last night as written (maybe with a little extra garlic) with misgivings after reading the comments. I grated heirloom tomatoes (first time grating tomatoes) and it was so easy and the result was so worth it. It was sublime. It’s going into regular rotation in our house whenever tomatoes are at their peak."

• "I doubled the garlic, left out the thyme, and boiled down the tomato mixture a lot. Added extra salt. I put the salmon back in after a bit to poach it, then took it out again to concentrate the flavor. Delicious!"

• "I added extra garlic & used fresh dill & basil in lieu of thyme. Simmered the salmon in the sauce for a shorter period (to avoid overcooking) and served with rice and corn. The grated tomatoes added a bright, fresh flavor!"

Variations

• Extra Aromatics: Double the garlic, or add sliced shallots for depth.

• Herb Swaps: Substitute thyme with fresh dill, basil, or parsley.

• Tomato Twist: Use crushed canned tomatoes instead of fresh grated tomatoes (reduce cooking time slightly).

• Spice Up: Add a pinch of red pepper flakes or hot smoked paprika for heat.

Enjoy this vibrant, seasonal dish that highlights peak summer tomatoes!