This flavor-packed seafood recipe is made with salmon sautéed with garlic, onion, white wine and tomatoes. Ready in under 20 minutes, this salmon recipe is ideal for busy weeknights but elegant enough to serve company.
Bonus? It’s versatile. I also like to make this salmon with white wine when I’m hosting an elegant dinner.
How to Make Sautéed Salmon with White Wine and Tomatoes
First, grab a large, deep skillet and drizzle your pan with olive oil. Second, pat the salmon dry with a paper towel and season it with salt and pepper on both sides. Place the salmon on a hot pan, skin side down. Sear salmon 3-4 minutes per side, or until golden brown.
Second, while the salmon is searing, add the onions and garlic to the pan along with a sprinkle of salt and pepper to taste. Gently toss the onions and garlic around the salmon allowing them to slowly caramelize, being careful not to disturb the searing salmon.
Third, remove the seared salmon from the pan and place it on a plate. Add the white wine to deglaze the pan.
Next, scrape up browned bits with a wooden spoon and simmer for 30 seconds before adding in the diced tomato. Sprinkle with salt and pepper and bring to a boil. After bringing it to a boil, reduce to a low and simmer for 3-4 minutes. If the sauce seems a bit dry, feel free to add in a little chicken broth or additional white wine.
Finally, return the salmon to the pan to warm and sprinkle it with fresh herbs. I recommend minced basil and parsley.
You can always add a squeeze of lemon juice to add extra flavor.
Frequently Asked Questions
What is the best white wine to use for this recipe?
I recommend a dry white wine like Pinot Grigio, Savignon Blanc or unoaked Chardonnay. Pinot Grigio is the most versatile of the three.
How do I know when onions are caramelized?
The onions will become really soft in the pan and you will start to see where they are becoming caramelized. For this recipe, make sure the onions caramelize slowly. Adjust the heat if the onions seem to be cooking too quickly.
Can you use frozen salmon? Which type of salmon do you recommend?
I always recommend using fresh salmon for this recipe (look for wild caught Alaskan salmon when you’re shopping – it’s delicious!) If you have to go the frozen route, make sure it’s fully thawed before baking it. To remove moisture, pat the salmon dry with a kitchen towel.
There you have it: Sautéed Salmon with Tomatoes and White Wine.
Looking for a grilled take on salmon? You will love my Grilled Salmon with Lemon Garlic Sauce recipe. And check out my other go-to salmon recipes:
- Sweet and Spicy Baked Salmon
- Honey Soy Glazed Salmon
- Sheet Pan Salmon with Tomato and Olives
- Honey Mustard Glazed Salmon
Your fork is waiting!
Sautéed Salmon with Tomatoes and White Wine
- 4 six-ounce salmon filets
- 2 tablespoons extra virgin olive oil
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 medium onion (thinly sliced)
- 3 cloves garlic (minced)
- ½ cup dry white wine (or chicken broth)
- 1 large tomato (diced )
- ⅓ cup minced fresh herbs (such as basil or parsley)
- salt and pepper (to taste)
- Pre-heat a large, deep skillet over medium-high heat and drizzle with olive oil. Pat salmon dry with paper towel and season with salt and pepper on both sides. Place on hot pan, skin side down. Sear salmon 3-4 minutes per side, or until golden brown.
- While the salmon is searing, add the onions and garlic to the pan along with a sprinkle of salt and pepper to taste. Being careful not to disturb the searing salmon, gently toss the onions and garlic around the salmon allowing them to slowly caramelize.
- Once salmon is seared, remove from the pan and place on a plate; set aside.
- Deglaze the pan by adding the white wine. Scrape up browned bits with a wooden spoon and simmer for 30 seconds before adding in the diced tomato. Sprinkle with salt and pepper and bring to a boil. Reduce to a low and simmer for 3-4 minutes. Return salmon to the pan to warm and sprinkle with fresh herbs to serve.