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.
Do you want a quick, healthy meal that will leave your taste buds wanting more? This salmon recipe is one of my go to dinner recipes on busy weeknights when I’m craving fresh seafood. Bonus? It’s versatile. I also like to make this salmon with white wine when I’m hosting an elegant dinner.
Looking for a grilled take on salmon? You will love my Grilled Salmon with Lemon Garlic Sauce recipe.
Ingredients
- Salmon: I prefer wild caught salmon, but any you have will be great.
- Onion: A white or yellow onion work well and caramelize easily.
- Garlic: Adds some nutty, pungent flavor that sweetens as it cooks.
- White wine: A dry white is my go-to, but you could also use chicken broth.
- Tomato: A large tomato adds umami flavor and juice to the sauce.
- Fresh herbs: Basil, parsley, chives, or cilantro are great to top this dish.
How to Make Sautéed Salmon with White Wine, Tomatoes, and Onions
Step 1. In a large, deep skillet, heat up some olive oil. Take your salmon fillets and pat them dry, then season with salt and pepper. Place salmon skin side down in hot pan and sear.
Step 2. While salmon is searing on the second side, add the onions and garlic to the pan. Once salmon is finished, remove and set aside.
Step 3. Add white wine to pan to deglaze, scraping up any bits stuck to the bottom of the pan.
Step 4. Add diced tomato and a sprinkle of salt and pepper. Bring to a boil, then reduce to a simmer for a few minutes.
Step 5. Return the salmon to the pan until warmed through.
Step 6. Sprinkle with fresh herbs, serve, and enjoy your Sautéed Salmon with White Wine, Tomatoes, and Onion!
Frequently Asked Questions
I recommend a dry white wine like Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay. Pinot Grigio is the most versatile of the three.
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 eem to be cooking too quickly.
I always recommend using fresh salmon for this recipe (look for wild caught Alaskan salmon when you’re shopping, it’s declicious). If you have to go the frozen route, make sure it’s fully thawed before baking it. To remove moisture, pat the salmon dry.
More Salmon Recipes
- Sweet and Spicy Baked Salmon
- Honey Soy Glazed Salmon
- Sheet Pan Salmon with Tomato and Olives
- Honey Mustard Glazed Salmon
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Your family is sure to enjoy my Sautéed Salmon with Tomatoes and White Wine. Try topping with fresh lemon juice, and serving with rice or pasta.
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Sautéed Salmon with Tomatoes and White Wine
Ingredients
- 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)
Instructions
- 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.
Last Step:
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