4.84 from 6 votes

Salmon with Burst Cherry Tomatoes

Name: Salmon with Burst Cherry Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 (4-6 ounce) sockeye salmon fillets (skin removed); Salt and freshly ground black pepper (to taste); 3 tablespoons olive oil (divided); 1 medium shallot (finely chopped (1/4 cup)); 1 container (10-ounce) cherry tomatoes (or grape tomatoes); 2 cloves garlic (minced); 2 tablespoons balsamic vinegar (or to taste); 2 tablespoons chopped or thinly sliced fresh basil; Basil leaves (for garnish); Lemon wedges (for garnish)

By CarolPublished Aug 25, 2025

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30 mins

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Brighten up your dinner routine with Salmon with Cherry Tomatoes! Cherry tomatoes, shallots, garlic, balsamic vinegar, and fresh basil create a tangy, savory topping for flaky salmon ready in about 30 minutes! Serve it with Cauliflower Tabbouleh or with rice, quinoa or a crisp green salad!

Salmon with Balsamic Cherry Tomatoes on oval white platter with serving fork.

Why This Recipe is a Keeper!
How to Make salmon with cherry tomatoes:
Chef Tips and Tricks:
Recipe FAQs:
Serve salmon with cherry tomatoes with:
More great salmon recipes you’ll love!
Salmon with Burst Cherry Tomatoes Recipe

Why This Recipe is a Keeper!

Here’s a simple yet elegant salmon recipe that sings with summery flavor! Sweet cherry tomatoes, lush balsamic vinegar, olive oil, and fresh basil combine for the perfect sweet, tangy, and savory balance!

This salmon and tomato recipe is:

Light, Bright, and Flavorful! Perfect for an easy summer dinner. The bold, concentrated flavors pair perfectly with the rich taste of salmon.
Quick and Easy: Salmon is a healthy, quick-cooking protein, making this recipe perfect for a weeknight. There’s very little prep, and the salmon and tomatoes cook in one pan for easy clean-up!
Versatile: This dish pairs well with various side dishes like grains, roasted vegetables, or a fresh salad.

Light and flavorful, this salmon and tomato recipe is the ideal warm-weather dinner. Whether looking for a quick weeknight dinner or a light, summery main course that feels special, this one-pan wonder will become a favorite.

How to Make salmon with cherry tomatoes:

Recipe Ingredients:

Here’s everything you’ll need to make this salmon and cherry tomatoes recipe. The exact quantities are on the recipe card below.

Ingredients for Salmon with Balsamic Cherry Tomatoes in glass bowls with the salmon on a white plastic cutting board.

Ingredient Notes and Substitutions:

Salmon: I used two 6-ounce sockeye salmon fillets, which I always purchase at Whole Foods. Sockeye is wild-caught from the Pacific Northwest, Canada and Alaska so always a good choice. If sockeye is not in your budget, use responsibly farmed Atlantic salmon. King salmon is the largest, most prized, and expensive. Steelhead trout is a good alternative, especially if you or your dining partner isn’t a huge fan of salmon; it’s more mild.
Olive Oil: I like to use high-quality extra-virgin olive oil, such as Atlas, for this recipe since it makes up part of the sauce.
Shallot: Shallots have a milder, sweeter onion flavor that adds depth and complexity to the sauce without overpowering the delicate flavor of the salmon. They work well in dishes where you want a less pungent, more refined onion flavor.
Balsamic Vinegar: Balsamic vinegar adds subtle sweetness and acidity that enhances the flavor of the tomatoes and brings a rich, caramelized depth to the sauce. Always look for balsamic vinegar from Modena, Italy. We’re fans of Kirkland Organic Balsamic Vinegar from Modena.
Fresh Basil: Fresh basil is a must!
Cherry Tomatoes: Small tomatoes like cherry or grape have a lower water content, which makes for a more concentrated and flavorful sauce.

Step-By-Step Instructions:

Gather and prep all the ingredients.

Two browned pieces of salmon in a white enamel cast iron skillet that have been browned.

Season the salmon fillets with salt and black pepper. Heat 1 tablespoon olive oil in a nonstick skillet or sauté pan over medium-high heat. Place the salmon in the skillet, presentation side down (the side where the skin was removed should face up). Sear for 2 to 3 minutes, or until the edges look opaque. Flip the fillets and cook for 1 to 2 more minutes. Transfer to a plate and cover loosely with foil. Take the pan off the heat and turn it off for 1 to 2 minutes so the shallot won’t burn.

Softened chopped shallots in white enamel cast iron skillet.

Turn the heat back to medium-low and add 1 tablespoon olive oil to the skillet. Add the shallot and cook for 1 to 2 minutes, or until just softening.

Whole cherry tomatoes added to shallots in white enamel cast iron skillet.

Add the remaining 1 tablespoon of olive oil and the cherry tomatoes. Stir to coat. Increase the heat to medium and cook for 5 to 6 minutes, or until the tomato skins burst. (Watch the shallot carefully to prevent burning.)

Burst cherry tomatoes and shallots in white enamel cast iron skillet with minced garlic added.

Reduce the heat to medium-low. Add the garlic and stir until fragrant, about 5 to 10 seconds.

Balsamic vinegar added to shallots, tomatoes and garlic in white enamel cast iron skillet.

Add the balsamic vinegar.

Salmon added to the balsamic cherry tomatoes in white enamel cast iron skillet.

Return the salmon to the skillet and cook until heated through and the internal temperature reaches 145°F. Spoon the vinaigrette over the salmon. Sprinkle with fresh basil.

Finished Salmon with Balsamic Cherry Tomatoes in white enamel cast iron skillet with sliced basil added.

Serve immediately, garnished with basil leaves and lemon wedges.

Chef Tips and Tricks:

Moisture is the enemy of browning. After rinsing the salmon fillets, pat them dry with paper towels.
Watch the shallot; they tend to burn. Taking the pan off the heat, letting it cool down, and refreshing the oil will help prevent that.
To hurry the cherry tomatoes’ “bursting” along, poke them with a toothpick or the tip of a paring knife as they cook.
Cook the cherry tomatoes “just enough.” You want the tomatoes soft enough to be juicy, but not so cooked that they all collapse and leave just skins behind.

Recipe FAQs:

can i use frozen salmon?

Yes, absolutely; I did. In fact, a large portion of frozen fish is flash-frozen at sea to preserve freshness, and the quality doesn’t begin to deteriorate before it finally gets to your table. This especially common with tuna and salmon.

how do i know the salmon is done without overcooking it?

It depends on how you prefer your salmon. Some may like their salmon “medium,” which is 125 degrees in the center, others more done, up to 145 degrees in the center. The salmon is cooked when it is opaque and easily flakes with a fork. If you are using thicker-cut fillets, the salmon may require some time in the oven. Avoid overcooking the salmon, as this can dry it out.

can i make salmon with cherry tomatoes ahead of time?

I don’t recommend it. If you have everything prepped and ready to hit the pan, this salmon recipe won’t take long too cook at all.