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pan-seared-salmon-cherry-tomatoes-mozzarella-skillet

Pan-Seared Salmon with Cherry Tomatoes and Mozzarella

A quick and elegant one-skillet dinner featuring golden-crusted salmon, burst cherry tomatoes, Kalamata olives, and creamy marinated mozzarella. Ready in under 20 minutes and packed with flavor.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 472
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon filets (4 oz each) fresh or frozen, thawed and patted dry
  • salt and black pepper to taste
  • 2 tsp all-purpose flour divided, 1 tsp per side of salmon
  • 1.5 tbsp olive oil or oil from the marinated mozzarella jar
  • 1 medium shallot sliced
  • 2 garlic cloves smashed and sliced thin
  • 2 cups cherry tomatoes red or yellow, about 24 oz total, large ones halved
  • 0.5 cup pitted Kalamata olives halved if desired
  • 12 oz marinated mozzarella balls or 1 cup fresh mozzarella cut into 1-inch cubes
  • 1 tbsp fresh oregano to garnish, or 1 to 2 tsp dried

Equipment

  • Wide skillet or cast iron pan
  • Paper towels
  • Plate for resting salmon
  • Serrated knife

Method
 

  1. If using frozen salmon, thaw completely. Pat all filets thoroughly dry on both sides using paper towels. Dry salmon is essential for a proper golden sear.
  2. Season the skin side of each filet with salt and black pepper. Sprinkle about 1 teaspoon of flour lightly across the skin sides of all filets.
  3. Heat a wide skillet over medium-high heat until very hot, about 2 minutes. Add 1 and a half tablespoons of olive oil. Place salmon skin-side down and do not move it. Sear for 3 to 4 minutes until the bottom is deep golden brown. Before flipping, season the top side with salt, pepper, and the remaining teaspoon of flour.
  4. Flip the salmon carefully and cook for 1 to 2 more minutes until the fish just barely starts to flake. Remove to a plate and cover loosely to keep warm. Do not overcook.
  5. Add a little more oil to the pan if needed and reduce heat to medium. Add the sliced shallot and saute for 1 to 2 minutes. Add the garlic and cook for another 1 to 2 minutes until fragrant.
  6. Add the cherry tomatoes to the pan. Cook for 3 to 5 minutes, stirring occasionally, until tomatoes soften and a few begin to burst. Add the olives, stir to combine, and turn off the heat.
  7. Return the seared salmon to the pan. Let the pan cool for 1 to 2 minutes before adding the mozzarella balls so they hold their shape. Garnish with fresh or dried oregano and serve immediately.

Notes

Use the oil from the marinated mozzarella jar in place of olive oil for extra flavor. Add mozzarella only after the pan has cooled slightly to prevent melting. Leftover salmon keeps in the fridge for up to 2 days. Serve over arugula, spinach, or with roasted potatoes for a complete meal.