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Salmon with Tomato-Caper Sauce

Cooking Time

15 minutes


2 Salmon filets, room temperature
3 TBL olive oil
1 medium onion, chopped
2 garlic cloves, peeled and diced
2 large tomatoes, diced (or 1 cup canned tomatoes)
2 TBL capers, drained
1 TBL fresh thyme, chopped (or 1 tsp dried)
1 tsp lemon zest
1/2 tsp sugar
1/3 cup white wine


In a saucepan, heat olive oil on medium. Add onion and cook about 5 minutes until translucent. Add garlic and cook 1 minute.
Add tomatoes, capers, thyme, zest, sugar, and wine. Simmer, uncovered, until most of the liquid has dissipated (about 10 minutes).

In a different pan on medium heat, heat 3 TBL oil, cook salmon, skin side up for 2 minutes. Flip and cook 2 minutes, skin side down.
Lift salmon off skin. Serve, topped with sauce.

Doug's Notes

Salmon is best when middle is nearly rare. You can start the salmon as the sauce is reducing.

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