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This Sun-Dried Tomato Salmon recipe combines rich salmon with an intense, creamy sun-dried tomato sauce. It’s a luxurious yet simple weeknight meal that comes together in one pan. The vibrant, restaurant-quality dish is sure to impress with minimal effort.

Recipe Overview

Why You’ll Love This Sun-Dried Tomato Salmon

Quick & impressive: Ready in under 30 minutes.
Pan sauce magic: Creamy, tangy sauce made in the same pan.
Versatile base: Easy to customize with herbs or dairy-free swaps.
Restaurant elegance: Beautiful color and elegant presentation.

Ingredients & Tools

4 salmon fillets (about 150-180 g each), skin-on or skinless
1 tbsp olive oil
1 small shallot, finely chopped
2 cloves garlic, minced
100 g sun-dried tomatoes in oil, drained and roughly chopped
120 ml dry white wine (like Sauvignon Blanc) or chicken broth
180 ml heavy cream (double cream)
50 g freshly grated Parmesan cheese
2 tbsp fresh basil, chopped, plus more for garnish
1 tbsp fresh parsley, chopped
Salt and freshly ground black pepper to taste

Tools: A large, oven-safe skillet is ideal.

Notes: Use sun-dried tomatoes packed in oil for best flavor. Salmon fillets about 1-inch thick work well.

Nutrition (per serving)

Calories:	520 kcal
Protein:	38 g
Fat:	34 g
Carbs:	12 g
Fiber:	3 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon completely dry. This is the single most important step for getting a beautiful, crisp sear instead of a steamed, pale fillet. Use paper towels and press gently to absorb all surface moisture.
Don’t shy away from the salt. Salmon can handle a good amount of seasoning. Be generous with salt and pepper on both sides just before it hits the pan to ensure the flavor penetrates the fish.
Use the sun-dried tomato oil. That oil is liquid flavor gold! If your tomatoes are packed in oil, use a tablespoon of that glorious stuff to sear your salmon instead of plain olive oil for an extra flavor boost.
Have your ingredients prepped and ready. This recipe moves quickly once you start cooking. Having your shallot chopped, garlic minced, and cream measured out means you won’t be scrambling and risk overcooking the salmon or burning the garlic.

How to Make Sun-Dried Tomato Salmon

Step 1: Start by preparing your salmon. Take the fillets out of the fridge about 10 minutes before cooking to take the chill off. This helps them cook more evenly. Use paper towels to pat the fillets completely dry on all sides. Season both sides generously with salt and black pepper. This is your foundation for a flavorful crust.

Step 2: Heat the olive oil (or oil from the sun-dried tomato jar) in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully place the salmon fillets in the pan, presentation-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook undisturbed for 4-6 minutes, until a beautiful golden-brown crust has formed.

Step 3: Flip the salmon fillets. If you’re using skin-on salmon, the skin should release easily from the pan when it’s ready. Cook for another 2-3 minutes on the second side for medium doneness. The salmon should feel firm but still have a little give when pressed. Carefully remove the salmon from the skillet and set it aside on a plate. It will finish cooking gently while we make the sauce.

Step 4: Reduce the heat to medium. In the same skillet, you’ll see all those delicious browned bits left from the salmon. Add the chopped shallot and sauté for about 2 minutes until it becomes soft and translucent. Now add the minced garlic and cook for just 30 seconds until fragrant—be careful not to let it burn, or it will turn bitter.

Step 5: Add the chopped sun-dried tomatoes to the pan and stir them around for a minute to warm them through and let their flavors bloom. Pour in the white wine (or broth) to deglaze the pan, using your spatula to scrape up all those stuck-on bits from the bottom. Let the wine simmer and reduce by about half, which will take 2-3 minutes.

Step 6: Lower the heat to medium-low and pour in the heavy cream. Stir everything together and let it come to a gentle simmer—you’ll notice the sauce will start to thicken slightly. Stir in the grated Parmesan cheese until it melts completely into the sauce, making it rich and velvety. Season the sauce with a pinch of salt and pepper to your liking.

Step 7: Return the salmon fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each fillet. Let everything heat through together for a final 1-2 minutes, just to warm the salmon back up. Right before serving, stir in the fresh basil and parsley, which will add a burst of fresh color and aroma.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze sauce (without salmon) for up to 1 month.
Reviving: Reheat gently in a skillet to prevent overcooking.

Serving Suggestions

Complementary Dishes

Creamy Polenta — The soft, comforting texture of polenta is the perfect canvas for that incredible sun-dried tomato sauce. It soaks up every last drop beautifully.
Garlic Sautéed Spinach — The slight bitterness of the greens provides a wonderful contrast to the rich, creamy salmon and helps balance the meal.
Lemon Herb Orzo — The small rice-shaped pasta is fantastic here. Its light, lemony flavor and delicate texture complement the salmon without overpowering it.

Drinks

A Crisp Sauvignon Blanc — The wine’s acidity and citrus notes cut through the richness of the cream sauce perfectly, cleansing the palate between bites.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus provide a refreshing contrast that highlights the savory notes of the dish.

Something Sweet

Lemon Sorbet — The bright, clean, and sharp flavor of lemon sorbet is a fantastic palate-cleanser after a rich meal and feels incredibly refreshing.
Almond Biscotti — A crunchy, not-too-sweet cookie you can dip into a cup of espresso is a simple and elegant way to end the meal on a sophisticated note.

Top Mistakes to Avoid

Mistake: Moving the salmon too soon. If you try to flip the fillet before a crust has formed, it will stick to the pan and tear. Wait for that sizzle to subside and the edges to look cooked before you even think about touching it.
Mistake: Overcooking the salmon. Salmon continues to cook from residual heat after it’s off the stove. It’s better to pull it off when it’s slightly under your desired doneness. Remember, you’re putting it back in the warm sauce at the end.
Mistake: Burning the garlic. Garlic goes from golden and fragrant to bitter and burnt in seconds. Add it after the shallots have softened and only cook it for 30 seconds before adding the liquid to

Sun Dried Tomato Salmon

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 4

Total Time 25 minutes

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Make this easy Sun-Dried Tomato Salmon with creamy sauce in one pan in under 30 minutes. A simple, elegant weeknight dinner. Get the recipe now!

Ingredients

For the salmon and sauce:

4 salmon fillets (about 150-180 g each, skin-on or skinless)
1 tbsp olive oil
1 small shallot (finely chopped)
2 cloves garlic (minced)
100 g sun-dried tomatoes in oil (drained and roughly chopped)
120 ml dry white wine or chicken broth (like Sauvignon Blanc)
180 ml heavy cream (double cream)
50 g freshly grated Parmesan cheese
2 tbsp fresh basil (chopped, plus more for garnish)
1 tbsp fresh parsley (chopped)
Salt and freshly ground black pepper (to taste)

Instructions

01
Start by preparing your salmon. Take the fillets out of the fridge about 10 minutes before cooking to take the chill off. This helps them cook more evenly. Use paper towels to pat the fillets completely dry on all sides. Season both sides generously with salt and black pepper. This is your foundation for a flavorful crust.
02
Heat the olive oil (or oil from the sun-dried tomato jar) in a large skillet over medium-high heat. Once the oil is shimmering hot, carefully place the salmon fillets in the pan, presentation-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook undisturbed for 4-6 minutes, until a beautiful golden-brown crust has formed.
03
Flip the salmon fillets. If you’re using skin-on salmon, the skin should release easily from the pan when it's ready. Cook for another 2-3 minutes on the second side for medium doneness. The salmon should feel firm but still have a little give when pressed. Carefully remove the salmon from the skillet and set it aside on a plate. It will finish cooking gently while we make the sauce.
04
Reduce the heat to medium. In the same skillet, you’ll see all those delicious browned bits left from the salmon. Add the chopped shallot and sauté for about 2 minutes until it becomes soft and translucent. Now add the minced garlic and cook for just 30 seconds until fragrant—be careful not to let it burn, or it will turn bitter.
05
Add the chopped sun-dried tomatoes to the pan and stir them around for a minute to warm them through and let their flavors bloom. Pour in the white wine (or broth) to deglaze the pan, using your spatula to scrape up all those stuck-on bits from the bottom. Let the wine simmer and reduce by about half, which will take 2-3 minutes.
06
Lower the heat to medium-low and pour in the heavy cream. Stir everything together and let it come to a gentle simmer—you’ll notice the sauce will start to thicken slightly. Stir in the grated Parmesan cheese until it melts completely into the sauce, making it rich and velvety. Season the sauce with a pinch of salt and pepper to your liking.
07
Return the salmon fillets to the skillet, nestling them into the sauce. Spoon some of the sauce over the top of each fillet. Let everything heat through together for a final 1-2 minutes, just to warm the salmon back up. Right before serving, stir in the fresh basil and parsley, which will add a burst of fresh color and aroma.