Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteMake this recipe for seared salmon one time, and it will become a “go-to” quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce. However, my version has no garlic (we don’t like it) and no anchovies, as they would overpower the salmon. This main course is ready in 30 minutes, which along with the ingredients are a few of my favorite things.
Seared Salmon with Tomato-Shallot Ragoût
The tomato ragoût is simple to prepare, you can make it in advance as it will keep for a few days. The salmon takes less than 10 minutes to cook, so dinner is on the table in no time at all.
Ingredients
- 2 6-oz Wild Salmon Fillets
- 1/4 tsp piment d’Espelette
- 1/4 tsp sweet paprika
- 1/8 tsp Salt
- 2 tbsp olive oil full-flavoured
- 3 oz shallot(s) peeled and cut into chunks
- 3 oz Sweet Cherry Tomatoes
- 2 tbsp capers rinsed and drained
- 5 Olives pitted and quartered lengthwise
- 5 sprigs fresh thyme for the leaves
- 2 tbsp unsalted butter divided
Instructions
- Heat the olive oil in small saucepan over medium heat.
- Add the shallots and tomatoes; reduce heat to medium-low and cook for 20-25 minutes, until shallots are soft and tomatoes have begun to pop.
- While the shallots and tomatoes are cooking, wash and dry the salmon and place skin-side down on a plate.
- Mix the Piment d’Esplette, paprika, and salt in a small bowl, and gently rub the mixture into the flesh of the salmon, but not the edges. Set aside while you finish the ragoût.
- Preheat the oven to 350°F/180°C.
- Add the capers, olives, and thyme to the shallot-tomato mixture and cook for 5 minutes longer. Remove from the heat and cover to keep warm.
- Over high heat, melt 1 tablespoon butter in a skillet large enough to hold both fillets. When the foaming has subsided, add the salmon (skin-side up) and sear for 1-2 minutes until golden brown. Turn the salmon skin-side down and place in the oven for 3-4 minutes.
- While salmon is in the oven, return the ragoût to medium-low heat and stir in remaining tablespoon of butter.
- Serve salmon skin-side down, spooning ragoût on the top and side of the fish.
Tried this recipe?Let us know how it was!
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Simple Seafood Dish Shrimp in a Sweet Paprika Sauce
July 28, 2025
During our trip to Paris, I created this easy seafood dish after a trip to the Les Halles market. I used three vendors: Poissonnerie Chez Miguel for the excellent shrimp — their array of seafood was so fresh and beautiful (with thanks for allowing me to use the photo above of the shrimp); I bought …
Summer Soup Gazpacho with Goat Cheese Recipe from Moulin Castelas
July 22, 2025
If you’d like to taste some of the best olive oil in Provence, look no further than the Moulin Castelas, situated just below the famous fortress of Les Baux-de-Provence. The olive mill and adjacent property are in the Appellation d’Origine Protégée (AOP) Vallée des Baux de Provence in the Alpilles. This recipe for a perfect …
Make Lavender and Honey Ice Cream this Summer
July 14, 2025
Who doesn’t love ice cream on a hot summer day? This recipe combines culinary lavender and honey into a delicious ice cream that will “transport” you to Provence with every bite. Thank you to ElsaLenthal.com for allowing us to republish this recipe. Artisan Creations with Lavender Elsa Lenthal started Fuseaux de Lavande de Provence in …
5 Reasons Why We Love Aix-en-Provence
July 10, 2025
Today’s Aix-en-Provence was founded in 122 BC when the Romans moved from Entremont, an oppidum established by the Salyens, a Celtic-Ligurian tribe. The new settlement was Aquae Sextiae (“the waters of Sextius”), a tribute to the highly respected Roman consul Caius Sextius Calvinus. Strategically located, this new city had access to natural water sources. While …
No Comment