We took Ben’s parents to our favorite, local GF-friendly restaurant, Club Car, on Saturday night (after getting their pizza to go on Friday night – can you say obsessed?!) and I was this close to ordering the dish I’m sharing with you today, Salmon Provencal.
If you never cook with salmon, I can almost guarantee this preparation will be your gateway recipe. The reason I didn’t order it on Saturday was because I’d eaten it, ahem, THREE times the week before. Cannot get enough!
Seared salmon filets are drizzled with a luscious pan sauce made from freshly chopped tomatoes, chicken broth, wine (optional but come on…) garlic, butter, lemon and an obnoxious amount of capers. Absolutely stunning and so, so easy. We’re talking 10 minutes of cooking time and just one skillet – you’re going to lick. your. plate. Lincoln walked in the kitchen the first time I made it and said, “That smells AMAzing!” Didn’t think I could love that kid any more.
A note on salmon: Atlantic salmon is almost always the cheaper option at the grocery store, but it’s a bit too fishy-tasting in my opinion. I usually go for sockeye, or King if it’s on mega sale. Also, don’t turn your nose up at frozen salmon – it’s usually frozen right after it’s been caught so it’s extremely fresh. Lastly, if the skin weirds you out, ask the person working behind the counter to slice it off – it takes them 30 seconds!
First score the bottom of 1 large, vine-ripened tomato with an “X” then drop it into a small pot of boiling water. Remove when the skin starts to peel away, 30 seconds, then peel it off and finely chop the tomato.
Measure out 1/2 cup of the tomato + liquid then set aside (you shouldn’t have too much leftover.) I like going the fresh tomato route versus the canned petite-diced tomato route as we only need 1/2 cup for the recipe, and you’d have 1+ cup leftover tomatoes if you opened a can. For some reason I especially hate wasting canned tomato products!
Next heat a generous drizzle of extra virgin olive oil in a large skillet over heat that’s a touch above medium. Generously season 2, 6oz salmon filets with salt and pepper then saute skin side up for 2 minutes. Flip then saute for 3-4 more minutes or until the salmon is cooked through, and then transfer to a plate and set aside.
Let the skillet cool off the heat for a minute then saute 2 minced garlic cloves for 30 seconds, being very careful to not let them burn. Next add the tomatoes plus 1/4 cup each white wine and chicken broth (or 1/2 cup chicken broth if you want to omit the wine,) plus 2 Tablespoons capers. Turn the heat up to bring the liquid to a boil then turn it back to medium and simmer until the sauce reduces by half, 2-3 minutes. Add a squeeze of fresh lemon juice and 2 Tablespoons butter or Earth Balance, then swirl until melted. Taste then add salt and pepper if necessary.
That’s all she wrote, my friend – so simple, right? Plate the salmon then drizzle the luscious sauce over the top. I placed the salmon on top of cooked white rice to soak it all up, but you could go the low-carb route and pair the salmon with a salad or roasted asparagus instead. However you serve it – ENJOY!
More Seafood Dinner Recipes
- Shrimp and Asparagus
- Garlic Herb Butter Pasta with Roasted Shrimp
- Shrimp and Wild Rice Skillet
- Salmon Provencal
- Spicy Shrimp Soup
- Thai Coconut Shrimp Soup
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Salmon Provencal
Description
Salmon Provencal is quick, easy and absolutely mouthwatering. Impress your family and friends with this impressive, 20-minute, restaurant-quality salmon dish!
Ingredients
- 1 large vine-ripened tomato
- extra virgin olive oil
- 2, 6oz salmon filets
- salt and pepper
- 2 cloves garlic, minced
- 1/4 cup white wine (any, just not sweet like Riesling or Moscato)
- 1/4 cup chicken broth
- 2 Tablespoons capers*
- juice from 1/2 lemon
- 2 Tablespoons butter or Earth Balance
Directions
- Bring a small pot of water to a boil. Score an “X” on the bottom of the tomato then add to the pot and remove once the skin begins to peel back, 30 seconds. Once cool enough to handle, peel the skin off the tomato and discard, then finely chop the tomato and add everything (flesh, seeds, and juices) to a bowl. Measure out 1/2 cup of the tomato and juices then set aside.
- Heat a generous drizzle of extra virgin olive oil in a large skillet over heat that’s just a touch above medium. Season salmon filets generously with salt and pepper then place skin side up in the skillet and saute for 2 minutes. Flip then saute for 3-4 minutes, or until salmon is cooked through. Transfer filets to a plate then let skillet sit off the heat for a minute to cool down slightly.
- Add garlic to skillet then stir constantly until golden brown, 30 seconds, then add wine, chicken broth, tomatoes, and capers. Turn heat up to bring to a boil then turn back down and simmer until liquid has reduced by half, 2-3 minutes. Squeeze in a bit of fresh lemon juice (you can always add more,) then add butter and swirl until melted. Taste then add salt and pepper if necessary. Plate salmon then top with sauce and serve.
Notes
- *I LOVE capers so if you just “like” them, use 1-1/2 Tablespoons capers instead of 2 Tablespoons
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Phil Garner 02.09.2024
I made this this week. We loved it. It was absolutely delicious. My wife was smacking her lips and telling me that I could make it again.
Kristin 02.10.2024
Oh that’s so great to hear! This is one of my favorites too. :) Thank you so much for your feedback and recipe rating!
Anne Stuneck 12.24.2020
I made this dish last night and turned out so good! I wish I had taken a photo as it turned out really pretty! The flavors came together very well, I love the touch of white wine, lemon and capers. This Nebraska native will gladly follow an Iowa girl!
Cheryl 02.06.2020
A fantastic recipe for cooking Salmon. Will be making again.
Kristin 02.06.2020
Thank you, Cheryl!
Sandy 10.19.2019
Delicious! Tried it out on my family, and everyone commented how yummy it was.
Heather 09.22.2019
This is delicious! Just made this for our dinner tonight!
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Joy 02.20.2017
GREAT to have found your site and getting your emails! I am from DM but now live in KC. You make me feel like I am still there. Must be an Iowa thing?…cause THIS Iowa girl LOVES to eat, too! I may be overweight but you know what? I OWN my fat. No 30yr home loan on it and the IRS can’t audit it…it’s ALL mine. Lol. Keep up the great work.
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Ann 02.09.2017
I made this for my family this past week and all they could do was rave about it! Even my kids loved it (and that is pretty impressive since my 9 year old doesn’t like much)! I ended up doubling everything in the recipe since I was cooking 5 salmon filets and it was perfect.
Kristin 02.10.2017
Ahhh, so, so awesome – I’m so glad even the picky eater loved it! Thanks for the feedback, Ann! :)
Lynn 01.30.2017
I just made this for dinner tonight and OMG it was delicious. I don’t think I will eat salmon any other way now. I want to put that sauce on everything! Great recipe!
Kristin 01.30.2017
Wohoooo!! And, same! I can’t wait to try it with shrimp and chicken!
Michelle Weber 01.28.2017
I don’t eat much seafood, but I am trying to branch out. If you are on the fence, MAKE THIS DISH! Loved it! I made it with cauliflower rice and it was outstanding. Now to try the rest of your salmon recipes.
Kristin 01.30.2017
Yaaaaay – so glad to hear that, Michelle! Love the cauliflower rice pairing too!
Mary 01.26.2017
This sounds amazing. I would like to make it for a small dinner party (just six of us). Can I make it just before folks arrive and ‘hold’ it in the oven for a bit, or is that a bad idea? Thanks. Love your recipes and your blog!
Kristin 01.26.2017
Hi Mary! I think you could undercook the salmon in the skillet then transfer the filets to a baking sheet and bake for 5-6 minutes at 400 degrees just before serving to cook finish cooking through. You can make then keep the pan sauce warm on the stove and it will be just fine. I hope your guests love it! :)
Jason 01.26.2017
Hello, we absolutely love your recipes. Never made one that wasn’t good. In fact, if I make one and don’t tell my wife, she will say this must be an Iowa Girl recipe cause it is soo good! We have never had salmon but love tilapia. Can you substitute tilapia instead? If not, we just may have to try it with the salmon. Thanks for the great recipes!
Kristin 01.26.2017
You are so kind – thank you for telling me that, Jason!! I think tilapia should work just fine. If you get a chance to try it with salmon though, I highly recommend! :)
Sandra Niggemann 01.26.2017
You mentioned not using canned tomatoes because of the amount that you might waste. I usually freeze the rest of a can to add to soups or for other cooking. The salmon recipe sounds yummy.
Kari 01.26.2017
Heck, this time of year in the Midwest, I can buy a can of petite tomatoes a lot cheaper than a fresh tomato. ;)
Sara @ Last Night's Feast 01.25.2017
This salmon looks so delicious!
Char R 01.25.2017
I LOVE Salmon and this recipe looks and sounds delicious! It is definitely getting made soon!
Karla 01.25.2017
Can’t wait to make this. (capers….yass!) BTW, you can sear the salmon skin side first, then after you flip it over, the skin will peel right off. I do this on the grill, too. Woohoo, I know what we’re having for dinner tonight!
Kristin 01.25.2017
That’s what I do too! It crisps up pretty good in this recipe and peels right off. ??
Lisa 01.25.2017
What kind of wine did you use. I usually drink Chardonnay, but would like to use the same kind as you did for the recipe. thanks
Kristin 01.25.2017
I used both Kim Crawford and Whitehaven sauvignon blanc while recipe testing. Chardonnay should work just fine!
Lynn 01.25.2017
Making this TONIGHT! Looks AH-mazing! PS—been eating your Chicken & Wild Rice soup for lunches, it freezes so well and is my FAV soup!
Kristin 01.25.2017
So glad to hear it, Lynn! You will LOVE this salmon!!
Rachael 01.25.2017
This looks absolutely delicious, I love salmon!
Rachael xx