I love this recipe because it delivers restaurant-quality flavor in under 30 minutes. The salmon gets perfectly seared with a crisp exterior, while the warm tomatoes, olives, and mozzarella create a vibrant, savory topping. I also appreciate that everything cooks in one pan, making cleanup minimal. Whether I serve it over greens or alongside potatoes, it feels special without the effort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 (4-oz) filets salmon filets, fresh or frozen salt and pepper 2 teaspoons flour 1 & 1/2 tablespoons olive oil* 1 medium shallot, sliced 2 cloves garlic, smashed and sliced thin 2 (12-oz) cups cherry tomatoes, red or yellow 1/2 cup pitted Kalamata olives 12 ounces marinated mozzarella balls 1 tablespoon fresh oregano, to garnish, optional
Directions
I start by thawing the salmon if needed and drying the filets thoroughly with paper towels.
I season the skin side with salt and pepper (or either side if the filets don’t have skin). Then I sprinkle about 1 teaspoon of flour over the top.
I heat a wide skillet over medium-high. When it’s very hot, I add the olive oil.
I sear the salmon, skin side down, for 3–4 minutes until very browned. Before flipping, I season the top side with more salt, pepper, and the remaining teaspoon of flour.
I flip the salmon and cook for 1–2 more minutes, just until it barely begins to flake. I remove it to a plate and keep it warm.
If the pan looks dry, I add a bit more oil, then lower the heat to medium. I sauté the shallots for 1–2 minutes, then add the sliced garlic and cook another 1–2 minutes until fragrant.
I halve any large tomatoes and add them to the pan. I cook them for 3–5 minutes, until they soften and a few burst.
I halve the olives if I prefer smaller pieces and stir them in, then turn off the heat.
I return the salmon to the pan.
When the pan cools slightly, I add the mozzarella balls so they warm without melting.
I finish with fresh oregano and serve hot.
Servings and Timing
This recipe makes 4 servings. Prep time is about 5 minutes, cook time about 12 minutes, for a total of roughly 17 minutes.
Variations
I sometimes swap the mozzarella for diced fresh mozzarella if marinated varieties aren’t available.
I like using heirloom cherry tomatoes for added sweetness and color.
I love serving it over pasta for a more substantial meal.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm the salmon gently in a covered skillet over low heat so it doesn’t dry out. I prefer to add the mozzarella just before serving rather than reheating it fully.
FAQs
How do I keep the salmon from sticking to the pan?
I make sure the pan is very hot before adding the oil, and I don’t move the salmon until it naturally releases.
Can I use another type of fish?
I sometimes substitute trout or cod, though cooking times may vary.
Do I need to use marinated mozzarella?
If I don’t have it, I use fresh mozzarella cut into cubes; it still tastes great.
Can I make this dairy-free?
I simply omit the mozzarella or use a dairy-free cheese alternative.
Should the tomatoes be red or yellow?
I use either; a mix adds beautiful color.
Can I leave out the olives?
Yes, I skip them if I want a milder flavor.
How do I know when the salmon is done?
I cook until it just begins to flake with a fork but remains moist in the center.
What can I serve with this dish?
I like pairing it with greens, roasted potatoes, rice, or pasta.
Can I make this with skinless salmon?
Absolutely; I simply season either side before searing.
Can I prepare the tomato mixture ahead of time?
I can cook the tomatoes and olives in advance and reheat them, but I always cook the salmon fresh for best texture.
Conclusion
I love how this pan-seared salmon brings together simple ingredients in a bright, hearty, and satisfying dish. The combination of seared fish, warm tomatoes, olives, and soft mozzarella feels both rustic and elegant. It’s a fast, flavorful meal I enjoy making for weeknights and dinner guests alike.
