Pan Seared Crusted Salmon with Cherry Tomatoginger Sauce
Elevate your dinner table with this Pan Seared Crusted Salmon with Cherry Tomato-Ginger Sauce, a stunning fusion of texture and flavor. Perfectly golden, Parmesan-crusted salmon fillets are the star of this dish, offering a crispy exterior that encases tender, flaky fish. Paired with a vibrant sauce of sweet cherry tomatoes, zingy ginger, and a hint of spice from red chili flakes, this recipe strikes the perfect balance of savory and fresh. A splash of white wine and honey adds a subtle complexity to the sauce, while fresh basil finishes it with a herbaceous note. With just 35 minutes from start to finish, this elegant yet easy-to-make salmon dish is perfect for weeknight meals or special occasions. Whether you're a seafood enthusiast or looking for a healthy, flavorful entrée, this recipe promises to impress every time.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Eggs
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 cups Cherry tomatoes (halved)
- 2 tablespoons Ginger (grated)
- 2 pieces Garlic cloves (minced)
- 0.25 teaspoon Red chili flakes
- 0.5 cup White wine
- 0.5 cup Chicken or vegetable stock
- 1 tablespoon Honey
- 2 tablespoons Fresh basil leaves (chopped)
Instructions
Preheat your skillet over medium heat and prepare all the ingredients for easy access during cooking.
Pat the salmon fillets dry with a paper towel. Season both sides with a pinch of salt and black pepper.
Set up a breading station with three shallow bowls. Place the flour in the first bowl, beat the eggs in the second bowl, and mix panko breadcrumbs, grated Parmesan, garlic powder, paprika, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in the third bowl.
Coat each salmon fillet by first dipping it in the flour, then the beaten eggs, and finally pressing it into the breadcrumb mixture to coat evenly. Set aside.
Heat 2 tablespoons of olive oil in the skillet. Add the salmon fillets skin-side up and cook for 3-4 minutes until golden and crispy. Flip and cook for another 3-4 minutes on the other side until the salmon is cooked through. Remove the fillets from the skillet and set aside on a plate.
In the same skillet, add 1 tablespoon of olive oil. Sauté the minced garlic and grated ginger for 30 seconds until fragrant.
Add the cherry tomatoes and red chili flakes. Cook for 4-5 minutes, stirring occasionally, until the tomatoes start to soften and release juices.
Pour in the white wine and chicken or vegetable stock. Bring to a simmer and let it cook for 3-4 minutes to reduce slightly.
Stir in the honey and adjust salt to taste. Remove the sauce from heat and mix in freshly chopped basil leaves.
Plate the salmon fillets and spoon the cherry tomato ginger sauce over each portion. Serve immediately.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.1 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 385 mg | 30% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 357 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
