Sun-Dried Tomato & Capers Pan-Seared Salmon

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A restaurant-quality salmon dish featuring perfectly crisp skin and a vibrant, tangy sauce that captures the essence of coastal Mediterranean cooking. This mediterranean-inspired seafood ready in about 27 minutes pairs salmon fillets, olive oil, packed sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 calories and feeds 1, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (8 ratings) Prep: 15 min Cook: 12 min Serves 1 Mediterranean cuisine 385 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 6 oz salmon fillets dry with paper towels and season both sides with 1/4 tsp sea salt and 1/8 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a non-stick skillet over medium-high heat until shimmering. Place salmon skin-side down and cook undisturbed for 7 minutes until skin is golden and crisp.
  3. Step 3: Flip salmon, reduce heat to medium, and cook for 3 more minutes until edges are opaque. Remove salmon and set aside.
  4. Step 4: Add 3 tbsp packed sun-dried tomatoes and 1 tbsp capers to the skillet. Sauté for 1 minute until fragrant, then stir in 1 tbsp lemon juice and 1 tsp chopped thyme. Cook for 30 seconds until sauce thickens slightly.
  5. Step 5: Pour sauce over salmon and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Sun-Dried Tomato & Capers Pan-Seared Salmon take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Dried Tomato & Capers Pan-Seared Salmon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salmon fillets from drying out.

Can I substitute ingredients in Sun-Dried Tomato & Capers Pan-Seared Salmon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato & Capers Pan-Seared Salmon for a different number of people?

The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sun-Dried Tomato & Capers Pan-Seared Salmon?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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