One-Pot Wonders

One-Pan Creamy Tomato Salmon with Chorizo

November  6, 2020
8 Ratings
Photo by Anna Chwistek | Serving Dumplings
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4
Author Notes

In this recipe, the salmon is pan seared for a crispy exterior, then cooked in a delicious creamy tomato sauce and sprinkled with crunchy chorizo. So comforting and super easy to make! This 30-minute dish is the perfect solution for an easy dinner. It’s hearty and begs to be served with crusty bread or a side salad. What’s even better is that it comes together in one single skillet.
The creamy tomato sauce is a few-ingredient sauce that explodes with flavors. It’s the perfect complement to any rich fish like salmon. While many recipes start by cooking the fish first, this version takes a different approach. That’s because it’s all about the flavors. We’ll start by frying the chorizo for a few minutes to kick up the flavor. Then comes the good part. We use the chorizo oil to sear the salmon fillets and prepare the sauce. The whole dish stays interesting thanks to a mix of textures you’ll get in every bite. Sun-dried tomatoes and parmesan make up the sauce, with a few dashes of spices and fresh oregano to give it a complex flavor. Happy cooking! —Anna Chwistek | Serving Dumplings

What You'll Need
  • 3 tablespoons olive oil
  • 3.5 ounces Spanish chorizo, finely chopped
  • 4 salmon fillets, skin removed
  • salt + black pepper
  • 4 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 cup puréed tomatoes
  • 3/4 cup cream 20% fat
  • 1.5 ounces grated Parmesan
  • 4.5 ounces (semi) sun-dried tomatoes
  • 2 tablespoons fresh chopped oregano
  • 1 teaspoon chili flakes, optional
  1. Heat the oil in a large non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 3–4 minutes or until golden and crispy. Remove, leaving the oil in the pan and set aside.
  2. Pat the salmon fillets dry with a paper towel and season all over with salt and pepper. Add to the same pan and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
  3. In the same pan, add shallot and garlic, cook until softened, about 2 minutes. Add puréed tomatoes and bring to a simmer, allow to cook for 5 minutes. Stir in light cream, parmesan, oregano and sun-dried tomatoes, simmer for about 3 minutes. Season with salt, pepper and chili flakes. Add salmon back into the skillet. Allow to cook for 3 more minutes or until the salmon is just cooked through and the sauce is slightly thickened.
  4. Serve topped with fresh oregano and crispy chorizo. Enjoy!

See what other Food52ers are saying.

  • Laura Martin
    Laura Martin
  • Eric Howe
    Eric Howe
  • Anna Chwistek | Serving Dumplings
    Anna Chwistek | Serving Dumplings
  • Taggnalong2

12 Reviews

Taggnalong2 November 21, 2022
This recipe was wonderful, great flavor, easy to prepare, and great for someone on keto! I used heavy cream instead of light cream. It made the sauce so rich and creamy. I didn't put any shallots in it, cuz the recipe does omit how much. And as far as the skin, I left it on while the salmon sizzled a little bit, and then took it off once it cooked on that side. Easy peasy! Will definitely make again!
Laura M. November 20, 2022
This is a great recipe! Definitely will make again. Mt question is that you have shallots in the directions but not in ingredient list. How much do you suggest?
Laura Martin
Anna C. November 21, 2022
Hi, so sorry for the confusion. It should be 1 shallot, the recipe is fixed. Happy cooking, Anna
manjamanja77! June 2, 2022
Lovely tasty dish to pair with steamed broccoli and lightly buttered orzo.
Eric H. November 29, 2021
I will definitely be keeping this recipe to make again. I agree with other reviewers that it would be helpful if the ingredient list was a) complete and b) written in the order the ingredients are used in the recipe.

I thinly sliced about 2T shallot along with the garlic and that seemed to work well. I can never seem to be able to remove the skin of my salmon as well as I'd like to, so I left it on and seared the skin side after searing the flesh side first. I do recommend removing it ahead of time as instructed, because while the skin peeled off from the flesh very easily after finishing in the sauce, it also kind of got lost in the sauce and I needed to spend a few minutes "fish"ing it out. I also roughly chopped the sundried tomatoes before tossing them into the skillet with the rest of the sauce, and am glad that I did as I think they would have been too large if left whole.

I put together a batch of brown rice with cumin, oregano, and turmeric in my Instant Pot to go with this dish. Started that first and it was done just before the fish was. Perfect. The whole family enjoyed this meal!
Morgan November 14, 2021
Only needs the one 4.3 oz package of sun dried tomatoes and julienne them. Needs a grain or some broccoli rabe as well. Overall results in a flaky, flavorful salmon!
hart0926 November 13, 2021
This recipe is not very well written. Ingredients are still left out, after reportedly being corrected (how much shallot? do I reserve part of the oregano for the garnish, or do I actually need more than the 2T. listed?). And what are SEMI-sundried tomatoes...are they the same as sundried tomatoes I can buy in the store? In the future, it would be very useful to have the ingredients listed in the order they are being used in the recipe. As it is, the recipe is very difficult to follow. I may try this one, but only after I correct the recipe so that I can use it.
Ann November 12, 2021
Will any other form of tomato work here? Want to make this but sun-dried tomatoes are a nonstarter for me. Thanks
Anna C. November 12, 2021
Hi, you can substitute them with roasted peppers. Hope you love it!
Ann November 12, 2021
Excellent. Those are a favorite. Can’t wait to try.
TMartin November 13, 2022
Are "semi-sundried tomatoes" something that can be easily found?
Anna C. November 14, 2022
Hi, you can use any sun-dried tomatoes you can find. Semi sun-dried tomatoes are withdrawn from the heat before they fully dry out, so they stay plump, supple and a little juicy. That's the only difference. Enjoy the recipe!