Salmon with Tomato Caper Sauce


This is my updated version of the "Ted Allen Salmon" from 2020, which is ever so popular and delicious.  

I have made it so many times, that I have perfected the recipe and made it even easier (if that's possible!).

I now totally skip the step of pan searing my salmon first then transferring to the oven, why bother?  It just makes a mess on the stove......instead, I roast the salmon on a baking tray and make the tomato caper sauce.   It takes 20 minutes from start to finish.


I have served this over sauteed spinach, but I like it best over orzo, so the sauce gets mopped up.

What kind of salmon do I use for this recipe?

   Most likely farm raised, since I find the wild salmon is too lean for this dish and will be dry.  But use what you like, I don't want to be one of "those people" that scolds you for not sourcing organic fish....sometimes it can be very hard to find.

Here is my updated version:.

Salmon with Tomato Caper Sauce

1.5 lb. salmon (I cut mine into individual pieces for even roasting)
kosher salt & peppers
olive oil
container of grape tomatoes (I like to use red and yellow), halved
2 tbsp capers
1 large shallot, sliced
1 tsp cumin
2 tbsp red wine vinegar
3 tbsp olive oil

Place the salmon on a parchment lined baking sheet and drizzle with olive oil.  Season with kosher salt & pepper.
*(I like to use salmon with skin still on, it comes off easily after roasting).

Roast the salmon in a 425F oven for 15-20 minutes, depending on the thickness of your fish.  I like my fish cooked thru.

While the fish is roasting, make the pan sauce.

In a large skillet, cook the tomatoes, capers, vinegar, cumin, sliced shallots and olive oil for 5-6 minutes on medium heat, until the sauce is nice and jammy, but the tomatoes are still in tact.

Remove the fish from the oven and transfer to the pan with the sauce.  Garnish with parsley.
(You can also just plate the salmon and pour the sauce over the fish directly).

Serve over will love it!  Enjoy!