Salmon with Balsamic-Blistered Tomatoes

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Easy Broiled Salmon with Balsamic-Blistered Tomatoes and fresh basil. This healthy, flavorful dinner is ready in 30 minutes and perfect for weeknight dinners.

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Broiled salmon with balsamic tomatoes arranged on a blue and white platter.

This speedy salmon recipe has quickly become a summer staple.

Just like my Pesto Salmon recipe, it spotlights seasonal produce in a low-effort, high-reward way.

Broiling salmon is an efficient, mess-free way of producing perfectly cooked fillets each time. (It’s become one of my go-to preparation methods!)

The balsamic tomato mixture gets an aromatic boost from shallots, garlic, and basil, and brightness from balsamic vinegar.

This mixture is also delicious on top of grilled chicken or steak, or spooned over crusty bread with burrata. (Similar to this Burrata Bruschetta!)

Salmon with balsamic tomatoes pairs well with just about any side – rice, potatoes, veggies, or a bright green salad.

How to Make Salmon with Balsamic Tomatoes

The 30 minute time mark on this recipe makes it a weekday winner.

It’s filling, lively, and the balsamic tomato topping will make your taste buds sing.

Also, if you’re against turning on your oven during the summer months, you can sear the salmon on the stovetop instead!

The Ingredients

Recipe ingredients arranged on a wooden platter with labels.
  • Salmon: You need 4 (6-ounce) skin-on salmon fillets, which can be wild-caught or sustainably farmed. Salmon is excellent source of heart-healthy omega-3 fatty acids.
  • Tomatoes: Cherry tomatoes are deliciously sweet year-round, making this more of an evergreen recipe. You can use all red tomatoes, or a combination of red, orange, and yellow. Tomatoes are an excellent source of the powerful antioxidant, lycopene, as well as vitamin C.
  • Shallots: For an aromatic boost! Alternatively, you can use sweet or red onion.
  • Garlic: Fresh is best here. I prefer thinly slicing the garlic over mincing it, which helps keep it from burning too quickly.
  • Basil: This recipe gets a double installment of fresh basil in the tomato mixture and as a garnish.
  • Balsamic: Use a good quality balsamic vinegar here, as it really carries the flavor of the topping.

Shopping Tip

If using wild salmon, I suggest King salmon, also known as Chinook. This variety has a high fat content, which makes the flesh super buttery and rich. Coho salmon is also a good choice, which will have a more delicate texture than King, but similar flavor.

If you purchase farm-raised, look for the phrase “sustainably-farmed” on the label. This is generally a more responsible and environmentally-sound way to control overfishing

For a complete list of ingredients and quantities, see the recipe card below.

The Directions

Step 1: Broil Salmon

Preheat broiler to HIGH. Arrange salmon on a rimmed baking sheet and drizzle with olive oil. Season with salt and pepper and broil until medium/medium-rare, about 10 minutes.

Recipe Tip

Since the broiler heat is high and best for quick cooking, I find broiling works best for individual (6-ounce) salmon portions.

For a large portion (such as a whole 1.5-lb salmon fillet), I suggest baking the salmon at 425ºF, which cooks the salmon more gently and evenly.

You can always pop it under the broiler at the very end for a crisper topping.

Four salmon fillets being broiled and arranged on a platter.

Step 2: Sauté shallots

Meanwhile, heat olive oil in a large skillet over medium. Add shallots, and sauté for 3 minutes.

Shallots being sautéed until soft, and tomatoes, basil, and garlic being added to pan.

Step 3: Add Tomatoes, Garlic, and Basil to shallot mixture. Cook until tomatoes start to break down, about 5 to 7 minutes.

Step 4: Add Balsamic Vinegar and cook 2 more minutes.

Tomato mixture being simmered until broken down in a large skillet.

Spoon balsamic-tomato mixture over salmon and garnish with extra fresh basil.

Serving Suggestions

Salmon with balsamic tomatoes pairs well with a myriad of sides. Here are a few of my favorites:

Four broiled salmon fillets topped with balsamic tomatoes on a blue and white platter.

How to Store and Reheat:

  • To Store: Place leftover salmon with balsamic tomatoes in an airtight storage container in the refrigerator for up to 2 days.
  • To Reheat: Remove salmon from the fridge about 30 minutes before you plan on reheating it. After which you can either reheat in the oven, microwave, or a skillet. Whichever method you choose, be sure the reheating is gentle so the salmon doesn’t dry out.
    • Stovetop: Heat a skillet over medium-low, and rewarm individual salmon portions with a splash of water, covering the skillet. Remove the salmon once it is heated through (this should only take a couple of minutes).
    • Oven: Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. 
    • Microwave: Place your salmon on a microwave-safe plate and set your microwave to 30 seconds. After 30 seconds, check the salmon and adjust it for even heating, and continue to microwave as needed.
Salmon with balsamic tomatoes on a platter topped with fresh basil leaves.

More 30 Minute Salmon Recipes

If you give this salmon recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

5 from 2 votes

Salmon with Balsamic-Blistered Tomatoes

Easy Broiled Salmon with Balsamic-Blistered Tomatoes and fresh basil. This healthy, flavorful dinner is ready in 30 minutes and perfect for weeknight dinners.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4


  • Large baking sheet or baking dish
  • Large skillet


  • 4 Tbsp. extra-virgin olive oil, divided
  • 4 (6-ounce) skin-on salmon fillets
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup thinly sliced shallots
  • 3 cups cherry tomatoes
  • 2 garlic cloves, thinly sliced
  • 1/2 cup torn basil leaves, divided
  • Pinch of crushed red pepper flakes (optional)
  • 2 Tbsp. balsamic vinegar
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  • Position the oven rack to the upper third of your oven; it should be about 6 inches from the broiling element at the top. Preheat broiler to HIGH.
    Arrange salmon fillets, skin side-down, on a large rimmed baking sheet or baking dish. Drizzle with 2 Tablespoons olive oil, and season with 1/2 teaspoon salt and black pepper.
    Broil the salmon fillets, rotating the pan once halfway through, until the salmon flakes easily with a fork and appears medium in the center, about 8 to 10 minutes. If you prefer your salmon well-done, leave it in for another 1 to 2 minutes.
  • Meanwhile, heat remaining 2 Tablespoons olive oil in a large skillet over medium. Add shallots and cook until soft, about 2 to 3 minutes. Add tomatoes, garlic, 1/4 cup of the basil, remaining 1/2 teaspoon salt, and red pepper flakes (if using).
    Cook for 5 to 7 minutes, until the tomatoes start to break down. Add balsamic vinegar and cook 2 more minutes.
  • Place salmon fillets on a platter and spoon balsamic-tomato mixture overtop. Garnish with remaining torn basil leaves.


  • TO STORE: Refrigerate salmon in an airtight storage container for up to 2 days. 
  • TO REHEAT: Gently rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. 


Serving: 1fillet with tomato topping | Calories: 412kcal | Carbohydrates: 8g | Protein: 37g | Fat: 25g | Saturated Fat: 3g | Sodium: 760mg | Fiber: 2g | Sugar: 3g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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5 from 2 votes

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Recipe Rating


  1. Jen Zo says:

    5 stars
    Quick midweek meal. Served over rice. Absolutely delicious.

  2. Pamela Munro says:

    5 stars
    Really good. Easy. Great recipe!!