Slow-Baked Salmon and Cherry Tomatoes
- Martha Stewart
- 1 day ago
- 3 min read
Prep Time: Cook Time: Total Time: Servings:
10 mins 35 mins 50 mins 4
This recipe for slow-baked salmon with cherry tomatoes may change the way you cook salmon at home. The fish is baked at a low temperature and cooks gently and slowly in the oven, resulting in silky flesh with a gorgeous, vibrant hue. Roasting alongside the fish is a mixture of juicy cherry tomatoes, garlic, basil, and olive oil. Together they form a tangy basting liquid that lends even more flavor to the fish. This recipe is on the table in under an hour, and while it’s easy enough for a weeknight, it also makes a luscious entree for company. Plus, since you can find ripe, sweet-tasting cherry tomatoes year round, it’s a dish that works just as well in spring as it does in fall.
Why We Love Slow-Baking Salmon
Whether you prefer your salmon grilled, baked, smoked, or seared, there's no denying it's one of the most adaptable fish options out there. And while there are plenty of good reasons to cook it at a high temperature—crispy skin, being one of them—we're big fans of a low and slow cook.
Why? It's all about the finished texture. When cooked at a low temperature, the fish's fat renders slowly, making for unbelievably moist, silky flesh. There's also far less of a risk of overcooking salmon this way, making this method particularly well suited for those who are less confident cooking fish at home.
Shopping for Salmon
We call for wild salmon in this recipe for its clean flavor and rich, stunning color, but you can use farmed salmon with equally good results. Here's a quick breakdown of the choices you'll have when shopping:
Wild vs. farmed: Farmed salmon contains more fat than wild salmon with flesh that tends to be more moist and tender; it's also much lighter in color, too. Wild salmon has firmer flesh and a stronger flavor. Wild salmon varieties you're likely to find in stores include Chinook, Coho, and Sockeye.
Skin-on vs. skinless: Roasting salmon with the skin intact insulates the fish from the heat and protects against overcooking. However, due to the low oven temperature used in this recipe, the skin won't crisp up. We suggest removing it from the fillets before serving for the best eating experience.
Ingredients
3 tablespoons extra-virgin olive oil
12 ounces cherry tomatoes, halved
1 clove garlic, smashed
2 sprigs fresh basil
Coarse salt and freshly ground pepper
4 skin-on wild-salmon fillets (each 6 ounces and 1 inch thick)
Directions
Preheat oven; bake tomatoes:
Preheat oven to 350°F. In a 9-by-13-inch baking dish, toss together oil, tomatoes, garlic, and 4 basil leaves, then season with salt. Bake until tomatoes are just wilted, about 20 minutes. Remove from oven and reduce heat to 275°F.
Prep salmon and add to dish:
Season salmon with salt and pepper; place, skin-side down, in dish with tomatoes. Spoon pan juices over fish.
Bake salmon:
Bake until just cooked through and a thermometer inserted into thickest part registers 120°F, about 15 minutes. Serve, sprinkled with remaining basil leaves.
Storing and Using Up Leftover Salmon
Leftover cooked salmon can be refrigerated in an airtight container for 3 to 4 days.
Using Leftover Salmon
Leftover salmon is delicious and versatile.
Salad: Enjoy it cold flaked into a Niçoise salad or combine with finely chopped shallot and celery, mayonnaise, and a squeeze of lemon juice for a quick salmon salad.
Fish cakes: Another excellent use for cooked salmon is fish cakes, which crisp up quickly and turn golden in a skillet.
What to Serve With Slow-Baked Salmon
Round out your plate with a starchy side dish like our herbed orzo, creamy mashed potatoes, or Martha's fluffy, buttery rice. A simple green vegetable would also be welcome, especially one that cooks on the stove while the oven holds the salmon. We suggest sautéed baby broccoli, quick and easy green beans, or boiled asparagus.
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