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Tomato-Basil Salmon Steaks

 Tomato-Basil Salmon Steaks
My family has always been big on seafood, and this pan-fried salmon went over really well! The fresh tomato and basil topping complement the fillets beautifully.
4 ServingsPrep: 30 min. Cook: 20 min.


  • 4 salmon steaks (6 ounces each)
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 6 large plum tomatoes, peeled, seeded and chopped
  • 1/4 cup water
  • 2 tablespoons minced fresh basil
  • 1/4 to 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Hot cooked linguine


  • In a large skillet over medium heat, cook salmon in oil for 2-3
  • minutes on each side or until golden brown. Remove and keep warm.
  • In the same skillet, cook and stir onion until crisp-tender. Stir in
  • garlic; cook 1 minute longer. Add the tomatoes, water, basil, salt
  • and pepper.
  • Bring to a boil. Reduce heat to low; carefully return salmon to the
  • pan. Cover and simmer for 10-12 minutes or until fish flakes easily
  • with a fork. Serve with linguine. Yield: 4 servings.
Nutritional Facts: 1 salmon steak with about 1/3 cup sauce (calculated without linguine) equals 407 calories, 25 g fat (5 g saturated fat), 100 mg cholesterol, 255 mg sodium, 8 g carbohydrate, 2 g fiber, 35 g protein.

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Tomato-Basil Salmon Steaks (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.