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–+ servings

Tomato Butter Salmon

5 from 1 review
This salmon is quick and easy to make and the perfect ratio of sweet-to-smokey. It uses browned butter, cumin, tomato paste and just the right amount of brown sugar to make a perfect glaze that caramelizes against the crispy salmon skin.
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 & 1/2 pound salmon fillet, portioned into 4 pieces
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons salted butter
  • 1 tablespoon light brown sugar, packed
  • 1 heaping tablespoon tomato paste
  • 1 tablespoon & 2 teaspoons white wine vinegar
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes

Instructions 

  1. Season each salmon fillet with a pinch of salt and a few cracks of black pepper on either side.
  2. Place either a cast iron or stainless steel pan over medium heat. If using a cast iron, see blog post for notes.
  3. Add the olive oil to the pan and swirl to coat. When the pan is properly heated, add the salmon, skin side down. Let this cook for 6-7 minutes, undisturbed, until the edges of the skin are beginning to turn slightly gold. Gently flip the salmon fillets.
  4. Add the butter to the pan and let it fully melt and begin to brown, gently push the salmon fillets to one side of the pan.
  5. In a small bowl, whisk together the sugar, tomato paste and vinegar so everything is smooth, then pour into the pan with the butter. Stir vigorously, toasting the tomato paste and encouraging everything to combine with the butter. Tilt the pan so that the butter runs into the tomato paste mixture, and you will see everything begin to form a smooth sauce. This will all happen in about 1-2 minutes, it goes quick!
  6. Add the mustard seeds, cumin, and red pepper flakes and taste. Season with salt as needed. I also occasionally add more vinegar here if it feels like it needs it.
  7. Turn off the heat and gently push the salmon to the center of the pan again, swirling the sauce around the fillets. Flip the fillets onto a serving plate so that the skin side is facing down, this keeps the skin away from the sauce to keep it crispy. Spoon all remaining sauce over the tops of the fillets.