Salmon in Creamy Garlic and Cherry Tomato Sauce

Name: Salmon in Creamy Garlic and Cherry Tomato Sauce
Prep time: 5 min
Cook time: 20 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 salmon fillets; 4 garlic cloves; Cherry tomatoes; Pinch of salt; Fresh chives; Ground black pepper; 1 can coconut milk

Fish & seafood

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Today I'm making salmon in a garlic and cherry tomato sauce, the kind of meal that has you dipping bread until the pan is spotless. I don't use ready-made tomato sauce here: the cherry tomatoes soften straight into coconut milk, giving you a luscious sauce without any dairy cream. I adore how well they pair with every bite of fish alongside garlic, black pepper, and chives.

It's one of those salmon recipes I turn to when I want something special without any stress: one pan, 25 minutes, and four generous portions to share. The coconut milk brings richness and softens the flavours; to keep the fish tender and juicy, I make sure not to cook it a minute longer than needed.

If you enjoy fish with rich sauces, I also recommend my Creamy lemon salmon and Hake in tomato sauce for simple weekday cooking.

Prep: 5 minCook: 20 minServes: 4

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Ingredients

These are the ingredients you need

4 salmon fillets
4 garlic cloves
Cherry tomatoes
Pinch of salt
Fresh chives
Ground black pepper
1 can coconut milk

Step by step

Method

1In a frying pan with a drizzle of oil, sear the salmon fillets on both sides and set them aside.
2In the same pan, cook the sliced garlic, and just as it starts to turn golden, add the chopped cherry tomatoes and chives.
3Once the tomatoes have softened down, pour in the coconut milk and cook for a couple of minutes over medium heat until it comes to a gentle simmer.
4Season with salt and pepper to taste.
5Add the salmon fillets back into the sauce and let them cook for 5 minutes.
6Done! Our salmon in creamy garlic and cherry tomato sauce is ready to serve.

Frequently asked questions

Can I replace the coconut milk with dairy cream?

Yes, you can use single cream, though it will alter the flavour profile and won't be dairy-free. Add it over low heat and adjust the salt and pepper at the very end.

How long does the salmon keep in the fridge?

Keep it in a sealed container in the fridge and eat within 1-2 days. Don't leave it out at room temperature for longer than two hours, and reheat only the portion you're eating gently over low heat until hot through.

Can I make this with frozen salmon fillets?

Yes, but defrost them fully in the fridge first in a dish that catches any liquid. Pat them thoroughly dry before searing so they don't release extra moisture and water down the sauce.