Ingredients

2 salmon fillets, preferably skin-on (10 ounces total)

Kosher salt and black pepper

1/4 cup thinly sliced oil-packed sun-dried tomatoes, plus 2 tablespoons oil from the jar

1/2 medium yellow onion, finely chopped

1 teaspoon dried oregano, plus more to taste

1/2 to 1 teaspoon crushed red pepper, plus more to taste

2 tablespoons tomato paste

1 (8-ounce) bottle clam juice (1 cup)

1/2 cup heavy cream

Fresh basil leaves, for serving (optional)

Instructions

Step 1: Pat the salmon dry and lightly sprinkle kosher salt and black pepper all over each fillet.

Step 2: Heat a medium nonstick or cast-iron skillet over medium-high heat, then add 1 tablespoon of the oil from the sun-dried tomato jar.

Step 3: Place the salmon fillets skin side down in the skillet. Sear until the skin is browned and crisp, and the flesh is opaque about three-quarters of the way up, about 5 to 7 minutes. Reduce heat if the skin starts to burn. Transfer the salmon to a plate skin side up. The fish will finish cooking later in the sauce.

Step 4: Lower the heat to medium and add the chopped onion to the skillet. Season with salt and cook, stirring occasionally, until softened, about 5 to 7 minutes.

Step 5: Reduce heat to medium-low and add the remaining 1 tablespoon of sun-dried tomato oil. Stir in the dried oregano and crushed red pepper, cooking for a few seconds to release their flavors. Add tomato paste and stir frequently until it darkens slightly, about 3 minutes.

Step 6: Pour in the clam juice and raise the heat to medium-high. Cook, stirring occasionally, until the liquid is reduced by half, about 4 to 5 minutes. Reduce the heat to medium-low again, then add the heavy cream and sun-dried tomatoes. Cook, stirring constantly, until the sauce slightly thickens, about 5 minutes. Taste and adjust seasoning with salt, pepper, oregano, and crushed red pepper as desired.

Step 7: Return the salmon to the skillet, placing it flesh side down in the sauce, taking care not to wet the crispy skin. Reduce the heat to low and simmer until salmon is cooked through, about 1 minute. It will continue to cook slightly after removing from heat. Serve topped with fresh basil leaves if using.

Tips & Variations

For extra crisp skin, press the salmon gently while searing and avoid moving it until it releases easily from the pan.

If you prefer less heat, start with 1/2 teaspoon crushed red pepper and adjust to taste.

Substitute clam juice with seafood stock or white wine for a similar depth of flavor.

Serve with pasta, rice, or crusty bread to soak up the creamy tomato sauce.

FAQs

Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon, but make sure to fully thaw and pat it dry before cooking to ensure proper searing and texture.

What can I substitute for heavy cream?

You can substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich and creamy. For dairy-free options, use coconut cream or a plant-based cream alternative.