Recipe by Ina Garten, found on

Makes 4 servings


Good olive oil

1 cup chopped sweet onion, such as Vidalia

2 tsps (2 cloves) minced garlic

2 cups (1 pint) cherry or grape tomatoes, halved through the stem

Kosher salt and freshly ground black pepper

1 1/2 Tbsp good balsamic vinegar

1 1/2 Tbsp julienned fresh basil leaves

1 (2 lb) salmon fillet, cut crosswise into 4 pieces


Preheat the oven to 425°F. Heat 3 tablespoons of the olive oil in a medium (10-inch) saute pan. Add the onion and saute over medium-low heat for 5 minutes, stirring occasionally, until very tender but not browned. Add the garlic and saute for 1 more minute. Stir in the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, stirring occasionally, until the liquid evaporates and the tomato sauce thickens slightly. Off the heat, stir in the vinegar and basil.

Meanwhile, place a large (12-inch) cast-iron pan over high heat for 5 minutes. Brush the salmon all over with olive oil, sprinkle liberally with salt and pepper and place it skin side up in the pan. Cook the fish for 3 to 4 minutes without moving them, until browned. Turn the salmon skin side down with a small metal spatula and transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil and allow to rest for 5 minutes.

Reheat the tomatoes, season to taste, and serve hot, warm or at room temperature along with the salmon.