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Baked Salmon With Butter Tomatoes And Basil » Simple And Healthy Recipe! ✅

There is so much to love about this simple summery salmon dish. It makes good use of the generous cherry tomatoes and basil in season. It’s practically impossible to go wrong given the light roasting technique. And it’s all about ever-glorious brown polka dot butter with sizzling brown mustard seeds, which give it its distinctive tangy, tart flavor. The mustard-infused brown butter sauce not only enhances the natural buttery richness of the salmon, but is the perfect counterpoint to the juicy, ripe tomatoes that turn soft and jammy when grilled alongside the salmon. The resulting combination of flavors, textures, and colors is quite spectacular, especially considering how easily the entire dish comes together. This same preparation works well with other fish and shellfish, such as rainbow trout, rainbow trout, and shrimp; just adjust the toasting time accordingly.

A few notes: feel free to look for brown or black mustard seeds when making this dish. Black mustard seeds, commonly used in South Indian cuisine, are hotter and more intensely flavored than brown ones. You may need less chili flakes (or none at all) if using black mustard seeds, so definitely adjust the heat level to your liking.

As for sides, there are so many good options if you want something to complement your meal, like roasted vegetables, pasta, or crusty bread to make sure no buttery sauce goes to waste.


It’s the end of a long day at work (or the beginning of a very long week) and we’re hungry. Like “I can’t think straight” with hunger. Fortunately, Food52 contributor EmilyC wants to think of everything for us. In Dinner’s Ready, her bi-monthly column on weeknight wonders, Emily shares simple and tasty recipes that will have a great meal on the table in no time. – Publishers

  • 2 pounds salmon fillet (with or without skin)

  • Kosher salt and freshly ground black pepper

  • 5 tablespoons of butter

  • 1 tablespoon brown or black mustard seeds (see author’s note)

  • 1 tablespoon red wine vinegar

  • 1/4 teaspoon red pepper flakes, or to taste

  • 2 cups of cherry tomatoes

  • 1 to 2 cups fresh basil leaves

  • crumbly sea salt, to finish

  • Bread, pasta or rice cake, to serve

  1. Heat oven to 325°F.

  2. In a roasting pan or roasting pan, place salmon skin side down. Season generously with salt and pepper.

  3. In a medium saucepan over medium heat, add the butter and mustard seeds. Cook, gently turning the skillet, until the butter is nutty and golden brown and the seeds are fragrant and toasted, 3 to 4 minutes, lowering the heat if necessary. If you use black mustard seeds, they will start to sprout once they have fully bloomed. Add the red wine vinegar, chili flakes (to taste), and cherry tomatoes (dry them well if you just washed them, otherwise the hot butter will splatter). Season with a few large pinches of salt. Cook for another 2 to 3 minutes, or until the tomatoes have started to burst and release their juices. Mash them gently to help them on their way (the back of a metal spatula or potato masher works well).

  4. Pour buttered brown tomatoes over salmon, spreading butter and mustard seeds evenly over salmon flesh. Cook until cooked through and flesh is crumbly, about 15 minutes (or instant-read thermometer reads 120 degrees at thickest part).

  5. Let cool for a few minutes, then top the salmon with the basil. To serve, cut the salmon into large chunks and divide among plates with the buttered cherry tomatoes. Season with a few pinches of crumbled sea salt.

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