20-Minute Skillet Salmon with Cherry Tomatoes, Chile, and Citrus

Bring salmon to room temperature one hour before cooking. This helps the fish cook evenly and get a nice, crispy exterior.

Heat a 12-inch cast iron pan over medium-high heat. Season the salmon with the salt and a few grinds of pepper and rub with 1 tablespoon of the oil. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the filets and reduce the heat to medium. Continue cooking for another 2-4 minutes or until it’s a bit underdone for your preference (it will continue to cook off the heat). Transfer to a large plate and tent with foil.

Heat the remaining 2 tablespoons of the oil in the same pan. Add the shallot and saute over medium-low heat for 2-3 minutes until lightly golden. Add the garlic and saute for 1 more minute. Stir in the tomatoes, orange juice, chile paste, ½ teaspoon salt, and a few cracks of pepper and cook, stirring occasionally, over medium-low heat for 3-4 minutes.

Add basil, stir, then add the salmon back to the pan skin side down, spooning the sauce on top. Cook for just a minute to warm the salmon back up.

Serve the salmon on a platter topped with the cherry tomato sauce. A side of rice makes this a full meal and soaks up the sauce nicely.