Bloody Mary Seared Salmon
There are many things to love about this dish. It’s healthy, fresh, flavorful, and easy! All of the cooking happens in a single cast-iron or oven-proof skillet either on the grill or stovetop-to-oven style. The seared salmon and sizzling tomatoes get finished with a delicious sauce inspired by the tangy, peppery flavors of a Bloody Mary—albeit more bright than boozy. It’s perfect for a late-summer meal.
- 2/3 c. plain Greek yogurt (0% fat or full-fat, your choice)
- zest and juice of 1/2 lemon
- 2 tbsp. champagne or white wine vinegar
- 1 tbsp. honey
- 1 tbsp. mild hot sauce (like Frank's RedHot® Original, see TIP A below)
- 1/2 tsp. celery salt
- 1/4 tsp. fresh ground black pepper, divided
- 2 c. halved mini heirloom, cherry, or grape tomatoes
- 3 tbsp. olive oil, divided
- 1.25 tsp. kosher salt, divided
- 1.5-2 lbs. fresh salmon (boned with skin on or off, your choice), cut into 4 even fillets
- 2 tbsp. chopped fresh herbs like chervil, cilantro, or Italian parsley (optional)
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Gather two small to medium-size bowls. In one bowl, whisk together the first 6 ingredients (yogurt through celery salt) and 1/8 teaspoon black pepper. Set aside until ready to use (or refrigerate if making ahead). In the other bowl, combine the halved tomatoes, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt. Set aside.
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Lightly drizzle the remaining olive oil (2 tablespoons) over both sides of the salmon fillets and sprinkle with the remaining 3/4 teaspoon kosher salt.
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Outdoor Method: Heat your outdoor grill to 500-550° degrees and put a large cast-iron or oven-proof skillet at the center of the grill to become extremely hot (3-4 minutes with grill cover closed).
Indoor Method: Warm a large cast-iron or oven-proof skillet on your stovetop over medium-high heat. In addition, pre-heat your oven to 425°.
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Lightly spray the hot pan with non-stick spray. Place the seasoned salmon fillets skinless side down in the pan leaving at least 1 inch between each piece (use two pans if needed). You should immediately hear them sizzle. Resist the urge to move or flip the fillets for 3-4 minutes. Once the bottom of each fillet develops a light crust and the salmon cooks through by 50-60%, flip the fillets using a flat spatula.
If Grilling Outdoors: Do not close the grill for this period of cooking.
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After flipping the salmon fillets, immediately add the seasoned tomatoes to the pan so that they mostly touch the bottom of the pan (should fit around the pieces of salmon).
If Grilling Outdoors: Close the grill and let the salmon cook undisturbed for an additional 4-6 minutes. Remove the pan from the grill when the bottom of each fillet develops a light crust and the sides turn entirely light pink.
If Cooking Indoors: Transfer the pan to the pre-heated 425° oven to finish cooking for 6-8 minutes. Remove the pan from the oven when the bottom of each fillet develops a light crust and the sides turn entirely light pink.
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Let the fillets sit at room temperature for 5-10 minutes before preparing to serve. Then place them atop a generous drizzle of the sauce prepared in Step One. Top each piece with several spoonfuls of the tomatoes and a lighter drizzle of sauce. Finish with a sprinkling of fresh herbs if desired.
TIP A: A little bit of kick is the hallmark of a good Bloody Mary, but you don't want to over-power the flavor of salmon or other sauce ingredients. Go with something that has good flavor, but not too much heat. I find Frank's RedHot® Original is perfect, and I typically use the full tablespoon unless cooking for someone with a strong aversion to spice (then I just use 1-2 teaspoons). I don't recommend omitting this ingredient entirely.
Off-Script Tip: If salmon is not your thing, try the same preparation with another firm fish like halibut or swordfish. You could also use chicken—just allow for a bit more cooking time in the oven and close your grill or cover your pan while searing the first side.