One-pan creamy tomato salmon with chorizo. In this recipe, the salmon is pan seared for a crispy exterior, then cooked in a delicious creamy tomato sauce and sprinkled with crunchy chorizo. So comforting and super easy to make! This 30-minute dish is the perfect solution for an easy dinner. It’s hearty and begs to be served with crusty bread or a side salad. What’s even better is that it comes together in one single skillet.
Why You’ll Love this Creamy Tomato Salmon with Chorizo Recipe
The creamy tomato sauce is a few-ingredient sauce that explodes with flavors. It’s the perfect complement to any rich fish like salmon. While many recipes start by cooking the fish first, this version takes a different approach. That’s because it’s all about the flavors.
We start by frying the chorizo for a few minutes to kick up the flavor, and then comes the good part. We use the chorizo oil to sear the salmon fillets and prepare the sauce. The whole dish stays interesting thanks to a mix of textures you’ll get in every bite. Sun-dried tomatoes and parmesan make up the sauce, with a few dashes of spices and fresh oregano to give it a complex flavor. Happy cooking!
Let me guide you through the recipe with this step-by step-VIDEO.
Helpful Tips
- Skinless salmon is the go-to in this recipe, but if you want to make this with a crispy skin salmon, no problem! Add the salmon with skin-side up at the end and try not to pour the sauce over the crispy skin, as it softens fast.
- We use Parmesan to add depth of flavor and also to thicken the sauce. Try to finely grate your own parmesan to ensure it melts properly into the sauce. Store-bought, pre-shredded parmesan won’t melt properly.
- Instead of fresh oregano, use thyme or basil.
- Serve with a leafy salad and some crusty bread or Crispy Baked Potatoes.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days.
More One-Pot Dinner Recipe Ideas
Cooking Video: How to Make One-Pot Creamy Tomato Salmon with Chorizo
One-Pan Creamy Tomato Salmon with Chorizo
Ingredients
- 3 tbsp olive oil
- 100 g/3.5 ounces spicy Spanish chorizo sausage finely chopped
- 4 salmon fillets skin removed
- 4 garlic cloves minced
- 1 shallot finely chopped
- 1 cup/250 puréed tomatoes
- ¾ cup/200 ml cream 20% fat
- 40 g/1.5 ounces grated Parmezan
- 120 g/4.5 ounces semi sun-dried tomatoes
- 1 tsp chili flakes
- 2 tbsp freshly chopped oregano
- salt + black pepper
Instructions
- Get your prep done before you start cooking: Dice the chorizo sausage, mince the garlic and finely chop the shallot. Grate the Parmesan cheese. Pat the salmon fillets dry with a paper towel and season on both sides with salt and pepper.
- Heat the oil in a large non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 3–4 minutes or until golden and crispy. Remove, leaving the oil in the pan and set aside.
- To the same pan, add salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
- Add shallot and garlic, cook until softened, about 2 minutes. Add puréed tomatoes and bring to a simmer, allow to cook for 5 minutes.
- Stir in cream, Parmesan, oregano and sun-dried tomatoes, simmer for about 3 minutes. Season with salt, pepper and chili flakes. Add salmon back to the skillet. Allow to cook for 3 more minutes or until the salmon is heated through and the sauce is slightly thickened.
- Serve topped with fresh oregano and crispy chorizo. Enjoy!
I made it today and it was super delicious! Thanks for sharing the recipe 🙂 ♥
Thank you so much for giving the recipe a try and your kind comment!
This recipe is incredible. I have made it twice in 10 days! I subbed the cream for coconut milk and it still tastes amazing. I will definitely be making this even more in the future.
I am so glad you enjoyed the recipe, thanks so much for making it! Happy cooking!
This dish is amazing! I’ve made it without the sausages and I added broccoli to it, it tasted incredibly delicious! 🤤 Would it be good with some anchovies added as well?
So happy you enjoyed the recipe! Thanks for making it! I think anchovies would work well here, just be careful with the extra salt;) Happy cooking!
My 14 year old daughter made this for Sunday lunch yesterday. She’s a reluctant cook so quick and tasty recipes are the order of the day to encourage her. She served it with pasta and broccoli and it was a huge hit with all of us. I mentioned that you’re the same person who created a few other dishes we love as a family and that helped before she’d even started. Top marks *****
Thank you so much for your kind comment Jane! That is so amazing to hear. I am glad you all enjoyed the recipe! xAnna
This is great! I couldn’t find light cream so I used regular. It made it a heavy meal but definitely didn’t take away from the taste. I added chopped marinaded Greek olives and it came away adding a fantastic briney taste to the dish. Highly recommend!
so glad you enjoyed it! thanks for giving this recipe a try!
I just made this for NYE dinner, and hubby LOVED it! (So did I 😉) Thank you so much for an awesome recipe that I will use often, with or without the salmon!
Yay! That’s so nice to hear, thank you so much for giving this recipe a try!
Loved this recipe…it was soooo good, wonderfully savory. Making it tonight for a small dinner party…..because we want to eat it again. LOL. Thanks for your recipes. Always something just a little bit different, and really yummy.
Fantastic, that’s really nice to hear! So glad you’re enjoying the recipe!
We have this recipe on repeat! My “meat and potatoes” non-salmon-loving hubs even claims it as a favorite! It is so full of flavor! We actually break the salmon up into large chunks (a mishap the first time) because it sops up even more of the delicious sauce!
It’s a quick and delicious dish!
This recipe is fantastic! Didn’t change anything besides serving it over pasta. Simply fantastic!
Thank you Clara! So glad you enjoyed!