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 Recipe 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 Tips
- Keep leftovers stored in an airtight container in the fridge for up to 3 days.
- Freezing isn’t recommended for this dish, as the sauce may separate and lose its creamy texture.

More One-Pot Dinner Recipe Ideas
One-Pan Creamy Tomato Salmon with Chorizo
Ingredients
- 3 tbsp olive oil
- 3.5 ounces spicy Spanish chorizo sausage - finely chopped
- 4 skinless salmon fillets - skin removed
- 4 garlic cloves - minced
- 1 shallot - finely chopped
- 1 cup puréed tomatoes
- ¾ cups cream 20% fat
- 1.5 ounces grated Parmezan
- 4.5 ounces sun-dried tomatoes
- 1 tsp chili flakes
- 2 tbsp freshly chopped oregano
- salt - to taste
- black pepper - to taste
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 simmer 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!
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