This Grilled Salmon with Burst Tomatoes is one of those recipes that proves you don’t need a long ingredient list to make an incredibly flavorful dinner! Fresh cherry tomatoes slowly cook down into a sweet, jammy topping with garlic and shallots while the salmon grills until perfectly flaky. Finish it off with plenty of basil, and you’ve got a healthy summer dinner that feels fancy without much effort.
This has really been the summer of the grill…and I’m not mad about it! If you’re also having a grill girl summer, let me introduce you to a brand new recipe you’re going to want to add into the rotation. No boring burgers & hot dogs around here! We are switching it up with this lovely grilled salmon with burst cherry tomatoes. A meal that looks and tastes fancy, but is shockingly easy to throw together.
I’ve heard from many people on social media that they feel super intimidated by grilling salmon. And I’m here to show you that it’s quite simple and doesn’t have to be stressful. Plus, when you top your salmon filets with sweet, jammy burst tomatoes…you will never look back. It’s summer perfection, if I do say so myself.
Whether you’re firing up the grill for a weeknight dinner or hosting friends outside on the patio, this grilled salmon with burst tomatoes is the perfect addition to your menu. And one of the best parts? Everything cooks on the grill, so you don’t even have to heat up (or stink up) your kitchen. Can’t wait for you guys to try it!
Why You’ll Love this Grilled Salmon with Burst Cherry Tomatoes
- Everything cooks right on the grill—including the burst tomatoes.
- This meal only requires a handful of simple ingredients yet packs in big flavor!
- It’s naturally gluten free and dairy free, while also being high in protein.
- The jammy tomatoes, garlic and basil pair perfectly with flaky grilled salmon.
- Perfect for entertaining since it looks impressive with very little effort.
What You Need to Make this Grilled Salmon with Burst Tomatoes
- Atlantic Salmon: Keep the skin on for this recipe! It will act as a natural barrier between the grill and the salmon, to keep the flesh perfectly intact. I also recommend avoiding wild salmon, as it’s too thin and will dry out easily.
- Avocado Oil: For coating the salmon, cooking the tomatoes in, and greasing the grates of the grill with. Feel free to substitute your favorite high smoke point oil.
- Kosher Salt & Black Pepper: Simple seasonings are all you need here!
- Cherry Tomatoes: I like to use a medley of colors for visual appeal, but standard red cherry/grape tomatoes are totally fine too. They become so sweet & jammy when cooked like this!
- Shallot: Adds a mild, slightly sweet onion flavor.
- Garlic: A few cloves add savory depth and pair perfectly with the sweet burst tomatoes.
How To Make This Grilled Salmon with Tomatoes
Prepare Salmon:
First, pat your salmon dry really well on all sides. Then, brush both sides generously with oil and season the top side with kosher salt & black pepper. Set aside.
Preheat Grill & Cast Iron Pan:
Next, preheat your grill to about 450F (roughly medium-high heat). Place a cast iron pan onto your grill while it’s preheating.
Cook Cherry Tomatoes until Burst & Jammy:
Once the grill and pan are hot, add enough oil to coat the bottom of the pan. Then, add cherry tomatoes & sliced shallot and season with kosher salt & black pepper to taste. Stir. Cover the grill and let cook for ~20 minutes, stirring occasionally, until burst & jammy. In the last 2 minutes, stir in the garlic.
Grease Grates & Add Salmon:
When the tomatoes have 10 minutes left, grease the grates on the other side of your grill. My favorite method is to dip a paper towel in a high smoke-point oil (such as avocado oil) and use tongs to rub the paper towel over the grates. Place your salmon filets skin-side down and let cook, undisturbed for about 8 minutes (these timings are for fillets that are approximately 1¾ inches thick. If your fillets are thinner, begin checking them around 5–6 minutes).
Flip Salmon & Finish Cooking:
Carefully flip the salmon and cook for an additional 2 minutes, or until done through. If the skin sticks to the grates when flipping, simply slide your spatula between the flesh and the skin, leaving the skin behind on the grill. Remove the salmon from the grill.
Top Salmon with Tomatoes & Enjoy:
Finally, top the salmon filets with burst cherry tomatoes & fresh basil leaves. Enjoy!
Frequently Asked Questions:
- Can I make this recipe without a grill? Yes! While cook time vary slightly, you can sear the salmon in a cast iron skillet on the stovetop, and make the burst tomatoes in another cast iron pan on the stovetop.
- Can I use wild salmon instead? You could certainly try, but it will need much less cook time and the end result will be drier. I much prefer Atlantic salmon here because it stays moist & has the best texture.
- What if I don’t like the skin? No worries, you will likely end up removing it when you flip the salmon, or remove it after the salmon is completely done cooking. I recommend leaving the skin on because it acts as a natural barrier between the grill and the flesh.
- What should I serve with this? I love to serve it with my zucchini ditalini pasta salad with basil vinaigrette! It’s the perfect summer combo that packs in protein, veggies, carbs and fiber.
How Should I Store Leftover Grilled Salmon with Burst Tomatoes?
This Grilled Salmon with Burst Tomatoes makes for great high-protein leftovers! Once cooled, transfer the salmon to an airtight container and store in the fridge for up to 3 days. Reheat gently in the microwave until warmed through. Wait to add any basil garnish until after you’ve re-heated your portion!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Tomato Recipes?
- Bruschetta Caprese Chicken Bake
- Deconstructed Healthy Burger Bowls
- Peach Caprese Pasta Salad
- Smoky Harissa Shrimp and Summer Veggie Skillet
Grilled Salmon with Burst Tomatoes
Equipment
- spatula
- paper towels
- fish spatula
Ingredients
- 4, 5-6oz salmon filets (Atlantic, NOT wild — skin on)*
- avocado oil
- kosher salt & black pepper to taste
- 1 lb cherry tomatoes
- 1 large shallot thinly sliced
- 3 garlic cloves minced
- fresh basil leaves optional, for garnish
Instructions
- First, pat your salmon dry really well on all sides. Then, brush both sides generously with oil and season the top side with kosher salt & black pepper. Set aside.4, 5-6oz salmon filets, avocado oil, kosher salt & black pepper
- Preheat your grill to about 450F (roughly medium-high heat). Place a cast iron pan onto your grill while it's preheating.
- Once the grill and pan are hot, add enough oil to coat the bottom of the pan. Then, add cherry tomatoes & sliced shallot and season with kosher salt & black pepper to taste. Stir. Cover the grill and let cook for ~20 minutes, stirring occasionally, until burst & jammy. In the last 2 minutes, stir in the garlic.avocado oil, kosher salt & black pepper, 1 lb cherry tomatoes, 1 large shallot, 3 garlic cloves
- When the tomatoes have 10 minutes left, grease the grates on the other side of your grill. My favorite method is to dip a paper towel in a high smoke-point oil (such as avocado oil) and use tongs to rub the paper towel over the grates. Place your salmon filets skin-side down and let cook, undisturbed for about 8 minutes (these timings are for fillets that are approximately 1¾ inches thick. If your fillets are thinner, begin checking them around 5–6 minutes).
- Carefully flip the salmon and cook for an additional 2 minutes, or until done through. If the skin sticks to the grates when flipping, simply slide your spatula between the flesh and the skin, leaving the skin behind on the grill. Remove the salmon from the grill.
- Top the salmon filets with burst cherry tomatoes & fresh basil leaves. Enjoy!fresh basil leaves
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.