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Justin Dean’s Salmon with Tomato Gastrique


  • 4 (6-oz) salmon filets with skin
  • Salt
  • 3 Tbsp olive oil, divided
  • 1⁄4 C chopped onion
  • 1 large fresh tomato, peeled, seeded, chopped
  • 1 clove garlic, minced
  • Pepper
  • 1⁄2 C vinegar, such as Madhouse malt vinegar, apple cider, or sherry
  • 3 Tbsp sugar
  • Cooked wheat berries (or rice, orzo)
  • Farmers’ market vegetables, optional
  • Crispy shallots, optional


Salt the skin side of the salmon and set aside.

Heat 1 tablespoon olive oil in a skillet over medium heat.

Add onion and cook 5 minutes, stirring occasionally, until translucent.

Add tomatoes and cook, stirring often, about 15 minutes.

Reduce to low and cook 5 to 10 minutes.

It should be thick.


Combine vinegar and sugar in a small pan and stir over high heat to dissolve.

Reduce to low and cook until it resembles syrup.

Big, thick bubbles will break on the top.

Pour into tomatoes in skillet and keep warm.

Over medium heat, warm a sauté pan to hold all the salmon.

Wipe all moisture from salmon.

Turn heat to high; add remaining oil.

Add salmon filets skin side down: they should sizzle.

Season with salt and pepper.

Cook 3-1/2 minutes skin side down; turn and cook 1-1/2 minutes or until desired doneness, which can vary depending on filet thickness.

Serve on a pile of cooked wheat berries, rice, or orzo, drizzled with tomato gastrique sauce.

Serve with vegetables and crispy shallots if desired.  Serves 4.

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