With just one pan, you can effortlessly create a gourmet-worthy creamy salmon recipe that is sure to impress your family and friends.
Cooking is my love language and I love to feed others.
I made this dish for my friends the other day and they sent me a picture of their 1 year old gobbling it up like a king!
So whether you're cooking for little ones or for yourself, this dairy-free salmon recipe is sure to impress.
What makes this recipe so good?
Simplicity and flavor.
This recipe has a balance of savory and sweet, one of my favorite combinations.
The sweet Vidalia onions, with their caramelized edges add a touch of natural sweetness and depth to the dish. They complement the smoky paprika and fragrant dried oregano to help infuse the salmon with layers of flavors.
The tahini and balsamic vinegar provide a luxurious creaminess and a delightful tang which helps round out the flavors in the dish.
I used frozen salmon for this recipe but of course, fresh salmon would also work.
Yes, you can cook salmon directly from frozen! It is actually my favorite way to cook salmon as I don't need to worry about defrosting.
Cook the salmon for about 6-8 minutes per side, depending on the thickness of the fillets. Flip the fillets halfway through the cooking time to ensure even cooking.
Tomato paste adds a concentrated tomato flavor to the creamy sauce. Choose a good-quality tomato paste for the best results.
Sweet Vidalia Onion
Vidalia onions are known for their mild and sweet flavor, making them an excellent choice for this recipe. If Vidalia onions are not available, you can substitute them with other sweet onion varieties.
Tahini is a creamy paste made from ground sesame seeds and acts as a dairy-free substitute for cream. It gives the dish its luxurious creaminess and adds a nutty undertone to the flavors. Be sure to use smooth and well-stirred tahini for a velvety sauce.
Balsamic vinegar provides a tangy and slightly sweet note that complements the creamy salmon perfectly. Choose a good-quality balsamic vinegar to add depth and complexity to the dish.
Dried oregano adds an aromatic touch to the dish, infusing it with a subtle herbaceous note. If you prefer, you can substitute dried oregano with other dried herbs like thyme or basil.
Smoked paprika lends a smoky and slightly sweet flavor to the dish. It adds depth and complexity to the creamy tomato sauce. If you don't have smoked paprika, regular paprika can be used as a substitute, although it will have a different flavor profile.
Frequently Asked Questions (FAQs)
1. Can I use fresh salmon instead of frozen salmon?
Yes, you can use fresh salmon instead of frozen salmon. Adjust the cooking time accordingly as fresh salmon may cook slightly faster than frozen salmon.
2. Can I substitute the tahini with another ingredient?
While tahini adds a unique creamy texture to the dish, you can substitute it with other creamy ingredients like almond butter or cashew butter for a similar effect.
3. Can I make the creamy tomato sauce ahead of time?
Yes, you can prepare the creamy tomato sauce ahead of time and store it in the refrigerator. When ready to cook the salmon, simply reheat the sauce and proceed with the recipe.
4. Can I use a different type of vinegar instead of balsamic vinegar?
Absolutely! If you don't have balsamic vinegar on hand, you can substitute it with red wine vinegar or apple cider vinegar for a tangy flavor.
5. Can I add vegetables to the dish?
Certainly! Feel free to add your favorite vegetables, such as spinach, cherry tomatoes, or sliced bell peppers, to the recipe. Just adjust the cooking time accordingly to ensure they are cooked to your desired tenderness.
6. Can I freeze the leftovers?
Yes, you can freeze the leftover cooked salmon. Place it in an airtight container or freezer bag and label it with the date. Thaw in the refrigerator overnight before reheating.
Creamy Salmon (Dairy-free)
- 2 salmon fillets
- 2 tablespoon tomato paste
- ½ sweet Vidalia onion sliced
- ½ teaspoon salt
- ½ teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ cup water
- 2 tablespoon tahini
- 2 tablespoon balsamic vinegar
- In a small bowl, combine the salt, dried oregano, and smoked paprika. Season both sides of the salmon fillets with the spice mixture, pressing it gently into the flesh.
- Heat a large skillet or frying pan over medium heat on the stovetop.
- Add a small amount of oil to the pan and swirl it around to coat the bottom.
- Place the sliced Vidalia onion in the pan and sauté for about 5 minutes until it becomes translucent and slightly caramelized.
- Push the onions to one side of the pan and add the seasoned salmon fillets, skin side down. Sear the salmon for about 2 minutes on each side to develop a nice crust.
- In a small bowl, whisk together the tomato paste, water, tahini, and balsamic vinegar until well combined.
- Pour the tomato paste mixture over the salmon and onions in the pan.
- Reduce the heat to low, cover the pan, and let the salmon cook for about 5-7 minutes, or until it reaches your desired level of doneness.
- Once cooked, remove the pan from the heat. Serve the creamy salmon with the caramelized onions and sauce spooned over the top.
The combination of creamy tomato sauce, tender salmon, and the nutty undertones of tahini creates a blend of flavors that come together simply in one pan.
Whether you're a salmon lover or following a dairy-free lifestyle, this recipe is sure to become a favorite in your household.
If you like this recipe and want other easy and delicious one pan dinner recipes, check out these recipes.