This sun dried tomato salmon is easy to make, not to mention delicious! The sun dried tomatoes add the perfect briny flavor to the salmon – it’s a dish you’ll make again and again!
When I posted a “What my mom made for Sunday dinner” video on TikTok, I got SO MANY requests for this salmon recipe – so here it is.
It’s a dish that my mom makes often, and she got the recipe from the Vancouver Sun newspaper in 1999. Over the years, she’s adapted the recipe to make it her own, but that was the original inspiration for this dish.
If you try it out, definitely let me know how you like it!
More seafood recipes
- Steamed Mussels with White Wine, Garlic and Tomato Broth
- Clam Pasta (Spaghetti Alle Vongole)
- Tuna Spaghetti | Work From Home Lunch Series
If you’ve tried making this Sun dried tomato salmon, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, AND PINTEREST to see more delicious food and what I’ve been up to.
Sun Dried Tomato Salmon
This sun dried tomato salmon is easy to make, not to mention delicious! The sun dried tomatoes add the perfect briny flavor to the salmon – it's a dish you'll make again and again!
For the marinade
- 1/2 cup sun dried tomatoes drained and chopped into small pieces
- 2 tbsp fresh parsley minced
- 3 garlic cloves minced
- 3/4 cup olive oil extra virgin
- salt and pepper to taste
- Fresh salmon filet approx. 600g filet
- cooking spray or olive oil
Make the marinade
Places all marinade ingredients in a jar and stir well or shake. Place in the fridge overnight until ready to use.
Assemble/cook the salmon
Remove the marinade from the fridge. The olive oil will most likely have solidified, so leaving it out at room temperature for about 30 minutes will let it liquify again.
Preheat oven to 375°F. Grease a baking dish with olive oil or cooking spray.
Place the salmon skin side down in the baking dish. Cut 2 slits down the length of the salmon.
Place the marinade in the slits, and place the remaining marinade on top of the salmon.
Bake the salmon for about 15-20 minutes, until salmon is opaque and flaky when pulled apart with a fork. or until cooked to your liking.
Remove from the oven, and serve!
- Adding salt to the marinade is optional – the sun dried tomatoes are already salty
Based off sun dried tomato salmon recipe in Vancouver Sun, 1999.