Total Time
Prep 20 mins
Cook 5 mins

Easy and quick way to fix a lovely salmon dinner! Serve with rucola salad and potato wedges.


  1. Preheat oven to 225°C.
  2. Remove skin and bones from the salmon.
  3. Season with salt and pepper on both sides and cut into four pieces.
  4. Thinly slice tomato and mozzarelle cheese.
  5. Cut sun-dried tomatoes into strips.
  6. Heat butter in a non-stick coated frying pan and cook salmon pieces, 2-3 minutes per side.
  7. Place cooked salmon in an oven-proof dish.
  8. Layer tomato slices, sun-dried tomato strips and finally mozzarella slices over the salmon.
  9. Sprinkle some black pepper on top.
  10. Bake in the preheated oven for about 5 minutes, or until mozzarella has melted.


Most Helpful

We found that the salmon missed something. Because a little bit of pesto brushed on the salmon would add flavors. Next time I'll diced the tomatoes and put it on top. We loved the cheese and sun-dried tomatoes. Thanks Stormylee :) Made for PAC spring 2011

Boomette March 12, 2011

A very easy recipe! Another great way to make salmon.

JessicaWabbit December 26, 2006

This is such a nice and yummy recipe. Very quick to prepare and the cooking time is just perfect so that the salmon is cooked but not dry. It has a mild taste and the tomato and mozzarella complement the salmon, rather than overpowering it. For the picture I added basil, but I wouldn't recommend eating it with this dish, since it is too overpowering and remains the dominant taste. I left the skin on to keep the salmon nicely shaped while frying. It's easier to transfer it from the pan to the plate too. Beside I love crispy salmon skin and those who don't can just leave it on the plate ;). It is kid friendly too. It looks very presentable, so it is a good dish to be served for company. We had it as recommanded with wedges, which I bought frozen and made in the oven just before I put the salmon in. Lovely recipe, thanks for sharing stormylee.

Anke R November 08, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a