Salmon with Tomato, Onions, and Capers

Quick, easy, healthy, and elegant enough for company.

By
Elise Bauer
Elise Bauer
Elise Bauer
Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.
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Updated January 14, 2025
Elise Bauer
Salmon with Tomatoes, Onions, Capers
Elise Bauer

One of the best ways to prepare salmon is to poach it, in just a little liquid. We often use this "shallow poaching" method with a little white wine and herbs.

You can also make a simple sauce and poach the salmon in it, which is what we are doing here with these fillets, cooking them in a sauce of onions, tomatoes, white wine, and capers. Preparing salmon this way perfect for a quick and and easy midweek meal, and elegant enough for company.

And, by the way, it tastes great! How could it not, with these ingredients, right?

The tomato onion caper sauce hits all the notes—sweet from the tomatoes and onions, salty from the capers, tang from the tomatoes, lemon juice, and wine, and a dash of bitter from the lemon zest.

You make the sauce first, then rest the fillets on top of it, partly submerged, simmer, cover and cook. The dish takes maybe 10 minutes to prep and only 25 to cook.

Salmon with Tomatoes, Onions, Capers
Elise Bauer

Salmon with Tomato, Onions, and Capers

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4 servings

If fresh tomatoes aren't in season, use a 14-ounce can of diced tomatoes.

Don't use wine in cooking? Just sub with more water and an additional 2 teaspoons of lemon juice.

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Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, peeled and diced

  • 2 large fresh tomatoes, diced

  • 1 teaspoon fresh thyme leaves, chopped

  • 2 teaspoons freshly grated lemon zest

  • 2 tablespoons lemon juice

  • 2 tablespoons capers, drained

  • 1 teaspoon chopped jalapeño peppers (no seeds, no stem, no ribs) either fresh or pickled

  • 1/3 cup white wine

  • 1/4 cup water

  • Salt and pepper

  • 2 fresh salmon fillets, 1/2 pound each

Method

  1. Sauté the onions and garlic:

    In a large, wide (at least 12 inches wide) saucepan (one that comes with a cover), heat olive oil on medium heat.

    Add the onion and cook, stirring regularly, until just beginning to brown, about 5 minutes. Add the garlic and cook for 1 minute.

    salmon-tomato-onion-capers-method-1
    Elise Bauer
  2. Add the tomatoes, thyme, lemon zest and juice, capers, jalapeño, salt, pepper:

    Raise the heat to medium-high and add the tomatoes, thyme, lemon zest, lemon juice, capers, and jalapeño peppers.

    Simmer for 10 minutes, adding a little water if needed to prevent the sauce from getting too dry. Salt and pepper to taste.

    salmon-tomato-onion-capers-method-2
    Elise Bauer
  3. Add the wine and water:

    Add 1/3 a cup of white wine —a simple Chardonnay will work. Add 1/4 cup of water. Bring to a simmer.

  4. Add the salmon fillets, cover and cook:

    Place the fillets in the pan on top of the sauce, skin side down, if the fillets are still in their skin. Cover and reduce heat to medium-low.

    salmon-tomato-onion-capers-method-3
    Elise Bauer
    salmon-tomato-onion-capers-method-4
    Elise Bauer

    Cook for 4-7 minutes, depending on how thick the cuts of fish are. Poke the fish with a fork and look for doneness. The fish should still be a little rare in the middle, but not raw.

    Serve immediately, with tomato sauce generously applied.

Nutrition Facts (per serving)
319 Calories
21g Fat
9g Carbs
20g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 319
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 17%
Cholesterol 54mg 18%
Sodium 453mg 20%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 7%
Total Sugars 5g
Protein 20g
Vitamin C 21mg 107%
Calcium 40mg 3%
Iron 1mg 5%
Potassium 641mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.