Skillet Salmon with Zucchini, Sundried Tomatoes and Olives


A Note from Feedfeed

Experience the perfect harmony of flavors with this skillet salmon in a creamy fennel and sun-dried tomato sauce. Tender salmon fillets are seared to crispy perfection and then bathed in a luxurious sauce made with fragrant fennel, zesty lemon, and rich cream. Accented with the tang of sun-dried tomatoes and briny Castelvetrano olives, this dish is a celebration of bold, vibrant ingredients.

Recipe Description

One of the things I love most about this recipe is how it brings together such distinct ingredients into a harmonious and cohesive dish. The fennel adds a subtle anise flavor, the sun-dried tomatoes offer a sweet and tangy punch, and the olives provide a delightful brininess. It's a dish that feels indulgent yet is surprisingly easy to prepare, making it perfect for a weeknight dinner that feels like a special occasion. To complete the meal, consider pairing it with a simple arugula salad with lemon vinaigrette, roasted asparagus with garlic and parmesan, or a warm crusty baguette to soak up the delicious flavors.

Jump to Section
  • Skillet Salmon Ingredients
  • Test Kitchen Notes
  • FAQs
  • Recipe Card

Skillet Salmon Ingredients

Everything you need to make skillet salmon.

  • Castelvetrano Olives: Castelvetrano olives are known for their mild, buttery flavor and crisp texture. They are often considered one of the most delicious type of green olives, with a sweet, almost nutty taste that complements many dishes. If you cannot find Castelvetrano olives, you can substitute them with Manzanilla or Picholine olives.

Test Kitchen Notes

  • Salmon Selection: Opt for fresh, high-quality salmon fillets with the skin on. The skin adds a delicious crispy texture when seared properly.

    Patting Dry: Make sure to pat the salmon fillets dry before seasoning and searing. This helps achieve a beautiful golden-brown crust.

    Searing the Salmon: Use a large cast iron skillet for the best results. Ensure the oil is hot before adding the salmon, and resist the urge to move the fillets around too much to allow for proper searing.

    Deglazing: When deglazing the pan with chicken stock or white wine, scrape up any browned bits from the bottom of the skillet. These bits add incredible depth of flavor to the sauce.

    Reheating: If you need to reheat the dish, do so gently over low heat to prevent the cream sauce from breaking.

    Serving Suggestions: This dish pairs beautifully with a simple green salad, roasted vegetables, or a side of herbed couscous. Garnish with fennel fronds for a fresh, aromatic finish.


How do I know when the salmon is done?

What is the best type of salmon to use for skillet cooking?

How can I prevent the salmon from sticking to the skillet?

Can I use a non-stick skillet instead of cast iron?

What other ingredients can I add to the skillet with the salmon?

Prep time 15mins
Cook time 20mins
Serves or Makes: 4

Recipe Card


  • 4 (4 ounce) skin-on salmon fillets
  • 1 tablespoon avocado oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • 1 medium shallot, minced
  • 1 medium zucchini, halved lengthwise and thinly sliced
  • 4 large garlic cloves, minced
  • 1 tablespoon fresh chopped oregano
  • 1 lemon, zested and juiced
  • 1/4 cup coconut cream
  • 3/4 cup chicken bone broth (or veggie stock), divided
  • 1/4 cup chopped sun dried tomatoes
  • 1/4 cup castelvetrano olives, pitted and halved lengthwise
  • 1/2 cup fresh basil leaves


  • Step 1

    Heat the oil in a large cast iron skillet over medium-high heat. Pat the salmon fillets dry and season with salt and pepper on both sides.

  • Step 2

    Add the salmon fillets to the skillet, skin side down, and sear until golden brown and crispy, about 3 minutes per side. Remove the fillets from the skillet and set aside.

  • Step 3

    Reduce the heat to medium and add the butter to the skillet. Add the minced shallot and chopped zucchini, and cook until the fennel is softened, about 5 minutes.

  • Step 4

    Add the minced garlic and chopped oregano, and cook until fragrant, about 2 minutes.

  • Step 5

    Add the lemon juice and zest to the skillet, and deglaze the pan with chicken stock, scraping up any brown bits from the bottom of the pan. Bring the mixture to a simmer and let it reduce by half, about 5 minutes.

  • Step 6

    Add the coconut cream, vegetable broth, sun-dried tomatoes, and Castelvetrano olives to the skillet. Cook until the sauce thickens, about 4 minutes.

  • Step 7

    Return the salmon fillets to the skillet and cook until they are warmed through, about 2 minutes.

  • Step 8

    Remove from heat and serve the salmon fillets with the sauce, garnished with fresh herbs if desired. Enjoy!