Salmon Provencal Recipe


  • 4 (6-ounce) skin-on salmon fillets
  • Salt and freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/4 cup Kalamata olives, pitted and halved
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh chopped parsley


  • Prep the salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
  • Cook the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and translucent (about 5 minutes). Stir in the garlic and cook for another 30 seconds, until fragrant.
  • Create the sauce: Add the white wine to the skillet and deglaze the pan, scraping up any browned bits stuck to the bottom. Stir in the diced tomatoes (with their juices), olives, capers, and thyme. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
  • Cook the salmon: Nestle the salmon fillets, skin-side down, into the sauce. Cover the skillet and reduce the heat to medium-low. Simmer for 8-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
  • Finish and serve: Remove the skillet from the heat and stir in the chopped parsley. Taste and adjust seasonings with salt and pepper, if needed. Serve immediately with your favorite sides like rice, crusty bread, or roasted vegetables.


  • Don’t overcook the salmon: Salmon can dry out quickly. It’s done when it’s opaque and flakes easily.
  • Adjust the herbs: Use herbs de Provence instead of thyme for a different flavor profile.
  • Make it creamy: Stir in a splash of heavy cream at the end for extra richness.
  • Spice it up: Add a pinch of red pepper flakes for a little heat.

Enjoy your delicious and flavorful Salmon Provencal!


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