Mediterranean Pan Roasted Salmon

What's not to love about Mediterranean cooking — effortless, flavourful and beautiful. This pan roasted salmon is no exception.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Makes: 4 servings
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All You Need

  • 1 tsp (5 mL) McCormick Gourmet Basil Leaves
  • 1 tsp (5 mL) McCormick Gourmet Garlic Powder
  • 1/2 tsp (2 mL) McCormick Gourmet Oregano Leaves
  • 1/2 tsp (2 mL) McCormick Gourmet Rosemary Leaves, chopped
  • 1/2 tsp (2 mL) sea salt
  • 4 salmon fillets, skin on (1/4 lb/125 g each)
  • 1 tbsp (15 mL) plus 2 tsp (10 mL) olive oil, divided
  • 2 tbsp (30 mL) sugar
  • 1 medium fennel bulb, cored and thinly sliced
  • 1 cup (250 mL) cherry tomatoes
  • Lemon wedges


  1. Mix seasonings in medium bowl. Sprinkle 2 tsp (10 mL) over salmon. Reserve remaining seasoning mixture in bowl. Set aside.

  2. Heat 1 tbsp (15 mL) of the oil in large skillet on medium-high heat. Place salmon, skin-side up, in skillet. Cook 5 minutes

  3. Meanwhile, add sugar and remaining 2 tsp (10 mL) oil to reserved seasoning mixture; mix well. Add fennel and tomatoes; toss to coat. Turn salmon fillets. Place fennel mixture around salmon in skillet. Cook 6 minutes or until fish flakes easily with a fork. Serve with lemon wedges.

  4. Tip: To prepare in a cast-iron skillet: Cook salmon, skin-side up, in 12-in (30 cm) cast iron skillet on medium heat 3 minutes. Continue as directed. (Not recommended if cooking on a glass top range.)


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