Sheet-Pan Salmon with Gin-Soaked Tomatoes

Sheet-Pan Salmon with Gin-Soaked Tomatoes

Slow-cooked salmon is topped with meaty roasted tomatoes, shallots, and a generous splash of gin in this hands-off, fancy dinner.


  • 4 (7-ounce) center cut, skin-on salmon fillets (about 1 inch thick)
  • 1 1/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 2 pints cherry tomatoes (about 1 1/4 pounds), halved 
  • 1/2 cup extra-virgin olive oil
  • 2 small shallots, thinly sliced into rings (about 1/2 cup)
  • 1/4 cup drained capers in brine
  • 1/4 cup (2 ounces) gin
  • 1 teaspoon grated lemon zest plus 20 to 24 half-moon slices (from 2 lemons; use Meyer lemons if you can find them)
  • 1/8 teaspoon crushed red pepper (optional)
  • Fresh dill, flat-leaf parsley leaves, or chives, for garnish (optional)


  1. Preheat oven to 225°F. Remove salmon from refrigerator 15 minutes before cooking. Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper; transfer to a rimmed baking sheet. Toss together tomatoes, oil, shallots, capers, gin, lemon zest, lemon slices, and crushed red pepper (if using) in a medium bowl; sprinkle with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Scatter tomato mixture around and on top of salmon.
  2. Bake salmon in preheated oven until cooked to desired degree of doneness, 35 to 40 minutes for medium. (A thermometer inserted into the thickest portion of fish will register 120°F to 125°F.)
  3. Transfer salmon portions to serving plates; garnish with fresh herbs, if using. Spoon tomato mixture and juices evenly over salmon, and serve.

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