Broiled Salmon Steaks with Tomatoes, Onions, and Tarragon

  • Serves

    serves 4


Fresh herbs and roasted vegetables create this colorful and delicious salmon dish.


  • 12 cup extra-virgin olive oil, plus 4 tbsp.
  • 2 large yellow onions
  • 4 medium tomatoes
  • 16 cloves garlic, smashed
  • 10 sprigs each of fresh thyme and oregano, plus 1⁄2 tbsp. each of fresh thyme and fresh oregano, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 4 (10-oz.) salmon steaks
  • 4 thin slices of lemon
  • 2 tbsp. fresh tarragon
  • 2 tbsp. Pernod


Step 1

Heat oven to 450°. Line a baking sheet with aluminum foil and grease it with 1⁄4 cup of the olive oil. Cut onions into 1⁄4"-thick rings; cut tomatoes into 1⁄2" slices. Spread the onions and the tomatoes out on the baking sheet to form a bed for the salmon steaks. Tuck garlic and sprigs of fresh thyme and oregano between vegetables and drizzle with another 1⁄4 cup of the oil. Season the vegetables with salt and pepper to taste. Roast the vegetables until soft and juicy, about 25 minutes.

Step 2

Remove the baking sheet from the oven. Arrange an oven rack 3" from the broiler element; turn oven to broil and heat. Arrange salmon on top of the roasted vegetables, drizzle with 2 tbsp. of the oil, and season with salt and pepper to taste. Place 1 slice of lemon on each salmon steak and sprinkle chopped thyme and oregano over the fish. Broil the salmon until lightly browned and just cooked through, about 5 minutes.

Step 3

Sprinkle the salmon steaks with tarragon, Pernod, and remaining 2 tbsp. of oil.

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