Cast Iron Baked Salmon with Burst Tomatoes, Feta & Dill (Fresh, Bright & Ready in 20 Minutes)
If you’ve been craving a dinner that feels light, fresh, and fancy without requiring a culinary degree, this cast iron salmon is about to become your new go-to. The salmon comes out buttery and perfectly caramelized, the cherry tomatoes burst into a sweet, tangy sauce, and the feta melts just enough to become creamy around the edges. Add a sprinkle of fresh dill and you’ve got a restaurant-quality meal that takes less time than scrolling for something to cook.
Everything happens in the cast iron pan, from the quick sear to the final roast, locking in moisture and giving you those unbelievable golden edges. It’s easy enough for weeknights, impressive enough for guests, and honestly one of the freshest, brightest salmon dishes you can put on a table.
Ingredients
For the Salmon
3–4 salmon fillets, skin removed
1 tbsp olive oil
1 tbsp butter
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
For the Tomato Mixture
2 cups cherry tomatoes (mixed colors if possible)
3 cloves garlic, minced
1 small shallot, finely diced
2 tbsp olive oil
¼ tsp crushed red pepper flakes (optional but amazing)
Salt & pepper to taste
Finishing Touches
½ cup crumbled feta
Fresh dill
Lemon wedges
How to Make It
1️⃣ Season & Sear the Salmon
Pat salmon dry and sprinkle all sides with smoked paprika, garlic powder, onion powder, salt, and pepper.
Heat olive oil and butter in your black cast iron skillet over medium-high heat.
When hot, place the salmon in the skillet and sear 2–3 minutes per side until golden.
Remove salmon and set aside.
2️⃣ Build the Tomato Base
Add tomatoes, garlic, shallot, olive oil, and red pepper flakes to the skillet.
Cook 4–5 minutes until tomatoes begin to soften and burst, releasing their juices.
Season with salt and pepper.
Stir gently, this becomes your bright, saucy base.
3️⃣ Return Salmon to the Pan
Nestle the salmon back into the tomatoes, spooning some of the pan juices over the top.
4️⃣ Bake Until Perfect
Transfer the entire skillet to a 400°F (205°C) oven.
Bake 8–10 minutes, depending on thickness.
The salmon should flake easily and the tomatoes should be saucy and jammy.
5️⃣ Finish & Serve
Top with crumbled feta and lots of fresh dill.
Serve straight from the cast iron with lemon wedges, the acidity ties everything together.
Pair This With
Rice pilaf
Roasted potatoes
Garlic sourdough
Mixed greens salad
Orzo or couscous
Storage
Fridge: 2–3 days
Reheat: low heat in a skillet
Tip: Add a splash of water or broth to keep salmon moist