One-Pan Salmon With Burst Tomatoes

Season four 6-oz. skinless salmon fillets on all sides with kosher salt. Combine 5 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, ⅓ cup soy sauce, 3 Tbsp. unsalted butter, cut into pieces, 2 Tbsp. sugar, 2 Tbsp. mirin (sweet Japanese rice wine), and 2 tsp. toasted sesame oil in a high-sided skillet and stir to dissolve sugar. Scatter 1½ lb. mixed tomatoes, halved or cut into wedges depending on size, over bottom of pan and nestle in salmon fillets, making sure they are in contact with the pan’s surface (some tomatoes on top of the salmon are okay). Set pan over high heat and bring to a simmer. Reduce heat to medium, cover pan partially with a lid, and simmer until salmon is cooked through and an instant-read thermometer inserted into the thickest part of a fillet registers 145°, 12–14 minutes.

Meanwhile, cut 3 scallions, pale and dark green parts only, crosswise into 2"–3" pieces. Cut each piece in half lengthwise, then in half or thirds again to create matchsticks. Place scallions in a large bowl of ice water and let sit 10 minutes. Drain scallions and transfer to a kitchen towel or paper towels and pat dry.

Scatter curled scallions over salmon in pan just before serving.