Why You’ll Love This Recipe
I love this recipe because it brings together two of my favorite things: properly seared salmon and a punchy tomato sauce. The salmon stays moist and flaky inside while I cook the skin until crisp and golden.
The puttanesca sauce gives me plenty of flavor without requiring hours of simmering. Anchovies melt into the olive oil, while olives and capers add briny intensity and tomatoes bring everything together.
I also appreciate how versatile the finished dish is. I can serve my salmon with pasta, roasted potatoes, polenta, vegetables, or simply some crusty bread for soaking up the extra sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 skin-on salmon fillets, about 6 ounces each
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 anchovy fillets packed in oil, drained
- 4 garlic cloves, thinly sliced or minced
- 1/2 teaspoon red pepper flakes
- 1 can (14.5 ounces) crushed or diced tomatoes
- 1/2 cup pitted Kalamata or black olives, roughly chopped
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Lemon wedges, for serving
Directions
- I remove the salmon from the refrigerator about 15 minutes before cooking. I pat the fillets very dry with paper towels, paying particular attention to the skin.
- I season the salmon with salt and freshly ground black pepper.
- I heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, I place the salmon in the skillet skin-side down.
- I gently press each fillet with a spatula for the first 20 to 30 seconds. This helps keep the skin flat against the hot skillet as it begins to crisp.
- I reduce the heat to medium and let the salmon cook mostly on the skin side for about 5 to 7 minutes, depending on the thickness of my fillets. I avoid moving them unnecessarily while the skin becomes golden and crisp.
- I carefully flip the salmon and cook the flesh side for another 1 to 3 minutes, until it reaches my preferred doneness and a safe internal temperature.
- I transfer the salmon to a plate with the crispy skin facing upward so it doesn’t become soggy while I prepare the sauce.
- I reduce the skillet to medium-low heat and add the remaining tablespoon of olive oil if the pan looks dry.
- I add the anchovy fillets and cook them for about 1 minute, stirring and mashing until they begin to dissolve into the oil.
- I add the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
- I pour in the tomatoes and stir in the olives, capers, and oregano.
- I bring the sauce to a gentle simmer and cook for about 10 to 12 minutes, stirring occasionally, until it thickens slightly.
- I taste the puttanesca sauce before adding any salt because the anchovies, olives, and capers already provide plenty of salty flavor.
- I stir in the fresh parsley and lemon juice.
- I spoon the warm puttanesca sauce onto plates and place the salmon on top with the crispy skin facing upward. I avoid spooning too much sauce directly over the skin so it stays crisp.
- I finish with extra parsley, black pepper, and lemon wedges before serving.
Servings and Timing
This Crispy-Skin Salmon Puttanesca recipe makes 4 servings. I can have the complete meal ready in approximately 35 minutes.
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Servings: 4
Variations
Spicy Salmon Puttanesca
When I want more heat, I increase the red pepper flakes or add a finely chopped fresh chili with the garlic. I like enough spice to complement the salmon without overpowering the olives and capers.
Salmon Puttanesca Without Anchovies
When I want to leave out the anchovies, I simply omit them. I sometimes add a few extra capers or olives to maintain the bold, savory character of the sauce.
Salmon Puttanesca with Cherry Tomatoes
When fresh tomatoes are in season, I replace some or all of the canned tomatoes with halved cherry tomatoes. I cook them until they soften and release their juices while still maintaining some texture.
Baked Salmon Puttanesca
When I don’t want to pan-sear the fish, I prepare the puttanesca sauce in an oven-safe skillet, place the salmon on top, and bake until the fish is cooked. I keep in mind that I won’t get the same crispy skin as I do with pan searing.
Salmon Puttanesca with Pasta
I serve the salmon and sauce over spaghetti, linguine, or another favorite pasta. I toss the pasta with some of the puttanesca sauce first and then place the crispy salmon on top.
Puttanesca with Extra Vegetables
I add sliced bell peppers, zucchini, or spinach when I want more vegetables. I cook firmer vegetables before adding the tomatoes and stir quick-cooking greens into the sauce near the end.
Storage/Reheating
I store leftover salmon and puttanesca sauce separately whenever possible. This helps me prevent the crispy skin from sitting in the tomato sauce and becoming overly soft.
I refrigerate the cooked salmon in an airtight container for up to 3 days. I store the puttanesca sauce separately for up to 3 to 4 days.
For reheating, I prefer warming the salmon in a skillet over low to medium-low heat. I place it skin-side down so the skin has a chance to become crisp again while the fish gently heats through.
I reheat the puttanesca sauce separately in a small saucepan over medium-low heat, stirring occasionally. If it has become too thick, I add a small splash of water.
I avoid repeatedly reheating the salmon because this can dry it out. I only reheat the amount I plan to eat.
FAQs
How do I get crispy skin on salmon?
I make sure the salmon skin is extremely dry before it goes into the skillet. I also preheat the pan, place the salmon skin-side down, and avoid moving it while the skin cooks. Gently pressing the fillet during the first few seconds also helps me keep the entire surface of the skin in contact with the pan.
What is puttanesca sauce made from?
I make my puttanesca sauce with tomatoes, garlic, anchovies, olives, capers, olive oil, oregano, and red pepper flakes. The combination gives me a savory, salty, tangy, and slightly spicy sauce that pairs particularly well with rich salmon.
Does the puttanesca sauce taste strongly of anchovies?
I find that it doesn’t taste overwhelmingly fishy. The anchovies break down in the hot olive oil and become part of the sauce, adding a deep savory flavor rather than remaining as noticeable pieces of fish.
Can I use skinless salmon for this recipe?
Yes. I can use skinless salmon and follow a similar cooking method, but I obviously won’t get the crispy-skin element. I sear the salmon until golden on both sides and serve it with the puttanesca sauce in the same way.
What should I serve with Crispy-Skin Salmon Puttanesca?
I like serving this salmon with pasta, creamy polenta, roasted potatoes, or crusty bread because all of them work well with the extra puttanesca sauce. When I want a lighter meal, I pair it with roasted vegetables or a simple green salad.
Conclusion
Crispy-Skin Salmon Puttanesca is one of my favorite ways to pair rich salmon with big Mediterranean flavors. I love the contrast between the golden, crispy skin and tender fish underneath, especially when I serve it over a savory tomato sauce filled with olives, capers, anchovies, garlic, and chili. With about 35 minutes from start to finish, I can create a bold seafood dinner that feels special without requiring a complicated cooking process.
PrintCrispy-Skin Salmon Puttanesca Recipe
Crispy-Skin Salmon Puttanesca pairs golden, crisp-skinned salmon with a bold tomato sauce packed with olives, capers, anchovies, garlic, and chili. This savory Mediterranean-inspired seafood dinner comes together in about 35 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Sear
- Cuisine: Italian-Inspired
- Diet: Low Lactose
Ingredients
- 4 skin-on salmon fillets, about 6 ounces each
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 4 anchovy fillets packed in oil, drained
- 4 garlic cloves, thinly sliced or minced
- 1/2 teaspoon red pepper flakes
- 1 can (14.5 ounces) crushed or diced tomatoes
- 1/2 cup pitted Kalamata or black olives, roughly chopped
- 2 tablespoons capers, drained
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- Lemon wedges, for serving
Instructions
- Remove the salmon from the refrigerator about 15 minutes before cooking. Pat the fillets very dry with paper towels, paying particular attention to the skin.
- Season the salmon with salt and freshly ground black pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, place the salmon in the skillet skin-side down.
- Gently press each fillet with a spatula for the first 20 to 30 seconds to keep the skin flat against the skillet.
- Reduce the heat to medium and cook mostly on the skin side for 5 to 7 minutes, depending on thickness. Avoid moving the salmon while the skin becomes golden and crisp.
- Carefully flip the salmon and cook the flesh side for another 1 to 3 minutes, until it reaches the preferred doneness and a safe internal temperature.
- Transfer the salmon to a plate with the crispy skin facing upward.
- Reduce the heat to medium-low and add the remaining tablespoon of olive oil if the skillet looks dry.
- Add the anchovy fillets and cook for about 1 minute, stirring and mashing them until they begin to dissolve into the oil.
- Add the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
- Pour in the tomatoes and stir in the olives, capers, and oregano.
- Bring the sauce to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until slightly thickened.
- Taste before adding additional salt because the anchovies, olives, and capers are naturally salty.
- Stir in the fresh parsley and lemon juice.
- Spoon the warm puttanesca sauce onto plates and place the salmon on top with the crispy skin facing upward. Avoid covering the skin with sauce so it remains crisp.
- Finish with extra parsley, freshly ground black pepper, and lemon wedges before serving.
Notes
- For extra heat, increase the red pepper flakes or add finely chopped fresh chili with the garlic.
- For an anchovy-free variation, omit the anchovies and add extra capers or olives for additional savory flavor.
- Fresh cherry tomatoes can replace some or all of the canned tomatoes.
- Skinless salmon can be used, although it will not provide the crispy-skin texture.
- Serve with spaghetti, linguine, creamy polenta, roasted potatoes, vegetables, or crusty bread.
- Bell peppers, zucchini, or spinach can be added to the puttanesca sauce for extra vegetables.
- Store leftover salmon and sauce separately when possible to prevent the skin from becoming soggy.
- Refrigerate cooked salmon for up to 3 days and the puttanesca sauce for 3 to 4 days.
- Reheat salmon gently in a skillet skin-side down to help restore some crispness, and warm the sauce separately over medium-low heat.
Nutrition
- Serving Size: 1 salmon fillet with puttanesca sauce
- Calories: 470 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 29 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 41 g
- Cholesterol: 95 mg
