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Crispy-Skin Salmon Puttanesca Recipe

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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.

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

  1. 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.
  2. Season the salmon with salt and freshly ground black pepper.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, place the salmon in the skillet skin-side down.
  4. Gently press each fillet with a spatula for the first 20 to 30 seconds to keep the skin flat against the skillet.
  5. 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.
  6. 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.
  7. Transfer the salmon to a plate with the crispy skin facing upward.
  8. Reduce the heat to medium-low and add the remaining tablespoon of olive oil if the skillet looks dry.
  9. Add the anchovy fillets and cook for about 1 minute, stirring and mashing them until they begin to dissolve into the oil.
  10. Add the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant.
  11. Pour in the tomatoes and stir in the olives, capers, and oregano.
  12. Bring the sauce to a gentle simmer and cook for 10 to 12 minutes, stirring occasionally, until slightly thickened.
  13. Taste before adding additional salt because the anchovies, olives, and capers are naturally salty.
  14. Stir in the fresh parsley and lemon juice.
  15. 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.
  16. 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

Find it online: https://thefamilycooking.com/crispy-skin-salmon-puttanesca-recipe/