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Skillet Salmon Puttanesca

March 1, 2021
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Healthy pan seared fish combined with the classic Italian flavors of olives, capers, and tomatoes, this Skillet Salmon Puttanesca is the best of both worlds.

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I love salmon, that’s a known fact. I order it all the time at restaurants, usually because I’m hoping for that perfectly crisp crust that restaurants always seem to perfect. When I first started making salmon at home, I struggled so much trying to achieve that crust, and my fish always fell apart. If that’s you too, just follow these 4 steps: 

tips for the best ever stovetop fish:

  1. make sure you have a really well greased skillet (bring on the oil!): The biggest culprit for ruining your fish is not greasing your skillet enough. Depending on the size of your skillet, you may need even more olive oil than is in the recipe. This allows you to flip your fish without any sticking, which is totally worth it.
  2. your skillet should be really hot: The hotter the skillet, the crispier the fish will be, it’s as simple as that. Having a cast iron skillet definitely helps, too. 
  3. only flip your salmon once (or as few times as possible): Constantly flipping your fish will probably cause it to flake apart and break the crust, which just causes a mess. If you are worried about burning it, just use your spatula to lift up a corner and peak under.
  4. use tons of seasoning: Building up the seasoning allows for the fish to take on that crispy crust without burning the actual fish. 

These rules really go for any fish, and all aid in getting that neat and delicious restaurant-style crust!

the Puttanesca…

Now that we’ve covered the salmon, let’s talk Puttanesca. The traditional Italian pasta dish, Spaghetti alla Puttanesca is full of tomatoes, olives, anchovies, capers, and garlic.

I’m not big on anchovies, but I love the rest of the Puttanesca flavors. So, I like to make those optional. Even without them, the tried and true flavors of a Puttanesca sauce come together to make an easy, delicious topping in this Skillet Salmon Puttanesca. 

The sauce could not be simpler: simply saute some onion with some cherry tomatoes, add all the dried herbs and spices, then toss with some kalamata olives and capers. So good and so fresh! I love to use fresh cherry tomatoes as opposed to the canned variety in a sauce like this. I personally am not a fan of having my fish sit in a “pasta sauce” type of sauce, but I still love to get in all those Italian flavors. Hence, this Puttanesca sauce is really more of a sauté, which actually makes it easier to serve up over the fish.

Speaking of speaking, this Skillet Salmon Puttanesca can be served with a number of dishes. I love to serve it up with some herby couscous on the side, but you could even make this into a bowl style meal and serve it right on top. Honestly, any grain would go really well with this dish, so pick what you love! As for veggies, this dish already has so many. But, if you wanted to get in a few more greens, you could serve this with something like sauteed spinach, roasted broccolini, or grilled asparagus. The possibilities are really endless, but I wouldn’t do anything crazy flavorful, as the Puttanesca already has a lot going on. 

However you end up serving this Skillet Salmon Puttanesca, I hope you enjoy it as much as I do! Let me know in the comments below!

Skillet Salmon Puttanesca
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Skillet Salmon Puttanesca

Recipe by Annie PatrickCourse: Main CourseCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes


Healthy pan seared fish combined with the classic Italian flavors of olives, capers, and tomatoes, this Skillet Salmon Puttanesca is the best of both worlds.

Ingredients

  • 3 tbsp olive oil, divided

  • 1 tbsp dried oregano

  • 1 tsp garlic powder

  • Salt and pepper, to taste

  • 3-4 salmon fillets

  • 4 anchovies, chopped (optional)

  • ½ yellow onion, diced

  • 1 pint cherry tomatoes

  • 3 cloves garlic, minced

  • 1 tsp dried parsley

  • 1 tsp dried basil

  • 1 tsp red pepper flakes

  • Salt and pepper, to taste

  • ¼ cup dry white wine

  • ½ cup kalamata olives, chopped

  • 3 tbsp capers

  • Fresh dill, basil, or parsley, to garnish

Instructions

  • Pat the salmon fillets dry and generously rub them with the oregano, garlic powder, salt, and pepper.
  • In a large skillet, heat 2 tbsp olive oil over high heat. Once hot, add the salmon and sear for 3 minutes on each side. Only flip once, to prevent them from falling apart. Remove the fillets from the skillet and set aside.
  • Add the remaining tbsp of olive oil to the skillet and saute the anchovies (if using) and onion for about 2 minutes. Toss in the cherry tomatoes and continue to cook for another 5-6 minutes, or until the tomatoes are beginning to wilt and the onions are caramelized. Break up the cherry tomatoes with a spatula or spoon.
  • Add the garlic, parsley, basil, red pepper flakes, salt, and pepper, and cook for another minute, or until the garlic is fragrant.
  • Pour in the white white and bring to a boil. Then, reduce the heat to medium low, cover with a lid, and allow to simmer for about 10 minutes, or until the tomatoes and wine begin to make a sauce. Stir in the olives and capers.
  • Push the salmon fillets into the sauce and simmer for another 5 minutes, or until the salmon is warmed through. Top with some fresh herbs of choice. Enjoy!
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