Crispy-Skin Salmon Puttanesca (35 Minute Dinner)
You’re going to love my easy Salmon Puttanesca! There’s something irresistible about a golden-crisp salmon fillet perched on top of a glossy, briny puttanesca sauce. This dish takes everything you love about the classic pasta version (garlic, anchovies, olives, capers, and a little bit of spice) and makes salmon the star. It’s bold, quick enough for a weeknight, and perfect for those nights when you want something impressive without extra fuss.
I love this dish because you can serve it as is, or enjoy it with spaghetti cooked perfectly al dente! If you love this, try my salmon with cherry tomatoes; it’s another quick seafood recipe that lets the fish shine while soaking up all the pan juices. Or, for a true pasta night, my shrimp puttanesca pasta is a lightning-fast version with big flavor and a little extra heat from red pepper flakes.
Recipe Highlights: Salmon Puttanesca
- Inspiration – This recipe is my coastal twist on a classic Italian pasta puttanesca, swapping pasta for perfectly seared salmon fillets.
- Best Served For – Date night, a dinner party for two, or when you want something fast yet restaurant-worthy on a weeknight.
- What Makes It Special – The crispy skin paired with a tangy, salty puttanesca sauce makes every bite craveable, plus you only need a handful of pantry ingredients.
- Make it in One Pot – You can make it a one-pan recipe if you’re in a rush — just sear the salmon first, set aside, and build the sauce in the same pan.
Ingredients Notes
- Salmon fillets – Skin-on is key! The skin protects the flesh as it cooks, helps lock in moisture, and gives you that crisp, restaurant-style finish. Make sure the fillets are patted completely dry before seasoning so they sear properly.
- Anchovy fillets – Don’t skip these! They melt into the olive oil, adding incredible depth without tasting fishy. They’re the backbone of puttanesca sauce.
- Kalamata olives or Castelvetrano olives – Use what you love. Kalamatas bring a rich, briny punch, while Castelvetranos are milder and buttery.
- Capers – Their salty pop adds contrast to the sweet-tart tomatoes. Drain them well so they don’t water down the sauce.
- Tomato paste – Toasting this in the pan before adding liquid deepens the flavor and brings a rich, savory base to the sauce.
Suggested Ingredient Substitutions and Additions
- Swap salmon for cod or halibut for a different seafood twist.
- Use black olives if that’s what you have in your pantry. They’ll add a slightly less briny flavor.
- Add roasted cherry tomatoes to the sauce for extra sweetness and texture.
- Toss in a handful of fresh basil or oregano at the end for a herbal finish.
One Pan Salmon: How to Cook Salmon Puttanesca in One Pan
There are two ways to make salmon puttanesca, and both are delicious — it just depends on your mood. My go-to is the two-pan method: crisp the salmon skin in one skillet while the puttanesca sauce simmers away in another. The skin stays irresistibly crisp, and it feels a little more “restaurant dinner at home.”
But I get it. Some nights you just want fewer dishes! That’s where my one-pan shortcut comes in. You’ll sear the salmon first, then build the sauce right in the same pan, letting the salmon juices mingle with the anchovies, garlic, tomatoes, olives, and capers. Nestle the fillets back in to finish cooking, and dinner’s done. The skin won’t stay quite as crisp, but the flavor payoff and easy cleanup make it perfect for a weeknight.
How to Make Salmon Puttanesca
- Start the puttanesca sauce: In a large skillet, heat a tablespoon of olive oil over medium heat. Add anchovy fillets and garlic cloves. Stir for 2–3 minutes until the anchovies melt and the garlic softens without browning. Stir in red pepper flakes.
2. Build the tomato base: Add tomato paste and stir for 2–3 minutes until it darkens and sticks slightly to the pan. Pour in white wine (if using), scraping up any browned bits, and simmer for 1 minute.
3. Add more flavor: Add crushed tomatoes, olives, and capers. Season with a pinch of kosher salt and black pepper.
4. Simmer the sauce: Simmer for 10–12 minutes, stirring occasionally, until thickened. Off the heat, stir in lemon zest, lemon juice, and butter until the sauce is glossy. Taste and adjust seasoning.
5. Prep the Salmon: While the sauce simmers, heat a second large skillet over medium-high heat with a drizzle of olive oil. Pat salmon fillets very dry, then season with remaining salt and pepper.
6. Cook the salmon: Place skin-side down and cook undisturbed for 4–5 minutes, until skin is crisp. Flip and cook another 2–3 minutes, until just cooked through.
7. Serve: Spoon the puttanesca sauce into shallow bowls.
8. Finish: Top with salmon, skin-side up. Garnish with herbs and a drizzle of finishing olive oil, if desired. Serve with lemon wedges.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Crispy-Skin Salmon Puttanesca (Easy Dinner Recipe)
Equipment
- large skillet
- Second large skillet
- Fish spatula
- Cutting board and knife
- Wooden Spoon or silicone spatula
- Small bowl
Ingredients
- 2 salmon fillets 6 ounces each, skin-on, patted dry
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon freshly ground black pepper divided
- Olive oil
- 2 anchovy fillets
- 2 garlic cloves finely chopped
- 1/4 teaspoon crushed red pepper flakes or more to taste
- 1 tablespoon tomato paste
- 1/4 cup dry white wine optional
- 14.5 ounces crushed tomatoes (or crushed cherry tomatoes)
- 8-10 olives halved or torn (Castelvetrano or Kalamata)
- 1 tablespoon capers drained
- Zest of 1/2 lemon
- 1 teaspoon lemon juice
- 1 tablespoon unsalted butter
- Fresh parsley or oregano for garnish (optional)
Instructions
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the anchovy fillets and garlic. Cook for 2–3 minutes, stirring often, until the anchovies melt and the garlic softens but doesn’t brown. Stir in the crushed red pepper flakes.
- Add the tomato paste and stir for 2–3 minutes until it darkens and starts to stick. Pour in the white wine (if using), scraping up any browned bits. Simmer for 1 minute.
- Add the crushed tomatoes, olives, and capers. Season with 1/4 teaspoon kosher salt and a pinch of black pepper. Let it simmer for 10–12 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Off the heat, stir in the lemon zest, lemon juice, and butter until smooth and glossy. Taste and adjust seasoning.
- While the sauce simmers, heat a second skillet over medium-high heat with a drizzle of olive oil. Pat the salmon very dry. Season with the remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the fillets skin-side down and cook undisturbed for 4–5 minutes, until the skin is golden and crisp. Flip and cook another 2–3 minutes, until just cooked through.
- Spoon the warm puttanesca sauce into shallow bowls. Top each with a salmon fillet, skin-side up. Garnish with herbs and a drizzle of finishing olive oil, if using. Serve with lemon wedges on the side.
Notes
Recipe Note: One-Pan Option
- To simplify, sear the salmon first, set it aside, and build the sauce in the same pan. The flavor will still be delicious, but the skin won’t stay crisp. Perfect for a shortcut night.
Expert Tips from My Kitchen
- Dry the salmon well – Moisture is the enemy of crispy skin. Pat the flesh and skin thoroughly before seasoning.
- Medium-high heat matters – Too low and the skin won’t crisp, too high and it will burn before the flesh is cooked.
- Toast the tomato paste – This is where the depth of flavor comes from. Wait until it turns a darker, brick-red before adding liquids.
- Taste and adjust at the end – Puttanesca is all about balance; add more lemon, a pinch of salt, or extra red pepper flakes to make it yours.
Serving Suggestions
- Wine pairing – A crisp Italian white like Vermentino or Pinot Grigio balances the briny sauce and rich salmon.
- Serve with crusty bread to soak up the puttanesca sauce.
- Pair with a simple green salad tossed with fresh herbs and lemon slices.
- For a pasta night twist, spoon the sauce over spaghetti and top with sliced salmon.
Storage Instructions
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat gently over medium-low heat to avoid overcooking the salmon.
- The sauce can be made ahead and stored for up to 3 days — just sear fresh salmon before serving.
Made this for dinner tonight and it was stellar! Prepped the sauce ahead of time then seared up the salmon right before dinner. Great puttanesca sauce that complemented the salmon perfectly! We will definitely be adding this to the rotation!