Crispy-Skin Salmon Puttanesca (Easy Dinner Recipe)
Crispy salmon fillets served over a bold puttanesca sauce made with garlic, anchovies, olives, and capers — no pasta needed.
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.
Nutrition Facts
Calories: 418kcalCarbohydrates: 19gProtein: 39gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 111mgSodium: 1300mgPotassium: 1581mgFiber: 5gSugar: 11gVitamin A: 936IUVitamin C: 23mgCalcium: 118mgIron: 5mg
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