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    Accueil » Recipes » Main course » Seafood

    Salmon Puttanesca

    Publié le : Sep 18, 2023 · Modifié le : Nov 12, 2023 par Marie · Leave a Comment

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    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

    This Puttanesca salmon is perfect for a lazy weeknight meal, yet super indulgent and incredibly flavorful! Ready in 15 minutes, it's really easy to make and the accompanying Puttanesca sauce, a great classic of Italian cuisine, will make you want to lick your plate when nobody's watching…

    Two salmon Puttanesca in a frying pan.

    💙 Why you'll love it

    • Only one pan - all you need to do this delicious meal is one pan! Say goodbye to long, painful dishwashing with this recipe...You'll thank me later 🙂
    • Quick and easy - like most of my recipes, this one is really simple to prepare: just put everything in the pan to make the sauce, then cook the salmon fillets in it.
    • Comforting dish the whole family will love - with a rich and flavorful sauce and a super tender salmon, this Italian delicious meal will be loved by your whole family, trust me! Anyway, mine loves it!
    • Can be frozen - whether you love batch cooking, have simply planned too much, or want a mouth-watering dish to defrost on a lazy week evening, this recipe is a great choice!

    😍For salmon lovers

    Creamy Tuscan salmon

    Creamy Tuscan salmon

    Parmesan and Panko crusted salmon

    Parmesan and Panko crusted salmon

    Teriyaki glazed salmon

    Teriyaki glazed salmon

    Salmon crudo

    Salmon crudo

    🍅Ingredients

    These are the main ingredients, and the quantities are in the recipe card below.

    • Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
    • Anchovy fillets - a classic of the Mediterranean cuisine. They are extremely salty, so be careful when seasoning your dish.
    • Fresh herbs - I use basil and parsley, finely chopped.
    • White wine - no obligation, but I really recommend using white wine as it'll add an extra nice flavor to the dish. Use a dry white wine, such as Chardonnay, Sauvignon, Muscat, Riesling or Pinot Gris.
    • Canned tomatoes - you can also use tomato sauce or tomato purée.
    • Olives - if you can find pitted olives, it will save you a lot of time! If not, that's fine. I prefer to use Kalamata olives, but green olives as great as well if you prefer them.
    • Capers - another classic of Mediterranean cuisine. Use sparingly, as it's quite strong in flavor.
    • Salmon fillets - use good quality salmon, as it's the main ingredient of this recipe.
    • Pastas - traditionally, Italians use Spaghetti, but you can also use Linguine, Spaghettoni, Vermicelli, etc…,

    🍝What to serve it with?

    I recommend serving this salmon Puttanesca with pasta (Spaghetti, Linguine, Spaghettoni, Vermicelli, etc…), as in the photos. Alternatively, you can serve it with rice. I also like to add grilled vegetables, such as zucchini, eggplant or broccoli.

    To catch the sauce in the plates, an Italian bread like ciabatta or focaccia would be perfect!

    🍴Utensils

    Image of Garlic press

    Garlic press

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    Image of Tefal fry pan 10.5 inch

    Tefal fry pan 10.5 inch

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    If you're not sure which utensils or robots to buy for cooking, check out my guide to kitchen tools and utensils.

    Salmon fillet in Puttanesca sauce.

    ✨How to make the best salmon Puttanesca ?

    Recipe details and quantities are in the recipe card below.

    • Put the olive oil, garlic, minced anchovy fillets and capers into a hot frying pan. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally.
    • Deglaze with white wine and allow to evaporate. Add the halved olives and the canned tomatoes (with their juice). Cook over high heat for 10 minutes.
    • Start cooking the pasta according to the instructions on the packaging. Lower the heat to low-medium, mash the tomatoes with a fork.
    • Add the salmon fillets.
    • Cover and cook for 6 to 9 minutes ( it's normal if there's steam on the salmon), depending on the thickness of your salmon fillets.
    • Serve with the drained pasta on plates, garnish with parsley and basil and enjoy!
    Two salmon Puttanesca in a frying pan.

    👩🏻‍🍳 Chef's tips

    1. Salmon cooks fast, which is why I prefer to prepare the sauce first, and then cook salmon fillets in it. And this way, the salmon fillets will catch the taste of the sauce.
    2. Make sure you crush very well the tomatoes: if you don't, you'll end up with chunks of tomato instead of a generous, homogenous sauce.
    3. If you find the sauce too thick, add a tablespoon or two of pasta cooking water.

    ❄️ Storage and freezing

    Make ahead - you can prepare the Puttanesca sauce ahead of time and store it in an airtight container in the fridge for 3 days. Pan-fry the salmon in it at the last moment, just before serving.

    Store - if you have leftovers, you can store them in an airtight container in the fridge for 1 to 2 days.

    Reheat - I recommend reheating this dish in the microwave for 1 to 2 minutes.

    Freezing - you can also freeze it! Once the salmon and the sauce are totally cold, place in a freezer bag marked with the recipe name and date, pushing as much air as possible out of the bag.

    Defrosting - put the freezer bag in the fridge the night before you plan to eat it. Or you can defrost it in the microwave, on low heat (otherwise it will dry out) and using the defrost setting of your microwave.

    One salmon Puttanesca fillet on pasta, with sauce.

    😋 Other quick and easy lunches

    • Linguine Positano (20 min)
    • Creamy roasted red pepper pasta (25 min)
    • Tuna toast (less than 10 min)

    If you make this salmon Puttanesca, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!

    📖 Recette

    Two salmon Puttanesca in a frying pan.
    Pas encore de vote

    Salmon Puttanesca

    This Puttanesca salmon is perfect for a lazy weeknight meal, yet super indulgent and incredibly flavorful! Ready in 15 minutes, it's really easy to make and the accompanying Puttanesca sauce, a great classic of Italian cuisine, will make you want to lick your plate when nobody's watching…
    Servings 2 servings
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins

    Ingredients

    • 2 larges garlic cloves , minced
    • 2 anchovy fillets , chopped
    • 3 tablespoons olive oil
    • 1 tablespoon basil , finely chopped
    • 1 tablespoon parsley , finely chopped
    • 2 tablespoons white wine
    • 1 28 oz. can whole tomatoes , with their juice
    • ½ cup Kalamata olives , cut in halves
    • 2 tablespoons capers
    • 2 salmon fillets , skinless
    • 1 ⅛ cups pastas
    Metric - US Customary

    Instructions

    • Put the olive oil, garlic, minced anchovy fillets and capers into a hot frying pan. Cook over medium-high heat for 5 to 7 minutes, stirring occasionally.
    • Deglaze with white wine and allow to evaporate. Add the halved olives and the canned tomatoes (with their juice). Cook over high heat for 10 minutes.
    • Start cooking the pasta according to the instructions on the packaging. Lower the heat to low-medium, mash the tomatoes with a fork and add the salmon fillets. Cover and cook for 6 to 9 minutes ( it's normal if there's steam on the salmon), depending on the thickness of your salmon fillets.
    • Serve with the drained pasta on plates, garnish with parsley and basil and enjoy!

    Notes

    • Make sure you crush very well the tomatoes: if you don't, you'll end up with chunks of tomato instead of a generous, homogenous sauce.
    • If you find the sauce too thick, add a tablespoon or two of pasta cooking water.
     
    •  
    •  
    Storage & freezing notes:
    • Store - if you have leftovers, you can store them in an airtight container in the fridge for 1 to 2 days.
    • Freezing - you can also freeze it! Once the salmon and the sauce are totally cold, place in a freezer bag marked with the recipe name and date, pushing as much air as possible out of the bag.
    Author: Marie Compain
    Calories: 950kcal
    Course: Fish, Main course
    Cuisine: Italian
    Keyword: easy, flavorful, quick, simple
    Régime: Dairy-free

    Nutrition

    Serving: 1serving | Calories: 950kcal | Carbohydrates: 95g | Protein: 52g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Cholesterol: 96mg | Sodium: 1164mg | Potassium: 1530mg | Fiber: 7g | Sugar: 8g | Vitamin A: 686IU | Vitamin C: 23mg | Calcium: 143mg | Iron: 6mg

    This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.

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    About Marie

    Marie Compain est la fondatrice, créatrice de recettes et photographe culinaire de Marie Food Tips. Depuis 2021, Marie partage ses recettes faciles et familiales, toujours gourmandes et bourrées de saveurs, pour la vie quotidienne ou les occasions plus spéciales.

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