Salmon Puttanesca

Course: Entree / Seafood

Cuisine: Italian

Keyword: how to make salmon puttanesca, seafood Italian recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 562kcal

Author: Kris Longwell

Salmon Puttanesca is vibrant with Italian flavors and could not be easier to prepare. The entire dish comes together in about 30 to 40 minutes. The sauce is great by itself over pasta, or, you can serve the dish without pasta. Healthy, yummy, and perfect for entertaining or a weeknight at home.

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Ingredients

3 tbsp olive oil divided
3 cloves garlic minced
3 anchovy fillets in oil, roughly chopped
1 tbsp parsley fresh, chopped, plus extra for garnish
1 tbsp basil fresh, chopped
½ tsp red pepper flakes more, for more spice
¼ cup white wine
1 28 oz can whole tomatoes drained, roughly chopped
1 cup clam juice
½ cup green olives pitted, halved
½ cup kalamata olives pitted, halved
2 tbsp capers drained
Salt and pepper
2 7 oz salmon fillets skinless
12 oz bucatini or any long pasta, cooked

Instructions

Bring a pot of salted water (enough to boil the pasta in).
In a large skillet, heat 2 tbsp oil over medium-high heat.
3 tbsp olive oil
Add the garlic and cook, stirring often, until soft and fragrant, about 1 minute. Add the anchovies, parsley, basil, and red pepper flakes. Cook for another 3 minutes, stirring often until the anchovies are starting to dissolve.
3 cloves garlic, 3 anchovy fillets, 1 tbsp parsley, 1 tbsp basil, ½ tsp red pepper flakes
Carefully stir in the wine and bring it to a boil. Boil for about 2 minutes, or until has reduced about in half. Add the tomatoes, clam juice, olives, capers, ½ tsp salt, and ¼ tsp pepper. Bring to a boil and then reduce heat to a simmer for about 4 minutes, until the sauce has reduced a little and slightly thickened. Cover with a lid and set aside.
¼ cup white wine, 1 28 oz can whole tomatoes, 1 cup clam juice, ½ cup green olives, ½ cup kalamata olives, 2 tbsp capers, Salt and pepper
Cook the pasta according to package instructions.
12 oz bucatini
Sprinkle the salmon fillets all over with salt and pepper. Heat the remaining two tbsp of oil over medium-high heat. Once the oil is shimmering, add the salmon and cook it for about 3 minutes, until the underside is golden. Flip and cook until golden again and the middle is just barely pink, usually another 3 to 4 minutes.
2 7 oz salmon fillets
Drain the pasta and portion it out into serving bowls. Spoon a cup or two of the sauce over the pasta. Place the salmon over the sauce and spoon more sauce over the top. Garnish with parsley and serve at once.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

The anchovies do not give an overpowering taste, however, if you do not like anchovies at all, you can reduce them to 1 or 2 fillets, or omit them completely (but they do add an amazing depth of flavor).

Tuna, snapper, halibut, cod, swordfish, or trout can all be substituted for salmon. The internal temperature of the fish should be 145°F.

Leftovers will keep covered in the fridge for up to 3 to 4 days. Reheat in a skillet over medium heat. Add water or stock (seafood, chicken, or vegetable), to loosen the sauce.

Nutrition