Salmon Puttanesca (Italian Salmon Recipe)

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Perfect for a cozy dinner at home or for impressing guests, this salmon puttanesca is sure to become a favorite. My fish puttanesca features salmon baked in a deeply flavorful tomato sauce with olives and capers. This one pan Italian salmon recipe is a 30 minute meal that is both impressive and easy to make.

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Looking for more salmon recipes for dinner? Try my Greek-inspired salmon quinoa bowl, Asian-inspired spicy salmon bowl, blackened salmon bowl, or blackened baked salmon for healthy dinner ideas.

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About Salmon Puttanesca
Ingredients
Variations
How to Make Salmon Puttanesca
Expert Tips
Recipe FAQs
Easy Seafood Recipes
Salmon Puttanesca

About Salmon Puttanesca

First, what is puttanesca sauce? Puttanesca sauce is a robust, flavorful Italian sauce known for its bold, briny, and slightly spicy taste. Originating from the region of Naples, Italy, this sauce is a staple in Italian cuisine and is celebrated for its intense and savory flavors.

Puttanesca sauce offers a unique blend of tangy, salty, and umami flavors. The sauce is believed to have been a quick and easy dish made with pantry staples, perfect for a fast and flavorful meal.

Knowing that I like pasta puttanesca and cooking easy seafood recipes for healthy weeknight meals, I set out to create a high-protein, low-carb version of the dish.

Fish puttanesca is a perfect meal for those nights when I want something healthy and delicious, yet still quick and easy to prepare. This salmon puttanesca recipe elevates simple ingredients into a gourmet meal. It’s a beautiful blend of savory and spicy, making it a truly standout dish.

For more easy one pot meals, try my baked chicken and orzo for your next delicious meal!

Ingredients

Salmon is a rich, fatty fish that pairs beautifully with the bold, tangy flavors of the puttanesca sauce. I use skinless salmon fillets so the sauce coats all sides of the fish.
Tomatoes form the foundation of this puttanesca sauce for fish, adding a hearty texture and sweetness that balances the salty components of the dish. I use a 14.5-ounce can of diced tomatoes for convenience. If you prefer fresh, use about 4 medium ripe tomatoes, chopped.
Shallots offer a milder, sweeter flavor compared to regular onions, adding a delicate taste that complements the robust flavors of the puttanesca sauce without overpowering the salmon.
Garlic cloves impart a savory depth to the sauce, enhancing the overall flavor and complexity of the dish. It’s a classic ingredient that amplifies the Mediterranean essence of the puttanesca sauce.
Kalamata olives bring a briny, salty punch to the sauce, which contrasts beautifully with the sweetness of the tomatoes and the richness of the salmon. Salmon with olives is a great combination and their firm texture adds a delightful bite to the dish.
Capers introduce a tangy, briny element that enhances the overall flavor of the puttanesca sauce. Salmon with capers is a delicious pairing and their sharp, piquant taste adds an exciting zing.
Anchovy paste delivers a deep, umami-rich flavor that intensifies the savory notes of the sauce. It melds seamlessly with the other ingredients, adding a subtle complexity without overpowering the dish. If you don't have anchovy paste, you can use two finely chopped anchovy fillets or a splash of fish sauce as a substitute.
Oregano adds an earthy, herbaceous note to the puttanesca sauce, infusing it with a fragrant aroma that enhances the Mediterranean flavors.
Red pepper flakes introduce a hint of heat, giving the sauce a subtle kick that livens up the spicy baked salmon. Feel free to omit this ingredient if you don't want a spicy puttanesca.

Variations

Seafood puttanesca. You can make this fish in tomato sauce with a variety of seafood. This recipe works well with firm fish such as cod, halibut, or sea bass. I especially love cod puttanesca and shrimp puttanesca variations of this recipe. Looking for more easy seafood recipes? Try my panko crusted cod and air fryer sea bass for your next meal.

Add more veggies. You can enhance the dish by adding vegetables like bell peppers, zucchini, or spinach to the sauce. Simply sauté them before adding to the baking dish.

Serve as a pasta sauce. Puttanesca sauce is traditionally served with pasta. Toss cooked spaghetti in with this dish to make it pasta puttanesca with salmon. For more seafood pasta dishes, try my Cajun shrimp scampi and Cajun salmon Alfredo.

How to Make Salmon Puttanesca

Four skinless salmon fillets with salt and pepper are on a wooden cutting board.

Step 1: Pat dry salmon fillets with a paper towel. Brush salmon with extra-virgin olive oil and season with salt and pepper.

Diced tomatoes, olives, capers, anchovy paste, olive oil, garlic, shallots, and seasonings are in a large baking dish.

Step 2: Preheat the oven. In a large baking dish, add all ingredients except for the salmon.

Ingredients for puttanesca sauce are combined in a baking dish.

Step 3: Stir ingredients well to combine.

Salmon with tomato sauce is in a baking dish.

Step 4: Place salmon fillets in the tomato mixture. Bake the salmon with tomato sauce until it is cooked through. Garnish with fresh parsley or basil, if desired.

Expert Tips

Before cooking, pat the salmon fillets dry with a paper towel. This helps prevent the fish from becoming too watery.

Whisk the anchovy paste into the olive oil and diced tomatoes to ensure it doesn't clump and is evenly incorporated throughout the sauce.

Add fresh parsley or fresh basil at the end of cooking for a burst of color and fresh, herbaceous flavor that brightens the dish.

Two fillets of salmon puttanesca are on a plate with a tomato sauce made with olives and capers.

Recipe FAQs

How can I make the sauce less salty?

If you find the sauce too salty due to the anchovy paste, olives, and capers, add a bit more diced tomatoes or a splash of water or seafood stock.

What side dishes pair well with salmon puttanesca?

This dish pairs well with a variety of sides, including steamed vegetables, a simple green salad, garlic bread, or a side of pasta.

How do I store and reheat this recipe?

Store leftovers in an airtight container in the refrigerator for 2-3 days. To reheat, place the salmon with tomato sauce in a skillet over medium-low heat, adding a splash of water or broth if needed to prevent the sauce from drying out. Heat until the salmon is warmed through. Be careful not to overcook the salmon during reheating. You can also microwave leftovers for 1-2 minutes.