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salmon puttanesca, in pan
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4.34 from 6 votes

Salmon Puttanesca Recipe

a shining example of why the Mediterranean diet is so good, Salmon Puttanesca is antioxidant rich from the tomatoes, and full of anti-inflammatory omega-3 fatty acids in the salmon
Prep Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: anti-inflammatory, omega-3s, salmon
Servings: 4


for Puttanesca Sauce:

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic sliced razor thin
  • 6 oil packed anchovy filets chopped
  • 1 tablespoon + more to taste crushed red pepper
  • 1 28-ounce can crushed tomatoes
  • ½ cup olives pitted and sliced length-wise
  • 2 tablespoon capers
  • 1 tablespoon dried oregano
  • ¼ teaspoon salt or to taste

for Salmon:

  • 4 6-ounce filets of salmon about ¾-inch thick
  • chopped fresh basil and parsley for garnish


  • Heat olive oil in a pan with high sides over medium-high heat.
  • Add garlic and stir until just fragrant. Add anchovies and crushed red pepper to pan. Using your stirring spoon, smash anchovies with garlic and red pepper into the pan.
  • Pour crushed tomatoes into pan and stir to combine. Bring to a boil (you might have to increase stovetop heat temporarily), then turn down the heat to simmer. Stir in sliced olives, capers, and dried oregano. Season with about ½ teaspoon salt to start, then taste and adjust. You may not need too much salt if your anchovies, olives and capers are salty.

If you are making SALMON PUTTANESCA:

  • Add 4 4- to 6-ounce pieces of salmon to pan, cover pan, and cook until salmon flakes apart easily, about 15 minutes.

If you are making PASTA PUTTANESCA:

  • Cover pan and cook Puttanesca sauce for 15 minutes. Add cooked pasta to pan, gently toss with sauce, then serve.
  • Garnish with chopped fresh basil and parsley.
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