If you’re looking for a new way to enjoy salmon, this Salmon Puttanesca Pasta is a perfect choice. The rich flavors of the briny olives, capers and anchovies blend beautifully with the tender salmon, creating a dish that’s satisfying, yet light. It’s an easy-to-make meal that delivers both flavor and comfort.
What is Puttanesca Sauce
Puttanesca is a classic Italian sauce made from simple, bold ingredients like tomatoes, olives, capers, anchovies, garlic and red pepper flakes. Known for its punchy, savory flavor, Puttanesca sauce brings a delightful combination of salty, tangy, and slightly spicy notes, making it a perfect pairing with seafood like salmon.
Why You Should Make this Salmon Puttanesca Pasta Recipe
- Packed with flavor: This easy dish combines the richness of salmon with the bold flavors of Puttanesca, featuring olives, capers, anchovies, and garlic, offering a deliciously savory meal.
- Easy to prepare: With simple steps and easy-to-find ingredients, this salmon recipe is perfect for busy weeknight dinner.
- Healthy yet satisfying: Full of protein from the salmon and antioxidants from tomatoes and herbs, this salmon puttanesca pasta dish is both nutritious and filling.
Ingredients and Substitutions
- Salmon: Easily replace with your favorite white fish such as halibut, cod, or even shrimp.
- Spaghetti: Swap with any long pasta like linguine or fettuccine. For a low-carb option, use zucchini noodles or spaghetti squash. Steamed rice is also a great serving option.
- Crushed Red Pepper Flakes: Adjust the heat to your liking, or swap with cayenne pepper.
- Anchovy Filets: If anchovies aren’t your favorite, use a tablespoon of fish sauce or omit for a less salty flavor.
- White Wine: Pinot Grigio is a great wine for cooking. Substitute with vegetable or chicken broth. For a non-alcoholic option, try apple cider vinegar diluted with water.
- Clam Juice: Replace with fish stock, seafood broth, or vegetable broth if needed.
- Whole Tomatoes: Crushed tomatoes or tomato sauce can be used instead.
- Oregano & Thyme: Italian seasoning blends work well as a substitute.
- Capers: If capers aren’t available, you can use pickled green olives or chopped pickles.
- Castelvetrano and Kalamata Olives: Any variety of olives like black or green olives can be used.
- Fresh Parsley and Basil: Use dried herbs if fresh isn’t available.
How to Make Salmon Puttanesca Pasta
- Season the salmon filets on both sides with salt and pepper. Set aside.
- Add the oil to a deep sauté pan and heat over medium heat. While the oil is heating, add in the sliced garlic and crushed red pepper. Cook for about a minute until fragrant.
- Add the anchovies and break them apart as they cook, allowing them to melt.
- Pour in the white wine. Bring to a boil and cook off the alcohol for about two minutes.
- Add the clam juice and hand-crushed tomatoes. Season with salt, pepper, dried oregano and dried thyme. Mix well. Reduce the heat and allow the sauce to simmer for about 8 minutes.
- Nestle the salmon filets into the sauce. Cover the pan and continue simmering until the salmon is fully cooked.
- While the salmon is cooking, start boiling the pasta according to package instructions until al dente. Drain the pasta.
- Once the salmon is cooked, gently fold in the capers, olives, parsley and basil, being careful not to break apart the salmon. Cook for another 1-2 minutes.
- Plate the pasta, top with the salmon, and spoon extra Puttanesca sauce over each serving. Garnish with additional parsley and basil.
How to Serve and Store Salmon Puttanesca
- Serve this salmon puttanesca pasta with a light salad or crusty bread on the side.
- Instead of pasta, serve this salmon puttanesca alone, or with zucchini noodles, spaghetti squash, or gluten-free pasta for a lighter or low-carb option. Steamed rice is also a great option.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a pan over low heat, adding a splash of water if needed to thin out the sauce.
More Salmon Recipes to Love
- Salmon with Dijon Cream Sauce
- Jumbo Lump Crabmeat Stuffed Salmon with Creamy Cajun Sauce
- Salmon with Lemon Cream Sauce
- Creamy Creole Salmon with Shrimp
- Salmon with Lemon Butter Caper Sauce
Salmon Puttanesca Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
If you’re looking for a new way to enjoy salmon, this Salmon Puttanesca Pasta is a perfect choice. The rich flavors of the briny olives, capers and anchovies blend beautifully with the tender salmon, creating a dish that’s satisfying, yet light. It’s an easy-to-make meal that delivers both flavor and comfort.
Ingredients
- 3–4, 6-ounce salmon filets, skin off
- 3/4 lb. spaghetti
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 3–4 anchovy filets
- 1/4 cup white wine
- 1/2 cup clam juice
- 1, 28-ounce can whole tomatoes, crushed by hand
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons capers, rinsed and drained
- 1/2 cup mixture of Castelvetrano and kalamata olives, sliced in half
- 1 tablespoon fresh parsley, plus more for garnish
- 1 tablespoon fresh basil, plus more for garnish
Instructions
- Season the salmon filets on both sides with salt and pepper. Set aside.
- Add the oil to a deep sauté pan and heat over medium heat. While the oil is heating, add in the sliced garlic and crushed red pepper. Cook for about a minute until fragrant.
- Add the anchovies and break them apart as they cook, allowing them to melt.
- Pour in the white wine. Bring to a boil and cook off the alcohol for about two minutes.
- Add the clam juice and hand-crushed tomatoes. Season with salt, pepper, dried oregano and dried thyme. Mix well. Reduce the heat and allow the sauce to simmer for about 8 minutes.
- Nestle the salmon filets into the sauce. Cover the pan and continue simmering until the salmon is fully cooked.
- While the salmon is cooking, start boiling the pasta according to package instructions until al dente. Drain the pasta.
- Once the salmon is cooked, gently fold in the capers, olives, parsley and basil, being careful not to break apart the salmon. Cook for another 1-2 minutes.
- Plate the pasta, top with the salmon, and spoon extra Puttanesca sauce over each serving. Garnish with additional parsley and basil.
- ENJOY!
Equipment
Notes
- Use fresh, high-quality salmon for the best flavor and texture. If using frozen, thaw it fully before cooking.
- Even if you’re not a fan of anchovies, they melt into the sauce and add a rich, umami flavor that enhances the dish.
- Hand-crushing whole tomatoes gives the sauce a more rustic texture, though you can use crushed tomatoes for convenience.
- Adjust the amount of crushed red pepper flakes based on your spice preference.
- Cook the pasta al dente to allow it to absorb more of the sauce when combined.
- Allow the sauce to simmer before adding the salmon to fully develop the flavors.
- Fold in the olives and capers gently to avoid breaking apart the salmon.
- Garnishing with fresh parsley and basil brightens the dish and adds a burst of fresh flavor.
- Serve immediately while the salmon is tender and the sauce is warm for the best experience.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Easy
- Cuisine: Seafood
Keywords: salmon puttanesca pasta, puttanesca sauce with salmon, salmon pasta recipe, seafood pasta, easy puttanesca sauce recipe, anchovy puttanesca, best salmon pasta, healthy seafood pasta, salmon and capers pasta, Mediterranean salmon pasta, olive and caper pasta, salmon puttanesca dinner, salmon weeknight dinner, spaghetti puttanesca, simple puttanesca sauce recipe, tomato-based salmon sauce, quick salmon pasta, seafood pasta with olives, olive puttanesca pasta, low-carb puttanesca, gluten-free puttanesca recipe, puttanesca with zoodles, keto-friendly salmon pasta, pasta with anchovy sauce, easy dinner ideas, puttanesca sauce with white wine, clam juice pasta sauce, basil and parsley garnish, salmon with tomato sauce
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
In addition, I’m so very excited to announce I have published my first e-book and paperback, “Mastering Thanksgiving – A Guide to Perfecting Your Thanksgiving Dinner.” Your support would mean the world to me.
Let’s Get Social!
Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! Facebook, Instagram, TikTok, Twitter and Pinterest! Check out my LTK to find out what I’m wearing! THANK YOU!
No comment yet, add your voice below!