Welcome to another delicious culinary adventure! Today, we’re diving into the world of Salmon all’Arrabbiata, a delightful blend of pan-seared salmon fillets paired with a spicy and flavorful arrabbiata sauce. If you’re a fan of easy, one-skillet meals, this Salmon all’Arrabbiata recipe will become a favorite. Serve it with pasta, crusty bread, or a fresh salad for a satisfying meal that will impress your family and friends.
Ingredients
Scale
1 tbsp olive oil
1 tbsp unsalted butter
4 salmon fillets (skin removed)
4 garlic cloves, minced
1 brown onion, finely chopped
2 tsp salt
2 tsp black pepper
1 tsp dried oregano
1 tsp dried sage
1 tsp sweet paprika
1 fresh chili, chopped or red chili flakes (to taste)
1 anchovy fillet in oil
3 tbsp double-concentrated tomato paste
¼ cup chicken broth
1 ⅔ cups crushed tomatoes
3.5 ounces spinach
1.5 ounces grated Parmesan
2 tbsp chopped parsley
Optional substitutions:
To make this dish dairy-free, substitute butter with olive oil or a plant-based alternative.
For a gluten-free option, serve with gluten-free pasta or crusty gluten-free bread.
Instructions
Step 1: Prepare the Salmon
Begin by patting the salmon fillets dry with a paper towel. Season both sides with 1 tsp salt and black pepper.
Step 2: Sear the Salmon
Heat olive oil and unsalted butter in a large nonstick skillet over medium heat. Add the salmon fillets and sear them for about 3-4 minutes on each side until they are golden brown. Remove from the skillet and set aside.
Step 3: Make the Arrabbiata Sauce
Lower the heat and add chopped onions and minced garlic to the same skillet. Cook for 2 minutes until fragrant. Stir in the anchovy, chili, oregano, sage, and paprika. Add the tomato paste, stirring to incorporate for 1 minute. Deglaze with chicken broth and simmer for 2 minutes, scraping up the brown bits at the bottom of the skillet.
Step 4: Finish the Sauce
Pour in the crushed tomatoes and let the sauce simmer for 5 minutes, allowing the flavors to meld together.
Step 5: Add the Spinach and Salmon
Toss in the spinach and simmer for 2 minutes until wilted. Stir in the grated Parmesan and return the salmon fillets to the skillet. Let them cook for another 3 minutes until heated through. If the sauce is too thick, add a little more broth to thin it out.
Notes
Use fresh salmon for the best flavor and texture. If fresh isn’t available, frozen salmon fillets work just as well—just thaw them completely before cooking.
Control the heat by adjusting the amount of chili or red pepper flakes. If you prefer a milder dish, reduce the amount of chili or skip it entirely.
