Ingredients
Salmon
- 4 skinless salmon fillets
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tsp salt (divided)
- 2 tsp black pepper (divided)
Arrabbiata Sauce
- 4 garlic cloves, minced
- 1 yellow onion, finely chopped
- 1 tsp dried oregano
- 1 tsp dried sage
- 1 tsp sweet paprika
- 1 tsp fresh chili, chopped, or red chili flakes (more to taste)
- 1 anchovy fillet in oil
- 3 tbsp tomato paste
- ¼ cup chicken broth (plus more if needed)
- 1 ⅔ cups crushed tomatoes
Finishing Touches
- 3.5 ounces spinach
- 1.5 ounces grated Parmesan
- 2 tbsp chopped parsley
Instructions
- Preparation: Finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry using a paper towel. Season both sides of the salmon with 1 teaspoon of salt and 1 teaspoon of black pepper.
- Searing the Salmon: Heat the olive oil and butter in a large nonstick skillet over medium heat until melted and hot. Add the salmon fillets and sear for about 3-4 minutes on each side until golden and cooked to medium doneness. Remove the salmon from the skillet and set aside on a plate.
- Saute Aromatics: Reduce the skillet heat to low. Add the chopped onion and minced garlic to the skillet. Cook for about 2 minutes, stirring occasionally, until the onion becomes soft and fragrant.
- Add Spices and Paste: Stir in the anchovy fillet, fresh chili or red chili flakes, remaining salt and pepper, dried oregano, sage, and sweet paprika. Add the tomato paste and stir continuously for about a minute to combine the flavors well.
- Deglaze and Simmer Sauce: Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the skillet bottom. Let it simmer for 2 minutes. Then add the crushed tomatoes and simmer the sauce for an additional 5 minutes, allowing it to thicken slightly.
- Add Spinach and Cheese: Stir in the fresh spinach and cook for about 2 minutes until wilted. Add the grated Parmesan and stir until melted into the sauce.
- Return Salmon to Skillet: Place the seared salmon fillets back into the skillet with the sauce. Cook for another 3 minutes or until the salmon is cooked through. If the sauce is too thick, thin it with a bit more chicken broth as needed.
- Final Touch and Serve: Remove from heat and sprinkle with extra red pepper flakes, freshly ground black pepper, and chopped parsley. Serve immediately and enjoy your flavorful Salmon all’Arrabbiata!
Notes
- Patting the salmon dry before seasoning ensures a better sear and crust formation.
- Adjust the amount of chili or red pepper flakes to control the heat level according to your preference.
- If you prefer a spicier sauce, add extra chili flakes when serving.
- Chicken broth can be substituted with vegetable broth for a lighter flavor or made vegetarian by omitting the anchovy.
- Serve this dish with crusty bread or over pasta or rice to soak up the delicious Arrabbiata sauce.
- Make sure not to overcook the salmon to keep it moist and tender.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
