Salmon all’Arrabbiata Recipe

I absolutely love this Salmon all’Arrabbiata Recipe because it brings together the spicy, tangy flavors of a classic Italian arrabbiata sauce with the rich, tender goodness of salmon. Every time I make it, I m reminded of cozy dinners where bold flavor meets simple, fresh ingredients-a combo that never fails to impress. It s perfect when you want something that feels a bit fancy but doesn t demand hours in the kitchen.

When I first tried this recipe, I was a bit skeptical about pairing salmon with that fiery arrabbiata sauce, but it quickly became a family favorite. You’ll find that the spice from the chili and the warmth from the paprika play so well against the salmon’s buttery texture. Plus, it’s fantastic for nights when you want to enjoy something hearty and healthy, with a punch of Italian charm.

this Recipe

Ingredients You’ll Need

Each ingredient in this Salmon all’Arrabbiata Recipe has a role in building layers of flavor-from the anchovy’s umami kick to the fresh chili’s heat and aromatic herbs. When shopping, opt for fresh garlic and ripe crushed tomatoes to really brighten the sauce.

• Olive oil: A good-quality extra virgin olive oil will add a subtle fruitiness and help sear the salmon beautifully.
• Unsalted butter: Adds richness and helps create a silky sauce texture.
• Salmon fillets: Skinless works best here for even cooking and easy serving.
• Garlic: Minced garlic infuses the sauce with that classic savory punch.
• Yellow onion: Finely chopped for a sweet, mellow base.
• Salt and black pepper: Essential for seasoning layers of flavor.
• Dried oregano and sage: Classic Italian herbs that deepen the savory profile.
• Sweet paprika: Provides a warm, smoky undertone without overpowering the dish.
• Fresh chili or red chili flakes: Adjust the heat to your liking-it really wakes the sauce up!
• Anchovy fillet in oil: This is my secret umami weapon-don t skip it even if you re skeptical.
• Tomato paste: Concentrates the tomato flavor, giving the sauce body and richness.
• Chicken broth: Helps deglaze the pan and adds savory depth without heaviness.
• Crushed tomatoes: The heart of the sauce-choose good-quality canned for the best consistency.
• Spinach: Adds freshness and a pop of vibrant green, folding into the sauce at the end.
• Grated Parmesan: For that creamy, salty finish that ties everything together.
• Chopped parsley: Freshens and brightens the dish right before serving.

Variations

I love how this Salmon all’Arrabbiata Recipe lends itself to tweaks-you can easily dial up the heat or make it milder depending on your mood or who you re cooking for. Personally, I enjoy swapping herbs or even adding a splash of white wine for some extra brightness.

• Milder Version: I sometimes reduce the chili flakes and omit fresh chili to make it kid-friendly, and the sauce still packs plenty of flavor.
• Herb Swap: Try fresh thyme or basil if you want to experiment beyond oregano and sage-I found basil adds a lovely fragrant touch.
• Seafood Twist: Occasionally, I replace salmon with shrimp or firm white fish to mix things up.
• Vegan Adaptation: Replace salmon with pan-seared tofu and use vegetable broth instead of chicken broth for a plant-based spin.

How to Make Salmon all’Arrabbiata Recipe

Step 1: Prep Your Ingredients Carefully

Before heating your pan, make sure to mince the garlic and finely chop the onion. Also, pat your salmon fillets dry with paper towels-that s something I learned makes a huge difference to get that lovely sear without steaming. Then season each side with salt and black pepper; a good seasoning brings out the salmon s natural flavor, which you don’t want to mask.

Step 2: Sear the Salmon to Perfection

Heat olive oil and butter in a large nonstick skillet over medium heat until hot but not smoking. Add the salmon fillets and sear for about 3 to 4 minutes on each side. You re looking for a golden crust that locks in the juices. Once seared, remove the salmon and set it aside-don t worry, it will finish cooking in the sauce shortly.

Step 3: Build the Arrabbiata Sauce

Turn the heat down to low and add the chopped onion and minced garlic to the pan. Cook gently for about 2 minutes until soft and fragrant-this step is key to layering flavor. Then stir in the anchovy fillet; it might surprise you, but it melts into the sauce, adding a beautiful umami depth without fishiness.

Next, toss in your chili (fresh or flakes), oregano, sage, paprika, plus the remaining salt and pepper. Stir everything well before adding the tomato paste. Let that cook for about a minute to develop sweetness, then deglaze the pan with chicken broth, scraping up those delicious browned bits. Pour in the crushed tomatoes and simmer for 5 minutes until the sauce thickens slightly.

Step 4: Finish with Spinach, Parmesan, and Salmon

Stir fresh spinach into the sauce and let it wilt gently-this adds freshness and color that I really love. Then nestle the seared salmon fillets back into the sauce, spooning some of that spicy tomato goodness right over the top. Sprinkle grated Parmesan and chopped parsley on just before serving for that final pop of flavor and a gorgeous presentation.

How to Serve Salmon all’Arrabbiata Recipe

Garnishes

I always top this dish with extra chopped fresh parsley and a generous sprinkle of grated Parmesan. Sometimes a little lemon zest or a few twists of black pepper add just the right finishing touch. These garnishes brighten and balance the rich, spicy sauce perfectly.

Side Dishes

This Salmon all’Arrabbiata goes beautifully with a simple side of garlic bread or creamy polenta-both soak up the sauce wonderfully. I also like serving it alongside a crisp green salad with a tangy vinaigrette; it cuts through the richness nicely and adds freshness to the meal.

Creative Ways to Present

For special occasions, I sometimes plate it over a bed of creamy risotto and drizzle with a little basil-infused olive oil. Adding roasted cherry tomatoes around the plate makes it feel restaurant-worthy and extra festive-always gets compliments from friends!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the refrigerator and find that the flavors actually deepen after a day. Just be sure to keep the salmon and sauce together to keep it moist and flavorful.

Freezing

If you want to freeze this dish, I recommend freezing the sauce separately from the salmon to avoid texture changes. The sauce freezes beautifully and can be thawed and reheated; fresh salmon is best enjoyed fresh, but in a pinch, frozen cooked salmon can still work.

Reheating

To reheat leftovers, warm the sauce gently on the stovetop and add the salmon last, covering just until heated through. I avoid the microwave to prevent overcooking the fish. This method keeps the salmon tender and the sauce vibrant.

FAQs

Final Thoughts

This Salmon all’Arrabbiata Recipe is one I come back to when I want a quick, flavorful meal that feels special and satisfying. It captures that wonderful blend of spicy, savory, and fresh that makes weeknight dinners feel a little more exciting. Give it a try-you ll find it s surprisingly easy and endlessly delicious, guaranteed to become a regular in your rotation like it is in mine!

Salmon all’Arrabbiata Recipe

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• Author: Jessica
• Prep Time: 5 mins
• Cook Time: 20 mins
• Total Time: 25 mins
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

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Description

Salmon all’Arrabbiata is a spicy Italian-inspired dish featuring pan-seared salmon fillets cooked in a vibrant, flavorful arrabbiata sauce made with tomato paste, crushed tomatoes, garlic, chili, and aromatic herbs. Finished with fresh spinach and Parmesan cheese, it’s a delicious and hearty main course perfect for a quick weeknight meal or special occasion.

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Ingredients

Units USM Scale 1x2x3x

For the Salmon and Sauce

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 skinless salmon fillets
• 4 garlic cloves, minced
• 1 yellow onion, finely chopped
• 2 tsp salt, divided
• 2 tsp black pepper, divided
• 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
• 1/4 cup chicken broth
• 1 2/3 cup crushed tomatoes

For Garnish

• 3 1/2 oz spinach
• 1 1/2 oz grated Parmesan cheese
• 2 tbsp chopped parsley

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Instructions

1. Preparation: Finely chop the yellow onion and mince the garlic cloves. Pat dry the salmon fillets with paper towels, then season both sides evenly with 1 teaspoon of salt and black pepper.
2. Sear the Salmon: Heat the olive oil and unsalted butter together in a large nonstick skillet over medium heat. Place the salmon fillets in the skillet and sear each side for about 3 to 4 minutes until golden brown and cooked through. Remove salmon from skillet and set aside on a plate.
3. Cook Aromatics: Reduce the heat to low. Add the finely chopped onion and minced garlic to the skillet and cook for about 2 minutes until softened and fragrant. Stir frequently to avoid burning.
4. Add Spices and Tomato Paste: Stir in the anchovy fillet, chopped fresh chili or red chili flakes, remaining salt and black pepper, dried oregano, dried sage, and sweet paprika. Add tomato paste and stir constantly for about 1 minute to let the flavors meld and the paste to slightly caramelize.
5. Deglaze and Simmer Sauce: Pour in the chicken broth to deglaze the skillet, scraping the bottom with a wooden spoon to lift up any browned bits. Let it simmer gently for about 2 minutes.
6. Add Tomatoes and Simmer: Add the crushed tomatoes to the skillet, stirring well. Allow the sauce to simmer for 5 minutes to thicken and deepen in flavor.
7. Finish with Spinach and Cheese: Stir in the fresh spinach leaves, letting them wilt in the sauce. Then sprinkle in the grated Parmesan cheese and chopped parsley, stirring to combine everything evenly.
8. Combine Salmon and Sauce: Return the seared salmon fillets to the skillet, nestling them gently into the saucy mixture. Spoon sauce and spinach over the fillets and allow to warm through for 1-2 minutes over low heat.
9. Serve: Plate the salmon fillets topped with the spicy arrabbiata sauce, garnished with extra parsley and Parmesan if desired. Serve immediately for a vibrant and flavorful meal.

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Notes

• Adjust the chili quantity according to your preferred spice level.
• Anchovy fillet adds umami depth but can be omitted for a milder sauce.
• Use fresh herbs if available for more vibrant flavor.
• Instead of chicken broth, vegetable broth can be used for a slightly different taste.
• Serve with crusty bread or over pasta for a complete Italian-inspired meal.

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Nutrition

• Serving Size: 1 salmon fillet with sauce (about 200g)
• Calories: 380 kcal
• Sugar: 5 g
• Sodium: 700 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 85 mg