This one-skillet meal combines pan-seared salmon fillets with a fiery Italian-style tomato sauce and fresh spinach. It is a nutrient-dense dinner that comes together in under 30 minutes using simple pantry staples.
List of ingredients
- 1 tbsp olive oil – used for searing the fish.
- 1 tbsp unsalted butter – adds richness to the sear.
- 4 skinless salmon fillets – the main protein source.
- 4 garlic cloves (minced) – provides a pungent aromatic base.
- 1 yellow onion (finely chopped) – adds sweetness and depth.
- 2 tsp salt – divided for seasoning and sauce.
- 2 tsp black pepper – divided for seasoning and sauce.
- 1 tsp dried oregano – adds earthy Italian flavor.
- 1 tsp dried sage – provides a warm, herbal note.
- 1 tsp sweet paprika – adds color and a mild sweetness.
- 1 tsp fresh chili (chopped, or red chili flakes) – adjust based on preferred heat level.
- 1 anchovy fillet (in oil) – provides a deep salty umami base.
- 3 tbsp tomato paste – thickens the sauce and intensifies tomato flavor.
- ¼ cup chicken broth – used for deglazing the skillet.
- 1 ¼ cups crushed tomatoes – the main body of the arrabbiata sauce.
- 3.5 ounces spinach – adds a fresh, green element.
- 1.5 ounces grated Parmesan – adds saltiness and creaminess to the sauce.
- 2 tbsp chopped parsley – used as a fresh garnish.
step-by-step instructions
- Prepare the fish: Finely chop the onion and mince the garlic. Pat the salmon fillets completely dry with paper towels and season both sides with 1 tsp of salt and black pepper.
- Sear the salmon: Heat olive oil and butter in a large nonstick skillet over medium heat. Add the salmon fillets and sear for 3-4 minutes per side until golden brown; remove them from the pan and set them aside on a plate.
- Sauté aromatics: Reduce the heat to low. Add the chopped onion and minced garlic to the pan and cook for about 2 minutes until they are soft and fragrant.
- Build the flavor base: Stir in the anchovy fillet, red chili, the remaining salt and pepper, oregano, sage, and paprika. Add the tomato paste and stir for 1 minute to caramelize slightly.
- Deglaze and simmer: Pour in the chicken broth and simmer for 2 minutes, using a wooden spoon to scrape the browned bits (fond) from the bottom of the pan. Stir in the crushed tomatoes and let the sauce simmer for 5 minutes.
- Finish the dish: Add the spinach to the sauce and simmer for 2 minutes until wilted. Stir in the grated Parmesan, then place the salmon fillets back into the skillet and cook for 3 more minutes until just cooked through.
- Garnish and serve: If the sauce is too thick, stir in a small amount of extra broth. Serve immediately topped with red pepper flakes, ground black pepper, and chopped parsley.
Optimal Side Dish Pairings
Crusty Sourdough Bread
Toasted sourdough or a French baguette is ideal for soaking up the spicy tomato sauce. The acidity of the sourdough complements the richness of the salmon and the heat of the chili.
Ridged Pasta Shapes
Penne or rigatoni are the best pasta choices because their ridges and hollow centers trap the chunky arrabbiata sauce. Toss the cooked pasta directly into the skillet before adding the salmon back in for maximum flavor absorption.
Creamy Polenta
Soft, buttery polenta provides a mild, creamy contrast to the spicy sauce. Spread a layer of polenta on a plate and place the salmon and sauce on top to balance the heat.
Buttered Orzo
Small orzo pasta tossed with butter and a hint of lemon juice works well as a side. The light citrus notes cut through the intensity of the tomato and garlic.
Fresh Cucumber Salad
A crisp cucumber salad with a light vinegar dressing serves as a cooling agent. This helps reset the palate between bites of the spicy arrabbiata sauce.
Mixed Green Salad
A simple arugula or spring mix salad with a lemon-honey vinaigrette adds a fresh, peppery contrast. The bitterness of arugula specifically pairs well with the savory anchovy and tomato base.
Ingredient Substitutions and Customizations
Using Fish Sauce Instead of Anchovies
If you do not have anchovy fillets, add one teaspoon of fish sauce. This provides the same deep, salty umami profile without changing the texture of the sauce.
Alternative Leafy Greens
While spinach is the standard, you can substitute it with kale or broccoli rabe for a more robust texture. If using kale, add it to the sauce a few minutes earlier as it takes longer to wilt than spinach.
Adjusting the Heat Level
For a milder version, remove the fresh chili and use a pinch of paprika only. For maximum heat, replace the sweet paprika with smoked paprika and double the amount of red chili flakes.
Vegetable Broth Swap
Substitute chicken broth with vegetable broth for a lighter flavor profile. This change does not affect the cooking process or the final consistency of the sauce.
Cheese Variations
If you prefer a sharper taste, replace Parmesan with Pecorino Romano. For a creamier sauce, you can stir in a tablespoon of mascarpone or heavy cream at the final stage.
Different Salmon Cuts
You can use salmon steaks with the bone in, but you will need to increase the searing time to 5-6 minutes per side. Ensure the internal temperature reaches 145 degrees Fahrenheit for safety.
Professional Salmon Searing Techniques
The Importance of Drying the Fish
Always pat salmon fillets dry with paper towels before seasoning. Moisture on the surface of the fish creates steam, which prevents the Maillard reaction and stops a golden-brown crust from forming.
Managing Pan Temperature
Wait for the oil and butter to shimmer before adding the fish to avoid sticking. If the pan is too cold, the salmon will absorb too much oil; if it is too hot, the butter will burn before the fish sears.
Avoiding Overcooking
Salmon continues to cook after being removed from the heat due to carry-over cooking. Remove the fillets from the skillet when they are slightly underdone, as they will finish cooking when added back to the sauce.
Using Non-Stick Cookware
A heavy-bottomed non-stick skillet ensures the salmon releases easily without breaking. If using stainless steel, ensure the pan is properly preheated until a drop of water beads and rolls around the surface.
Preserving and Reheating Your Meal
Refrigerator Storage
Store leftovers in an airtight glass container in the refrigerator for up to two days. Keep the salmon and sauce together to prevent the fish from drying out during storage.
Gentle Reheating Methods
Reheat the dish in a skillet over low heat with a tablespoon of water or broth. Avoid using a microwave on high power, as this can make the salmon rubbery and cause the sauce to separate.
Freezing the Arrabbiata Sauce
You can double the sauce recipe and freeze the portion without the salmon and spinach. Thaw the sauce overnight in the fridge and simmer it before adding fresh salmon fillets.
Common Cooking Challenges and Solutions
Fixing a Sauce That Is Too Thick
If the sauce reduces too much during the simmering process, stir in extra chicken broth or water one tablespoon at a time. This restores the consistency without diluting the flavor too significantly.
Preventing Burnt Garlic
Garlic burns quickly and becomes bitter. Always add the garlic after the onions have softened and keep the heat on low to medium to ensure a sweet, fragrant aroma.
Stopping Salmon from Breaking
Avoid flipping the salmon too frequently in the pan. Once the fish develops a sear, it will naturally release from the pan; forcing it early will cause the fillet to tear.
Managing Excessive Acidity
If the crushed tomatoes are too acidic, stir in a pinch of sugar or a small knob of butter. This neutralizes the sharp tomato notes and balances the spicy chili.
Frequently Asked Questions
Can I use frozen salmon fillets?
Yes, but you must thaw them completely in the refrigerator and pat them very dry. Cooking frozen salmon directly in the pan will release too much water, preventing a proper sear.
Which type of Parmesan is best for this recipe?
Use freshly grated Parmesan Reggiano for the best melting properties and flavor. Pre-shredded cheeses often contain cornstarch or cellulose, which can make the sauce grainy.
Can I replace the chicken broth with white wine?
Since alcohol is avoided in this version, use a splash of apple cider vinegar or lemon juice mixed with water. This provides the necessary acidity for deglazing without the alcohol content.
How do I know when the salmon is perfectly cooked?
The salmon is done when the flesh changes from translucent to opaque and flakes easily with a fork. The center should remain slightly moist to avoid a dry texture.
Can I add other vegetables to the sauce?
Yes, finely diced bell peppers, carrots, or zucchini can be added along with the onions. Sauté them until soft before adding the tomato paste and spices.
Print
Spicy Salmon all’Arrabbiata with Wilted Spinach
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: General
Description
Pan-seared salmon meets the beloved arrabbiata sauce, enhanced with wilted spinach for a feel-good hit of green. Ready in about 30 minutes and all made in one skillet. Serve with pasta, crusty bread, and a big salad for a delicious meal.
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 skinless salmon fillets
- 4 garlic cloves (minced)
- 1 yellow onion (finely chopped)
- 2 tsp salt
- 2 tsp black pepper
- 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
- 1 ⅔ cups crushed tomatoes
- 3.5 ounces spinach
- 1.5 ounces grated Parmesan
- 2 tbsp chopped parsley
Instructions
- Step 1: Get all the prep done before you start cooking: finely chop the onion and mince the garlic. Pat the salmon fillets dry with a paper towel, season both sides with 1 tsp salt and black pepper.
- Step 2: Heat oil and butter in a large nonstick skillet over medium heat. Add salmon and sear, about 3-4 minutes on each side. Remove from the skillet and set aside.
- Step 3: Reduce heat to low. Add onion and garlic, cook for 2 minutes, or until soft and fragrant. Stir in anchovy, red chili, the remaining salt and pepper, oregano, sage and paprika. Add tomato paste, stir to incorporate, about 1 minute. Deglaze with chicken broth, simmer for 2 minutes, stirring with a wooden spoon while scraping up the brown bits on the bottom of the skillet. Pour in crushed tomatoes, simmer for 5 minutes.
- Step 4: Add spinach and simmer until slightly wilted, about 2 minutes. Stir in grated Parmesan and transfer salmon back to the skillet. Allow to cook for 3 more minutes or until the salmon is just cooked through. If needed, thin with additional broth.
- Step 5: Serve topped with red pepper flakes, freshly ground black pepper and chopped parsley.
Notes
Spinach substitutions: broccoli rabe, kale or arugula. You can easily double the recipe for the arrabbiata sauce, and freeze the sauce for meal prep, then just combine with pasta. Instead of anchovy, you can add a splash of fish sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 fillet
- Calories: 402 kcal
- Sugar: 6 g
- Sodium: 1634 mg
- Fat: 21 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 111 mg