I fused pan-seared salmon with spicy arrabbiata and wilted spinach into a single-skillet dish that became a standout in my Italian Salmon Recipes, ready in about 30 minutes.

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I never expected pan-seared salmon to flirt so hard with arrabbiata sauce. The way crushed tomatoes bubble into something fiery and tangy, and then a mound of baby spinach wilts into the pan, it’s instant dinner drama.

I call it a kind of Salmon Marinara with attitude, not polite at all, and yes it sits perfectly in the Italian Salmon Recipes family even if it breaks a few rules. It’s quick, noisy to cook, and you’ll keep sneaking forks while telling yourself we’re almost done.

I promise you’ll want to make it again, like right away.

Ingredients

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Salmon gives heart healthy omega three fats and lots of protein, gentle flavor.
Olive oil adds monounsaturated fats, richness and smooth mouthfeel, keeps sauce silky.
Garlic brings pungent savoriness, small calories but great for immune support and aroma.
Tomatoes give lycopene vitamin C fiber and bright acidic tomato bite to sauce.
Red pepper flakes kick heat and stimulate appetite, little spice goes a long way.
Spinach folds in leafy fiber iron and vitamins, wilts fast and adds color.
Lemon juice brightens sauce with acid, lifts flavors and cuts some tomato heaviness.
Parmesan adds salty umami richness and creamy finish when sprinkled at the end.

Ingredient Quantities

4 salmon fillets, skin on if you like (about 6 oz / 170 g each)

3 tbsp extra virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

3 garlic cloves, minced

1 tsp crushed red pepper flakes, or more if you like it spicy

1 (28 oz / 800 g) can crushed tomatoes

1 tbsp tomato paste

1/4 cup dry white wine or low sodium chicken stock (optional)

1 tsp granulated sugar (optional, to balance acidity)

5 oz (about 150 g) baby spinach, packed

1 tbsp fresh lemon juice

2 tbsp chopped fresh parsley or basil

1 tbsp unsalted butter (optional)

12 oz (340 g) dried pasta such as penne or spaghetti, optional for serving

Grated Parmesan cheese for serving (optional)

How to Make this

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1. Bring a big pot of salted water to a boil if you plan to serve with pasta, cook pasta to al dente per package, reserve 1/2 cup pasta water, drain and set aside.

2. Pat the 4 salmon fillets dry, season both sides with kosher salt and black pepper. Heat a large skillet over medium-high, add 2 tbsp of the olive oil and when it shimmers sear salmon skin-side down first for about 4 minutes until skin is crisp, flip and cook 2 minutes more for medium; transfer to a plate and leave any fat in the pan.

3. Lower heat to medium, add the remaining 1 tbsp olive oil if the pan looks dry, then add the minced 3 garlic cloves and 1 tsp crushed red pepper flakes; cook 30 to 45 seconds until fragrant but not browned.

4. Stir in 1 tbsp tomato paste and cook 20 seconds to deepen the flavor, then pour in the 28 oz can crushed tomatoes and the optional 1/4 cup white wine or chicken stock; scrape up any brown bits from the pan.

5. Add 1 tsp granulated sugar if the tomatoes taste too acidic, season with salt and pepper, bring the sauce to a gentle simmer and let it reduce 6 to 8 minutes until slightly thickened.

6. Add the 5 oz packed baby spinach in batches, stir it into the sauce until wilted, then stir in 1 tbsp fresh lemon juice and 1 tbsp unsalted butter if using to round the sauce.

7. Nestle the seared salmon back into the skillet, spoon sauce over the fillets, cover and simmer gently 3 to 5 minutes until salmon reaches your desired doneness (about 125 to 130 F for medium); spoon sauce over the salmon once or twice while it finishes.

8. If using pasta, toss drained pasta into the skillet or a serving bowl with some sauce, add a splash of reserved pasta water to loosen if needed, and finish with 2 tbsp chopped fresh parsley or basil.

9. Serve salmon over or alongside the sauced pasta or with crusty bread, sprinkle with grated Parmesan if you like, and enjoy.

Equipment Needed

1. Large pot for boiling pasta and reserving pasta water
2. Colander for draining pasta
3. Large skillet 10 to 12 inch, oven safe if you have one, for searing salmon and simmering sauce
4. Fish spatula or wide metal spatula plus tongs for flipping and handling fillets
5. Wooden spoon or silicone spatula for stirring the sauce
6. Sharp chefs knife and cutting board for mincing garlic and chopping herbs
7. Measuring spoons and measuring cups for oil, tomato paste, wine, sugar and lemon juice
8. Can opener for the crushed tomatoes
9. Instant read thermometer to check salmon doneness, and a plate to rest the fillets dont overcook

FAQ

Q: How long should I cook the salmon in the Arrabbiata sauce? A: Sear fillets 3 to 4 minutes skin-side down to get a nice crust, flip and cook 2 to 4 more minutes depending on thickness. Aim for 125 to 130 F if you want moist, medium doneness, or 145 F if you prefer fully done. Let the fish rest a couple minutes before serving.

Q: Can I use frozen salmon? A: Yes but thaw it completely and pat very dry first, otherwise it will steam and the sauce will get watery. If you're short on time you can poach directly in the sauce but texture wont be as good as thawed and seared fish.

Q: How do I make the sauce less or more spicy? A: Start with 1 teaspoon red pepper flakes, taste after sauce simmers and add more if you want heat. To tame too much spice add a pinch of sugar, a splash of cream or finish with a tablespoon of butter.

Q: Can I make the Arrabbiata sauce ahead of time? A: Absolutely, the sauce keeps 3 to 4 days in the fridge and freezes well. Reheat gently, add a little water or stock if too thick and stir in the spinach at the end so it stays bright. Salmon is best cooked fresh and added just before serving.

Q: Do I have to serve this with pasta? A: No, you dont. It’s great over penne or spaghetti, but also serve over polenta, rice, roasted veggies, or just spoon the sauce and salmon onto a big salad for a lighter meal.

Q: Any easy ingredient swaps or tips if I dont have wine or fresh herbs? A: Use low sodium chicken stock instead of wine, canned whole or crushed tomatoes both work, and dried basil/origano can replace fresh (use about one third the amount). Finish with a squeeze of lemon and a pat of butter for extra richness if you like.

Salmon All’Arrabbiata Recipe Substitutions and Variations

Salmon fillets: trout (very similar fat and cook time), cod or halibut (firmer flesh, just cook a little longer), firm tofu (vegetarian option—press, then pan sear for 2-3 minutes per side)
Crushed tomatoes: tomato passata (smoother, same quantity), canned diced tomatoes (pulse/blend if you want smoother), fresh cherry tomatoes cooked down for 10-15 minutes to break them up
Dry white wine: low-sodium chicken or vegetable stock (equal amounts), or water with a splash of lemon juice or white wine vinegar to mimic acidity
Baby spinach: baby kale or chard (tougher, wilt a bit longer), arugula (add at the very end so it doesnt overcook), frozen chopped spinach (thaw and squeeze out excess liquid)

Pro Tips

– Let the salmon come almost to room temp and pat it really dry before it hits the pan, it helps the skin crisp and stops splattering. Press the fillets flat with a spatula for the first few seconds if they try to curl, that little trick makes a big difference.

– Use an instant read thermometer and pull the fish a few degrees early, around 125 to 130 F for medium, because carryover heat will finish it while it rests. If you dont have a thermometer take it off when the center still looks a bit translucent, better slightly under than over.

– Build the tomato sauce like you would any good sauce: brown the tomato paste a bit to get more depth, deglaze to scrape up the brown bits from the pan, taste for acidity and fix it with a tiny pinch of sugar and a squeeze of lemon at the end. Finish with a knob of butter or a splash more olive oil to make it feel silky.

– If serving with pasta always save some pasta water, just a little goes a long way to loosen and glue the sauce to the noodles. Toss the pasta into the sauce off the heat and stir, it helps everything marry together, and spoon sauce over the salmon as it finishes so the top doesnt dry out.

Salmon All'Arrabbiata Recipe

Recipe by Jot Punji

0.0 from 0 votes

I fused pan-seared salmon with spicy arrabbiata and wilted spinach into a single-skillet dish that became a standout in my Italian Salmon Recipes, ready in about 30 minutes.

Servings

servings

Calories

500

kcal

Equipment: 1. Large pot for boiling pasta and reserving pasta water
2. Colander for draining pasta
3. Large skillet 10 to 12 inch, oven safe if you have one, for searing salmon and simmering sauce
4. Fish spatula or wide metal spatula plus tongs for flipping and handling fillets
5. Wooden spoon or silicone spatula for stirring the sauce
6. Sharp chefs knife and cutting board for mincing garlic and chopping herbs
7. Measuring spoons and measuring cups for oil, tomato paste, wine, sugar and lemon juice
8. Can opener for the crushed tomatoes
9. Instant read thermometer to check salmon doneness, and a plate to rest the fillets dont overcook

Ingredients

4 salmon fillets, skin on if you like (about 6 oz / 170 g each)
3 tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
3 garlic cloves, minced
1 tsp crushed red pepper flakes, or more if you like it spicy
1 (28 oz / 800 g) can crushed tomatoes
1 tbsp tomato paste
1/4 cup dry white wine or low sodium chicken stock (optional)
1 tsp granulated sugar (optional, to balance acidity)
5 oz (about 150 g) baby spinach, packed
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley or basil
1 tbsp unsalted butter (optional)
12 oz (340 g) dried pasta such as penne or spaghetti, optional for serving
Grated Parmesan cheese for serving (optional)

Directions

Bring a big pot of salted water to a boil if you plan to serve with pasta, cook pasta to al dente per package, reserve 1/2 cup pasta water, drain and set aside.
Pat the 4 salmon fillets dry, season both sides with kosher salt and black pepper. Heat a large skillet over medium-high, add 2 tbsp of the olive oil and when it shimmers sear salmon skin-side down first for about 4 minutes until skin is crisp, flip and cook 2 minutes more for medium; transfer to a plate and leave any fat in the pan.
Lower heat to medium, add the remaining 1 tbsp olive oil if the pan looks dry, then add the minced 3 garlic cloves and 1 tsp crushed red pepper flakes; cook 30 to 45 seconds until fragrant but not browned.
Stir in 1 tbsp tomato paste and cook 20 seconds to deepen the flavor, then pour in the 28 oz can crushed tomatoes and the optional 1/4 cup white wine or chicken stock; scrape up any brown bits from the pan.
Add 1 tsp granulated sugar if the tomatoes taste too acidic, season with salt and pepper, bring the sauce to a gentle simmer and let it reduce 6 to 8 minutes until slightly thickened.
Add the 5 oz packed baby spinach in batches, stir it into the sauce until wilted, then stir in 1 tbsp fresh lemon juice and 1 tbsp unsalted butter if using to round the sauce.
Nestle the seared salmon back into the skillet, spoon sauce over the fillets, cover and simmer gently 3 to 5 minutes until salmon reaches your desired doneness (about 125 to 130 F for medium); spoon sauce over the salmon once or twice while it finishes.
If using pasta, toss drained pasta into the skillet or a serving bowl with some sauce, add a splash of reserved pasta water to loosen if needed, and finish with 2 tbsp chopped fresh parsley or basil.
Serve salmon over or alongside the sauced pasta or with crusty bread, sprinkle with grated Parmesan if you like, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.