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Grilled Salmon with Puttanesca Sauce
(Salmone alla Griglia con Salsa Puttanesca)
This Grilled Salmon with Puttanesca Sauce blends smoky, tender salmon with the bold, briny flavors of Southern Italy. Featuring olives, capers, tomatoes, garlic, and anchovies, this rustic Mediterranean dish is deeply satisfying and naturally healthy.
Ingredients (Serves 2)
Start with two salmon fillets, each about 6 ounces. Season with half a teaspoon of sea salt, a pinch of freshly ground black pepper, and one tablespoon of extra virgin olive oil. For the puttanesca sauce, you’ll need one tablespoon of olive oil, two garlic cloves finely minced, four anchovy fillets chopped, one cup of canned cherry tomatoes or crushed San Marzano tomatoes, two tablespoons of pitted black or kalamata olives sliced, one tablespoon of rinsed capers, and a pinch of red pepper flakes. Finish with one tablespoon of chopped fresh parsley and an optional drizzle of olive oil.
Instructions
Begin by seasoning the salmon fillets with salt and black pepper, then brushing them with a tablespoon of olive oil. Let the fish rest at room temperature while you prepare the sauce.
In a small saucepan over medium heat, warm a tablespoon of olive oil. Add the minced garlic and chopped anchovies, stirring for about one minute until fragrant and the anchovies dissolve into the oil. Add the tomatoes, olives, capers, and red pepper flakes. Simmer the sauce gently for 10 to 12 minutes, stirring occasionally until it thickens slightly and the flavors meld. Remove from heat and stir in the chopped parsley.
While the sauce simmers, preheat your grill or grill pan over medium-high heat and oil the grates lightly. Place the salmon skin-side down on the hot grill and cook for 4 to 5 minutes per side, depending on thickness, until just cooked through and the flesh flakes easily.
Transfer the grilled salmon fillets to serving plates and generously spoon the warm puttanesca sauce over each piece. Garnish with a little more parsley or a drizzle of good olive oil. Serve with crusty bread, sautéed greens, or grilled polenta for a complete Italian meal.
Cooking Tips
Use good-quality canned Italian tomatoes for the sauce — San Marzano or cherry tomatoes in juice are ideal. Anchovies are essential for authentic flavor but melt into the sauce, so they won’t taste fishy. For extra depth, let the sauce rest for 15 minutes before serving. Avoid overcooking the salmon by removing it from the grill as soon as it turns opaque.
Nutrition Facts (Per Serving)
Calories: 410
Protein: 36 grams
Fat: 27 grams
Saturated Fat: 4 grams
Carbohydrates: 5 grams
Fiber: 1 gram
Sugars: 2 grams
Sodium: 510 milligrams
Omega-3 Fatty Acids: Approximately 1.8 grams
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