Italian-American · main

Baked Salmon Puttanesca

Baked Salmon Puttanesca reads umami 7.2, salinity 6.5 and richness 5.2 on Palate's 0–10 flavor X-ray — a Italian-American main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.2 · Salinity 6.5 · Richness 5.2 · Marine & Briny 4.9 · Funk & Ferment 4.6 · Allium 3.4 · Herbaceous 2.7 · Sourness 2.1 · Fruity 2.1 · Bitterness 2.0 · Sweetness 1.9 · Heat 1.6 · Earthy 1.4 · Warm Spice 1.2 · Nutty 1.1 · Floral 0.8 · Citrus 0.8 · Smoke 0.6

What's in it (12)

Time & effort: about 25 min (22 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 76.2 kcal, 9.4 g protein, 3 g fat, 2.7 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Preheat the oven to 425F. Pat the salmon fillets dry and season both sides with the salt and black pepper.
  2. In a large oven-safe skillet over medium heat, warm 2 tablespoons of the olive oil. Add the garlic, anchovy, and red pepper flakes; cook, stirring often, until the garlic is fragrant and just turning golden, 1-2 minutes.
  3. Add the crushed tomatoes, olives, capers, and oregano. Stir to combine, bring to a simmer, and cook, stirring occasionally, until the sauce thickens slightly, 8-10 minutes.
  4. Taste the sauce and adjust with a little more salt if needed.
  5. Nestle the salmon fillets skin-side down into the sauce, spoon some sauce over the tops, and drizzle with the remaining 1 tablespoon olive oil.
  6. Transfer the skillet to the oven and bake until the salmon is just opaque and flakes easily with a fork, with an internal temperature of 125F at the thickest part, 10-12 minutes.
  7. Remove the skillet from the oven and let the salmon rest in the sauce 3 minutes; carryover heat will bring it to about 130F, perfectly moist medium.
  8. Scatter the parsley over the top and serve directly from the skillet.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.