Italian Cod Puttanesca Recipe

Italian Cod Puttanesca Recipe

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

Cod Puttanesca is a delicious twist on the classic Italian pasta sauce known as sugo alla puttanesca. This bold, savory sauce originated in Naples in the mid-20th century and is famous for its briny mix of olives, capers, garlic, and anchovies simmered in tomatoes. Some say it was invented by resourceful cooks who threw together whatever pantry staples they had on hand, while others believe its name comes from the lively neighborhoods where it first became popular. Traditionally served with pasta, this rustic sauce also pairs beautifully with fresh fish. In this recipe, delicate cod fillets are gently simmered in puttanesca sauce, creating a light yet hearty meal that’s full of authentic Italian flavor.

Things to know about Italian Cod Puttanesca Recipe

  • Cod cooks quickly: Unlike salmon, cod is delicate and only needs a few minutes to finish in the sauce. Overcooking will make it dry.

  • Anchovies add depth: Even if you’re not an anchovy fan, they melt into the sauce and give it an authentic, savory flavor.

  • Best tomatoes to use: Whole San Marzano or high-quality canned tomatoes give the richest flavor.

  • Make it ahead: The puttanesca sauce can be made a day in advance; just add the cod when ready to serve.

More Recipes You’ll Love

If you enjoyed this Cod Puttanesca, try some of my other Italian favorites:

  • Serving ideas: Pair with crusty bread, spoon over pasta or orzo, or keep it light with a side of roasted vegetables.

 

Italian Cod Puttanesca Recipe

This Italian Cod Puttanesca Recipe features flaky cod simmered in a bold tomato sauce with olives, capers, garlic, and herbs. It's a classic Italian-inspired seafood dinner that's easy enough for weeknights yet elegant enough for entertaining.

  • 4 6 oz. cod fillets (skinless)
  • 3 Tbsp.  olive oil, divided
  • 1 clove cloves, thinly sliced
  • 3 Tbsp. onion finely chopped
  • 1 14 oz. can whole peeled tomatoes, crushed by hand
  • 1/2 cup pitted Kalamata olives, halved
  • 2 Tbsp. capers, rinsed
  • 4 fillets anchovy fillets, chopped (optional but traditional)
  • 1 tsp. red pepper flakes (adjust to taste)
  • 1/2 cup dry white wine
  • 1 Tbsp. Fresh parsley, chopped (for garnish)
  • Salt and freshly ground black pepper, to taste

  1. Prepare the cod

    Pat cod fillets dry and season lightly with salt and pepper.

    Heat 2 tbsp olive oil in a large skillet over medium-high heat.

    Sear cod on each side for about 2–3 minutes, until golden. Remove to a plate (it will finish cooking in the sauce).

  2. Make the sauce

    In the same skillet, add remaining 1 tbsp olive oil.

    Sauté garlic and onion until fragrant and softened, about 3 minutes.

    Add anchovies (if using) and cook until they melt into the oil.

    Stir in red pepper flakes, capers, and olives. Cook 1–2 minutes.

    Deglaze with white wine (optional), scraping up any browned bits.

    Add crushed tomatoes, stir, and simmer uncovered for about 10 minutes until slightly thickened.

  3. Finish with the cod

    Nestle the cod fillets into the sauce.

    Spoon some sauce over the top, reduce heat to low, and cover.

    Cook 5–7 minutes, until cod is opaque and flakes easily with a fork.

  4. Serve

    Garnish with fresh parsley.

    Serve with crusty bread, pasta, or over a bed of orzo to soak up the sauce.

Main Course
Italian
Italian cod puttanesca, cod puttanesca recipe,



Salmon alla Puttanesca – Rustic Italian Salmon

Salmon alla Puttanesca – Rustic Italian Salmon

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

When I think of bold Italian flavors, Puttanesca sauce is one of the first that comes to mind. At our restaurant, we loved taking this rustic Southern Italian classic beyond pasta and pairing it with tender salmon fillets. Briny olives, salty capers, and anchovies simmer together with tomatoes to create a rich, flavorful sauce that perfectly complements the salmon. Serve it with pasta, crusty bread, or simply on its own for an easy, restaurant-quality meal that brings the bold flavors of Southern Italy straight to your table.

Things to Know About Salmon alla Puttanesca

A Southern Italian classic: Puttanesca is a bold, rustic sauce traditionally associated with Southern Italy, particularly Naples. Tomatoes, olives, capers, and anchovies come together for a sauce that is salty, savory, and full of Mediterranean flavor.

Ready in about 30 minutes: This Salmon alla Puttanesca is an easy weeknight dinner that comes together quickly without sacrificing flavor. It’s the kind of meal that feels special enough for guests but is simple enough for a busy evening.

The anchovies add depth, not a fishy flavor: Don’t let the anchovies put you off. They melt into the sauce as it cooks, adding savory depth and umami without overpowering the salmon.

Serve it your way: Spoon the salmon and puttanesca sauce over spaghetti for a hearty Italian-inspired meal, or serve it with roasted vegetables, potatoes, or crusty bread to soak up every drop of sauce.

Pantry-friendly ingredients: One of the best things about puttanesca sauce is that most of the ingredients can be kept on hand. Canned tomatoes, olives, capers, and anchovies make it easy to put together a flavorful dinner without a special trip to the grocery store.

Restaurant favorite: We served this salmon in our restaurant, and it was always a favorite. It has all the qualities I love in a good restaurant dish—bold flavor, beautiful presentation, and plenty of comfort—without being complicated to make at home.

  • If you love Italian salmon recipes, don’t miss my quick and easy creamy Salmon Piccata — a lighter, lemony dish that’s just as easy and full of flavor! or salmon spiedini tender, flavorful salmon skewers with a hint of lemon and herbs, perfect for a simple weeknight dinner or a summer grill!

 

Salmon alla Puttanesca – Rustic Italian Salmon

Salmon alla Puttanesca is a rustic Italian seafood dish featuring tender salmon simmered with a bold puttanesca sauce made with tomatoes, olives, capers, garlic, and herbs. A flavorful Mediterranean-inspired dinner that is simple enough for weeknights yet elegant for entertaining.

  • 4 salmon fillets (about 6 oz each, skin on or off)
  • 3 tbsp olive oil (divided)
  • 3 garlic cloves (thinly sliced)
  • 1 tsp red pepper flakes (optional, for heat)
  • 1 can (14 oz crushed tomatoes)
  • ½ cup Kalamata olives (pitted and halved)
  • 2 tbsp capers
  • 4 anchovy fillets (or 1 tsp anchovy paste)
  • 1 tsp dried oregano
  • 1 cup cherry tomatoes (halved (optional for freshness))
  • 1 cup white wine
  • Salt and black pepper to taste
  • 2 tbsp fresh parsley (chopped)
  • Lemon wedges (for serving)

  1. Sear the Salmon

    Pat salmon dry, season with salt and pepper.

    Heat 2 tbsp olive oil in a large skillet over medium-high heat.

    Sear salmon skin-side down for 3–4 minutes, then flip and cook another 2–3 minutes until just cooked through. Remove and set aside.

  2. Make the Puttanesca Sauce

    In the same pan, add remaining 1 tbsp olive oil and garlic. Sauté until fragrant.

    Stir in red pepper flakes, anchovies, and oregano. Cook until anchovies melt into the oil. deglaze the pan with the wine , waiting until fully evaporated before proceeding.

    Add crushed tomatoes, olives, capers, and cherry tomatoes. Simmer 10 minutes until sauce thickens slightly. Taste and adjust seasoning.

  3. Finish the Dish

    Nestle salmon fillets into the sauce and spoon sauce over the top. Simmer gently 2 minutes to warm through.

    Garnish with parsley and serve with lemon wedges

Main Course
Italian
salmon alla puttanesca, Italian salmon recipe,



Easy Italian Lemon Garlic Shrimp Recipe

Easy Italian Lemon Garlic Shrimp Recipe

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Few dishes feel as effortlessly elegant as this Italian lemon garlic shrimp. Bright, garlicky, and kissed with lemon, it’s my Italian spin on classic lemon butter shrimp—inspired by the flavors of Pollo al Limone. Each bite is a burst of fresh, vibrant flavor, balanced with zesty citrus, mellow garlic, and a silky white wine sauce that gently clings to the shrimp.

The best part? This dish comes together in just about 20 minutes, making it perfect for a quick weeknight dinner or a more refined weekend meal. Like all great Italian recipes, it relies on simple, high-quality ingredients that speak for themselves.

Things to Know About This Easy Italian Lemon Garlic Shrimp

  1. A seafood spin on a classic. This dish is inspired by Pollo al Limone, the beloved Italian lemon chicken. The same vibrant, garlicky lemon sauce pairs perfectly with shrimp—familiar, yet refreshingly new.

  2. Fast and fuss-free. Shrimp cook in just minutes, making this a go-to recipe for busy weeknights. Sauté the shrimp first, then build the sauce right in the same skillet—minimal cleanup, maximum flavor.

  3. Choose the right shrimp. Large or jumbo shrimp (wild-caught if possible) offer the best texture and taste. Fresh or frozen (thawed) both work beautifully.

  4. Wine or broth—your choice. A splash of dry white wine adds depth, but you can easily swap in good-quality chicken broth if you’re cooking without alcohol.

  5. Don’t skip the zest. Lemon zest adds a bold citrus aroma that brightens the whole dish and balances the richness of the butter.

  6. Endlessly versatile. Serve this shrimp over pasta, creamy polenta, fluffy rice, or even zucchini noodles for a lighter, low-carb option.

  7. Make it your own. Add a pinch of red pepper flakes for a subtle kick, or stir in baby spinach at the end for an extra dose of greens.

  8. Reheat with care. Shrimp can overcook quickly, so if you have leftovers, warm them gently on the stovetop with a splash of broth or lemon water to keep them tender.

  9. If you like this Easy Italian lemon garlic shrimp recipe , here are  more to try
  10. shrimp tomato basil spaghetti 
  11. Authentic  Italian shrimp oreganata

 

Easy Italian Lemon Garlic Shrimp Recipe

This Easy Italian Lemon Garlic Shrimp is a classic Italian-inspired seafood dish made with tender shrimp, fresh garlic, butter, olive oil, lemon, and parsley. Ready in just 20 minutes, it's light, fresh, and packed with bright Mediterranean flavors. Serve it over pasta, rice, creamy polenta, or with warm crusty bread to soak up every drop of the delicious lemon garlic sauce. Perfect for an easy weeknight dinner or an elegant meal for entertaining.

  • 1 ½ lbs. large shrimp (peeled and deveined (16-20 per lb. ))
  • 1 teaspoon each paprika and garlic powder
  • Salt and freshly ground black pepper (to taste)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 minced garlic cloves
  • ½ cup dry white wine
  • 1 cup chicken broth
  • Juice of 2 lemons (about 1/3 cup)
  • Zest of 1 lemon
  • 1/2 cup capers (optional)
  • 2 tablespoons chopped fresh parsley
  • Lemon slices (for garnish)

  1. Sauté the Shrimp Season shrimp with salt and pepper. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp and sauté for about 1–2 minutes per side, just until pink and lightly golden. Remove the shrimp from the skillet and set aside.

  2. Sauté Garlic In the same skillet, lower the heat to medium and add the remaining 1 tablespoon butter. Add the sliced garlic and sauté for 30–60 seconds until fragrant, being careful not to brown it.

  3. Deglaze the Pan Pour in the white wine , scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to reduce slightly.

  4. Add Lemon and Capers Stir in the, chicken broth, lemon juice, lemon zest, and capers (if using). Simmer for another 5-7 minutes to allow the flavors to come together and the sauce to thicken slightly

  5. Return the Shrimp Return the sautéed shrimp to the skillet, along with any juices they released. Toss to coat in the lemony sauce and cook for another 1 minute, just to rewarm.

  6. Finish and Serve Sprinkle with fresh chopped parsley. Serve hot with lemon slices and extra sauce spooned over the top.

Appetizer
Italian
Easy Italian Lemon Garlic Shrimp Recipe



Shrimp Spaghetti with Tomato Basil Sauce

Shrimp Spaghetti with Tomato Basil Sauce

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

This Shrimp Spaghetti with Tomato Basil Sauce is a simple, fresh pasta dish made with sautéed shrimp, juicy summer tomatoes, garlic, and plenty of fragrant basil. The sauce is created right in the pan by combining the tomato juices with starchy pasta water and a generous handful of grated parmesan, giving you a light  flavorful coating that clings to the pasta.

What makes this dish special is how the shrimp are quickly sautéed with a touch of chili, adding a savory and slightly spicy bite that balances deliciously with the sweetness of ripe tomatoes. It’s the kind of uncomplicated Italian pasta meal that shines with peak-season produce and comes together with just a few pantry staples, in minutes.

Things to Know About This Shrimp Spaghetti with Tomato Basil Sauce

1. Use fresh, in-season tomatoes if possible.
This recipe is best when made with ripe, juicy summer tomatoes. Cherry, grape, or heirloom varieties all work beautifully and bring natural sweetness to the sauce. In the off-season, use high-quality canned San Marzano tomatoes as a substitute.

2. Don’t skip the pasta water.
The starchy pasta water is the secret to creating a light, silky sauce without cream. It helps bind the tomato juices and parmesan into a glossy coating that clings to the spaghetti.

3. Shrimp cooks quickly—don’t overdo it.
Shrimp only need about 2 minutes per side. Overcooking will make them rubbery. Look for them to turn pink and curl slightly—then remove from the pan and add back at the end to finish in the sauce.

4. You can use frozen shrimp.
Frozen shrimp work perfectly in this dish—just make sure to thaw them fully and pat them dry to avoid excess moisture when sautéing.

5. Add heat or keep it mild.
A pinch of chili flakes gives the dish a gentle kick, but you can leave them out if you prefer a milder flavor, especially if cooking for kids.

6. Make it your own.
Want a richer finish? Stir in a spoonful of butter at the end. Prefer more veggies? Add sautéed spinach, or  zucchini.

Craving more easy and flavorful Italian meals?
If you loved this shrimp tomato basil spaghetti, be sure to check out my other fresh summer pasta recipes, seafood favorites, and quick weeknight dinners. From light lemony tomato cod piccata to cozy shrimp oreganata, there’s something for every season and appetite. ENJOY!!!

Shrimp Spaghetti with Tomato Basil Sauce

  • ½ lb. spaghetti
  • 1 lb. large shrimp (16-20 per lb., peeled and deveined)
  • Salt and pepper (to taste)
  • 1 tsp. paprika
  • 1 tsp. chili flakes (optional)
  • 4 Tbsp. extra virgin olive oil (divided)
  • 2 Tbsp. minced garlic
  • 4 Tbsp. chopped shallots
  • 4 cups chopped ripe tomatoes
  • 1 cup my easy marinara sauce
  • 1 Tbsp. fresh or dried oregano
  • 1 cup white wine
  • 2 cups reserved pasta water
  • 4 Tbsp. fresh chopped basil
  • ½ cup grated parmesan cheese

  1. Bring a large pot of salted water to a boil and cook spaghetti until al dente. Reserve 2 cups of pasta water before draining.

  2. Meanwhile, pat shrimp dry and season with salt, pepper, paprika and chili flakes
  3. In a large skillet, heat 2 Tbsp. olive oil over medium-high heat. Add shrimp and sauté for about 2 minutes per side, or until just cooked through. Remove and set aside.
  4. In the same pan, add remaining 2 Tbsp. olive oil. Sauté garlic and shallots until fragrant, about 1-2 minutes.
  5. Add chopped tomatoes, tomato sauce, and oregano. Cook until tomatoes start to break down, about 5–6 minutes. Then deglaze the pan with the white wine waiting until fully absorbed before continuing.
  6. Add 1 ½ cups reserved pasta water and simmer until the sauce slightly thickens.
  7. Toss in the cooked spaghetti, parmesan, and fresh basil. Stir until the pasta is well coated, adding more pasta water as needed for a silky sauce.
  8. Return shrimp to the skillet, toss to combine, and serve immediately with extra parmesan and basil on top. ENJOY!!!



Best Cod Francese Recipe – in 30 Minutes

Best Cod Francese Recipe – in 30 Minutes

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Best Cod Francese Recipe – in 30 Minutes is a lightly battered, pan-fried cod fillet in an elegant lemon, butter and  white wine sauce. It’s similar to chicken piccata—but without the capers and with a velvety, lemon-butter sauce that clings to the golden crust. Cod Francese is a classic restaurant-style dish that’s surprisingly simple to make at home. The hallmark is the light coating of flour and egg that gives the fish a delicate, crisp texture—perfect for soaking up that tangy, buttery sauce.

This recipe is ideal for busy weeknights when you want something light yet flavorful, and it’s fancy enough to serve guests on a Friday night. What makes Cod Francese quick and easy is the short ingredient list and straightforward technique. With just a few pantry staples, you can have dinner on the table in under 30 minutes. Serve it with sautéed spinach, pasta, or a fresh green salad for a complete, impressive meal. Whether you’re cooking for family or entertaining friends, Cod Francese delivers every time with its bright flavors and beautiful presentation.

Things to know about this best cod francese recipe- in 30 minutes

1. It’s lighter than the chicken version.
Cod is naturally tender and flaky, making this a lighter alternative to Chicken Francese while still delivering that same rich, lemony flavor.

2. Minimal ingredients, maximum flavor.
All you need are a few pantry staples—flour, eggs, lemon, garlic, butter, and white wine—to create a restaurant-quality meal at home.

3. The key is the egg-flour dredge.
Dipping the cod in flour and egg creates that signature golden crust that holds up beautifully to the lemon wine sauce without falling apart.

4. Use a non-stick or stainless steel pan.
To keep the delicate cod fillets intact and ensure even browning, use a quality pan and avoid overcrowding.

5. It’s ready in under 30 minutes.
From prep to plate, this dish is weeknight-friendly and stress-free, perfect for busy nights or last-minute entertaining.

6. Pairs well with simple sides.
Serve with pasta, steamed veggies, sautéed spinach, or rice to soak up all that delicious lemon-butter sauce.

7. Fresh lemon juice makes all the difference.
Skip the bottled stuff—freshly squeezed lemon juice gives the sauce its bright, clean flavor.

8. Make it gluten-free.
Just swap the all-purpose flour for a gluten-free flour blend, and it still turns out beautifully

Ready to impress with minimal effort? Try this quick and easy Cod Francese tonight and bring restaurant-quality flavor to your table in under 30 minutes. Don’t forget to save, share, and leave a comment if you make it! If you love this dish, be sure to check out my other easy and delicious fish recipes for more seafood inspiration! Quick and easy shrimp scampi spaghetti or quick and easy salmon piccata

Best Cod Francese Recipe – in 30 Minutes

  • 1 1/2 lbs. skinless cod fillet
  • 1/2 cup flour
  • 2 eggs
  • 3 Tbsp (olive oil)
  • 1 lemon thinly sliced
  • lemon juice from 1 lemon
  • 3 Tbsp. butter
  • 1 cup chicken stock
  • 1/2 cup white wine
  • 1/2 cup chopped Italian parsley
  • salt and pepper to taste
  1. Cut the cod into medium large chunks
  2. whisk the eggs slightly
  3. Add salt and pepper to the flour
  4. Coat the cod pieces first in the flour then in the egg
  5. In a non- stick saute pan heat the oil over medium high heat
  6. Cook the cod until golden on both sides about 3 minutes per side. Then remove and set aside. Wipe the pan clean using paper towels.
  7. In the same pan melt the butter. add 2 tbsp. of flour and cook stirring for 1 minute with a wooden spoon. While stirring add in the wine waiting until it evaporates before adding in the chicken stock. lemon juice and lemon slices. Simmer for 4-5 minutes or until the sauce thickens.
  8. Return the cod back to the pan just to heat through, add the parsley. Plate the cod pour the lemon sauce over it ,garnish with more Italian parsley and lemon slices . ENJOY!!!!



quick and easy shrimp scampi spaghetti recipe

Quick and Easy Shrimp Scampi Spaghetti Recipe

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

I know—I post a lot of pasta recipes. But pasta is just that versatile. You can make it a hundred different ways without repeating the same dish twice. And honestly, who doesn’t love pasta?

This quick and easy  shrimp scampi spaghetti recipe is a perfect example. Juicy shrimp are sautéed in a garlicky lemon-butter sauce with a splash of white wine, then tossed with spaghetti for a light but flavor-packed Italian dinner.

But here’s the best part—it’s one of those easy shrimp and pasta recipes that comes together in under 30 minutes. That makes it ideal for busy weeknight meals with the family, but it’s also elegant enough to serve to guests on a Saturday night and show off your home chef skills.

 
Things to Know About This Quick and Easy Shrimp Scampi Recipe

1. Use quality shrimp and don’t overcook them.
The key to perfect shrimp scampi is using large, good-quality shrimp—and cooking them just until they turn pink. Shrimp cook quickly, so keep a close eye to avoid a rubbery texture.

2. Pasta shape doesn’t matter—but don’t overcook it.
While I used spaghetti here, feel free to swap in linguine, bucatini, or even angel hair. The real secret? Undercook your pasta slightly, since it will finish cooking in the sauce. Overcooked pasta can ruin an otherwise great dish.

3. Don’t skip the pasta water.
Reserved pasta water is liquid gold. It not only helps thicken and bind the sauce, but also adds depth and flavor. I always save more than I think I’ll need—just in case the sauce needs loosening up.

4. I’d love to hear from you!
If you try this recipe, drop me a note in the comments and let me know how it turned out. Your feedback means the world to me!  One more thing if you like shrimp recipes that are easy and delicious try my  Tomato piccata shrimp bucatini

 

Quick and easy shrimp scampi spaghetti recipe

Shrimp Scampi Spaghetti is a quick and easy Italian-inspired pasta made with tender shrimp, garlic, lemon, olive oil, and butter tossed with spaghetti. It’s a simple dinner that comes together in about 30 minutes and is full of fresh, bright flavor.

  • 12 oz spaghetti
  • 1 lb. large shrimp (peeled and deveined (tails on or off))
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic (finely minced)
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine
  • 1 cup chicken stock
  • 1 cup capers
  • Juice of 1 lemon (plus slices optional)
  • Salt and pepper (to taste)
  • 1/4 cup chopped fresh parsley
  1. Cook the spaghetti in a large pot of salted boiling water until al dente, about 8–10 minutes. Reserve 1/2 cup of pasta water before draining.
  2. Season the shrimp with salt and pepper In a large skillet, heat the olive oil and 2 tablespoons of the butter over medium-high heat. Add the shrimp in a single layer, and cook for 1–2 minutes per side, until pink and just cooked through. Remove shrimp and set aside.
  3. Make the sauce: In the same skillet, reduce heat to medium. Add the remaining 2 tablespoons butter and garlic. Sauté for 1 minute until fragrant. Stir in red pepper flakes (if using), then add white wine. Simmer for 2–3 minutes to reduce slightly. Then add the chicken stock, lemon juice, capers, 2 to 3 lemon slices and reserved pasta water, simmer until sauce thickens (5-7 minutes) then remove the lemon slices
  4. Combine and toss: Return shrimp to the pan, and toss in the cooked spaghetti. Add more reserved pasta water a little at a time to loosen the sauce, if the sauce is too tight.
  5. Serve: Sprinkle with parsley, adjust seasoning, and serve hot with grated Parmesan and fresh lemon wedges if desired

Don’t overcook the shrimp. They only need a few minutes to turn pink and opaque. Finish the pasta in the sauce with a splash of pasta water so everything comes together into a silky sauce.

Main Course
Italian
shrimp scampi spaghetti,recipe



Quick and easy Creamy Salmon piccata

Quick  and easy Creamy salmon piccata

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

If you’re looking for a quick and easy salmon recipe that delivers restaurant-quality flavor, this quick and easy salmon piccata is the perfect choice. In just 30 minutes, you can have a bright, buttery, and lemony dish that’s bursting with classic Italian flavors. With its simple ingredients—fresh salmon fillets, zesty lemon, briny capers, and a silky white wine sauce—this one-pan salmon piccata is a weeknight dinner dream. Plus, it’s naturally low-carb, packed with omega-3s, and incredibly satisfying.

Whether you’re a fan of traditional chicken piccata or just love seafood dishes with bold flavors, this  salmon piccata recipe will become a go-to favorite. It pairs beautifully with pasta, mashed potatoes, or roasted vegetables, making it a versatile meal for any occasion. Best of all, this easy salmon recipe requires minimal prep and comes together in a flash—perfect for busy nights when you want something impressive without the fuss.

Things to Know About This Creamy Salmon Piccata Recipe

Ready in 30 minutes
Perfect for busy weeknights or when you want something special without spending hours in the kitchen.

Simple, everyday ingredients
No hard-to-find items here—this recipe uses pantry staples like lemon, garlic, cream, and capers, plus a few fresh additions.

A twist on a classic
Traditional piccata gets an upgrade with sun-dried tomatoes, spinach, and a splash of cream for a richer, more vibrant sauce.

Great with pasta
Serve over angel hair or spaghetti, or even with mashed potatoes or rice—anything to soak up that lemony cream sauce.

Customizable.
Not into sun-dried tomatoes or spinach? Leave them out and keep it classic. The sauce is still bright, buttery, and full of lemony goodness.

Don’t overcook the salmon!
For best results, cook the salmon just until it flakes easily but still has a hint of pink in the center. It stays juicy and tender that way.

If you love salmon as much as I do here are a few of my other favorite salmon recipes Pan seared salmon orzo or my creamy marry me salmon fettuccine

Quick and easy Creamy salmon piccata

  • 4 6 oz salmon fillets
  • 1/4 cup flour
  • Salt and pepper to taste
  • 2 tablespoons each butter and olive oil
  • 1 cup chopped spinach
  • zest and juice from two lemons
  • 1 cup heavy whipping cream
  • 1/2 cup chicken stock
  • 1/2 cup white wine
  • 2 Tbs. chopped garlic
  • 1/2 cup chopped onion
  • 1/2 cup capers
  • 1/2 cup chopped sun dried tomatoes
  • 4 Tbs. chopped Italian parsley
  1. Salt and pepper fish
  2. coat with flour
  3. Heat oil and butter add onion and garlic saute until opaque
  4. Add salmon brown on both sides remove from skillet
  5. Add heavy whipping cream, wine, chicken stock, lemon juice and rind
  6. Simmer until thickens about 10 minutes
  7. Add spinach, capers and sun dried tomatoes cook 5 minutes longer
  8. Return fish to pan Simmer 5 minutes more. Add the parsley.



Creamy marry me salmon fettuccine

Creamy marry me salmon fettuccine

This post may contain affiliate links, that help support this blog. If you make a purchase through these links, I may earn a commission—at no cost to you. For more information read my disclosure policy.

I love a pasta dish that feels a little fancy but comes together with simple ingredients and minimal prep and cook time. This creamy marry me salmon fettuccine is exactly that. It’s creamy and delicious uses simple ingredients, and it takes minimal prep.

No need to sear anything or fuss with extra steps. This is an easy dinner that feels fancy enough for Saturday night dinner with friends. The sauce is rich but still feels light thanks to the burst of cherry tomatoes and lemon. The salmon gently cooks right in the sauce, keeping it juicy, and the fettuccine soaks it all up perfectly.

Things to know and variations about this this creamy marry me salmon fettuccine recipe

No searing is needed. The salmon poaches in the creamy-tomato garlic sauce, which keeps it tender and flavorful.

Pasta water is liquid gold in this recipe. Although the recipe calls for 1 cup of reserved pasta water , always save more than you need. The addition of pasta water helps loosen the sauce and leaves a beautiful glossy finish to this pasta dish

It comes together in 30 minutes , perfect for busy nights when you want a homemade meal without a lot of prep or clean -up.

VARIATIONS:   Instead of salmon try this recipe with shrimp or scallops for a seafood twist

Swapping the pasta is almost always an option. Try it with linguine, tagliatelle or even rigatoni or penne.

You can make it spicy by sauteing a pinch of red pepper flakes with the garlic and shallots.

If you love easy and  delicious recipes, this creamy marry me salmon fettuccini  is one of those recipes you will want to come back to often. If you give it a try , I would love to hear how it turned out -leave me a comment below or tag me on Instagram, I love to see your creations. And if you are a salmon lover try  these easy salmon recipes Quick and easy salmon piccata or easy sheet pan salmon dinner or Tuscan salmon for two. 

Creamy marry me salmon fettuccine

Creamy Marry Me Salmon Fettuccine combines tender salmon, fettuccine, sun-dried tomatoes, garlic, Parmesan, and a silky cream sauce for a rich, flavorful pasta dinner that feels restaurant-worthy yet easy to make at home.

  • 8 oz. fettuccini
  • 1 lb. salmon skinless fillet cut into medium chunks
  • 2 Tbsp. olive oil
  • 1 Tbsp. minced garlic
  • 2 Tbsp. minced shallots
  • 2 cups cherry tomatoes
  • 3 cups chopped spinach
  • 1/2 cup white wine
  • 1 cup heavy cream
  • zest and juice from one lemon
  • 1 cup pasta water
  • 1 Tbsp. butter
  • 1/2 cup grated parmesan
  • salt and pepper to taste

  1. In a large pot of salted water cook the pasta el dente reserving 2 cups of pasta water before draining. While the pasta cooks make the creamy salmon sauce

  2. In a large skillet add the 2 tbsp. of olive oil over medium heat cook the shallots and garlic until soft and translucent.
  3. Add the tomatoes and cook until blistered.
  4. Add the wine, wait until fully absorbed, then add in the cream, parmesan cheese , reserved pasta water, lemon zest and juice. Simmer until sauce thickens about 5-7 minutes.
  5. Add the spinach, butter and raw salmon chunks to the sauce. cook 5-6 minutes or until the salmon is cooked through but still juicy.
  6. Toss in the hot cooked fettuccini.
Main Course
Italian
Marry Me salmon pasta, salmon fettuccine,



Air fryer salmon Skewer Italian Spiedini

Air fryer salmon Skewer Italian Spiedini

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These Air Fryer Salmon Spiedini are proof that an impressive dinner doesn’t have to be complicated. Tender pieces of salmon are threaded onto skewers and cooked until lightly crisp on the outside and juicy in the center, then finished with a flavorful compound butter that gives them a restaurant-quality touch.

The best part is how quickly they come together. While the air fryer makes them especially easy, you can also bake, grill, or pan-fry the salmon skewers. They’re simple enough for a weeknight dinner but special enough to serve when you’re entertaining family and friends. No one needs to know how little time they actually took to prepare!

Things to know about Air fryer salmon Skewer Italian Spiedini

For air frying or grilling salmon , you want to choose a firm and slightly fattier salmon so it holds up and won’t dry out. I used high-quality Atlantic salmon because it’s flavorful and readily available. Other great options would be coho , Sockeye or king salmon.

To keep the salmon moist during cooking, pack the salmon tightly onto the skewers, to help the pieces from drying out and ensure every bite stays tender and flavorful.

Cutting the salmon into the same size dice helps the salmon cook evenly, so you don’t end up with some pieces overdone while others are undercooked. Serve them with my creamy lemon parmesan zucchini orzo and my Italian sauteed swiss chard for a complete restaurant quality meal everyone will love. 

Air Fryer Salmon Skewer Italian Spiedini

Air Fryer Salmon Skewers, Italian-style spiedini, are tender and juicy on the inside with lightly crisp edges and a flavorful compound butter finish. An easy recipe that comes together quickly and can also be baked, grilled, or pan-fried.

  • 1 1/2 lbs. skinless salmon cut into medium size dice
  • 2 Tbsp. olive oil
  • juice and zest from 1 lemon
  • 2 gloves minced garlic
  • 2 Tbsp. chopped Italian parsley
  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan

For the Parmesan Compound Butter

  • 1/2 stick soft butter
  • 1/3 cup grated parmesan
  • 1 Tbsp. chopped Italian parsley
  • 1 teaspoon garlic + onion powder

  1. MAKE THE COMPOUND BUTTER: In a bowl combine the butter, parmesan, parsley, garlic and onion powder. Refrigerate until ready to use

  2. PREPARE THE SALMON: In a bowl combine the cubed salmon, olive oil, parmesan, breadcrumbs, parsley, lemon juice, zest, garlic, salt and pepper to taste. Marinate for 30 minutes.
  3. ASSEMBLE THE SPIEDINI: thread the salmon cubes tightly onto 8 inch metal or wooden skewers. If using wood skewers soak them in water before using.

  4. COOK THE SPIEDINI: Preheat your air fryer to 400 degrees cook the salmon spiedini for 6 -8 minutes. Baste with the compound butter the last 2 minutes Remove from the air fryer and brush again with the butter.

Appetizer, Main Course, Side Dish
Italian
Italian salmon spiedini,



Italian dover sole in lemon wine sauce

Italian Dover Sole in Lemon Wine Sauce

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This Italian dover sole in lemon wine sauce is a perfect choice if your craving a simple yet elegant seafood dish. This classic preparation, known as “Sogliola alla Mugnaia,” is a light and flavorful recipe that highlights the delicate taste of fresh dover sole. With its buttery lemon wine sauce and a hint of fresh parsley, it’s a restaurant-quality meal that you can easily recreate at home

A take on the French classic Sole Meunière the Italian version often adds a splash of white wine to the sauce, enhancing the brightness of the lemon. It’s traditionally served with a side of sautéed spinach, roasted potatoes, or a fresh green salad.

The dish is a wonderful representation of Italian coastal cuisine, where fresh fish is often the star of the table. The sauce, made from white wine, lemon juice, and butter, strikes a beautiful balance between richness and brightness. The gentle sear on the sole adds a slight crispness while keeping the fish tender and flaky. Pair it with a glass of chilled white wine, and you’ll feel like you’re dining at a seaside trattoria.

Why you’ll love this Italian dover sole in lemon wine sauce

  • Quick and Easy:  ready in under 30 minutes, making this dish  perfect for weeknights or special occasions.
  • Elegant Flavor: The combination of white wine, lemon, and butter creates a sauce that complements the mild sole beautifully.
  • Healthy and Light: Sole is a lean, low-calorie fish that pairs wonderfully with the bright flavors of the sauce.
  • Minimal Ingredients: You only need a handful of fresh, simple ingredients to bring this dish to life.

     This Italian sole in lemon wine sauce  is a dish that brings the flavors of the sea straight to your table. The balance of citrus, wine, and butter creates a light yet indulgent experience that’s sure to impress. Whether you’re cooking for family, friends, or a romantic dinner for two, this meal will leave everyone wanting seconds. If you like fish  try my pan- seared Tomato cod 

    Have you ever tried  Italian dover sole in lemon wine sauce or a similar recipe? I’d love to hear about your experience! Let me know in the comments below and don’t forget to tag me if you recreate this Italian classic. Buon Appetito!

 

Italian Dover Sole in Lemon Wine Sauce

Italian Dover Sole in Lemon Wine Sauce is a classic Italian-style seafood dish featuring delicate Dover sole fillets gently pan-seared and finished in a bright, silky lemon-white-wine butter sauce. It’s elegant enough for a special dinner but simple enough for a weeknight meal.

  • 4 thin dover sole fillets about 1 1/2 lbs.
  • 1 cup flour for coating
  • 4 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • the juice from 2 lemons
  • 3 Tbsp. chopped Italian parsley
  • lemon slices for serving

  1. Rinse the dover sole fillets and pat dry with paper towels. Season both sides of the fish with salt and pepper to taste

  2. Place the flour on a plate and lightly coat each fillet shaking off excess.
  3. In a large skillet, heat 2 Tbsp. of butter and the olive oil over medium high heat.
  4. Once the butter is melted and foamy, add the fillets. Cook for 3-4 minutes on one side until golden brown, then carefully flip and cook for another 2-3 minutes.
  5. Remove the fish from the pan and set aside on a warm plate.
  6. MAKE THE SAUCE: Add the wine to the same pan, scraping up any browned bites from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced. Stir in the chicken stock and continue cooking for another 3-4 minutes.
  7. Add the remaining butter and lemon juice to the skillet whisking until the sauce is glossy.
  8. Return the fish to the skillet just to heat through, spooning the sauce over the fillets.
  9. Sprinkle with the Italian parsley. Serve with lemon slices.
Main Course
Italian
Italian Dover sole,