Quick & Easy Salmon Cacciatore: A Flavorful 30-Minute Weeknight Meal

Transform your weeknight dinner routine with this incredibly simple yet profoundly flavorful Salmon Cacciatore! This dish puts a fresh, pescatarian spin on the beloved Italian classic, featuring perfectly pan-seared salmon fillets nestled in a rich, rustic tomato sauce. Infused with aromatic onions, savory garlic, and briny Kalamata olives, it delivers the comforting taste of a meal slow-simmered all day long, yet miraculously comes together in under 30 minutes. It’s the ultimate solution for a healthy, hearty, and utterly delicious meal when time is of the essence.

This delightful recipe is proudly sponsored by RAGÚ. We’re harnessing the convenience and vibrant flavors of their RAGÚ Simply^® Chunky Garden Vegetable Sauce to create today’s effortless Salmon Cacciatore masterpiece.

When it comes to weeknight meals, three words instantly spring to mind for me: cozy, warm, and hearty. We’re all familiar with the comforting allure of chicken cacciatore, a staple in many kitchens. But what if we reimagined this Italian classic with the delicate, flaky goodness of fish? That very thought sparked the creation of this easy Salmon Cacciatore recipe, designed to bring gourmet flavor to your table without the fuss.

The secret to its speedy preparation and deep flavor lies in utilizing quality ingredients, starting with two cups of RAGÚ Simply Chunky Garden Vegetable Sauce. This incredible sauce comes packed with vine-ripened tomatoes, sweet onions, tender carrots, crisp green peppers, and wholesome zucchini, all blended perfectly. This thoughtful combination means you’re already halfway to a robust, slow-simmered taste without any extra chopping or sautéing, making this Italian-inspired dish an absolute breeze to prepare, even on the busiest of weeknights.

Honestly, trust me when I say, every bite of this salmon cacciatore will trick your taste buds into believing you’ve spent an entire day coaxing these delicious flavors together. It’s perfect for those who crave wholesome, homemade meals but simply don’t have hours to spend in the kitchen. Plus, salmon brings a wealth of health benefits, including omega-3 fatty acids, making this dish not just delicious but incredibly nutritious.

Essential Ingredients for Your Perfect Salmon Cacciatore:

Crafting this flavorful Salmon Cacciatore requires a selection of fresh, high-quality ingredients that harmonize to create an unforgettable meal. Here’s a detailed look at what you’ll need:

• Salmon Fillets: The star of our dish! I always recommend asking your local fishmonger to portion the fillets for you, ensuring consistent sizing for even cooking. Alternatively, you can purchase a larger fillet and cut it yourself. Aim for individual portions between 4-6 ounces. Crucially, ensure all fillets are roughly the same thickness to guarantee they cook uniformly. This recipe’s cooking instructions are tailored for a 6-ounce fillet. For the best flavor and texture, look for vibrant, firm salmon, whether it’s Atlantic, Sockeye, or Coho.
• Seasonings: A simple yet effective blend is key. You’ll need classic kosher salt and freshly ground black pepper to enhance the natural flavors of the salmon and sauce. A dash of garlic powder on the salmon adds an extra layer of savory depth to the fish itself. For the sauce, a generous pinch of red-pepper flakes introduces a subtle warmth and gentle heat, which you can easily adjust to your preference for a bolder kick.
• Olive Oil: A staple in Mediterranean cooking, olive oil serves a dual purpose here. It’s essential for achieving that desirable crispy, golden crust when pan-searing the salmon fillets, and also for sautéing the onions and aromatics that form the flavorful base of our cacciatore sauce. Opt for good quality extra virgin olive oil for the best flavor.
• Onions: I prefer using white onions in this recipe because they become wonderfully tender and almost “melt” into the sauce as they cook, providing a subtle sweetness. However, yellow or red onions are excellent alternatives and will lend a slightly different, but equally delicious, flavor profile. Don’t hesitate to use what you have on hand or what you prefer!
• Fresh Garlic: There’s no substitute for the pungent, aromatic kick of fresh garlic. Minced or pressed, it’s vital for building a robust and authentic cacciatore sauce, infusing it with its signature savory essence.
• Herbs: Fresh herbs elevate this dish significantly. A bit of fresh thyme contributes a deep, earthy note that tricks the palate into thinking the sauce has simmered for hours. Fresh parsley, stirred in at the end and as a garnish, adds a burst of vibrant color and a refreshing, herbaceous finish. If fresh herbs aren’t available, dried thyme (use about 1/2 teaspoon) and dried parsley (use about 1 tablespoon, or omit) can be used, though fresh is always recommended for maximum impact.
• RAGÚ Simply Chunky Garden Vegetable Sauce: The backbone of our quick cacciatore! This sauce is specifically chosen for its rich flavor profile and convenience. RAGÚ Simply Sauces are a fantastic choice as they contain no added sugar, no artificial colors, and no high-fructose corn syrup, ensuring a wholesome and delicious foundation for your meal. You can click here to explore the full RAGÚ Simply line and discover more about their commitment to simple, quality ingredients.
• Chicken Stock: A splash of low-sodium chicken stock (or vegetable stock) is used to thin the sauce slightly and prevent it from becoming overly concentrated during simmering. While water can be used in a pinch, stock contributes a much richer, more complex flavor to the final sauce, enhancing its depth.
• Red Wine Vinegar: This ingredient is crucial for balancing the dish. Salmon is an inherently fatty fish, and a hint of acidity from the red wine vinegar cuts through that richness beautifully, brightens the overall flavor, and makes the dish much more pleasing and palatable.
• Kalamata Olives: Briny, meaty Kalamata olives are a hallmark of authentic cacciatore and truly essential for their distinct Mediterranean flavor. If Kalamata olives aren’t accessible, capers make an excellent substitute, offering a similar salty tang. For those who adore these briny additions, feel free to use both for an extra layer of flavor!
• For Serving: The versatility of Salmon Cacciatore is one of its best features! It pairs wonderfully with a variety of sides. Consider serving it over fluffy cooked white or brown rice, tossing the rich sauce with your favorite pasta (linguine, fettuccine, or penne work beautifully), spooning it over comforting egg noodles, or alongside creamy mashed potatoes. Don’t forget a side of crusty garlic bread for soaking up every last drop of sauce, a crisp green salad, savory rosemary-roasted potatoes, or even my homemade no-knead focaccia bread. A simple steamed vegetable like broccoli or green beans would also be a perfect accompaniment. The beauty is you can truly serve this dish however you like!

How to Master Your 30-Minute Salmon Cacciatore:

Creating this impressive yet simple Salmon Cacciatore is straightforward. Follow these steps for a perfect weeknight meal:

1. Prepare the Salmon Fillets: Begin by taking your salmon fillets out of the refrigerator approximately 30 minutes before you plan to cook them. This allows the fish to come closer to room temperature, ensuring more even cooking. Thoroughly pat each salmon fillet dry with paper towels. This crucial step helps remove excess moisture, which is essential for achieving that desirable crispy skin. Once dry, generously season both sides of the fillets with kosher salt, freshly ground black pepper, and garlic powder. Don’t be shy with the seasoning – it penetrates the fish and enhances its flavor.
2. Perfectly Pan-Sear the Salmon: Place a cast-iron skillet (or any heavy-bottomed skillet) over medium-high heat. Add a generous glug of olive oil, just enough to lightly coat the bottom of the pan. Allow the oil to heat until it almost begins to shimmer, indicating it’s hot enough to create a beautiful sear. Carefully place the seasoned salmon fillets into the hot skillet, skin-side up if you prefer a less crispy skin, or skin-side down for a super crispy skin. Let them cook undisturbed for about 3-4 minutes, allowing a golden crust to form. Flip the salmon and continue cooking for another 2-3 minutes, or until cooked to your desired level of doneness. Salmon is typically cooked when it flakes easily with a fork. For a medium-rare center, aim for an internal temperature of 125-130°F (52-54°C). Once cooked, carefully remove the salmon to a plate and loosely tent it with a piece of aluminum foil. Let it rest for a few minutes; this allows the juices to redistribute, resulting in a more tender and flavorful fish. If you love crispy salmon skin, rest the fillets flesh-side down to prevent the skin from steaming.
3. Craft the Robust Cacciatore Sauce: Using the same skillet (no need to clean it – those browned bits add extra flavor!), add a little more olive oil if needed. Add the chopped onions and a pinch of salt. Salting the onions helps draw out their moisture, allowing them to soften and caramelize more effectively. Sauté the onions for about 5 minutes, stirring occasionally, until they become tender and translucent. Next, add the minced garlic, fresh (or dried) thyme, and red-pepper flakes. Cook for another 30 seconds, stirring constantly, until the aromatics become fragrant – be careful not to burn the garlic. Pour in the RAGÚ Simply Chunky Garden Vegetable Sauce and the chicken stock. Stir in the red wine vinegar and the Kalamata olives. Bring the sauce to a gentle simmer and let it cook for 5-6 minutes, or until it has thickened slightly and the flavors have had a chance to meld beautifully. Taste the sauce and adjust the seasoning with more salt, pepper, or red-pepper flakes as desired. Finally, stir in half of the fresh, chopped parsley, reserving the other half for garnish.
4. Serving Your Salmon Cacciatore: You have a couple of options for serving, depending on your preference. If you like your salmon to absorb more of the sauce’s flavor and don’t mind it cooking a tiny bit more, you can gently return the cooked salmon fillets to the skillet and let them simmer in the sauce for 1-2 minutes. If you prefer your salmon on the rarer side or want to preserve its crispy skin, I recommend either serving the sauce alongside the salmon or spooning it generously over each fillet just before serving. For crispy skin, place the fillets flesh-side down in the sauce for a brief moment. Alternatively, serve the salmon on the side and toss the cacciatore sauce with freshly prepared pasta for a truly versatile meal. Garnish with the remaining fresh chopped parsley for a vibrant finish. Don’t forget the garlic bread – it’s perfect for mopping up every last drop of that incredible sauce!

A heartfelt thank you to our wonderful friends at RAGÚ for sponsoring this post. We are always thrilled to collaborate with companies dedicated to providing good, wholesome ingredients that help make delicious meals accessible to everyone!

Tips for the Best Salmon Cacciatore:

• Don’t Overcrowd the Pan: When searing the salmon, cook in batches if necessary to avoid overcrowding the skillet. This ensures a proper sear and prevents the fish from steaming.
• Adjust Seasoning: Always taste your sauce before serving and adjust salt, pepper, and red pepper flakes to your liking. A perfect sauce is one that suits your palate.
• Fresh vs. Dried Herbs: While fresh herbs offer superior flavor, if you only have dried, remember the general rule: use about one-third the amount of dried herbs compared to fresh.
• Make it Your Own: Feel free to add other vegetables to the sauce, such as sliced bell peppers (red or green), mushrooms, or even a handful of spinach at the very end for extra nutrients.

Serving Suggestions & Variations:

The beauty of this Salmon Cacciatore is its adaptability. Beyond the classic pairings, consider these ideas:

• Mediterranean Bowl: Serve the salmon and sauce over a bed of quinoa or couscous, topped with crumbled feta cheese and a sprinkle of fresh dill.
• Low-Carb Option: Enjoy the salmon and cacciatore sauce with zucchini noodles (zoodles) or cauliflower rice for a delicious, lighter meal.
• Add Capers: For an extra briny, tangy kick, stir in a tablespoon or two of capers along with the Kalamata olives.
• Different Fish: While salmon is fantastic, this cacciatore sauce also works wonderfully with other firm white fish like cod, halibut, or even swordfish. Adjust cooking times accordingly.