Salmon with Crispy Marinated Artichokes


When shopping for canned artichokes, always purchase the oil packed or marinated kind–the watery ones are just as they sound….watery. We’re going to sear the artichokes to coax out more of their flavor so oil packed will ensure nice caramelization and reduce spitting and splattering in the pan.

Active Time: 45 Mins

Total Time: 45 mins

Salmon with Crispy Marinated Artichokes


  • 2 garlic cloves
  • 1 bunch parsley
  • 2 lemons


  • Kosher salt
  • 2 tablespoons capers in brine
  • 6 oil packed anchovies
  • 1 14 ounce can oil packed artichokes
  • ⅓ cup plus 4 tablespoons olive oil


  • 1 lb skin on salmon

1. Sear and Marinate the chokes:

  • Coarsely chop 2 tablespoons drained capers. Set the capers aside.
  • Finely chop 6 oil packed anchovies, transfer to a medium bowl along with 1 grated garlic clove.
  • Drain a 14 ounce jar of oil packed artichokes through a fine mesh strainer. If they’re whole, cut them in half.
  • Heat 2 tablespoons olive oil in a large non-stick skillet over medium high. Arrange the artichokes, cut sides down and cook until crisp and browned, about 3 minutes. Flip and cook on the opposite side 1-2 minutes longer. Scoot the chokes to the side of the pan, making space for another teaspoon or two of olive oil, or enough olive oil to coat the capers. To the olive oil, add the chopped capers. Cook, stirring occasionally until beginning to turn brown and crisp, about 2 minutes. Transfer the chokes and capers to the bowl with chopped anchovies and garlic. Wipe out the skillet.
  • Finely chop 1 bunch parsley leaves. Add to the bowl along with the zest and juice of 1 lemon, ⅓ cup olive oil. Season with salt and pepper.
  • Season with salt and let marinated while you cook the salmon. (You can do this up to 2 days in advance).

2. Cook the salmon:

  • Season 1 pound skin on salmon filets all over with salt and pepper (if you have a single one pound piece, you may want to cut it in half to make flipping and maneuvering it in the pan easier. Add 1 teaspoon olive oil to the same skillet, and arrange the salmon skin side down. Cook over medium heat until very crisp and golden at the edges, 6-8 minutes. Flip, and cook 2-4 minutes on the second side, until mostly opaque with a thin line of  translucency in the middle.

3. Serve:

  • Place on a plate skin side up. Break the salmon into large flakes with a fork. Squeeze juice of half a lemon over the salmon. Spoon the artichokes and their sauce over.

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