Easy Salmon Pasta – Quick & Delicious Weeknight Recipe
Craving a salmon pasta recipe that’s quick, easy, and delicious? It features fresh ingredients, a creamy sauce, and even a flambé twist with ouzo and cheese. Get ready for a treat! Watch the video here
Ingredients: The Stars of the Recipe
Here’s what you need for this tasty salmon pasta dish:
- 500g fresh salmon
- 300g fresh linguine
- 50g finely chopped chives
- 40g finely chopped shallots
- 2 garlic cloves, finely minced
- 100ml dry white wine
- 6-10 sun-dried tomatoes in sea salt, thinly sliced
- 80–100g grated Parmigiano Reggiano (optional)
- 300ml heavy cream (35%)
- 30ml ouzo (optional)
- 100g fresh spinach
- 30g salt
- Freshly ground black pepper to taste
- Neutral oil (peanut, sunflower, etc.)
- 30g butter
Key Ingredient: The Salmon
The salmon is the heart of this recipe. Opt for high-quality fresh salmon—look for firm flesh, bright color, and a pleasant smell. This recipe uses a 500g salmon fillet. You’ll be removing the skin, and we’ll walk you through that step.
Pasta: Choose the Right Noodles
Fresh linguine is the pick for this recipe. Its flat, elongated shape pairs perfectly with creamy salmon sauce. You can substitute with fettuccine, tagliatelle, or your favorite pasta.
Prep: The Secret to a Quick Recipe
“Mis en place”—prepping your ingredients ahead—makes cooking smooth and fast. You can prep most things the day before.
- Chives: Finely slice
- Shallots: Finely dice
- Garlic: Finely mince
- Sun-dried tomatoes: Cut into thin strips
- Cheese: Optional, but delicious
Cheese: Love It or Leave It?
Not everyone loves combining cheese and fish. Parmigiano Reggiano is optional here, but it adds a rich, savory note. Try Grana Padano or omit it entirely if preferred.
Pasta Water: Don’t Skip the Salt!
Use 1 liter of water per 100g of pasta—so 3 liters for 300g. Add 30g salt for flavor and to prevent sticking. Bring water to a full boil before adding the pasta.
Prepping the Salmon: Removing the Skin
Removing the skin ensures even cooking and a better texture.
- Cut the fillet in half.
- Make a cut between flesh and skin.
- Slide the knife along the skin to separate.
- Save the skin (freeze it) for broth, crispy snacks, or even dog treats.
Cutting the Salmon: Bite-Sized
Cut into bite-sized pieces using a sharp knife. Avoid large chunks—they’ll take longer to cook. Place the cut salmon in a bowl and clean your cutting board afterward.
Seasoning: Oil and Salt
Drizzle a bit of oil over the salmon and lightly salt. Toss gently to coat and let it rest briefly.
A Hot Pan: For a Great Sear
Heat a large skillet to about 225°C (very hot). Spread the salmon evenly in the pan. Don’t overcrowd or it won’t sear properly. Sear quickly on both sides.
First Side: The Perfect Sear
Flip the salmon pieces quickly. They should sizzle and take on a golden color.
Showstopper: The Flambé (Optional)
Pour ouzo into the pan and ignite carefully with a lighter. The flame will self-extinguish in 20–30 seconds.
Pepper: For Aroma
Add freshly ground black pepper after flipping. Once the salmon is cooked, transfer to a plate.
Butter: For Extra Flavor
Add a knob of butter to the pan.
Shallots: The Aromatic Base
Sauté the chopped shallots in butter over low heat until translucent. Use your spatula to move them around evenly.
Garlic: More Aroma
Add minced garlic—be careful not to burn it. Let it cook gently with the shallots until fragrant.
Sun-Dried Tomatoes: A Sweet Note
Add the sliced sun-dried tomatoes. They’ll rehydrate and bring sweet-tart flavor to the sauce.
Spinach: Add the Greens
Toss in the fresh spinach. It will wilt and release water, helping moisten the sauce. Rich in vitamins and minerals.
Deglaze: Concentrate the Flavor
Pour in the white wine and reduce by at least half to intensify flavor.
Cream: Luxurious Texture
Add heavy cream. Let it simmer gently until creamy and smooth.
Pasta: Cooked Al Dente
Cook your pasta in boiling salted water until just firm to the bite. Reserve a ladle of pasta water before draining.
Salmon: Back in the Sauce
Return the salmon to the sauce and gently stir. Don’t overcook or it’ll dry out.
Chives: For Color and Freshness
Add about 2/3 of the chives to the sauce. Save the rest for garnish.
Cheese: For Indulgence
(Optional) Add grated Parmigiano Reggiano and let it melt into the sauce.
Pasta: From Pot to Pan
Add the cooked pasta directly to the sauce. Pour in a bit of reserved pasta water to help the sauce cling to the noodles.
Final Toss: Coat the Pasta
Gently stir to coat the noodles with sauce. Handle with care so the pasta doesn’t break.
Plating: The Presentation
Twirl the pasta high on the plate to create volume. Pour over the sauce with care.
Salmon: The Final Touch
Place a few extra pieces of salmon on top—it’s the star of the dish!
Chives: A Fresh Finish
Sprinkle fresh chopped chives on top for a bright, herbal aroma.
Sauce: Don’t Forget the Drizzle
Finish by spooning any remaining sauce over the dish to keep it moist and flavorful.
Ingredient Substitutions
- Salmon: Swap for trout, fresh tuna, or swordfish
- Linguine: Use fettuccine, spaghetti, or penne
- Cream: Substitute with crème fraîche or heavy cream
- Ouzo: Try Cognac for a similar flambé effect
Related Recipes You Might Enjoy
To expand your pasta repertoire, consider these delightful options:
- Chicken Fettuccine Alfredo – Creamy Recipe Better than Carbonara A rich and creamy dish that’s a favorite among pasta lovers.
- Easy Salmon Pasta – Quick & Delicious Weeknight Recipe A light and flavorful option for seafood enthusiasts.
- Easy Cacio e Pepe – Authentic Italian Recipe with 3 Ingredients A simple yet classic Italian pasta dish.
FAQ
Can I use frozen salmon?
Yes, just thaw it fully and pat dry before cooking.
How long do leftovers last?
Keep in the fridge for 1 day.
Can I make the sauce ahead of time?
Yes, prep and reheat it just before serving.
How can I thicken the sauce?
Mix cornstarch with cold water and add gradually to the simmering sauce.
Tips & Tricks
- Add a splash of lemon juice for acidity.
- Finish with fresh herbs like dill or parsley.
- Serve immediately to prevent pasta from sticking.
Salmon Pasta Easy Recipe: A Quick and Delicious Delight
Ingredients
- 500 g fresh salmon
- 300 g fresh linguine
- 50 g finely chopped chives
- 40 g finely minced shallot
- 2 cloves of garlic finely chopped
- 100 ml dry white wine
- 6 –10 sun-dried tomatoes in sea salt thinly sliced
- 80 –100g grated Parmigiano Reggiano cheese optional
- 300 ml heavy cream 35%
- 30 ml ouzo optional
- 100 g fresh spinach
- 30 g salt
- Freshly ground black pepper to taste
- Neutral oil peanut oil, sunflower oil, etc.
- 30 g butter
Instructions
- Finely chop the chives, mince the shallot, chop the garlic, and slice the sun-dried tomatoes into thin strips. Remove the skin from the salmon using a sharp knife, then cut it into bite-sized pieces. Season the pieces with a drizzle of oil and a pinch of salt, then let them rest for a few minutes.
- Heat a large skillet over high heat (around 225°C / 440°F), then sear the salmon pieces on all sides until golden. If you’d like to flambé, pour 30ml of ouzo into the skillet and light it carefully with a lighter. The flame will extinguish on its own after about 20–30 seconds. Once the salmon is nicely seared, gently remove it from the pan and set it aside on a plate.
- In the same pan, add a knob of butter and sauté the shallot until translucent. Stir in the chopped garlic and sun-dried tomatoes, cooking for a few minutes on low heat to release their aromas.
- Add the fresh spinach and let it wilt down completely. Then pour in the white wine and reduce it by at least half to concentrate the flavors. Add the cream and let it simmer gently until the sauce becomes smooth and velvety.
- Meanwhile, bring 3 liters of water to a boil with 30g of salt. Cook the fresh linguine until al dente, then reserve a ladle of cooking water before draining.
- Return the salmon pieces to the sauce, then stir in about two-thirds of the chopped chives and the grated cheese if using. Mix gently to avoid breaking the salmon.
- Add the pasta directly into the pan with the sauce, along with a bit of the reserved cooking water to help bind everything together. Stir carefully to coat the pasta without breaking it.
- Serve immediately on warm plates. Add a few salmon pieces on top, spoon over some extra sauce, and sprinkle with the remaining chives for a touch of freshness.
Video
Notes
Ingredient Substitutions
- Salmon: Swap for trout, fresh tuna, or swordfish
- Linguine: Use fettuccine, spaghetti, or penne
- Cream: Substitute with crème fraîche or heavy cream
- Ouzo: Try Cognac for a similar flambé effect
FAQ
Can I use frozen salmon?Yes, just thaw it fully and pat dry before cooking. How long do leftovers last?
Keep in the fridge for 1 day. Can I make the sauce ahead of time?
Yes, prep and reheat it just before serving. How can I thicken the sauce?
Mix cornstarch with cold water and add gradually to the simmering sauce.
Tips & Tricks
- Add a splash of lemon juice for acidity.
- Finish with fresh herbs like dill or parsley.
- Serve immediately to prevent pasta from sticking.
Suggested Recipes
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A creamy and comforting side dish. - Homemade Caesar Salad – Authentic Recipe with Chef’s Tips
A classic salad to complement your main courses. - Chocolate Mousse Recipe: Richer Than Jeff Bezos!
A decadent dessert to end your meal on a sweet note.
