Salmon Pasta – Easy, Creamy, and Delicious Recipe
I love pasta—don’t you? There’s something comforting about a good pasta dish, especially when it’s made with fresh, high-quality ingredients. Today, I’m sharing my recipe for creamy salmon tagliatelle: a classic with a twist, simple to make and absolutely delicious.
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The Essential Ingredients
To make this dish a success, ingredient quality is key. Here’s what you’ll need:
- 500g of fresh salmon, cut into 2 cm cubes.
- 350g of fresh tagliatelle (or dry).
- 2 shallots (about 100g), finely chopped.
- 30g of fresh chives, finely snipped.
- 100ml of dry white wine.
- 200ml of 15% fat table cream.
- 150ml of fish stock (or vegetable broth).
- 50ml of crushed tomatoes.
- 30ml of extra virgin olive oil.
- Salt, to taste.
- Freshly ground black pepper, to taste.
If you’re missing an ingredient, don’t worry! You can swap the table cream for crème fraîche, and use boxed fish stock if you don’t have time to make your own.
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And of course, feel free to adjust these quantities depending on how many people you’re serving.
Preparation: Mise en Place
“Mise en place” is the foundation of good cooking. Before you start, make sure everything is ready:
- Clean the salmon: remove any bones using tweezers.
- Prepare the herbs: finely chop your thyme and bay leaf (optional).
- Chop the shallots: into fine, even dice.
- Snip the chives into small rings.
- Set each ingredient in its own prep bowl.
Pro tip: Place a damp towel under your cutting board to keep it from slipping.
The Salmon: From Fillet to Perfect Cubes
- Remove the salmon skin (optional, but recommended here).
- Use a fillet knife: its flexible blade is ideal.
- Cut the salmon into even 1 cm cubes.
- Remove the dark part of the salmon (if any): it’s oilier and less pleasant in texture.
🔪 Always use a sharp knife for clean, precise cuts.
Some folks love crispy salmon skin; others not so much. In this recipe, I prefer to remove it—but feel free to leave it on if that’s your thing!
Cooking Setup: Everything Within Reach
Before turning on the heat:
- Make sure all ingredients are prepped and ready.
- Have your pan and pasta pot set up.
- Keep your workstation tidy and organized.
Cooking the Pasta: Al Dente is the Goal
- Use a large pot of salted boiling water.
- Add salt to the water (about 10g per liter).
- Cook the pasta until al dente—firm to the bite.
- Reserve some cooking water before draining.
💡 Why reserve the pasta water? It contains starch that helps bind the sauce beautifully.
Sautéing the Shallots: Building Flavor
- Heat a pan over medium heat.
- Add the chopped shallots and cook until translucent and soft.
- Avoid browning them too much.
Shallots are the aromatic base for your sauce—this step builds flavor from the start.
Deglazing with White Wine: Brightness & Depth
- Add white wine to the pan after the shallots.
- Scrape up the caramelized bits (the fond) from the bottom.
- Let the wine reduce by half.
Why deglaze? It adds acidity and depth, enhancing the overall taste of the sauce.
Reduce the Stock & Tomatoes: Intensify the Flavor
- Add the fish stock to the pan after the wine has reduced.
- Let it simmer until reduced by half.
- Then add the crushed tomatoes and stir.
Reducing the stock concentrates flavor and gives you a richer, more intense sauce.
✨ Don’t add salt or pepper yet!
Cooking the Salmon: Perfectly Tender
- Gently add the salmon cubes to the pan.
- Cook quickly over high heat until just cooked (slightly pink inside).
Don’t overcook the salmon—it’ll dry out.
🔥 Use high heat to sear it quickly. Remember, the salmon will continue to cook slightly in the sauce.
Creating the Rosé Sauce: Creamy & Elegant
- Add the table cream to the pan with the salmon.
- Let it simmer gently until slightly thickened.
- Season with salt and pepper to taste.
Why table cream? It adds richness and creaminess without overpowering the dish.
🚫 Do not boil the sauce after adding the cream—it may split.
Too thick? Add a bit of reserved pasta water to loosen it.
Mixing Pasta and Sauce: Final Touch
- Add the cooked pasta to the pan with the sauce.
- Toss gently to coat the pasta evenly.
- Add pasta water if needed for consistency.
Be gentle—don’t break the pasta! You’re almost there.
Plating & Garnishing: Presentation Matters
- Twirl the pasta into a nest shape on the plate.
- Top with the salmon cubes.
- Sprinkle with freshly snipped chives.
- Drizzle with a bit of olive oil (optional).
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.
Recipe Recap
Ingredients:
- 500g of fresh salmon, cut into 2 cm cubes.
- 350g of fresh tagliatelle (or dry).
- 2 shallots (about 100g), finely chopped.
- 30g of fresh chives, finely snipped.
- 100ml of dry white wine.
- 200ml of 15% fat table cream.
- 150ml of fish stock (or vegetable broth).
- 50ml of crushed tomatoes.
- 30ml of extra virgin olive oil.
- Salt, to taste.
- Freshly ground black pepper, to taste.
Ingredient Substitutions
- Salmon: Try trout, tuna, or even shrimp.
- Tagliatelle: Fettuccine, linguine, or spaghetti also work great.
- Table cream: Swap for crème fraîche, heavy cream, or soy cream (for a vegan option).
- White wine: Replace with vegetable broth or water + a dash of lemon juice.
- Fish stock: Vegetable broth is a good alternative.
Tips & Tricks
- For an extra-silky sauce, stir in a knob of butter at the end.
- If using dry pasta, follow the package for cooking time.
- Add veggies like peas, asparagus, or mushrooms to the sauce.
- For freshness, finish with a few drops of lemon juice.
FAQ
Can I make this dish ahead of time?
Yes! Prepare the sauce in advance and reheat when ready. Cook the pasta fresh before serving for best texture.
How do I store leftovers?
Store in an airtight container in the fridge for 2–3 days.
Can I freeze it?
Freezing isn’t recommended—the cream may separate and the pasta could turn mushy.
What wine pairs best?
A dry, fruity white like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay goes wonderfully with this dish.
Salmon Pasta: The Easy & Creamy Tagliatelle Recipe
Ingredients
- 500 g of fresh salmon cut into 2 cm cubes.
- 350 g of fresh tagliatelle or dry.
- 2 shallots about 100g, finely chopped.
- 30 g of fresh chives finely snipped.
- 100 ml of dry white wine.
- 200 ml of 15% fat table cream.
- 150 ml of fish stock or vegetable broth.
- 50 ml of crushed tomatoes.
- 30 ml of extra virgin olive oil.
- Salt to taste.
- Freshly ground black pepper to taste.
Instructions
- Prepare the ingredients: Cut the salmon into cubes, finely chop the shallots, and snip the chives.
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve some pasta water.
- Sauté the shallots in olive oil over medium heat until translucent.
- Deglaze with white wine and let it reduce by half.
- Add the fish stock and crushed tomatoes, and reduce again.
- Add the salmon cubes and cook briefly over high heat (still slightly pink in the center).
- Pour in the cream, simmer gently until the sauce thickens. Season with salt and pepper.
- Add the pasta, toss gently to coat. Adjust consistency with pasta water if needed.
- Serve hot, garnished with fresh chives and a drizzle of olive oil, if desired.
Video
Notes
Ingredient Substitutions
- Salmon: Try trout, tuna, or even shrimp.
- Tagliatelle: Fettuccine, linguine, or spaghetti also work great.
- Table cream: Swap for crème fraîche, heavy cream, or soy cream (for a vegan option).
- White wine: Replace with vegetable broth or water + a dash of lemon juice.
- Fish stock: Vegetable broth is a good alternative.
Tips & Tricks
- For an extra-silky sauce, stir in a knob of butter at the end.
- If using dry pasta, follow the package for cooking time.
- Add veggies like peas, asparagus, or mushrooms to the sauce.
- For freshness, finish with a few drops of lemon juice.
FAQ
Can I make this dish ahead of time?Yes! Prepare the sauce in advance and reheat when ready. Cook the pasta fresh before serving for best texture. How do I store leftovers?
Store in an airtight container in the fridge for 2–3 days. Can I freeze it?
Freezing isn’t recommended—the cream may separate and the pasta could turn mushy. What wine pairs best?
A dry, fruity white like Sauvignon Blanc, Pinot Grigio, or a light Chardonnay goes wonderfully with this dish.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Traditional Gratin Dauphinois – Easy and Authentic French Recipe
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.
