With fresh salmon, a light cream sauce and a little lemon, this pasta alla salmone is a simple, but tasty Italian dish.
Who says pasta has to be heavy and rich? There isn't much better than a light, yet satisfying pasta dish - from pasta al pesto to pasta alla sorrentina to ragu bianco to carrot pasta to garlic butter pasta to spaghetti alla Nerano.
But have you ever thought of having salmon with some pasta? It might not be the first thing to come to mind but you've been missing out.
With wither fresh or smoked salmon, pasta alla salmone is an ideal choice year-round.
Why This Recipe Works
- Simple - As with most traditional Italian dishes, you use a minimal amount of ingredients that generate a ton of flavor.
- Quick to prepare - You can have this dish from start to the dinner table in under 30 minutes.
- Flavorful - You get the rich, buttery, and slightly sweet flavor from the salmon complemented by the acidic, yet slightly creamy sauce.
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Ingredient Notes
- Pasta - Opt for pasta shapes that can hold the sauce well, such as penne, fusilli or farfalle.
- Aromatics - Shallots and garlic add depth to the dish. Sauté them in olive oil for a flavorful base.
- Red Pepper Flakes - If you enjoy a hint of spice, add red pepper flakes to give the dish a subtle kick.
- Salmon - Use high-quality salmon for the best taste. You can choose between fresh, smoked, or even canned salmon, depending on your preference and availability.
- White Wine - Often used in the sauce, white wine adds a delightful acidity that complements the salmon. Choose a quality dry wine that you'd be willing to drink.
- Heavy cream - Heavy cream adds a little richness to the sauce and helps thicken it.
- Lemon - Lemon zest and juice brightens the flavors and balances the richness of the dish.
- Parmesan - Grated Parmesan cheese adds a savory note to the sauce. Choose a high-quality Parmesan for the best flavor.
- Basil - Fresh basil has a distinct and aromatic flavor that is both herbaceous and slightly sweet with hints of peppery and clove-like undertones.
Ingredient Swaps
While this pasta alla salmone is pretty perfect, you can mix up the ingredients. Some variations include:
- Choose gluten-free pasta if you need to avoid gluten. You can also use whole wheat pasta or alternative pasta options like chickpea pasta for added protein.
- Adjust the spice level by using paprika or a pinch of cayenne pepper.
- Instead of traditional salmon, you can use other types of fish such as trout or mackerel for a similar texture and flavor profile. For a vegetarian option, consider using smoked tofu or tempeh as a salmon substitute.
- If you want to avoid alcohol, replace white wine with chicken or vegetable broth or simply use lemon juice for acidity.
- Substitute heavy cream with a non-dairy alternative like coconut milk, almond milk, or cashew cream for a dairy-free version. Greek yogurt can also be used for a tangy twist.
- Use vinegar or a splash of citrus juice (lime or orange) as a substitute for lemon.
- If you're dairy-free, skip the Parmesan or use a vegan Parmesan alternative. Nutritional yeast can also provide a cheesy flavor.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the shallots in a large pan before adding the garlic and crushed red pepper.
Add the seasoned salmon to the pan, cooking for 2 minutes per side.
Deglaze the pan with the wine. Simmer until it has reduced by half before adding the cream and cooking until the sauce has thickened.
Add the penne, cheese, lemon juice and zest, tossing to combine.
Make sure you break up the salmon as you do this. If needed, add some pasta water and adjust seasoning.
FAQs
Also known as salmon pasta, it is an Italian pasta dish that features salmon (fresh or smoked) as a key ingredient.
It's a creamy and flavorful pasta dish that typically combines the rich flavors of salmon with a creamy sauce, pasta, and various seasonings.
While I prefer fresh salmon, you can use smoked salmon as it is more traditional. Keep in mind, smoked salmon imparts a distinct flavor.
Generally, short pasta shapes like penne, fusilli or farfalle work well. The nooks and crannies in these shapes help hold the creamy sauce and small pieces of salmon.
It will last about 3 days if stored in an airtight container in the fridge.
My preferred method is placing the leftover pasta in a skillet with a splash of water. Cook on medium-low until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of water and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Side Dish Suggestions
While this salmon pasta recipe is perfect on its own. You can serve with a variety of sides including:
Equipment
The equipment you use is important to how the pasta alla salmone turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to cook the sauce.
- Spoon - A good wooden spoon is needed to stir everything together and break up the salmon.
- Cheese grater - Use a cheese block and grate the Parmesan cheese yourself.
Pro Tips/Recipe Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
- Use wild salmon when possible. It is healthier for you and just tastes better.
- If you prefer not to use alcohol, replace the wine with low-sodium chicken stock.
- Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
Other Pasta Recipes
If you’ve tried this pasta alla salmone recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pasta alla Salmone
Ingredients
- 1 lb penne
- 2 tablespoon olive oil
- 2 medium shallots, chopped
- 4 garlic cloves, minced
- ¼ teaspoon crushed red pepper flakes
- 1 lb salmon, skin removed
- 1 cup dry white wine
- ¼ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 lemon juice, freshly squeezed
- 1 lemon, zested
- 2 tablespoon fresh basil leaves, julienned
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta al dente according to package instructions. Save ½ cup of pasta water.
- Heat olive oil in large pan over medium heat. Add shallots and cook for 2 minutes before adding the garlic and crushed red pepper flakes, cooking for another 30 seconds.
- Season salmon with salt and pepper. Add to pan and cook for 2 minutes per side. Add the wine, scraping up any brown bits. Simmer until wine is reduced by half. Add the cream, cooking for 1-2 minutes or until thickened.
- Add the pasta, cheese, lemon juice and lemon zest to the sauce, tossing to combine. Break up the salmon as you do this. Add some pasta water and adjust seasoning if needed. Serve with more cheese and top with basil if desired.
Notes
- Make sure the water you are cooking the pasta in is salted as some of the flavor comes from it.
- DO NOT overcook the pasta when boiling. You want it just al dente or slightly under. It continues to cook with the sauce.
- Use wild salmon when possible. It is healthier for you and just tastes better.
- If you prefer not to use alcohol, replace the wine with low-sodium chicken stock.
- Don't use pre-shredded cheese. You want if finely grated so it melts well. Pre-shredded has added ingredients that will just make it clump up.
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