This creamy salmon spaghetti turns a handful of simple ingredients into a restaurant-worthy weeknight dinner. Tender pieces of salmon are folded through silky spaghetti in a delicate cream sauce, finished with fresh herbs for a bright, fresh lift.
Salmon and cream are a match made in heaven — if you love this pairing, try our Creamy Baked Salmon Pasta or the elegant Salmon in Creamy Spinach Sauce next.
Ingredients
- 300 g (10 oz) salmon or trout fillet, cut into pieces
- 250 g (9 oz) spaghetti
- 100 ml (1/3 cup) heavy cream (30% fat)
- 1 tbsp butter
- fresh herbs, chopped, to taste
- salt, to taste
Instructions
- Lightly saute the fish pieces in butter and season with salt. At the same time, boil the spaghetti in salted water for 2 minutes less than the package says.
- Add the spaghetti to the fish with a ladle, scooping up some of the starchy pasta water with it — you will want a little of it for the sauce.
- Pour in the cream and cook over medium heat, stirring, until the sauce thickens. Do not let it boil and do not overcook — the sauce should be silky, not split.
- Add the fresh herbs just before serving.
Tips
- Pat the salmon dry before sauteing so it sears nicely instead of steaming.
- Reserve that starchy pasta water — it is the secret to a glossy sauce that clings to every strand.
- Add the cream off the boil and keep the heat gentle; high heat can split a cream sauce.
Nutrition (per 100 g): 200 kcal, protein 14 g, fat 7 g, carbs 12 g.
For more technique-driven recipes, explore Serious Eats, and check the USDA site for handy ingredient and nutrition references.