Recipes › Seafood › Italian Salmon Pasta Recipe

Italian Salmon Pasta Recipe

Recipe by Pedro M. A. Neves

This Italian Salmon Pasta combines delicate wild salmon with al dente pasta in a light white wine and fresh herb sauce. The dish balances the richness of the fish with bright acidity and aromatic Mediterranean flavors. This elegant yet simple preparation honors traditional Italian seafood cooking while highlighting the quality of its key ingredients.

Ingredients

• 400 g dried linguine pasta
• 500 g fresh salmon fillet, skin removed
• 120 ml dry white wine (Pinot Grigio or Vermentino)
• 240 ml heavy cream
• 2 cloves garlic, minced
• 30 g fresh parsley, chopped
• 15 g fresh dill, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• Juice of 1 lemon (about 30 ml)
• Salt to taste
• Black pepper to taste
• 30 g Parmigiano-Reggiano, grated
• Zest of 1 lemon (for garnish)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add linguine and cook for 9-10 minutes until al dente, stirring occasionally. Reserve 120 ml of pasta water before draining.

2. While pasta cooks, pat the salmon fillet dry with paper towels. Cut into 2.5 cm chunks and season generously with salt and black pepper on all sides.

3. Heat olive oil and butter in a large skillet over medium-high heat until the butter foams. Add the salmon pieces and sear for 2-3 minutes per side until golden brown and just cooked through. Transfer to a plate.

4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.

5. Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the wine reduces by half.

6. Add the heavy cream and lemon juice to the skillet, stirring well. Reduce heat to medium and simmer for 2 minutes until the sauce thickens slightly.

7. Return the seared salmon to the skillet along with the fresh parsley and dill. Gently stir to coat the salmon in sauce. Taste and adjust seasoning with additional salt and pepper as needed.

8. Add the drained linguine directly to the skillet and toss gently to combine, adding pasta water 60 ml at a time until the sauce reaches a silky consistency that coats the pasta.

9. Divide pasta into four bowls. Garnish each portion with grated Parmigiano-Reggiano and lemon zest. Serve immediately while hot.

Substitutions

• Substitute salmon with halibut or sea bass for a milder white fish option
• Replace heavy cream with crème fraîche for a tangier sauce
• Use gluten-free linguine or spaghetti for gluten-free diets
• Replace Parmigiano-Reggiano with Pecorino Romano for a sharper cheese flavor

Tips

• Cut salmon into uniform chunks so they cook evenly without overcooking the exterior
• Reserve pasta water before draining—its starch helps the sauce cling to the linguine and creates a silky texture
• Do not overcook the salmon; it will continue cooking slightly from residual heat after being removed from heat
• For best flavor, use fresh herbs rather than dried; add them at the end to preserve their delicate flavor

This dish reflects Italy's coastal culinary traditions, particularly from regions like Liguria and Campania where seafood pasta is a staple. Italian salmon pasta recipes typically emphasize simplicity and the quality of individual ingredients rather than heavy sauces, allowing the natural flavor of the fish to shine through.

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