Salmon Pasta

By • May 14, 2010 6 Comments

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Author Notes: Salmon pasta is one of our family favorites. It combines simple ingredients and techniques, yet the dish feels sophisticated and complex. The anchovies lend depth, and the lemon perfumes and brightens the dish. This recipe is adapted from my lovely sister-in-law, Simona. She grew up in Rome and cooked in restaurants in the Italian mountains. Simona lives in the States now and she's taught me so much about great food and home cooking. mariaraynal

Serves 4-6

  • 1 pound short, sturdy pasta (I like farfalle, penne or fusilli)
  • 1.5 pounds fillet of wild salmon
  • freshly cracked black pepper, sea salt and crushed red pepper, to taste
  • 2 tablespoons olive oil, plus extra for salmon
  • 1 cup shallots, sliced thinly
  • 4 cloves garlic, roughly chopped
  • 5 anchovy fillets, minced
  • 1/2 cup dry white wine
  • pasta water, to taste
  • zest of one lemon
  1. Put a pot of water over high heat on the stovetop for pasta. When water come to boil, add a handful of salt and cook pasta for about 8 minutes, or until al dente. Drain and save pasta water.
  2. Meanwhile, preheat oven to 400 degrees. Place salmon fillet on lined baking tray and season well with sea salt and freshly cracked black pepper. Drizzle lightly with olive oil. Bake for approximately 25 minutes or until salmon flakes easily with fork.
  3. In a large skillet, heat olive oil over medium and add shallots, stirring occasionally, until translucent. Add garlic and anchovies and continue to stir. Season with black pepper, crushed red pepper, and, if desired, salt.
  4. When shallots and garlic are soft and lightly caramelized, add drained, cooked pasta to the skillet and toss with shallot mixture until well combined. Deglaze with wine and reduce for several minutes.
  5. Remove salmon from oven and flake into large pieces. Place in skillet and stir gently. If needed, add pasta water and check seasoning. Zest lemon over the pasta and serve.

More Great Recipes: Fish & Seafood|Entrees|Salmon|Fish

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Comments (6) Questions (0)


12 months ago JBF OF BROOKLYN

This was delicious and very easy. I used much less wine and instead added the pasta water at the end to loosen it up.


over 1 year ago mariaraynal

Absolutely on leftover salmon. I've often made it with good quality canned salmon too. Your buttery buttermilk sauce sounds intriguing, too.


over 1 year ago Cucinista

I often make this with (dare I say it) leftover salmon. Depending on the mood -- with a buttery buttermilk sauce ( traditionally with peas and parsley), or olive oil, wine, shallots. Best day after dish ever.


almost 2 years ago tomstone

made this twice already, using vegan cream once instead of win, added sun dried tomatoes both times. quick , simple and divine


over 4 years ago Jestei

this is simply divine


over 4 years ago Midge

This sounds great and very week-night friendly.