This spicy salmon pasta is creamy, fiery, rich and absolutely delicious!
This is one of those recipes that really does tick all the boxes. Thankfully it’s really simple to make as well! Follow me…
Pan-Fried Salmon
Maybe I’m wrong, but I feel that salmon + pasta is an under-appreciated combination. Salmon excels in many different dishes, but nestling it’s way into a rich, creamy pasta has got to be one of the most delicious ways to serve it!
What kind of salmon should I use?
We’ll be using a couple of boneless skinless fillets. If your salmon has the skin on you’ll want to remove it before you fry it. Because we’re going to be breaking up the salmon you can use one piece instead of fillets if that’s what you have.
Preparing the salmon
I recommend getting the salmon out of the fridge 30 minutes beforehand, just to relax the fish and help it cook through more evenly. You’ll also want to season both sides of the salmon with a simple concoction of smoked paprika, cayenne pepper, salt and pepper.
Pan-frying the salmon
Pan-frying is the best option for cooking the salmon in this context as it’s the best chance to develop some flavour. You can build up a nice crust and also baste the salmon in butter. Basting in butter helps keep the salmon nice and moist and will wrap it in a rich buttery flavour. The leftover butter (which is now infused with the salmon seasoning) will be used to fry the onion 
Process shots: add seasoned salmon to pan (photo 1), fry then flip (photo 2), add butter (photo 3), baste (photo 4).
Creamy Tomato Salmon Pasta
If you’ve been around here for a little while you’ll know how much I love a creamy tomato pasta. It works so well in this context with the spice and salmon!
This pasta sauce is rich, but it’s balanced out nicely by the spice of the chilli flakes and tangy/sweetness of the sun-dried tomatoes. I also love adding in a splash of white wine. Not only will this help cut through the richness of the sauce, but it’s also great to deglaze the pan with. If you can’t use it you can leave it out though.
Starchy Pasta Water
I like to transfer the cooked pasta right from the pot into the pan with the sauce. This will bring some excess water with it, which is great for thinning out the sauce. The starch in the water will also help thicken the sauce and turn it a little glossy. If the sauce over-thickens at any point you can toss through some more water from the pot.
Process shots: fry onion, garlic, chilli flakes and sun-dried tomatoes (photo 1), stir in tomato puree then simmer wine (photo 2), stir in stock and cream (photo 3), add pasta (photo 4), toss in parmesan and parsley (photo 5), toss in salmon (photo 6).
Spicy Salmon Pasta FAQ
What kind of pasta should I use?
I love using Linguine, but any type of long-cut pasta will do the trick.
How spicy is this pasta?
It’s definitely got a kick, but I wouldn’t say it’s overbearing. You can control the spiciness with the chilli flakes if you’re wary.
How do I know when the salmon is cooked?
You want the salmon to be slightly under your preference after it’s fried. It should easily flake and the centre should turn from a deep pink to a light pink similar in colour to the outside. Don’t worry too much though as it’ll cook more as it rests and when tossed through the pasta.
Serving Spicy Salmon Pasta
To serve, I typically sprinkle over any leftover parsley and parmesan I’ve got lurking around. You can also garnish with an extra pinch of chilli flakes too if you fancy!
For the chicken version of this recipe check out my Spicy Chicken Pasta!
For the sister recipe to the dish check out my Creamy Salmon Pasta!
Alrighty, let’s tuck into the full recipe for this spicy salmon pasta shall we?!
How to make Spicy Salmon Pasta (Full Recipe & Video)
Spicy Salmon Pasta
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Equipment
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Sharp Knife & Chopping Board
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Large Non-Stick Pan & Wooden Spoon
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Large Pot & Tongs (for cooking pasta)
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Jug (for stock)
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Fine Cheese Grater
Ingredients
Salmon
- 2x 120-150g / 4-5oz boneless skinless Salmon Fillets, brought close to room temp (see notes)
- 1/2 tsp EACH: Smoked Paprika, Cayenne Pepper
- 1/4 tsp EACH: Salt, Black Pepper
- 2 tsp Olive Oil
- 1 tbsp Butter
Pasta
- 200g / 7oz Linguine (or other long-cut pasta)
- 1 small White Onion, finely diced
- 2 cloves of Garlic, finely diced
- 6 Sun-Dried Tomatoes, finely diced
- 1/2 tsp Chilli Flakes (see notes)
- 2 tbsp Tomato Puree (Tomato Paste in US)
- 60ml / 1/4 cup Dry White Wine (see notes)
- 80ml / 1/3 cup Chicken Stock
- 160ml / 2/3 cup Double/Heavy Cream (leave at room temp)
- 30g / 1oz / 1/3 cup freshly grated Parmesan
- 1 tbsp finely diced Fresh Parsley
- Salt & Black Pepper, as needed
Instructions
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In a small pot combine the salmon seasoning, then evenly sprinkle over both sides of the fillets.
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Heat 2 tsp oil in a large non-stick pan over medium-high heat. Add the fillets and fry for 3 minutes until lightly charred and crisp on the bottom, then flip them over and fry for another 2 minutes. Melt in the butter and baste the fillets for a further minute, or until they're just about cooked through the centre (they will continue cooking so don't worry too much). The salmon will lightly blacken from the seasoning, but you don't want it to burn, so lower the temp slightly if you need to at any time during this. Remove the fillets and place them on a plate to one side, then lower the heat to medium.
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At this point you can add the pasta to salted boiling water and cook it until it is al dente. Don't drain.
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Add the onion to the leftover fat in the pan and fry until soft and golden, then add the garlic, chilli flakes and sun-dried tomatoes and fry for a further minute.
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Stir in the tomato puree and fry for a minute, then pour in the wine. Cook it out for a few minutes, or until it's almost completely evaporated and the pungent smell of alcohol disappears, deglazing the pan with your wooden spoon as needed.
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Pour in the stock and cream then give everything a good stir. Bring to a gentle simmer, then turn the heat to low. Use your tongs to transfer the cooked pasta straight from the pot into the pan, then toss to coat in the sauce. Toss in the parmesan and parsley until the parmesan melts.
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Roughly break up the salmon, then toss that in too (alongside any resting juices). If the sauce over-thickens just toss in a splash of the pasta water.
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Check for seasoning/spice and adjust if needed then serve and enjoy!
Video
Notes
b) Texture – I recommend breaking the cooked salmon into large chunks, just because they’ll naturally break up a little more as you toss the pasta. The pasta sauce should be thick and creamy and should cling to the pasta nicely. Just use the excess pasta water to thin out the sauce at any point should you need to.
c) Spice – The spice from the cayenne pepper and chilli flakes offers a good kick of heat, but certainly nothing overbearing. If you’re wary then start off with less chilli flakes and work your way up. Of course if you want more heat just add in more!
d) White Wine – It’s not a lot, but it does add a nice background flavour and cuts through the richness of the sauce. Most (if not all) of the alcohol will burn off, but if for whatever reason you don’t want to use it just sub with more chicken stock.
e) Calories – Whole recipe divided by 2.
Nutrition
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