Creamy salmon linguine in just 15 minutes? Don't mind if I do. This recipe for two can be on the table in the time you would scroll on your phone to decide which takeout to order.
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
Made with fresh salmon and just a couple of cupboard and fridge staples, these luscious creamy salmon linguine are so easy to make I even cook them when I'm so tired I can't think.
The end result is not proportional to the amount of effort that goes into making this pasta with salmon, as it tastes epic. It's comfort food without much effort. What's not to like?
It's the perfect dinner recipe for two, but you can easily double or triple the quantities if cooking for more people. They are even perfect for date night, as they pair splendidly with a glass of Chardonnay or a white Rioja.
This is one of those recipes where you toss the pasta gently with the sauce before serving, so you don't have to worry about figuring out how much sauce to spoon over what amount of pasta for a serving.
PromotedDon't miss out on today's trending deals!
Join thousands of users enjoying exclusive benefits right now.
What ingredients do you need to make creamy salmon linguine?
To make these creamy salmon linguine, you need the following:
- 250 g linguine (fresh is best if you can find them, but dry works as well)
- 150-200 g fresh salmon-I've made this with canned salmon in a pinch, and it was actually very good. If you have a can somewhere in the pantry and don't know what to do with it, this recipe will take it off your hands and transform it into a delicious dinner. Just make sure you remove any bone traces. Smoked salmon is another option.
- 20 g butter
- 1 small red onion
- 2 cloves garlic, minced
- 150 ml single cream (you can use double if you want the sauce to be richer)
- Salt and pepper
When making this recipe, it's important not to forget to save 100-150 ml of pasta water to add to the sauce. This is an important step because that water is starchy and will emulsify the sauce beautifully. It also means that you don't have to use too much single or double cream to achieve the desired consistency.
If you liked this recipe, check out some of the my other pasta creations:
- 30-Minute Spaghetti All'Amatriciana
- Tagliatelle ai Funghi (Pasta with Mushrooms)
- Creamy Pasta with Haggis and Kale
- Creamy Hot Smoked Salmon Pasta
- Easy Smoked Salmon Pasta with Philadelphia
15-Minute Creamy Salmon Linguine
Ingredients
- 250 g (8.8 oz) linguine
- 150 g (5 oz) fresh salmon, cut into bite-size pieces; canned is also ok
- 20 g (1 tablespoon) butter
- 1 small red onion
- 2 cloves garlic, minced
- 150 ml (⅔ cups) single cream, or double cream for a richer sauce
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- Boil the pasta in salted water for 8-10 minutes or according to the instructions on the package. It should be al dente (cooked through, but still firm).250 g linguine
- In the meantime, melt the butter in a pan over medium heat.20 g butter
- Add the chopped red onion and saute for 2 to 3 minutes until soft.1 small red onion
- Add the garlic and cook for another 30 seconds.2 cloves garlic
- Add the salmon and cook for 2-3 minutes. Break it down if you like to taste bits of fish with every bite (see picture). Alternatively, you can leave it in larger pieces, but add 2-3 more minutes to be sure it's cooked through.150 g fresh salmon
- Add the cream and stir for one minute. Season with salt and pepper.150 ml single cream¼ tsp salt¼ tsp freshly ground pepper
- Save 150 ml pasta water and drain the linguine.
- Transfer the linguine to the pan and add 100 ml of pasta water. Toss gently until the pasta is covered. Add the rest of the water if it looks like there's not enough liquid, keeping in mind that the pasta will continue to absorb the sauce over the next minutes.
- Serve immediately with a pinch of freshly ground pepper on top.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Ben says
Very quick and straightforward to do and tastes great 🙂
Alice says
So happy to hear you enjoyed it, Ben!
chef mimi says
oh yes! Or maybe even just a shallot. this is excellent.
Alice says
Yes, a shallot would do just fine indeed. Thank you!