15 Minute Creamy Salmon Linguine.
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.
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.
What ingredients do you need to make creamy salmon linguine?
250 g linguine (fresh is best if you can find them, but dry works as well)
150-200 g fresh salmon I made this with canned salmon in a pinch (I know, the horror) and they were actually very good. If you have a can somewhere in the pantry and don’t know what to do with it, this is a recipe that 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.
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.
15-Minute Creamy Salmon Linguine
250 g linguine
150 g fresh salmon (canned or smoked are also OK)
20 g butter
1 small red onion
2 cloves garlic, minced
150 ml single cream (or double cream for a richer sauce)
1/4 tsp salt
1/4 tsp freshly ground pepper
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).
In the meantime, melt the butter in a pan over medium heat.
Add the chopped red onion and saute for 2 to 3 minutes until soft.
Add the garlic and cook for another 30 seconds.
Add the flaked 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.
Add the double cream and stir for one minute. Season with salt and 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.