15-Minute Creamy Salmon Linguine Recipe
This 15-Minute Creamy Salmon Linguine is a quick and delicious pasta dish featuring tender pieces of salmon cooked in a buttery, creamy sauce with garlic and red onion. Perfect for a satisfying weeknight dinner, it combines freshness and richness with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Salt
Ingredients
Scale
Pasta
- 250 g (8.8 oz) linguine
Seafood
- 150 g (5 oz) fresh salmon, cut into bite-size pieces; canned is also ok
Sauce
- 20 g (1 tablespoon) butter
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 150 ml (⅔ cup) single cream, or double cream for a richer sauce
- ¼ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- Boil pasta: Bring a large pot of salted water to a boil and cook the linguine for 8-10 minutes or according to package instructions, until al dente (cooked through but still firm).
- Melt butter: While the pasta cooks, melt 20 g of butter in a pan over medium heat, preparing the base for your sauce.
- Sauté onion: Add the chopped small red onion to the melted butter and sauté for 2 to 3 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic cloves and cook for another 30 seconds to release their aroma without burning.
- Cook salmon: Add the bite-sized pieces of fresh salmon to the pan and cook for 2-3 minutes. Break the salmon up if you prefer smaller pieces in the sauce. If you keep larger chunks, extend the cooking time by 2-3 minutes to ensure it is fully cooked.
- Add cream and season: Pour in 150 ml of single cream and stir continuously for about one minute until the sauce is smooth and creamy. Season with ¼ teaspoon salt and ¼ teaspoon freshly ground pepper to taste.
- Drain pasta and reserve water: Save 150 ml of pasta cooking water before draining the linguine to retain some starchy liquid that will help the sauce bind to the pasta.
- Toss pasta in sauce: Transfer the drained linguine to the pan with the salmon cream sauce. Add 100 ml of the reserved pasta water and toss gently to coat all the pasta evenly. Add more pasta water as needed to maintain the desired sauce consistency, keeping in mind the pasta will absorb some sauce as it rests.
Notes
- For a richer sauce, use double cream instead of single cream.
- Canned salmon can be used if fresh is not available, just add it after onion and garlic are cooked, warming through gently.
- If you prefer larger chunks of salmon, extend cooking time to ensure it’s cooked thoroughly.
- Reserve some pasta water to adjust the sauce consistency and help the sauce cling to the pasta.
- Serve immediately for the best texture and flavor, garnished with fresh herbs like parsley if desired.
Keywords: salmon linguine, creamy pasta, quick dinner, easy salmon recipe, Italian pasta dish, creamy salmon sauce
