This salmon pasta recipe without cream is incredibly delicious! Expect the plates to be clean with everyone going for seconds. A creamy sauce is still created and comes together simply, with butter, garlic and a crisp white wine. The salmon flakes easily after being pan seared for just a few minutes.
Perfect for a quick weeknight dinner and as presentable to serve to guests. This main dish is made up of a few dairy-free ingredients and is rather delectable. Now I sound like I'm talking about chocolate!
Salmon Pasta Recipe Without Cream
If you need a wonderful meal with a difference all you need, is to pick up salmon and a bottle of white wine. If you love wine then be sure to make it one that you can enjoy with your salmon dinner. You can also use stock to replace the wine and it can be fish or salmon stock. The salmon stock is made from the head of the salmon and is more a broth (same as a homemade fish stock).
Looking for a spicy salmon recipe? Try this one right here.
The only ingredients that you need to add to this image above is the pasta water, salt and pepper.
Let's get started ...
Salmon Fillets: Salmon = protein + omega-3 fatty acids. Nice and delicate and feel free to remove the skin before cooking if you don't like it. The skin is packed with nutrients, Vitamin D and Vitamin B supplements! Try crisping it up, it's delicious!
Pasta: You can use your preferred pasta here and there are many options from fusilli, spaghetti, penne, linguine (these 'little tongues" in Italian are wider than spaghetti but not as wide as fettucine). Fettucine is a flat pasta that's popular in Beef Ragu and many more.
Olive Oil: Olive oil for searing the salmon. We use this olive oil. It prevents the salmon from sticking to the pan and no, not 2 tablespoons of oil, it's not enough! This recipes use a quarter cup which is 4 tablespoons of olive oil so if you're thinking two tablespoons, double that.
Salt and Black Pepper: Necessary for seasoning. We use this combination of sea salt and fresh black pepper.
White Wine: The overall profile flavor is improved with white wine, it also adds a slight tang.
Garlic: Aromatic garlic complements the salmon and white wine and it just works gorgeously! If you can't eat garlic try substituting it.
Butter: Brings the rich and creamy texture to the sauce, making a dish more delicious. It enhances the salmon’s natural richness by giving a velvety texture to pasta.
Juice of A Lemon: A citrusy tang for the rich salmon with butter, is mouthwatering!
Reserved Pasta Water: Starchy pasta water, is one of the many hacks a homecook has. Emphasis on the 'starchy' so not like when you see someone removing the water before the pasta is cooked. In order for the water to work, it must be starchy from cooking the pasta.
Honestly, it's not that 'one fix' type of thing. Try adding chopped fennel and fresh chives. I often add this garlic and herb seasoning because it has all the dry and dehydrated veggies and spices. You can substitute with your own herb combination for flavor.
Olive oil and herbs are a great way to add flavor to food or appetizers like this bread and olive oil dip. Combining olive oil with natuarl seasonings can add heaps of flavor without you actually physically using garlic and onion.
Pasta With No Garlic
Did you know that pasta and olive oil makes a very delicious meal all on it's own? Toss in some parmesan cheese and you can thank me later!
Can you tell I'm hungry yet?
How To Make This Salmon Pasta Recipe Without Cream
This recipe goes pretty quick so make sure you have everything ready to go.
Start by cooking the pasta: Bring a large pot of salted water to boil and cook the pasta about 2 minutes away from being properly cooked. Drain and set aside and keep the pasta water, at least 2 cups depending on the amount of pasta you're using.
Prepare the Salmon: Pat the salmon fillets dry with a kitchen towel or tissue paper on both sides and then season generously. Always season as you go is my kitchen motto but not in this recipe. We've salted the pasta water, seasoned the salmon and are adding capers later so it's more like taste you go here.
Cook the Salmon: I started cooking this salmon flesh-side down first for 3 minutes, turned it over and cooked it skin-side down for 4 minutes. Out the pan and onto a plate to rest while you make the sauce.
I simply had to show off and show you our new small crop of shallots! Looks like red onion but still shallots, and much more mild in taste which makes them perfect for salads. To see my pasta recipe made using our garden herbs see this extra delicious Herb-Infused Chicken Pasta!
Create a flavor-base: In that same skillet, add the butter to melt and cook the onion or shallots. The butter will foam gently, add the garlic and let that cook for about 2 minutes. You will see the butter starts to turn a little brown but before it does, add in the lemon juice. The lemon juice calms the heat down which stops the butter from burning. Instead it simmers away into this wonderful sauce!
Let it continue cooking for another 2 to 3 minutes on a gentle medium heat not a simmer and not high.
Add the capers, give them a mix and then add the white wine and simmer over medium heat for 2 minutes. I prefer not to let the wine reduce too much so halfway through, add the remaining tablespoon of butter. Before it has time to melt, in with the cooked pasta.
Told you it goes quick!
Pasta water: As you toss the pasta into the sauce, you can add a little at a time of the reserved pasta water depending on how saucy you want it. Return the cooked salmon to the pan, add a little more pasta water if you wish, give it all a gentle shake or swirl and serve.
Remove the salmon skin before or after cooking, it's entirely up to you.
Final Touch and Serve: This recipe does not need additional seasoning so taste before adding. Add chopped fresh parsley and any butter that's left over, enjoy!
Which Pasta Is Best For Salmon?
We love spaghetti with salmon but there are many varities to choose from, fusilli, penne, linguine (these 'little tongues" in Italian are wider than spaghetti but not as wide as fettucine) and fettucine which is a flat pasta that's popular in Beef Ragu and many more.
Can You Use Left Over Salmon For A Pasta Dish?
Yes, but fresh is best if possible.
How Long Does Salmon Take To Cook Stove-Top?
Even though it does depend on the thickness of the salmon fillets, the approxiamate time is 4 to 5 minutes per side.
More Salmon Recipe Ideas
- Garlic Butter Ghee Salmon Bake
- Smoked Salmon on Crackers
- Fennel Air Fryer Salmon
- Oven Baked Healthy Salmon Recipe
- Spicy Salmon Recipe
- Mediterranean Salmon Salad
- Pan Seared Salmon
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Salmon Pasta Recipe Without Cream
- Salmon the star of the recipe
- Spaghetti or any other pasta
- Salt and pepper
- Butter unsalted + 1 tablespoon
- White wine
- Red onion or shallot
- Pasta water
- Fresh lemon
- Chopped fresh parsley
- Start by bringing a pot of salted water to the boil to cook the pasta. Cook the pasta until about 2 minutes away from being properly cooked. So, not al dente yet. Drain, reserving 2 cups of pasta water.
- Heat a non stick pan with olive oil. Once hot, place the salmon (I don't remove the skin) skin side up flesh side down into the pan. Don't overcrown the pan if the salmon is too big or the pan small, cook the salmon one a time.
- Cook the salmon, medium to high heat, skin side down for about 3 minutes and gently flip to cook the skin side down for 4 minutes. While cooking, it you need to add olive oil, then do so, a tablespoon at a time. Use a large spoon to scoop the oil up and baste the salmon as it cooks, do this 2 to 3 times per side. Remove the salmon and rest on a plate.
- Same pan, on medium to high heat, add the butter to melt and cook the onions until soft. Add the garlic cook for 2 to 3 minutes and while it cooks, add the fresh lemon juice. Continue cooking the onion and garlic for a total of 4 to 5 minutes. Add the capers and mix them in and then add the white wine, make sure your heat is not too low, if it is increase it slightly, you want to see the gently bubbles as it cooks.
- Add the remaining tablespoon of butter and once the butter melts add the cooked spaghetti. Use a pair of tongs to lift the pasta as you mix it into the sauce. Regulate the heat by moving the pan on and off the stove just for a seconds as you mix. Pour in the reserved pasta water a dash at a time until you have the sauce you want.
- Serve with the salmon, more melted butter (optional) and chopped fresh parsely. Taste before seasoning if you used capers.