Salmon Pasta Recipe With No Cream (Easy & Delicious)
Published 2023, Update 2024
This easy Salmon Pasta Recipe Without Cream is incredibly delicious, a healthier option and the whole process goes so quick! No heavy cream but still a smooth silky texture from just a few ingredients.
Easy Salmon Pasta
Pasta without cream is quite refreshing. We tend to lean towards creamy pasta recipes which are phenomally good don’t get me wrong. But it’s good to change the menu to wine and capers sometimes.
Coming together with butter, garlic and a crisp dry white wine. Best part is that in 30 minutes it’s done! The perfect opion for busy weeknights, valentines dinner or date night!
We pan sear the salmon fillets for a few minutes skin side down on medium-high heat. Lowering it when the wine is added to medium heat. The flaked salmon is light and cooked through by the time you serve.
You don’t need the salmon skin because you break it up and add it to the pasta. I love the crispy skin and let me tell you, it’s probably the healthiest part of the salmon. For this reason, I cook the salmon with the skin on so it crisps up with brown crunchy edges.
Looking for a spicy salmon recipe? Try this one right here.
Delicious Salmon Pasta Ingredients
This healthy salmon pasta is dairy-free but I’ve got Parmesan cheese to serve at the table. Prefer to add it into your cooking? Sure no problem! Simply add it at the same time that you add the cooked pasta to the pan.
Fresh Salmon Fillets: Salmon = protein + omega-3 fatty acids. I am using lightly smoked rainbow trout. A tasty and affordable option to salmon and less oily than salmon.
Pasta: Any pasta – fusilli, spaghetti, penne, linguine (these ‘little tongues” in Italian. They are wider than spaghetti but not as wide as fettucine). Fettucine is a flat pasta that’s popular in Beef Ragu and many more.
Capers: So small yet so flavorful! Briny, tangy flavor bringing a nice balance to the dish with texure too.
Red Onion: For the best flavor, I would suggest shallots or red onion.
Olive Oil: Olive oil for searing the salmon. It prevents the salmon from sticking to the pan.
White Wine: The overall profile flavor is improved with dry white wine, it also adds a slight tang. Use your favorite, there are many! Pinot Grigio, Sauvignon blanc and so forth.
Salt: I use 1 tablespoon of sea salt for the pasta water, we always use coarse salt for cooking pasta. Plus a light sprinkle over the salmon before cooking.
Black Pepper: Fresh black pepper for seasoning the salmon.
Garlic: I strongly suggest sticking to fresh garlic cloves and not garlic powder for the buttery lemon garlic sauce. With such a few ingredients you want to make sure they are all fresh and good quality.
Unsalted Butter: Brings the rich and creamy texture to the sauce which makes this smoked salmon even more delicious! It enhances the salmon’s natural richness by giving a velvety texture to pasta. Plus, you need the creaminess since we don’t have cream.
Fresh lemon juice: A citrusy tang for the rich salmon with butter and lemon zest too if you like. I find 1 whole lemon sufficient, freshly squeezed is best.
Reserved Pasta Water: Starchy water after cooking the pasta.
How To Make This Salmon Pasta Recipe Without Cream
This recipe goes pretty quick so make sure you have everything ready to go. Once you do, start with the pasta.
Start by cooking the pasta: Bring a large pot of salted water to the boil. Cook the pasta 2 minutes before al dente. Reserve 2 cups of pasta water.
Prepare the Salmon: Pat the room temperature fillets dry with kitchen tissue paper on both sides. Season lightly with salt and black pepper.
Cook the Salmon: Heat a large skillet with oil on medium-high heat. Once the oil is hot, place the salmon skin-side down and don’t move it. Tilt the pan slightly if you see the oil all on one side.
Once the skin has cooked to a golden brown color, turn it over and start basting. Lower the heat now, the pan is hot.
Stand back when basting. Once done, transfer the salmon to a plate to rest while you start the sauce.
For the Creamy Sauce: In that same skillet, add 1 tablespoon butter to melt and the diced onion. Lower the heat so the onions can cook without burning.
Tip: To help lower the heat faster, take the pan off the stove for a couple seconds.
Now add the garlic and mix it in for a minute or so then add the lemon juice.
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Add the 2 tablespoons of capers, if they come with the liquid that’s fine.
With the stove still on medium-low heat, stand back and pour in the wine. It will sizzle, give it about 2 minutes.
As the wine reduces add the remaining butter and before it melts away, in with the cooked pasta.
Pasta water: Add the cooked pasta and mix while gradually adding pasta water. Only add as much as you need.
Return the cooked salmon to the pan garnish, serve and enjoy!
Add chopped fresh parsley, spring onion etc, a sprinkle of black pepper and/or a touch of dried chili flakes.
Cooking the Pasta and Sauce Simultaneously
To cook the pasta and sauce simultaneously make sure the pasta cooks before the sauce is done. This way, you can transfer the pasta to the sauce without draining it. When you transfer the pasta, it will come with bits of pasta water, thats good. Swirl it into the sauce to emulsify. This will create a rich and flavorful coating on the pasta.
How to Serve Salmon Pasta Without Cream
Salad: A simple green salad with pasta because pasta is such an independent dish.
Vegetables: Baked Smashed Potatoes and Roasted Vegetables.
Bread: We love a side of Garlic, Cheese and Herb Toast, Homemade Ciabatta Bread or this crusty bread.
Variations
Add fresh spinach, fresh herbs like dill goes very well! Cherry tomatoes, red bell pepper or sundried tomatoes all add flavor and color.
Top Favorite Creamy Pasta Dishes
Storage And Reheating Instructions
Refrigerate: This simple pasta can store up to 3 days in the refrigerator in an airtight container.
Freeze: It’s obviously best served fresh but freezes very well. Make sure you have freezer containers, airtight and then thaw before reheating.
Reheating: Stovetop with a small splash of water on medium-low heat till heated through. Thaw before reheating.
Can Pasta Be Reheated In The Microwave?
This is how I like to reheat leftover pasta, in the microwave! Carve into a microwave safe dish and on high heat, reheat for 1-2 minutes checking in-between until heated through.
Frequently Asked Questions
Lemon juice, red wine vinegar, apple cidar vinegar, stock or even water.
Any pasta works. Spaghetti, fusilli, penne, linguine (these ‘little tongues” in Italian. Wider than spaghetti but not as wide as fettucine. Fettucine a flat pasta frequently used in beef ragu recipes.
4-9 minutes but it also depends on the thickness of the salmon so it could be 10-15 minutes. Just be sure to cook your salmon at room temperature and then use an instant read thermometer for accuracy . It should read 63C/145F for a cooked through finish.
Honestly, it’s not that ‘one fix’ type of thing. Try adding chopped fennel and fresh chives. You can substitute with your own herb combination for flavor.
More Salmon Recipe Ideas
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Salmon Pasta Recipe Without Cream
Ingredients
- 2 boneless salmon fillets or lightly smoked rainbow trout 250g each.
- sprinkle of salt and black pepper for the salmon
- 250 dried spaghetti reserve 2 cups pasta water
- 1 tablespooon coarse salt for pasta water
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2-4 cloves of garlic minced
- 1/2 cup dry white wine
- 1 red onion diced
- 2 tablespoons capers with or without the liquid
- 1 fresh lemon juiced
- chopped sprink onion fresh parsley or other herb
Instructions
- Start by bringing a pot of salted water to the boil to cook the pasta. Cook the pasta until about 2 minutes away from al dente yet. Drain, reserving 2 cups of pasta water and set aside.
- Pat the room temperature salmon fillets dry using kitchen paper/towel and sprinkle lightly with salt and pepper.
- On medium-high heat, get a large skillet on and add the olive oil. Once hot, place the salmon skin-side down and let it cook without interference. If the oil is to the side of the pan, gently lift and swirl the pan so it flows to the salmon. It will take roughly 4 minutes to cook.Baste the fillet a few times then with an egg-lifter, turn it flesh-side down and cook for an additional 3-4 minutes. The heat in the pan would have gained momentum by now so lower it to medium low and then baste a couple times.Remove the salmon and set aside on a plate. Cover with alluminium foil and start the sauce.
Cook the Sauce
- Same pan, a little oil will be left from the salmon, don't add any more oil instead add half of the butter (1 tablespoon).
- With the heat on medium, cook the onions until soft, around 4 minutes. In the last minute or so, lower the heat and then add the garlic. If the heat is not low the garlic will burn so no sooner, shift the pan off the stove for a couple seconds to cool the pan down a little.
- Add the lemon juice and capers, give the pan a swirl or ligh mix. Let the liquid cook down a bit, about 2 minutes and in this time, bring the heat back up again to prepare it for the wine so get the heat to medium.
- Stand back a bit and pour in the white wine, on medium heat it will sizzle. Let it cook in and reduce just for about 1-2 minutes no more.
- Add the remaining tablespoon of butter and as it melts add the cooked spaghetti. Use a pair of tongs to lift the pasta as you mix it into the sauce. It's best to do this in two or three parts depending on big your pan is. Gradully pour in the reserved pasta water, making sure it's all combined.
- Serve with the salmon, black pepper and your preferred freshly chopped herb.
Notes
Cooking the Pasta and Sauce Simultaneously
To cook the pasta and sauce simultaneously make sure the pasta cooks before the sauce is done. This way, you can transfer the pasta to the sauce without draining it. When you transfer the pasta, it will come with bits of pasta water, thats good. Swirl it into the sauce to emulsify. This will create a rich and flavorful coating on the pasta.Frequently Asked Questions
Nutrition
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