Salmon Penne Recipe
Recipe information
Make Salmon Penne in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Frequently paired with
The best thing to pair and share with salmon penne
Ingredients
Pasta & Salmon
Creamy Sauce
Herbs & Finish
Pasta & Salmon
1. Bring water & cook pasta
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz penne and cook until al dente according to package instructions (usually 10–11 minutes). Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta and set aside. Keep warm.
2. Season salmon
Pat the 12 oz salmon fillets dry with paper towel. Season both sides with 1/2 tsp black pepper and a pinch of salt.
3. Sear salmon
Heat 1 tablespoon olive oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Add salmon and sear 2–3 minutes per side until golden and cooked through to medium (internal temperature ~125–130°F / 52–54°C) — cooking time depends on thickness. Remove salmon to a plate. If the fillets are thicker, reduce heat to medium and cover for a minute to finish cooking. Flake into large chunks once slightly cooled; set aside.
Creamy Sauce
4. Sweat aromatics
Lower heat to medium and add 1 tablespoon butter to the same skillet. When melted, add 1 finely minced shallot (or small onion) and sauté for 2–3 minutes until translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to avoid browning.
5. Build roux & deglaze
Sprinkle 1 teaspoon flour over the shallots and garlic and stir for 30 seconds to cook the raw flour taste. Pour in 60 ml dry white wine (or skip and use an extra 60 ml stock) to deglaze the pan, scraping up browned bits. Let wine reduce by half, about 1–2 minutes.
6. Add liquids & thicken
Add 120 ml stock and 120 ml heavy cream, stirring to combine. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened. If sauce becomes too thick, add reserved pasta water 1–2 tablespoons at a time to reach desired consistency.
7. Finish sauce
Stir in 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 40 g grated Parmesan cheese until melted. Taste and season with salt and freshly ground black pepper as needed. If you like a little heat, add 1/4 tsp red pepper flakes here.
Combine & Finish
8. Toss pasta with sauce
Add the drained penne to the skillet with the sauce over low heat. Toss gently to coat; add reserved pasta water 1–2 tbsp at a time if needed to loosen the sauce so it clings to the pasta. Heat 1–2 minutes until pasta is warmed through.
9. Add salmon & herbs
Fold the flaked salmon into the sauced pasta gently to avoid breaking it up too small. Stir in 2 tablespoons chopped fresh dill or parsley and 1 teaspoon lemon zest. Drizzle 1 teaspoon extra-virgin olive oil and adjust seasoning to taste.
Local Coupons
No local coupons found for this recipe's ingredients.