Creamy Smoked Salmon Pasta
Anytime I come across a recipe that provides me the chance to use my wood pellet grill/smoker, I jump at the opportunity. There are plenty of recipes for salmon pasta but nearly all require the salmon to be roasted/broiled, baked or pan seared … I prefer smoked and that was the basis for this recipe.
The taste of wild-caught Sockeye Salmon is about as good as you can get. In a pinch, farm-raised Salmon are acceptable but they don’t taste as good as wild-caught nor are they as healthy for you. Wild-caught salmon are more nutrient and mineral rich than farmed salmon thanks to their rich natural diets. Specifically, wild-caught salmon has higher omega-3 levels.
Salmon is super easy to cook. If you have a smoker then I’d go that route … no smoker, then use your oven on broil and use a pan that allows it to drain while cooking. Regardless of the cooking method, watch the temp and time so you don’t overcook the fish because it is easy to do.
- 12 ounces wild caught Alaska sockeye salmon fillet(s) (fresh)
- 1 1/2 teaspoon Cajun/creole seasoning (I use Chef Paul Prudhomme's Magic Salmon Seasoning)
- 12 ounces pasta (I use Skinners Trio Italiano)
- 1 jar 15 oz Garlic Alfredo Sauce (I use Bertolli)
- 1/4 cup dry sherry
- 1 teaspoon lemon zest (grated)
- 4 cups baby spinach (fresh, washed, de-stemmed)
- 2 tablespoons capers
- 1/2 teaspoon Diamond Crystal Kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon red pepper flakes (optional)
Several hours prior to the final prep of your meal, smoke the salmon according to my recipe, Cedar Plank Smoked Salmon. If you don’t have a cedar plank, don’t worry, just lay the fillet(s) on a sheet of aluminum foil. If you don’t have a smoker, then cook the salmon using another method such as broiling it in your oven but remember to season it with the Cajun seasoning. Once cooked, place the salmon in a baking dish and set aside in a warm place.
Meanwhile, in a large pot of salted boiling water, cook the pasta according to package instructions.
In a large, high-sided skillet add the jarred alfredo sauce, wine, lemon zest, salt and pepper while continuing to stir. Heat until bubbling over medium-high heat, then reduce the heat to low.
Add the spinach and capers; toss until well coated and cover with a lid continuing to cook for another 2 or 3 minutes until the spinach is wilted.
Drain the pasta and add it to the spinach mixture tossing until the pasta is well combined with the spinach.
Remove the skin from the salmon using a small spatula. Break up the salmon into large chunks over the pasta/spinach mixture and toss carefully.
Serve garnished with lemon wedges if desired alongside hot, crusty garlic bread. Sprinkle with a little grated Italian cheese just before serving.
Serving Size 1.25 cups
Servings 6
- Amount Per Serving
- Calories 385kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 6g30%
- Sodium 578mg25%
- Potassium 240mg7%
- Total Carbohydrate 47g16%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
The prep and cooking time for this recipe is somewhat misleading because it doesn't include the time involved in cooking the salmon. If smoked (recommended) the cook time will be 90 to 120 minutes. If baked, maybe 15 minutes and, if broiled, maybe 10 minutes.
I can't over-emphasize the importance of carefully monitoring the internal temperature of the salmon regardless of the cooking method and then remove it from heat when the I.T. reaches 145°F. and not a degree higher ... otherwise your fish will be dry!
