Description
If you’re looking for a bold and flavorful pasta dish, this Blackened Salmon Linguine is just what you need! Perfectly seasoned salmon with a smoky, spicy crust sits on top of creamy linguine, making this dish a perfect balance of heat and richness. It’s quick, easy, and guaranteed to impress!
Ingredients
Scale
For the Blackened Salmon:
- 2 salmon fillets (skin on or off)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ½ tsp black pepper
For the Linguine & Sauce:
- 8 oz linguine
- 2 tbsp butter
- 3 cloves garlic (minced)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup chicken broth
- 1 tbsp lemon juice
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup chopped fresh parsley
Instructions
Step 1: Cook the Linguine
- Boil a pot of salted water and cook the linguine according to package instructions. Reserve ½ cup of pasta water before draining.
Step 2: Season & Cook the Salmon
- In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, oregano, thyme, salt, and black pepper.
- Rub the seasoning mix all over the salmon fillets.
- Heat olive oil in a large skillet over medium-high heat.
- Cook the salmon for 3–4 minutes per side, until blackened and cooked through. Remove from the pan and set aside.
Step 3: Make the Creamy Garlic Sauce
- In the same skillet, reduce the heat to medium and melt the butter.
- Add minced garlic and cook for 1 minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine.
- Stir in Parmesan cheese, lemon juice, red pepper flakes, salt, and black pepper.
- Simmer for 2–3 minutes until slightly thickened.
Step 4: Combine the Pasta & Sauce
- Add the drained linguine to the skillet and toss to coat in the sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
- Stir in chopped parsley for freshness.
Step 5: Assemble & Serve
- Plate the creamy linguine and place the blackened salmon on top.
- Garnish with extra Parmesan, parsley, or a squeeze of lemon.
- Serve hot and enjoy!
Notes
- Use Fresh Salmon – Fresh fillets give the best flavor and texture.
- Don’t Overcook the Salmon – Aim for an internal temperature of 145°F (63°C).
- Adjust the Spice – Reduce the cayenne for a milder dish or add more for extra heat.
- Save Pasta Water – It helps create a smooth, silky sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American