You should make this salmon white wine sauce pasta recipe on a weeknight when you are craving something different but utterly delicious.
This Pasta dish is quickly recreated in 30 minutes and best enjoyed, of course, with a glass of white wine or even rosé wine.
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My recent obsession has been, admittedly, this Pan-Fried Salmon in White Wine Sauce with Tagliatelle.
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📕 How to make the Salmon White Wine Sauce Pasta?
In this recipe, cook the gorgeous salmon fillet pieces separately with the onion rings first, afterward, once the salmon is seasoned and cooked on both sides, add the white wine, cream, and lemon to create a sauce.
You will cook the tagliatelle pasta separately while preparing the salmon and the flavorful sauce.
It's that simple and also time-saving.
See the printable recipe further down with the step by step pictures.
Also, learn why salmon fish is a so-called super fish and if farm-raised salmon is safe for consumption.
👁️ More Salmon Dinner Meals
Dear Reader, what's your favorite way to eat salmon fish?
📖 Recipe
Salmon White Wine Sauce Pasta Recipe
Ingredients
- 12 nests Tagliatelle
- 2 Tablespoon Olive Oil extra virgin
- 2 medium Onions
- 6 pieces Salmon Fillets with skin
- pinch Salt
- pinch Black Pepper Ground
- 1 Tablespoon Italian Seasoning optional or substitute with dried Oregano
- 1 cup White Wine
- 4-5 Tablespoon Table Cream
- Juice of one Lemon
- 6 Cherry Tomato
Instructions
- Cook the Tagliatelle according to package instructions or until al dente. I used normal and green (spinach colored) Tagliatelle mixed.
- Slice your Onions into rings and fry short for a minute with the Oil in a pan. Then place the clean salmon fillet onto the onion rings.
- Season with salt, pepper and pizza seasoning and cook for 5 minutes, then turn the salmon fillet, cook for another 5 minutes. Then pour in the white wine.
- Cut your cocktail tomatoes into wedges and serve/top your pasta and salmon fillet with the tomatoes.
Mmmmm, that looks really scrummy Helene 🙂
Jane x
Lovely to see old favorites become new again.
Yummy!! Pasta and salmon looks delish.
With all the due respect for your Salmon recipe, have you ever tried fresh Indian Salmon? It is sold in the market by the name of 'RAWAS' and has white meat.. Unlike farm reared pink Salmon, this fish is from the wild and has excellent texture and taste and can be easily made into boneless. You may have to tell your fisher woman to keep one for you as normally they are shipped to Mumbai.
Mangalnath thanks for your comment!
I have heard of Rawas before,but it's not very commonly found in the markets in Goa. My local fisher lady has Bangde and sungtas. 🙂 Rawas is quite expensive too. I didn't know that it was called Indian salmon in English, so learned something here today. However, the northsee salmon which I mentioned in this post has nothing in common with the Rawa fish except that both are fish. Those are too different varieties. From what I understand, after checking out the indian salmon in wikipedia, rawas is a ray fin fish.
Slightly expensive as most Rawas find it's way to top restaurants in Mumbai. My suggestion was for you to try it against North sea salmon as a fresh alternative minus all commercial feeding to north sea salmon - including pink colour pallets in their feed.
You got a point and I agree. Your suggestion should be taken into consideration for anybody residing in India. I bet this dish would come out well with a fresh piece of rawas fish, and the plus point would be the fresh fish from the local shores. Thanks for this marvelous input Mangalnath, I am going to try it soon!
The combination of salmon with the tagliatelle looks really good, Thanks for this delicious idea.
I just had it in a restaurant last weekend:)...Loved it!!..Now I see in your blog..going to give it a try for sure:)Loved the plating and all the flavours in the dish:)
I grew up near the ocean and I still live close to the ocean where seafood is widely available. It must be a big adjacent for you to live in India! At least you're on the coast... 🙂 The salmon tagliatelle looks delicious! I can eat it everyday... salmon is my favorite!
What a beautiful plate of tagliatelle! I'm one of those very rare fish lovers who don't like salmon... (Give me a grilled fresh sardine or mackerel and I'll give you a kilo of fresh salmon in return 😉 ), but I bet it's a rare treat for salmon fans.
We eat a lot of fish in our house - I didn't think Salmon would be so hard to come by in India - this salmon sounds delicious!
Salmon is one of my favorites as well! This pasta sounds so creamy and delicious!
Never tried salmon...for obvious reasons 😉
I am loving the look of this dish and it sounds perfect for the sultry weather that we are encountering these days.
This looks like such a delicious dinner! Yum! I can never say no to a salmon dish.
Salmon is by far my favorite fish and it sounds great in this pasta dish!
Back in Austria, you must really be enjoying all the foods that are hard to source in Goa. Your salmon pasta looks like a wonderful mid-week meal xx
This was absolutely delicious – thank you! I had leftover cooked salmon fillets which I crumbled, heated and stirred through. The whole family loved it!
I often crave salmon too. It's delicious but often we get farmed salmon here as demand is so high for it! 🙂
You must be cooking this gorgeous salmon for the whole family OR you're starving for salmon. 🙂 It looks great, Helene.
Salmon is my favourite fish too! 🙂 I don't know why I've never served it up with pasta, gotta change that!
Mmmmm....this would be a huge hit at my house! Salmon is definitely our favorite fish 🙂
Hello Helene... I've beeen wondering what happened to you... glad to know that all is well. Love your salmon tagliatelle... it's one of my favourite fish dishes.
I love salmon too! And we're getting wild Alaska salmon now -- my favorite. Really nice recipe. I often add salmon to pasta in a cream sauce with peas. But this looks so good -- need to try it. Thanks!
A delicious dish! I love salmon and tagliatelle.
Cheers,
Rosa
Definitely my favourite! This looks super duper delicious and packed full with flavours, Helene.