You should make Pan-Fried Salmon in white wine sauce with Tagliatelle 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 rose wine.
Learn how to make the pan-fried Salmon in white wine sauce with tagliatelle pasta below with step by step photo instructions.
Salmon fish, from the Northern cold countries, carries an excellent reputation in Europe. In India, salmon is still a luxurious commodity and can be rarely found in stores.
While Europeans get to enjoy smoked salmon slices and fresh salmon fillet, India has to spend double for a frozen piece of salmon fish. In India fresh fish is usually a top priority for coastal states.
Traditionally homes along the coastline states such as Goa, Kerala and West Bengal fresh catch is highly appreciated on the table.
Fresh Fish on the Indian Sub Continent
It is quite a shame that people in tropical India don’t get to know the beauty of a gorgeous flaky piece of cooked salmon in dishes such as salmon with hollandaise sauce or salmon tagliatelle.
I have been tempted on multiple occasions to buy one of those overly frozen 200 gram a piece salmon fillet. Just so that I could share my passion for this beautiful fish with my fish-loving Goan friends.
This Pan-Fried Salmon in White Wine Sauce with Tagliatelle is the best way for you to get to know salmon fish if you have never tried it before but of course, it’s a welcome delicacy too for a salmon lover as myself.
I long for fresh salmon occasionally, it’s one of my favorite fish and food ingredients. When I do get my hands on some fresh salmon fillet or smoked salmon, I tend to devour it as soon as possible.
My recent obsession has been, admittedly, this Pan-Fried Salmon in White Wine Sauce with Tagliatelle. I love this dish too in the worst of Indian summer heat!
How to cook this dish?
In this recipe, cook the gorgeous 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 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.
Before you run into the kitchen and prepare this dish, check out these useful tips to avoid the 6 biggest mistakes people make when cooking salmon. These should come handy. 😉
Also, learn why salmon fish is a so-called super fish and if farm-raised salmon is safe for consumption.
30 Minutes Pan-Fried Salmon in White Wine Sauce with Tagliatelle Pasta Recipe below:
- 12 Tagliatelle nests
- 2 Tablespoon Olive Oil
- 2 medium Onions (100 grams)
- 1 kilogram or 2.3 lbs fresh Salmon fillets with skin (6 piece)
- pinch Salt
- pinch Pepper
- 1 Tablespoon Pizza Seasoning (optional) or substitute with dried Oregano
- 200 milliliter or 1 cup White Wine
- 4-5 Tablespoons fresh Cream
- juice of 1 Lemon
- 6 Cocktail Tomatoes (100 grams)
- 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.
- Continue to add in the fresh cream, mix and then add the lemon juice. Cook for another 2 minutes.
- Cut your cocktail tomatoes into wedges and serve/top your pasta and salmon fillet with the tomatoes.
Meals like the Pan-Fried Salmon in White Wine Sauce Tagliatelle
- Rasta Pasta
- Crab Salad
- Shrimp Chow Mein
- Asparagus Stir Fry with Baked Saucy Salmon by Hedgecombers.com
Dear Reader, what’s your favorite way to eat salmon fish?
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Definitely my favourite! This looks super duper delicious and packed full with flavours, Helene.
A delicious dish! I love salmon and tagliatelle.
Cheers,
Rosa
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!
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.
Mmmmm….this would be a huge hit at my house! Salmon is definitely our favorite fish 🙂
Salmon is my favourite fish too! 🙂 I don’t know why I’ve never served it up with pasta, gotta change that!
You must be cooking this gorgeous salmon for the whole family OR you’re starving for salmon. 🙂 It looks great, Helene.
I often crave salmon too. It’s delicious but often we get farmed salmon here as demand is so high for it! 🙂
This was absolutely delicious – thank you! I had leftover cooked salmon fillets which I crumbled, heated and stirred through. The whole family loved it!
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
Salmon is by far my favorite fish and it sounds great in this pasta dish!
This looks like such a delicious dinner! Yum! I can never say no to a salmon dish.
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.
Salmon is one of my favorites as well! This pasta sounds so creamy and delicious!
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!
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.
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!
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:)
The combination of salmon with the tagliatelle looks really good, Thanks for this delicious idea.
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!
Yummy!! Pasta and salmon looks delish.
Lovely to see old favorites become new again.
Mmmmm, that looks really scrummy Helene 🙂
Jane x