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Salmon Linguine With Chilli Oil Recipe
Ben Carraoli

Salmon Linguine With Chilli Oil Recipe

I recently tried making this salmon linguine with chilli oil recipe, and honestly, it felt like bringing a restaurant-quality dish right into my kitchen. The balance of rich salmon, silky pasta, and that gentle heat from chilli oil completely won me over. I love how simple ingredients can turn into something so elegant and satisfying
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Total Time 30 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 200 g linguine pasta – choose good-quality pasta for better texture and flavor absorption.
  • 2 salmon fillets skinless – fresh salmon works best for a tender, flaky finish.
  • 2 tablespoons chilli oil – adds heat and depth; adjust based on spice preference.
  • 2 garlic cloves minced – fresh garlic enhances aroma and flavor.
  • 1 small onion finely chopped – gives a subtle sweetness to the sauce.
  • 100 ml double cream – creates a rich silky consistency.
  • Juice of half a lemon – balances richness with freshness.
  • 2 tablespoons olive oil – for cooking and enhancing flavor.
  • Salt to taste – enhances all ingredients.
  • Black pepper freshly ground – adds mild heat and complexity.
  • Fresh parsley chopped – for garnish and freshness.
  • Parmesan cheese freshly grated – always grate fresh for better melting and flavor.

Method
 

  1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions. Stir occasionally to prevent sticking and cook until al dente. Reserve a small cup of pasta water before draining to help adjust the sauce later.
  2. Season the salmon fillets with salt and pepper on both sides. Heat olive oil in a pan and cook the salmon gently until it flakes easily with a fork. Remove from the pan and set aside, breaking it into chunks once slightly cooled.
  3. In the same pan, add a little more olive oil if needed and sauté the chopped onion until soft and translucent. Add minced garlic and cook briefly until fragrant, making sure it doesn’t burn. This step builds the base flavor of the dish.
  4. Pour in the cream and stir gently, allowing it to warm and slightly thicken. Add the chilli oil and lemon juice, mixing everything together to create a smooth, balanced sauce. Taste and adjust seasoning as needed.
  5. Add the cooked linguine directly into the sauce along with a splash of reserved pasta water. Toss everything together until the pasta is well coated. Gently fold in the salmon chunks to avoid breaking them too much.
  6. Remove from heat and sprinkle freshly grated Parmesan and chopped parsley on top. Give it a final gentle toss and serve immediately while warm and creamy. The aroma at this stage is absolutely irresistible.