13 Fresh Grilled Salmon Pasta Recipes You’ll Love To Make

I’ve fallen in love with grilled salmon pasta and I’m excited to share these recipes with you! The combination of smoky grilled salmon and perfectly cooked pasta is simply irresistible. From creamy fettuccine Alfredo to zesty Cajun penne, each recipe has its own special touch. Whether you’re a fan of rich flavors or something with a little kick, there’s something here for everyone. Let’s dive into these mouthwatering dishes together!

Creamy Grilled Salmon Fettuccine Alfredo

To start, the salmon is seasoned and grilled to perfection, adding a depth of flavor that’s hard to resist. The fettuccine is cooked until al dente and then enveloped in a luxurious Alfredo sauce that’s infused with garlic and Parmesan. The combination of flavors creates a harmonious balance that’s bound to be a hit with both seafood lovers and pasta enthusiasts alike.

Serve it with a side of garlic bread or a fresh green salad for a complete meal that will leave everyone satisfied.

Ingredients for 4-6 servings:

• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 4 salmon fillets (about 6 ounces each)
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Salmon: Preheat your grill to medium-high heat. Rub the salmon fillets with olive oil, and season them generously with salt, pepper, and lemon juice. Place the salmon on the grill, skin side down, and cook for 4-5 minutes per side or until the salmon is cooked through and has grill marks. Remove from the grill and let rest.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
3. Make the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream, bringing it to a gentle simmer. Gradually whisk in the Parmesan cheese until the sauce is smooth and creamy.
4. Combine the Ingredients: Add the cooked pasta to the Alfredo sauce, tossing to coat the noodles evenly. Flake the grilled salmon into bite-sized pieces and gently fold them into the pasta. Cook for an additional 2-3 minutes to ascertain everything is warmed through.
5. Serve: Transfer the pasta to a serving dish, garnish with fresh parsley, and additional Parmesan if desired. Serve immediately while warm.

Extra Tips:

For the best results when grilling the salmon, make sure your grill is properly preheated to guarantee a good sear and to prevent the fish from sticking.

If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the Alfredo sauce. Additionally, be gentle when folding the salmon into the pasta to keep the pieces intact, assuring that each bite is filled with the delicious flavor of grilled salmon.

This dish can also be paired with a crisp white wine, like a Sauvignon Blanc, for an elevated dining experience.

Lemon Herb Grilled Salmon Spaghetti

Lemon Herb Grilled Salmon Spaghetti is a delightful dish that brings together the rich flavors of grilled salmon with the invigorating zest of lemon and herbs, all tossed with perfectly cooked spaghetti. This dish is perfect for a family dinner or a gathering with friends, offering a delicious and healthy option that’s sure to impress. The combination of tender salmon, fragrant herbs, and a hint of lemon creates a harmonious blend of flavors that’s both satisfying and light.

The key to this recipe lies in the quality of the ingredients and the careful balance of flavors. Fresh salmon fillets are marinated in a mixture of lemon juice, olive oil, and herbs, then grilled to perfection, ensuring a smoky and flavorful result. The spaghetti is cooked al dente and tossed with a simple yet flavorful sauce made from garlic, lemon zest, and freshly chopped herbs. This dish isn’t only a feast for the taste buds but also a visually appealing presentation that will make any meal special.

Ingredients (Serves 4-6):

• 4 salmon fillets (approximately 6 ounces each)
• 1 pound spaghetti
• 3 tablespoons olive oil, divided
• Juice of 2 lemons
• Zest of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/4 cup grated Parmesan cheese
• Lemon wedges, for serving

Cooking Instructions:

1. Marinate the Salmon: In a small bowl, combine the juice of 1 lemon, 2 tablespoons of olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place the salmon fillets in a shallow dish or a resealable plastic bag and pour the marinade over them. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the Spaghetti: Fill a large pot with water and bring it to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta cooking water.
3. Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon from the marinade and place it on the grill. Cook for 4-5 minutes on each side, or until the salmon is cooked through and has nice grill marks. Remove from the grill and let rest.
4. Make the Herb Sauce: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Stir in the lemon zest, chopped dill, parsley, and basil, and cook for another minute.
5. Combine and Serve: Add the cooked spaghetti to the skillet with the herb sauce, tossing to coat the pasta evenly. If the pasta seems dry, add a little of the reserved pasta cooking water. Flake the grilled salmon into large pieces and gently toss with the spaghetti. Add the grated Parmesan cheese and toss again. Serve immediately with lemon wedges on the side.

Extra Tips: When grilling the salmon, make sure your grill is well-oiled to prevent sticking. If you don’t have a grill, you can also use a grill pan or broil the salmon in the oven. Be careful not to overcook the salmon to maintain its tender texture. Adjust the amount of lemon juice and herbs to your taste preference, and feel free to experiment with other herbs like thyme or tarragon for a different flavor profile.

Spicy Cajun Grilled Salmon Penne

Spicy Cajun Grilled Salmon Penne is a delightful and flavorful dish that combines the smoky taste of grilled salmon with the bold, aromatic spices of Cajun seasoning. This recipe offers a perfect balance of heat and zest, complemented by the creamy texture of penne pasta. Ideal for a family dinner or a special gathering, this dish isn’t only satisfying but also relatively simple to prepare, making it an excellent choice for both novice and experienced cooks.

The key to this dish lies in the marination of the salmon, which allows the Cajun flavors to infuse deeply into the fish, enhancing its natural richness. Grilling the salmon adds a charred, smoky flavor that pairs beautifully with the creamy penne pasta. By combining these elements, you create a dish that’s as visually appealing as it’s delicious, with a vibrant mix of colors and textures that’s sure to impress anyone at the table.

Ingredients (Serves 4-6)

• 4 salmon fillets (approx. 6 ounces each)
• 12 ounces penne pasta
• 3 tablespoons olive oil
• 2 tablespoons Cajun seasoning
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional)

Cooking Instructions

1. Prepare the Salmon: In a small bowl, combine Cajun seasoning and 1 tablespoon of olive oil. Rub the mixture evenly over all sides of the salmon fillets. Let them marinate for at least 15 minutes to allow the flavors to penetrate.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
3. Grill the Salmon: Preheat your grill or grill pan to medium-high heat. Grill the salmon fillets for about 4-5 minutes on each side, or until they’re cooked through and have nice grill marks. Remove from the grill and set aside.
4. Prepare the Sauce: In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced red and yellow bell peppers and sauté until they begin to soften, about 5 minutes. Add the minced garlic and cook for an additional minute.
5. Combine Ingredients: Pour the heavy cream into the skillet with the peppers and garlic, stirring to combine. Bring the mixture to a gentle simmer, then add the grated Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.
6. Mix in Pasta and Salmon: Add the cooked penne pasta to the skillet, tossing to coat the pasta with the sauce. Flake the grilled salmon into bite-sized pieces and gently fold them into the pasta mixture.
7. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve immediately, accompanied by lemon wedges if desired.

Extra Tips

For the best results, verify your salmon is fresh and of good quality, as this will greatly enhance the flavor of the dish. If you prefer a milder spice level, you can reduce the amount of Cajun seasoning or opt for a less spicy blend.

Additionally, when grilling the salmon, be sure not to overcook it; the fish should be tender and moist. Finally, feel free to experiment by adding other vegetables such as cherry tomatoes or spinach for added color and nutrition.

Garlic Butter Grilled Salmon Linguine

Garlic Butter Grilled Salmon Linguine is a delightful fusion of rich, savory flavors and tender textures, perfect for a comforting yet elegant meal. This dish combines succulent grilled salmon with a creamy, garlic-infused butter sauce, all tossed with al dente linguine. The result is a harmonious blend of tastes that celebrate both the sea and the simplicity of fresh, high-quality ingredients.

It’s a crowd-pleaser that’s both easy to prepare and bound to impress guests at any dinner gathering. This recipe is designed to serve 4-6 people, making it an excellent choice for a family dinner or a small get-together with friends. The key to its success lies in the balance of flavors and textures, with the rich salmon perfectly complemented by the creamy pasta and the subtle kick of garlic.

Whether you’re a seasoned cook or a novice in the kitchen, this Garlic Butter Grilled Salmon Linguine promises a rewarding culinary experience.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• Salt and freshly ground black pepper, to taste
• 3 tablespoons olive oil
• 1 pound linguine
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1/2 cup heavy cream
• Zest and juice of 1 lemon
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Salmon: Season the salmon fillets with salt and freshly ground black pepper. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
2. Grill the Salmon: Place salmon fillets skin-side down on the grill. Cook for about 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork. Remove from the grill and set aside.
3. Cook the Linguine: In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
4. Make the Garlic Butter Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, until fragrant. Stir in the heavy cream, lemon zest, and juice, and bring to a gentle simmer.
5. Combine with Pasta: Add the cooked linguine to the skillet with the garlic butter sauce. Toss to coat the pasta, adding reserved pasta water as needed to achieve the desired consistency.
6. Finish the Dish: Flake the grilled salmon into large chunks and gently fold into the pasta. Stir in the chopped parsley and Parmesan cheese, mixing until well combined.
7. Serve: Serve the Garlic Butter Grilled Salmon Linguine immediately, garnished with additional parsley and lemon wedges on the side for squeezing over the dish.

Extra Tips:

To guarantee your salmon is perfectly cooked, use a meat thermometer to check that the internal temperature reaches 145°F (63°C). For added flavor, consider marinating the salmon in olive oil, lemon juice, and herbs for 30 minutes before grilling.

If you prefer a spicier kick, a pinch of red pepper flakes can be added to the garlic butter sauce. Finally, always remember to taste and adjust the seasoning before serving to guarantee the dish is perfectly balanced to your liking.

Pesto Grilled Salmon Farfalle

Pesto Grilled Salmon Farfalle combines the rich, savory flavors of grilled salmon with the aromatic and herbaceous taste of pesto, all tossed with al dente farfalle pasta. This dish is perfect for a summer dinner party, offering a delightful balance of protein and carbohydrates that will satisfy your guests. The vibrant green of the pesto complements the pink hues of the salmon, creating a visually appealing and delicious meal.

Whether you’re a seafood aficionado or just looking to try something new, Pesto Grilled Salmon Farfalle is an easy-to-make dish that’s sure to impress. With just a few quality ingredients and some simple cooking techniques, you can prepare this meal in under an hour. The following recipe serves 4-6 people, making it ideal for a family dinner or a gathering with friends.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 lb farfalle pasta
• 1 cup pesto sauce
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• Fresh basil leaves, for garnish

Cooking Instructions:

1. Prepare the Grill: Preheat your grill to medium-high heat. Clean the grates and lightly oil them to prevent the salmon from sticking.
2. Season the Salmon: Pat the salmon fillets dry with paper towels. Rub them with olive oil, minced garlic, lemon zest, salt, and pepper. Let them sit for about 10 minutes to absorb the flavors.
3. Grill the Salmon: Place the salmon fillets on the preheated grill, skin-side down. Grill for about 5-6 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from the grill and let them rest.
4. Cook the Pasta: While the salmon is grilling, bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
5. Combine Ingredients: In a large bowl, combine the cooked pasta, pesto sauce, and reserved pasta water. Toss until the pasta is well-coated with the pesto. Add the grilled salmon, breaking it into large chunks, and gently fold it into the pasta.
6. Add Finishing Touches: Add the cherry tomatoes and lemon juice to the pasta, and toss everything together. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.

Extra Tips:

For the best results, use fresh, high-quality salmon and a homemade or premium store-bought pesto. If you prefer a creamier sauce, you can whisk in a couple of tablespoons of heavy cream or Greek yogurt into the pesto before combining it with the pasta.

Be careful not to overcook the salmon or the pasta to maintain the perfect texture of the dish. Additionally, feel free to customize the dish by adding other vegetables, such as asparagus or spinach, for added nutrition and flavor.

Grilled Salmon and Tomato Basil Orzo

Grilled Salmon and Tomato Basil Orzo is a delightful and nutritious dish that combines the rich flavors of grilled salmon with the fresh, vibrant taste of tomato and basil-infused orzo pasta. This dish is perfect for a family dinner or when you have guests over, as it looks and tastes impressive while being relatively easy to prepare.

The key to this recipe is the balance of flavors: the smoky, flaky salmon contrasts beautifully with the herby, tangy orzo, creating a harmonious and savory meal.

To make this dish, you’ll start by preparing the salmon fillets. Grilling the salmon brings out its natural oils and enhances its flavor. Meanwhile, the orzo is cooked to perfection and tossed with ripe tomatoes, fresh basil, garlic, and a touch of lemon juice for brightness. This combination not only complements the salmon but also adds a rejuvenating twist to the meal. The final result is a satisfying and wholesome dish that’s sure to impress.

Ingredients (Serves 4-6):

• 4 salmon fillets (about 6 ounces each)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 pound orzo pasta
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 2 cloves garlic, minced
• 1/4 cup lemon juice
• 1/4 cup grated Parmesan cheese
• Extra virgin olive oil for drizzling

Instructions:

1. Prepare the Salmon:

Season the salmon fillets with salt, pepper, garlic powder, and smoked paprika. Drizzle olive oil over the fillets to guarantee they’re well-coated.

2. Preheat the Grill:

Heat your grill to medium-high. If you’re using a gas grill, allow it to reach around 400°F. If using charcoal, wait until the coals are evenly hot and covered with ash.

3. Grill the Salmon:

Place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes per side, or until the internal temperature reaches 145°F. The salmon should have nice grill marks and be slightly opaque and flaky.

4. Cook the Orzo:

While the salmon is grilling, bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside.

5. Prepare the Tomato Basil Mix:

In a large bowl, combine the cherry tomatoes, fresh basil, minced garlic, lemon juice, and a drizzle of extra virgin olive oil. Season with salt and pepper to taste.

6. Combine the Orzo and Tomato Basil Mix:

Add the cooked orzo to the tomato basil mixture and toss well to combine. Add the grated Parmesan cheese and mix until everything is evenly distributed.

7. Serve:

Plate the orzo mixture on a serving dish and place the grilled salmon fillets on top. Drizzle with a little more olive oil and garnish with additional fresh basil if desired.

Extra Tips:

When grilling the salmon, make sure the grill grates are well-oiled to prevent sticking. Be attentive to the cooking time as salmon can quickly overcook and become dry.

Feel free to experiment with additional herbs or spices in the orzo for added flavor, such as oregano or red pepper flakes. For a creamier texture, you can also stir in a tablespoon of butter to the orzo before serving. Enjoy this dish with a crisp white wine or a light salad for a complete meal.

Grilled Salmon Puttanesca Tagliatelle

Grilled Salmon Puttanesca Tagliatelle is a delightful fusion of fresh, grilled salmon and the bold, tangy flavors of a traditional Italian Puttanesca sauce. This dish combines the rich taste of perfectly grilled salmon with the robust and vibrant ingredients of the puttanesca, including tomatoes, olives, capers, and a hint of anchovy, all tossed with tender tagliatelle pasta.

It’s a comforting yet sophisticated meal that’s perfect for dinner parties or a special family meal. The key to this recipe is balancing the smoky flavor of the grilled salmon with the savory, slightly spicy Puttanesca sauce. The salmon should be grilled until just cooked through, ensuring that it remains moist and flaky.

The Puttanesca sauce, a simple yet flavorful tomato-based sauce, complements the salmon beautifully and is effortlessly absorbed by the tagliatelle, creating a harmonious blend of flavors and textures. This dish serves 4-6 people, making it an ideal choice for entertaining guests or enjoying a hearty family meal.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 12 oz tagliatelle pasta
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup pitted black olives, sliced
• 2 tablespoons capers, drained
• 2 anchovy fillets, chopped
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Lemon wedges for serving

Cooking Instructions:

1. Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent the salmon from sticking.

2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the tagliatelle pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.

3. Grill the Salmon: Season the salmon fillets with salt and pepper. Place them on the grill skin-side down and cook for about 4-5 minutes per side, or until the salmon is cooked through and has nice grill marks. Remove from the grill and set aside.

4. Make the Puttanesca Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent. Stir in the diced tomatoes, olives, capers, chopped anchovies, and red pepper flakes.

Season with salt and pepper, and let the sauce simmer for about 10 minutes.

5. Combine Pasta and Sauce: Add the cooked tagliatelle to the skillet with the puttanesca sauce. Toss to coat the pasta, adding reserved pasta water as needed to achieve a creamy consistency.

6. Serve the Dish: Flake the grilled salmon into large pieces and gently fold into the pasta. Transfer to serving plates and garnish with freshly chopped parsley. Serve with lemon wedges on the side.

Extra Tips:

When grilling salmon, try not to overcook it to maintain its natural moisture and flavor. If you don’t have access to a grill, you can sear the salmon in a pan with a little olive oil until it’s cooked through.

For an added depth of flavor, you can incorporate a splash of white wine into the Puttanesca sauce while it’s simmering. This dish can also be customized with additional herbs like basil or oregano, depending on your taste preference.

Grilled Salmon and Spinach Tortellini

Grilled Salmon and Spinach Tortellini is a delectable dish that combines the rich flavors of grilled salmon with the creamy texture of spinach tortellini. This dish is perfect for a weeknight dinner or a special occasion, offering a delightful balance of protein and carbs with a touch of freshness from spinach and herbs.

The salmon is seasoned and grilled to perfection, providing a smoky complement to the cheesy tortellini, while the spinach adds a pop of color and nutrients to the plate. This recipe serves 4-6 people, making it great for a family meal or a small gathering.

The ingredients are simple but come together to create a complex and satisfying flavor profile. The combination of grilled salmon and spinach tortellini isn’t only delicious but also a good source of omega-3 fatty acids, vitamins, and minerals. With a few fresh ingredients and some careful preparation, you’ll have a restaurant-quality dish that everyone will love.

Ingredients:

• 4 salmon fillets (approximately 6 oz each)
• 1 package (20 oz) spinach tortellini
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup fresh spinach leaves
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Prepare the Salmon: Preheat your grill to medium-high heat. Season the salmon fillets with salt, pepper, and half of the lemon zest. Drizzle with a tablespoon of olive oil to prevent sticking.
2. Grill the Salmon: Place the salmon fillets on the grill, skin side down. Grill for 4-5 minutes per side, or until the salmon is cooked through and has nice grill marks. Remove from the grill and set aside to rest.
3. Cook the Tortellini: While the salmon is grilling, bring a pot of salted water to a boil. Add the spinach tortellini and cook according to package instructions, usually about 7-9 minutes. Drain and set aside.
4. Prepare the Sauce: In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the heavy cream and bring to a gentle simmer.
5. Combine Ingredients: Add the cooked tortellini and fresh spinach leaves to the skillet with the cream sauce. Toss to coat the pasta evenly, then stir in the Parmesan cheese, remaining lemon zest, and lemon juice. Season with salt and pepper to taste.
6. Assemble the Dish: Divide the tortellini among serving plates. Top each portion with a grilled salmon fillet. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Extra Tips:

For the best flavor, allow the salmon to marinate with the lemon zest and olive oil for at least 15 minutes before grilling. If you prefer a bit of heat, consider adding a pinch of red pepper flakes to the cream sauce.

You can also add other vegetables such as cherry tomatoes or asparagus to the tortellini for additional flavor and texture. Ascertain not to overcook the tortellini, as fresh pasta can become mushy quickly. Use a grill pan or indoor grill if outdoor grilling isn’t an option, and always let the salmon rest for a few minutes after grilling to retain its juices.

Roasted Red Pepper Grilled Salmon Rigatoni

Roasted Red Pepper Grilled Salmon Rigatoni combines the rich, smoky flavors of grilled salmon with the sweet and tangy taste of roasted red peppers. This dish is a perfect blend of textures and flavors, offering a creamy and savory pasta that’s both satisfying and elegant.

The key to this recipe is the balance of the grilled salmon‘s robust taste with the smooth, velvety sauce made from pureed roasted red peppers, garlic, and cream. It’s an ideal dish for both a casual family dinner and an impressive meal for entertaining guests.

This pasta dish isn’t only delicious but also nutritious, featuring healthy omega-3 fatty acids from the salmon and vitamins from the red peppers. Rigatoni, with its ridged surface, captures the sauce beautifully, guaranteeing every bite is flavorful. This recipe is designed to serve 4-6 people, making it perfect for a dinner party or a family meal.

With a few simple ingredients and some quick preparation, you can bring a touch of gourmet dining to your table.

Ingredients:

• 4 salmon fillets (approximately 6 oz each)
• 1 pound rigatoni pasta
• 3 large red bell peppers
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 1 teaspoon smoked paprika
• 1/4 cup fresh basil leaves, chopped

Cooking Instructions:

1. Prepare the Red Peppers: Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and place in a bowl, covering with plastic wrap to steam for 10 minutes. Peel the skins off and remove seeds and stems.
2. Cook the Pasta: While the peppers are roasting, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water for later use.
3. Grill the Salmon: Brush the salmon fillets with 1 tablespoon of olive oil and season with smoked paprika, salt, and pepper. Preheat a grill or grill pan over medium-high heat. Grill the salmon for about 4-5 minutes on each side, or until cooked through and slightly charred. Remove from grill and set aside.
4. Make the Sauce: In a blender, combine the roasted red peppers, garlic, and heavy cream. Blend until smooth. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Pour in the red pepper mixture and bring to a simmer. Stir in the Parmesan cheese, and season with salt and pepper to taste. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
5. Combine Ingredients: Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly. Flake the grilled salmon into large pieces and gently fold into the pasta. Cook for an additional 1-2 minutes to heat through.
6. Serve: Plate the pasta and garnish with fresh basil leaves. Serve immediately while hot.

Extra Tips:

When grilling the salmon, ascertain that your grill or pan is well heated to prevent sticking. You can also use skin-on salmon fillets for additional flavor and moisture retention.

If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the sauce. For an added layer of flavor, you could also finish the dish with a squeeze of fresh lemon juice.

Remember to taste the sauce before serving and adjust the seasoning as needed to suit your preference.

Grilled Salmon Caprese Pasta Salad

Grilled Salmon Caprese Pasta Salad is a delightful dish that combines the smoky flavors of grilled salmon with the fresh and tangy ingredients of a classic Caprese salad, all tossed with tender pasta. This invigorating salad is perfect for a light lunch or dinner, bringing together the richness of salmon, the creaminess of mozzarella, and the vibrant taste of tomatoes and basil.

The dish isn’t only flavorful but also visually appealing, with a beautiful medley of colors and textures that will impress anyone seated at your table.

The key to a successful Grilled Salmon Caprese Pasta Salad lies in the quality of its ingredients. Fresh salmon, ripe tomatoes, and fragrant basil are essential to bringing out the best flavors. The pasta serves as a hearty base, absorbing the juices and dressing, while the mozzarella adds a creamy contrast to the bright, acidic tomatoes.

A drizzle of balsamic glaze ties all the components together, creating a harmonious balance of flavors. This recipe is designed to serve 4-6 people, making it suitable for a family meal or a small gathering with friends.

Ingredients:

• 1 pound of salmon fillets
• 8 ounces of pasta (e.g., penne or fusilli)
• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella balls, halved
• 1/2 cup fresh basil leaves, torn
• 1/4 cup olive oil
• 2 tablespoons balsamic glaze
• Salt and pepper to taste
• 1 lemon, cut into wedges

Cooking Instructions:

1. Prepare the Salmon: Preheat your grill to medium-high heat. Season the salmon fillets with salt and pepper. Once the grill is hot, place the salmon skin-side down and grill for about 5-7 minutes on each side, or until the salmon is cooked through and easily flakes with a fork. Remove from the grill and let it cool slightly. Once cooled, break the salmon into bite-sized pieces.
2. Cook the Pasta: While the salmon is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
3. Assemble the Salad: In a large bowl, combine the cooked pasta, grilled salmon pieces, cherry tomatoes, mozzarella balls, and basil leaves. Drizzle the olive oil and balsamic glaze over the top. Gently toss everything together until all the ingredients are well mixed and coated.
4. Season the Salad: Taste the salad and season with additional salt and pepper if needed. Squeeze a few lemon wedges over the salad for an extra burst of freshness, and toss again to distribute the flavors.
5. Serve: Transfer the salad to a serving platter or individual bowls. Garnish with additional basil leaves and a drizzle of balsamic glaze for an attractive presentation. Serve immediately or refrigerate for a few hours to allow the flavors to meld.

Extra Tips: When grilling the salmon, make sure your grill grates are well-oiled to prevent the fish from sticking. If you don’t have a grill, you can bake the salmon in an oven preheated to 400°F for about 15-20 minutes.

For an added touch, consider using a variety of heirloom tomatoes for a more colorful presentation. If you prepare this salad in advance, add the basil just before serving to keep it fresh and vibrant.

Grilled Salmon With Avocado Pasta

Grilled Salmon With Avocado Pasta is a deliciously creamy and invigorating dish that combines the smoky, savory flavors of grilled salmon with the rich, buttery taste of avocado. The dish is both satisfying and healthy, making it a perfect choice for a family dinner or a small gathering.

The salmon is seasoned to perfection and grilled to achieve a slightly crispy exterior, while the pasta is tossed in a smooth avocado sauce that complements the fish beautifully. This recipe serves 4-6 people and is simple enough for a weeknight dinner yet elegant enough for a special occasion.

The combination of textures and flavors will surely impress your family and guests. Plus, it’s packed with nutrients from the salmon and avocados, providing a well-balanced meal that’s both tasty and nourishing.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 ripe avocados
• 12 oz fettuccine or spaghetti pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon (juiced)
• 1/4 cup fresh basil leaves
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese

Cooking Instructions:

1. Prepare the Salmon: Preheat your grill to medium-high heat. Season the salmon fillets with salt, pepper, and a little olive oil. Grill the salmon for about 4-5 minutes on each side, or until it’s cooked through and has grill marks. Remove from the grill and set aside.
2. Cook the Pasta: While the salmon is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.
3. Make the Avocado Sauce: In a food processor or blender, combine the avocados, minced garlic, lemon juice, fresh basil leaves, salt, and pepper. Blend until smooth and creamy. You can add a little of the reserved pasta water if the sauce is too thick.
4. Combine Pasta and Sauce: In a large bowl, toss the cooked pasta with the avocado sauce. Add the red pepper flakes for a spicy kick if desired. Confirm the pasta is evenly coated with the sauce.
5. Assemble the Dish: Plate the pasta onto serving dishes and top each plate with a grilled salmon fillet. Sprinkle with grated Parmesan cheese and garnish with additional basil leaves if desired.

Extra Tips:

For the best results, use fresh, ripe avocados as they blend into a smoother, creamier sauce. If you prefer a bit more tang, you can add extra lemon juice to the avocado sauce.

It’s also important not to overcook the salmon, as it can become dry; aim for a slight translucent center. If you’re aiming for a more intense grilled flavor, consider marinating the salmon in olive oil, lemon juice, and herbs for about 30 minutes prior to grilling.

Finally, feel free to customize the dish by adding your favorite vegetables, such as cherry tomatoes or spinach, for additional color and nutrition.

Grilled Salmon Carbonara

Grilled Salmon Carbonara is a delightful twist on the classic Italian pasta dish. The smoky flavor of the grilled salmon pairs beautifully with the creamy, savory sauce, making it a perfect meal for a special occasion or a comforting weeknight dinner.

This recipe brings together the heartiness of pasta, the richness of eggs and cheese, and the fresh taste of salmon, creating a harmonious blend that’s as satisfying as it’s delicious. This dish isn’t only packed with flavor but also offers a nutritious meal, with omega-3 rich salmon and protein from the eggs.

Preparing Grilled Salmon Carbonara is a relatively straightforward process, making it accessible even for cooking novices. Whether you’re a seafood lover or simply looking to mix up your pasta routine, this recipe is sure to become a favorite.

Ingredients for 4-6 people:

• 1 lb (450g) salmon fillet
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 lb (450g) spaghetti or fettuccine
• 4 large eggs
• 1 cup (100g) grated Parmesan cheese
• 2 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley, for garnish

Cooking Instructions:

1. Prepare the Salmon: Preheat your grill to medium-high heat. Season the salmon fillets with salt and pepper and brush them with olive oil to prevent sticking. Grill the salmon for about 4-5 minutes on each side, or until it’s cooked through and flakes easily with a fork. Once grilled, set the salmon aside to cool slightly.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the spaghetti or fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
3. Make the Carbonara Sauce: In a mixing bowl, whisk together the eggs, Parmesan cheese, minced garlic, and heavy cream. Whisk until smooth and well combined.
4. Combine Pasta and Sauce: Return the drained pasta to the pot over low heat. Slowly pour in the carbonara sauce, stirring constantly to coat the pasta. Add reserved pasta water a little at a time to reach your desired sauce consistency.
5. Add the Salmon: Flake the grilled salmon into bite-sized pieces and gently fold them into the pasta and sauce mixture. Confirm the salmon is evenly distributed throughout the pasta.
6. Finish and Serve: Stir in the lemon juice and season the dish with additional salt and pepper to taste. Remove from heat, garnish with chopped fresh parsley, and serve immediately for the best flavor and texture.

Extra Tips:

When grilling the salmon, make sure not to overcook it, as it can become dry. Aim for a juicy, tender texture that will meld beautifully with the creamy pasta.

If you find the sauce too thick, the reserved pasta water can be added gradually to reach your preferred consistency. For an extra touch of flavor, consider adding a pinch of red pepper flakes or a zest of lemon to the carbonara sauce.

Finally, always use freshly grated Parmesan cheese for the best results, as pre-grated cheese mightn’t melt as smoothly.

Grilled Salmon and Mushroom Strozzapreti

Grilled Salmon and Mushroom Strozzapreti is an exquisite dish that combines the rich flavors of grilled salmon with the earthy taste of mushrooms, all tossed in delightful strozzapreti pasta. This recipe is perfect for a sophisticated dinner or a special occasion, offering a wonderful balance of textures and flavors.

The crispy, smoky salmon pairs beautifully with the soft, tender pasta and the savory mushroom sauce, creating a meal that’s both satisfying and delicious. Strozzapreti, a type of pasta that’s twisted into a spiral shape, is ideal for holding onto the creamy mushroom sauce, ensuring that each bite is packed with flavor.

The grilled salmon is seasoned with a light blend of herbs and spices, enhancing its natural flavors without overpowering the dish. This recipe serves 4-6 people, making it a great choice for family gatherings or dinner parties.

Ingredients:

• 4 salmon fillets (about 6 ounces each)
• 12 ounces strozzapreti pasta
• 2 cups cremini mushrooms, sliced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Cooking Instructions:

1. Prepare the Salmon: Begin by preheating your grill to medium-high heat. In a small bowl, mix olive oil, lemon juice, salt, pepper, and dried thyme. Brush this mixture over the salmon fillets, ensuring they’re well-coated. Set aside to marinate while you prepare the other ingredients.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the strozzapreti pasta and cook according to package instructions until al dente. Once cooked, drain and set aside, reserving about 1/2 cup of pasta water.
3. Grill the Salmon: Place the salmon fillets on the preheated grill. Cook for about 4-5 minutes on each side, or until the fish is cooked through and has grill marks. Once done, remove from the grill and set aside to cool slightly. Once cooled, flake the salmon into large chunks.
4. Prepare the Mushroom Sauce: In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the chopped onion and garlic, sautéing until the onion becomes translucent. Add the sliced mushrooms, cooking until they’re soft and browned.
5. Combine the Ingredients: Pour the chicken broth into the skillet with the mushrooms, allowing it to simmer for about 2 minutes. Reduce the heat to low, then stir in the heavy cream. Allow the sauce to thicken slightly, then add the cooked pasta and reserved pasta water to the skillet, tossing to coat.
6. Finish the Dish: Gently fold in the grilled salmon chunks, ensuring they’re evenly distributed throughout the pasta. Taste and adjust seasoning with salt and pepper if necessary. Allow everything to heat through for about 2 minutes.
7. Serve: Transfer the Grilled Salmon and Mushroom Strozzapreti to a serving platter or individual plates. Garnish with freshly chopped parsley and, if desired, sprinkle with grated Parmesan cheese. Serve immediately.

Extra Tips: When grilling the salmon, make sure not to overcook it, as it can become dry. Aim for a light golden crust on the outside while keeping the inside moist.

If you don’t have a grill, you can also sear the salmon in a skillet on the stovetop. For a richer flavor, consider adding a splash of white wine to the mushroom sauce before adding the cream. This dish pairs well with a crisp white wine or a light salad for a complete meal.