Crispy salmon alfredo pasta is a delicious, quick, and healthy dish. Just use pre-cooked alfredo sauce and enjoy it in less than 15 minutes. When the weather gets cold, it’s guaranteed to keep you warm and energized. And eating a sweet and sour apple tartlet afterward is perfect.
Salmon alfredo recipe:
This recipe uses a pre-made alfredo sauce that will save you a lot of time. If you’re busy and don’t have time to cook, I recommend cooking the pasta in advance (it needs to stay a little firm, it shouldn’t be too soft) and then putting it in separate packages and freezing it. When you’re ready to cook them, take them out and heat them up along with the sauce without thawing them. This way you save more time. You just need to sear the salmon quickly so this recipe is ready in less than 10 minutes.
How to make:
Cook the pasta first. When they’re soft, take the noodles out, rinse them with cold water, and drain them. Don’t overcook the pasta, it’s best to cook it a little al dente so it doesn’t get too soft when you mix it with the alfredo sauce.
Fry the salmon in the pan, see below how to fry the salmon with crispy skin. Then mix the pasta with the alfredo sauce. Put the salmon on top of the alfredo pasta. Then you’re ready to serve.
How to pan fry crispy salmon:
The SECRET to frying fish with crispy skin is to sprinkle salt before frying. The salt removes excess water and makes the fish firmer.
Simply lay the salmon on a kitchen towel, sprinkle some salt on both sides of the salmon, place it in the refrigerator for 10 minutes, let the excess water drip off and dry both sides with a new kitchen towel, then put it in a preheated pan with oil.
Place the salmon skin side down in the pan and don’t flip it immediately, but wait about 2-3 minutes before flipping it. Cover the pan but don’t close it completely, leave a small gap so that the fish cooks faster and it doesn’t happen that only the outside is cooked and the inside is raw.
The reason you don’t cover the pan completely is to allow the steam to evaporate and the skin to crisp up. Turn the salmon over only once or it’ll fall apart easily.
Other seafood or noodles:
Egg Foo Young – Chinese shrimp with egg omelet.
White Sauce Pasta – Creamy and garlicky.
Watch how to make:
- 200 g pasta
- 1 piece salmon fillet
- 250 ml alfredo sauce, Note 1
- 1 tablespoon cooking oil
- pinch salt
- pinch black pepper
- BOIL THE PASTA – Heat the water to boiling and add the pasta, a pinch of salt and 1 teaspoon of oil to the pot. After 3 to 5 minutes, when the noodles are soft, take them out, rinse them with cold water and drain them. Set aside. (Note 2)
- PAN FRY THE SALMON – Heat the pan over medium heat, add the oil and place the salmon skin side down in the pan. Cover the pan, but don't close it completely, leave a small gap for 2~3 minutes (Note 3)
- Flip the salmon to the other side and turn the heat to medium. Don't cover the pan for 2~ 3 minutes, or until the salmon is cooked all the way through. (Note 4)
- MIXED PASTA WITH ALFREDO SAUCE – Cook the alfredo sauce, add the pasta, season with salt and black pepper and mix evenly.
- Arrange the pasta on the plate, place the salmon on top or on the side of the pasta. Garnish with some parsley and serve.
Tips & Notes:
- I use a ready-made alfredo sauce. You can learn how to make it in this blog: How to make alfredo sauce in 10 minutes?
- Don’t overcook the pasta. It’s best to leave them a little al dente so they don’t get too soft when you mix them with the white sauce.
- If you cover the pan, the fish will cook faster and you won’t end up with only the outside cooked and the inside raw. Cover the pan, but don’t close it completely. Leave a small gap so that the steam can evaporate and the skin becomes crispy.
- Once the skin of the salmon is crispy on top, don’t cover the pan so that the steam softens the skin.