Salmon Linguine Chilli Oil: A Delicious & Easy Recipe

Salmon Linguine Chilli Oil: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine perfectly cooked linguine, glistening with a vibrant chilli oil, and studded with flakes of succulent salmon. This isn’t just a meal; it’s an experience.

While the exact origins of this particular combination are somewhat modern, the individual components boast rich histories. Linguine, a classic pasta shape from the Liguria region of Italy, has been a staple for centuries. Chilli oil, with its fiery kick, has roots in Asian cuisine, adding a global flair to this delightful dish. The addition of salmon, a prized fish across many cultures, elevates the dish to a new level of sophistication.

What makes Salmon Linguine Chilli Oil so irresistible? It’s the symphony of flavors and textures. The creamy richness of the salmon beautifully complements the al dente linguine, while the chilli oil provides a delightful warmth that awakens the senses. It’s quick, easy to prepare, and incredibly satisfying, making it the perfect weeknight meal or an impressive dish to serve to guests. The combination of healthy fats from the salmon and the satisfying carbohydrates from the pasta makes it a balanced and delicious choice. Get ready to discover your new favorite pasta dish!

Ingredients:

• Salmon: 2 (6-8 ounce) salmon fillets, skin on or off, your preference!
• Linguine: 1 pound (16 ounces) dried linguine pasta
• Chilli Oil: 4 tablespoons, plus more for drizzling (adjust to your spice preference)
• Garlic: 4 cloves, minced
• Shallot: 1 medium shallot, finely chopped
• Red Pepper Flakes: 1 teaspoon (or more, to taste)
• Lemon: 1 lemon, zested and juiced
• Fresh Parsley: 1/4 cup, chopped
• Fresh Basil: 1/4 cup, chopped
• Olive Oil: 2 tablespoons
• Dry White Wine: 1/4 cup (optional, but adds great flavor!)
• Salt: To taste
• Black Pepper: Freshly ground, to taste
• Parmesan Cheese: Freshly grated, for serving (optional)
• Reserved Pasta Water: 1 cup (very important!)

Preparing the Salmon:

Okay, let’s get started with the star of the show – the salmon! I like to prep it first so it’s ready to go when the pasta is cooked.

1. Pat the Salmon Dry: Use paper towels to thoroughly pat the salmon fillets dry. This is crucial for getting a nice sear. Excess moisture will steam the salmon instead of searing it.
2. Season Generously: Season both sides of the salmon fillets with salt and freshly ground black pepper. Don’t be shy! The seasoning will create a delicious crust.
3. Heat the Pan: Place a large skillet (preferably cast iron or stainless steel) over medium-high heat. Add 1 tablespoon of olive oil. Let the oil heat up until it shimmers – this is important for preventing the salmon from sticking.
4. Sear the Salmon: Carefully place the salmon fillets in the hot skillet, skin-side down (if using skin-on fillets). Press down gently with a spatula to ensure even contact with the pan. Sear for 5-7 minutes, or until the skin is crispy and golden brown. If using skinless fillets, sear for 4-6 minutes per side. The cooking time will depend on the thickness of your salmon.
5. Flip and Cook Through: Flip the salmon fillets and cook for another 3-5 minutes, or until the salmon is cooked through. The internal temperature should reach 145°F (63°C). You can use a meat thermometer to check. The salmon should flake easily with a fork.
6. Remove and Set Aside: Once cooked, remove the salmon fillets from the skillet and set them aside on a plate. Tent loosely with foil to keep them warm. Don’t worry about cleaning the skillet yet – we’ll use those delicious salmon drippings for the sauce!

Cooking the Linguine:

While the salmon is resting, let’s get the linguine cooking. This is a pretty straightforward process, but there are a couple of key things to keep in mind.

1. Bring Water to a Boil: Fill a large pot with plenty of salted water. The water should be generously salted – this seasons the pasta from the inside out. Bring the water to a rolling boil.
2. Cook the Linguine: Add the linguine to the boiling water and cook according to the package directions, usually around 8-10 minutes, or until al dente. Al dente means “to the tooth” in Italian – the pasta should be firm but cooked through, with a slight bite.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This is liquid gold! The starchy water will help to emulsify the sauce and create a creamy texture.
4. Drain the Pasta: Drain the linguine in a colander. Don’t rinse it! We want to keep that starchy goodness.

Making the Chilli Oil Sauce:

Now for the fun part – creating that flavorful chilli oil sauce! This is where all the magic happens.

1. Sauté the Aromatics: In the same skillet you used to cook the salmon (with all those delicious drippings!), add the remaining 1 tablespoon of olive oil. Heat over medium heat. Add the minced garlic and chopped shallot. Sauté for 2-3 minutes, or until softened and fragrant. Be careful not to burn the garlic!
2. Add the Red Pepper Flakes: Stir in the red pepper flakes. Cook for another 30 seconds, or until fragrant. This will infuse the oil with a lovely spicy kick.
3. Deglaze with White Wine (Optional): If using white wine, pour it into the skillet. Scrape up any browned bits from the bottom of the pan – this is where a lot of flavor is hiding! Let the wine simmer for 1-2 minutes, or until it has reduced slightly.
4. Add the Chilli Oil: Stir in the chilli oil. Adjust the amount to your spice preference. Remember, you can always add more later!
5. Add Lemon Zest and Juice: Stir in the lemon zest and lemon juice. The lemon will brighten up the sauce and add a touch of acidity.
6. Combine with Pasta: Add the drained linguine to the skillet. Toss to coat the pasta evenly with the sauce.
7. Add Pasta Water: Gradually add the reserved pasta water, a little at a time, tossing constantly. The pasta water will help to emulsify the sauce and create a creamy, luscious texture. You may not need to use all of the pasta water – add just enough to achieve your desired consistency.
8. Season to Taste: Season the sauce with salt and freshly ground black pepper to taste. Remember that the pasta water is already salted, so be careful not to over-salt.

Assembling and Serving:

Almost there! Now it’s time to put everything together and enjoy this delicious dish.

1. Flake the Salmon: Gently flake the cooked salmon fillets into bite-sized pieces.
2. Add Salmon to Pasta: Add the flaked salmon to the linguine. Toss gently to combine, being careful not to break up the salmon too much.
3. Stir in Fresh Herbs: Stir in the chopped fresh parsley and basil. The fresh herbs will add a burst of flavor and freshness.
4. Serve Immediately: Serve the salmon linguine immediately.
5. Garnish (Optional): Garnish with freshly grated Parmesan cheese (if desired) and a drizzle of extra chilli oil for an extra kick.

Tips and Variations:

• Spice Level: Adjust the amount of red pepper flakes and chilli oil to your spice preference. If you’re not a fan of spice, you can omit the red pepper flakes altogether.
• Vegetables: Feel free to add some vegetables to the sauce. Sautéed spinach, asparagus, or cherry tomatoes would be delicious additions.
• Protein: If you don’t have salmon, you can substitute shrimp, scallops, or chicken.
• Pasta: While linguine is my favorite for this dish, you can use other types of pasta, such as spaghetti, fettuccine, or penne.
• Creamy Version: For a creamier sauce, add a splash of heavy cream or crème fraîche at the end.
• Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat the sauce before adding the pasta and salmon.

Enjoy!

I hope you enjoy this Salmon Linguine with Chilli Oil as much as I do! It’s a quick, easy, and incredibly flavorful dish that’s perfect for a weeknight dinner or a special occasion. Don’t be afraid to experiment with the ingredients and make it your own. Happy cooking!

Conclusion:

So there you have it! This Salmon Linguine with Chilli Oil isn’t just another pasta dish; it’s a flavor explosion waiting to happen. I truly believe this recipe is a must-try because it perfectly balances the richness of the salmon with the vibrant kick of chilli oil, all while being surprisingly simple to prepare. It’s the kind of meal that feels fancy enough for a special occasion but is quick enough for a satisfying weeknight dinner. The combination of textures – the perfectly cooked linguine, the flaky salmon, and the crunchy breadcrumbs – creates a symphony in your mouth that you won’t soon forget.

But the best part? It’s incredibly versatile! Feel free to experiment with different types of pasta. While linguine is my personal favorite for this dish, spaghetti or even fettuccine would work beautifully. If you’re not a huge fan of salmon, you could easily substitute it with smoked trout or even grilled shrimp for a different, but equally delicious, take on the recipe.

And speaking of variations, don’t be afraid to adjust the amount of chilli oil to suit your spice preference. If you’re a chilli fiend like me, feel free to add an extra drizzle or two! For a milder flavor, you can use a chilli-infused olive oil instead of making your own. You could also add a squeeze of lemon juice at the end for a touch of brightness, or a sprinkle of fresh parsley or basil for added freshness.

For serving suggestions, I love to pair this Salmon Linguine with Chilli Oil with a simple green salad dressed with a light vinaigrette. The acidity of the salad helps to cut through the richness of the pasta and provides a refreshing contrast. A side of crusty bread is also a must for soaking up all that delicious chilli oil sauce! If you’re looking to make it a more substantial meal, you could add some roasted vegetables like asparagus or broccoli.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s guaranteed to impress your family and friends, and it’s a fantastic way to elevate your weeknight dinners. The beauty of this recipe lies in its simplicity and the incredible depth of flavor it delivers. It’s a testament to how a few high-quality ingredients, when combined thoughtfully, can create something truly extraordinary.

Now, it’s your turn! I wholeheartedly encourage you to give this Salmon Linguine with Chilli Oil recipe a try. I’m so excited to hear about your experience and see your culinary creations. Don’t be shy – share your photos and feedback in the comments below! Let me know what variations you tried, what you paired it with, and how much you enjoyed it. Your feedback is invaluable and helps me to continue creating recipes that you’ll love. Happy cooking, and I can’t wait to hear from you! I’m sure you’ll agree that this is the best Salmon Linguine Chilli Oil recipe you’ve ever tried!

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