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This flavorful Chili Oil Salmon Linguine turns a handful of simple ingredients into a café-worthy meal in just twenty minutes. You get succulent chunks of wild salmon balanced by fragrant garlic and shallots with a hint of heat from chili oil all tossed in silky pasta. It is a dinner you can whip up any time you crave something both comforting and impressive.
I first played around with chili oil in pasta during a weeknight when I wanted something exciting but not complicated. Now this dish gets requested every time salmon is on the menu.
Ingredients
- Wild Pacific red salmon: Adds sweet richness and healthy omega threes Use the freshest you can find or good quality canned if needed
- Linguine: Perfect for holding a light chili oil sauce Choose bronze-cut Italian pasta if you can for best texture
- Shallot and garlic: Bring aromatic depth Look for firm plump shallots with shiny skins and fresh garlic free from sprouts
- Chili oil: Gives a gentle spicy warmth A high quality chili crisp will make each bite memorable
- Capers: Rinsed to tame their saltiness They bring sharp pops of flavor Buy the kind packed in brine not salt
- Lemon zest: Lifts and brightens the dish Go for unwaxed organic lemons
- Fresh dill: Brings grassy freshness Use bright green fronds with no wilting
- Rocket or arugula: Peppery bite and color Choose crisp leaves without yellowing
- Parmesan cheese: Savory finish and a creamy touch Buy a wedge and grate it fresh
- Sea salt and cracked black pepper: For seasoning Go for flakes and freshly ground for fullest flavor
Step-by-Step Instructions
- Bring the Water:
- Fill a large pot with water add a generous pinch of salt and set over high heat Bring it just to a boil so your pasta will not be sticky or bland
- Cook the Linguine:
- Add the linguine and stir occasionally Boil until pasta is tender but still has a bite about ten minutes Reserve half a cup of pasta water before draining
- Sauté the Aromatics:
- Pour chili oil into a large skillet over medium heat Add finely diced shallot garlic and rinsed capers Sauté gently until softened and aromatic about four minutes which lets the flavors meld without burning
- Cook the Salmon:
- Add flaked or cubed salmon lemon zest and chopped dill Stir and cook three to four minutes breaking up the salmon slightly Allow the salmon to just cook through so it stays flaky and moist
- Make the Sauce:
- Pour a splash of reserved pasta water into the skillet Gently stir to create a glossy emulsified sauce that clings to everything
- Combine and Toss:
- With tongs transfer hot linguine right into the skillet Add rocket and Parmesan gently tossing everything one to two minutes until greens are barely wilted and noodles are glossy
- Finish and Serve:
- Season with salt and freshly cracked pepper Give another drizzle of chili oil and extra Parmesan on top Serve while piping hot for best flavor
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This pasta became a staple after my partner requested something spicy and memorable for date night. The way the chili oil works with lemon and dill reminds me of summer nights by the coast.
Storage Tips
Leftovers can be stored in a sealed container in the refrigerator for up to two days. If reheating add a splash of water or extra chili oil to loosen the sauce and bring the flavors back to life. Do not freeze as the fish and leaves lose texture.
Ingredient Substitutions
You can use trout or even canned wild salmon if fresh is hard to find. If chili oil is too spicy for your taste a mix of olive oil and a pinch of smoked paprika will give gentle warmth. Try spinach or basil instead of rocket for a different green note.
Serving Suggestions
Pair this spicy salmon pasta with a crisp fennel salad or roasted asparagus for a lighter side. A glass of cool white wine like Sauvignon Blanc is a fantastic match. For extra crunch top with toasted breadcrumbs.
Cultural Context
While salmon and pasta is not a classic Italian combination adding chili oil brings a modern twist inspired by both Italian seafood pasta and Asian inflected flavors. The capers and dill nod to Mediterranean favorites but the method is pure home cook ingenuity.
Frequently Asked Questions
- → Can I use a different type of pasta?
Absolutely! Spaghetti, fettuccine, or even tagliatelle work well. Adjust cooking time as needed.
- → How spicy is the dish?
The spice level can be mild or bold based on your chili oil and whether you add red pepper flakes.
- → Can I substitute canned salmon?
Yes, canned salmon may be used. Just drain and flake before adding to the pan for similar results.
- → What does the reserved pasta water do?
The pasta water helps create a silky sauce that binds all ingredients and adds flavor depth.
- → Could I add extra vegetables?
Certainly! Cherry tomatoes or spinach are excellent additions for color and nutrition.