Save to Pinterest A fusion pasta dish featuring crispy pan-seared salmon, al dente spaghetti, and a savory Japanese-inspired sauce with soy, mirin, and fresh scallions. Experience a satisfying blend of flavors and textures in each bite of this Japanese Pan-fried Salmon Pasta.
The first time I made this pasta, my family was amazed by the harmony between the crispy salmon and the aromatic sauce. It quickly became our go-to meal whenever we wanted something comforting yet a little special.
Ingredients
- Salmon fillets: 4 skin-on pieces, about 150 g each
- Spaghetti: 350 g
- Vegetable oil: 2 tablespoons
- Garlic: 3 cloves, finely minced
- Scallions: 2, thinly sliced (plus extra for garnish)
- Soy sauce: 3 tablespoons
- Mirin: 2 tablespoons
- Sake: 1 tablespoon (optional)
- Unsalted butter: 1 tablespoon
- Sesame oil: 1 teaspoon
- Toasted sesame seeds: 1 tablespoon
- Lemon wedges: optional, for serving
Instructions
- Cook pasta:
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain, reserving ½ cup of pasta water.
- Prepare salmon:
- Pat the salmon fillets dry and season lightly with salt and pepper.
- Pan-fry salmon:
- Heat vegetable oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and cook for 3–4 minutes until the skin is crispy. Flip and cook for another 2–3 minutes until just cooked through. Remove salmon and set aside.
- Sauté aromatics:
- Reduce heat to medium. Add garlic and half the scallions, sautéing for about 1 minute until fragrant.
- Make sauce:
- Add soy sauce, mirin, sake (if using), and butter to the skillet, stirring until the butter melts and the sauce is slightly thickened.
- Combine pasta:
- Add drained pasta to the skillet, tossing to coat. Add reserved pasta water as needed to loosen the sauce. Drizzle with sesame oil.
- Add salmon:
- Flake salmon into large pieces and gently fold into the pasta, or serve whole fillets on top.
- Finish and serve:
- Divide among plates, sprinkle with remaining scallions and toasted sesame seeds. Serve with lemon wedges if desired.
Save to Pinterest We enjoy making this salmon pasta for Sunday dinners as a family, with each person adding their favorite garnish right before serving. The dish brings a fun twist to traditional pasta nights.
Required Tools
Large pot, skillet, tongs, knife and cutting board required for easy preparation.
Nutritional Information
Each serving contains approximately 525 calories, 20 g total fat, 52 g carbohydrates, and 33 g protein.
Serving Suggestions
Pair this pasta with a crisp white wine or chilled sake for a refreshing complement to the dish. A side of steamed greens or simple salad balances the meal.
Save to Pinterest This dish is delicious served hot and makes great leftovers the next day. Enjoy experimenting with toppings to make it your own!
Common Recipe Questions
- → How do I achieve crispy salmon skin?
PAT salmon fillets dry, season lightly, and cook skin-side down in a hot skillet until the skin is golden and crisp before flipping.
- → Can I substitute the pasta type?
Yes, udon or soba can replace spaghetti for different textures and a more traditional Japanese twist.
- → What creates the savory sauce flavor?
Soy sauce, mirin, garlic, butter, and a touch of sesame oil combine for a deep, umami-rich and balanced sauce.
- → Is this dish suitable for gluten-free diets?
Use gluten-free pasta and tamari instead of soy sauce to accommodate gluten-free dietary needs.
- → How should leftovers be stored?
Cool and refrigerate in an airtight container. Reheat gently to maintain salmon texture and avoid drying out.
- → Can I add other vegetables?
Yes, mushrooms, bell peppers, or snap peas can be sautéed with garlic for added flavor and nutrition.