Save This honey sriracha salmon pasta brings together the perfect balance of sweet, spicy, and savory flavors in one elegant dish. The caramelized salmon with its glossy honey sriracha glaze sits atop creamy linguine, while the fresh microgreen nest adds both visual appeal and a nutritional boost to this restaurant-worthy meal you can easily make at home.
I first created this recipe when trying to elevate our usual weeknight salmon dinner, and it's since become our go-to dish when entertaining friends who always ask for the recipe before leaving.
Ingredients
- Salmon fillets: choose center-cut pieces of equal thickness for even cooking and look for vibrant pink color
- Honey: adds natural sweetness and helps create that beautiful caramelization
- Sriracha sauce: provides the perfect level of heat that balances the sweetness
- Soy sauce: introduces umami depth and saltiness to balance the flavor profile
- Lime juice: adds brightness and cuts through the richness of the salmon and cream
- Sesame oil: brings a nutty undertone that enhances the Asian fusion elements
- Heavy cream: creates a silky sauce that clings perfectly to the pasta
- Parmesan cheese: adds savory depth and helps thicken the cream sauce
- Microgreens: not just decorative but add fresh flavor and nutrients to complete the dish
Instructions
- Prepare the marinade:
- Combine honey, sriracha, soy sauce, lime juice, sesame oil, and minced garlic in a bowl and whisk until completely incorporated. The marinade should have a glossy appearance and balanced sweet-spicy aroma. Reserve 2 tablespoons for the pasta sauce.
- Prepare the salmon:
- Place salmon fillets on a parchment-lined baking tray and brush generously with the marinade, ensuring all surfaces are well-coated. The parchment prevents sticking and makes cleanup easier.
- Bake the salmon:
- Slide the tray into a preheated 200°C oven and bake for 12-15 minutes. Look for caramelization around the edges and slight firmness when gently pressed. The salmon should flake easily but still remain moist in the center.
- Cook the pasta:
- While the salmon bakes, bring a large pot of salted water to a rolling boil and cook the linguine according to package instructions until al dente. Before draining, reserve 100ml of the starchy pasta water to help create a silky sauce.
- Create the cream sauce:
- Heat olive oil in a large skillet over medium heat, then add cooked pasta, heavy cream, reserved marinade, and Parmesan cheese. Toss continuously using tongs until the sauce thickens slightly and coats the pasta evenly, adding splashes of pasta water as needed.
- Assemble the dish:
- Divide the creamy pasta among four plates, creating a base for each portion. Place a glazed salmon fillet on top of each pasta serving, positioning it slightly off-center for visual appeal.
- Create the microgreen nest:
- Gently arrange a small handful of microgreens beside each salmon fillet, forming a loose nest-like shape that adds height and freshness to the plate.
Save The sesame oil is my secret weapon in this recipe. Just that small amount transforms the flavor profile completely, adding a distinctive nutty undertone that makes people wonder what that special something is. My husband, who normally dislikes fish, requests this dish regularly and even brags about it to his colleagues.
Sauce Variations
The honey sriracha glaze works beautifully as is, but you can customize it to suit your taste preferences. For a milder version, reduce the sriracha to 1 tablespoon and increase the honey slightly. If you enjoy more heat, add a teaspoon of gochujang or a pinch of red pepper flakes to intensify the spice level. For a more complex flavor profile, try adding a teaspoon of grated ginger to the marinade for a warming, aromatic note that pairs wonderfully with the salmon.
Make-Ahead Tips
While this dish is best enjoyed fresh, you can prepare several components ahead of time to streamline the cooking process. The honey sriracha marinade can be made up to 3 days in advance and stored in an airtight container in the refrigerator. You can also marinate the salmon for up to 4 hours before cooking, which will intensify the flavor. The pasta can be cooked 1 day ahead, tossed with a bit of olive oil, and refrigerated. When ready to serve, simply warm the pasta in the cream sauce, adding a splash more cream or pasta water to refresh the consistency.
Serving Suggestions
This salmon pasta makes for a stunning centerpiece on any dinner table. For a complete meal, serve it with a simple side salad dressed with rice vinegar and sesame oil to complement the Asian flavors. A chilled glass of Sauvignon Blanc or Pinot Grigio pairs beautifully with the dish, cutting through the richness of the salmon and cream sauce. For a non-alcoholic option, sparkling water with a squeeze of lime and a few mint leaves offers a refreshing counterpoint to the sweet and spicy main course.
Ingredient Substitutions
No salmon? Try this glaze on firm white fish like cod or halibut, adjusting cooking time accordingly Dairy-free guests can enjoy this with coconut cream instead of heavy cream Gluten-free diners can use rice noodles or gluten-free pasta varieties If microgreens aren't available, substitute baby arugula, watercress, or thinly sliced fresh herbs
Save Enjoy this delightful honey sriracha salmon pasta for a sophisticated yet easy weeknight meal. The combination of textures and flavors is sure to impress your family and friends.