This Salmon Pasta features a bright, flavorful sauce made with capers, sun-dried tomatoes, white wine, and fresh herbs. A light yet satisfying dish that perfectly complements the tender, juicy salmon.
Salmon and pasta may not be the most traditional pairing, but once you try it, you'll understand why it works so well. The delicate, rich flavor of salmon complements the lightness of pasta in a way that's both unexpected and delicious. A great salmon pasta recipe brings together the best of both worlds—tender, flaky fish with a bright, flavorful sauce that enhances rather than overwhelms the salmon. Whether you’re looking for a light, fresh dinner or an elegant dish to impress guests, salmon pasta is a perfect choice.
For this recipe, I wanted to create a sauce that was vibrant and refreshing but not too heavy. It needed to have that perfect balance of acidity and freshness to cut through the richness of the salmon. The sauce combines capers, sun-dried tomatoes, white wine, and fresh herbs for an aromatic and zesty finish. Every bite of this dish bursts with bright flavors that pair perfectly with the juicy, tender salmon.
The best part? You don’t need much salmon to make a delicious, satisfying meal. Just two portions of salmon are enough to serve four people, making this a great choice if you're looking to stretch your ingredients a bit further. Salmon can be pricey, so this recipe helps you get the most out of your fish without sacrificing flavor. Plus, it’s quick to prepare and doesn’t require much effort, making it a perfect option for a weeknight dinner. If you're looking for a new way to enjoy salmon, this Salmon Pasta recipe is one you won’t want to miss.
Ingredients:
8 oz. angel hair
2 portions salmon fillets, about ¾ lb total
1 ½ Tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1-2 teaspoons crushed red pepper flakes
¼ cup sun dried tomatoes, chopped
1 teaspoon anchovy paste
½ cup white wine
juice of 1 lemon
2 Tablespoons capers
1 Tablespoon butter
salt, pepper
fresh parsley, dill
How To Make Salmon Pasta
Bring a large pot of water to a boil, season it with salt and cook the pasta until it's cooked the way you like it. Before you drain the pasta, save about 1 cup of the pasta water.
Preheat the oven to 400 degrees. Line a small baking sheet with aluminum foil and place the salmon on it. 
Season the fish with salt and pepper and rub it with ½ Tablespoon olive oil. Bake in the preheated oven for about 10-15 minutes.
Meanwhile, heat the remaining 1 Tablespoon of oil in a skillet on medium high heat.
Add the onions, season with salt and pepper and cook for about 5 minutes, until softened. Add the crushed red pepper flakes, sun dried tomatoes, the garlic and the anchovy paste. 
Cook for another 30 seconds and then pour in the white wine. 
Bring it to a boil and cook until the wine reduces by half. Add the lemon juice, capers and butter off the heat. 
Break the salmon up into chunks with a fork. 
Toss the pasta with the salmon, sauce and fresh herbs. 
At this point, you might want to add some of the reserved pasta water to loosen the pasta up a bit.
Salmon Pasta
Ingredients
- 8 oz. angel hair
- 2 portions salmon fillets about ¾ lb total
- 1 ½ Tablespoons olive oil
- 1 onion chopped
- 2 garlic cloves minced
- 1-2 teaspoons crushed red pepper flakes
- ¼ cup sun dried tomatoes chopped
- 1 teaspoon anchovy paste
- ½ cup white wine
- juice of 1 lemon
- 2 Tablespoons capers
- 1 Tablespoon butter
- salt pepper
- fresh parsley dill
Instructions
- Bring a large pot of water to a boil, season it with salt and cook the pasta until it's cooked the way you like it. Before you drain the pasta, save about 1 cup of the pasta water.
- Preheat the oven to 400 degrees. Line a small baking sheet with aluminum foil and place the salmon on it. Season the fish with salt and pepper and rub it with ½ Tablespoon olive oil. Bake in the preheated oven for about 10 - 15 minutes.
- Meanwhile, heat the remaining 1 Tablespoon of oil in a skillet on medium high heat. Add the onions, season with salt and pepper and cook for about 5 minutes, until softened. Add the crushed red pepper flakes, sun dried tomatoes, the garlic and the anchovy paste. Cook for another 30 seconds and then pour in the white wine. Bring it to a boil and cook until the wine reduces by half. Add the lemon juice, capers and butter off the heat. Break the salmon up into chunks with a fork. Toss the pasta with the salmon, sauce and fresh herbs. At this point, you might want to add some of the reserved pasta water to loosen the pasta up a bit.
Olga you forgot to mention when to add the sun dried tomatoes
I'm sorry about that, Natalia. I fixed it in the instructions. You need to add the sun dried tomatoes to the skillet along with the crushed red pepper flakes, garlic and the anchovy paste.
Looks delicious, I'm pinning this one for sure :).
Olga,
Where do you buy your anchovy paste? Looked in Asian supermarkets as well as in local grocery stores- no result! Maybe just wrong isles.
Thank you,
Natalie
Hi Nata,
I usually buy it in a regular grocery store, in the aisle with the rest of the Italian ingredients - oil, tomato paste, etc. Of course, all the stores across the country are different, so ask customer service to help you find it. If you can't find the paste, use regular anchovies, just minced them really, really small.