Creamy Salmon Spag

Sometimes you begin cooking a dish and think to yourself, this is going to be pretty average. It’s not going to be anything special. You taste it as you’re cooking and you feel disappointed. It’s not the flavour you wanted, the right consistency, it’s just not how you imagined it to be. This salmon dish started off as one of those dishes for me, but then something happened, I’m still not sure what, but it just ended up tasting amazing! Exactly how I wanted it to taste and better.

Yeah so I’m blowing my own trumpet a bit, so what. Isn’t that what cooking is all about? Having confidence in your food and being proud when something turns out great! I really wish everyone saw cooking like this and not just as a chore, because it really is so much more than that. The buzz and the sense of achievement you can gain from someone telling you that you’ve cooked a decent meal is enough to make you want to cook more and more. Well, that’s how it happened for me anyway.

Like I said at the beginning, sometimes cooking doesn’t always turn out how you wanted it to. I’ve had a huge amount of kitchen disasters, from forgetting to add sugar to chocolate brownies, to making the worlds lumpiest mash potato, to spilling a whole jar of black pepper into a meal. Sometimes cooking just doesn’t go your way, but when it does, the feeling you get makes it so worth it and this is one of those dishes that does just that.

This is a dish I’m very proud of and I’m not ashamed to say it. It’s simple, tasty and anyone can make it and that’s what I like about it the most. No excuses, go and impress!

Creamy Salmon Spag


(Serves 4)

Olive oil
400g fresh salmon, cooked and flaked up
1 red chilli, finely chopped
2 garlic cloves, finely chopped
100ml white wine
1 lemon juice and zest
400ml creme fraiche
1 tablespoon of freshly chopped parsley
Half a teaspoon of dried chilli flakes
400g fresh spaghetti
Salt and pepper


  1. Bring a large pan of salted water to a rolling boil.
  2. Meanwhile, in a separate large saucepan heat a couple of tablespoons of olive oil and then fry the fresh chilli and garlic for around a minute over a medium to high heat.
  3. Pour in the white wine and bring to a boil until all the alcohol has evaporated.
  4. Add in the juice and zest of one lemon and then pour in the creme fraiche and turn down to a simmer.
  5. At this point add your fresh pasta into the boiling salted water and cook. This should only take 2-3 minutes.
  6. While your pasta is cooking add your pre-cooked, flaked salmon into the creme fraiche mixture and stir well adding the fresh parsley, chilli flakes, salt and fresh black pepper.
  7. Once the pasta is done, drain and stir into the salmon mixture. Make sure all pasta is well coated with the sauce and then serve. You’re going to love this one.


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