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Creamy Honey Mustard Salmon Pasta Recipe

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4.2 from 12 reviews

Creamy Honey Mustard Salmon Pasta is a delicious, comforting dish featuring tender baked salmon coated in a sweet and tangy honey mustard glaze, tossed with al dente pasta and a rich, creamy mustard sauce flavored with lemon and fresh parsley. Perfect for an easy weeknight dinner, this recipe balances the flavors of savory salmon, creamy sauce, and bright citrus notes in just 30 minutes.

Ingredients

For the Salmon

  • 2 salmon fillets (about 300 g / 10.5 oz)
  • 1 tablespoon honey
  • 1 clove garlic, crushed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For the Pasta and Sauce

  • 250 g (8.8 oz) pasta
  • 1 tablespoon olive oil
  • 1 medium shallot, finely diced
  • 75 ml (1/3 cup) chicken broth (or vegetable broth)
  • 1 teaspoon lemon juice (additional)
  • 1 teaspoon wholegrain mustard
  • 200 ml (1 cup) double cream
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, finely chopped

Instructions

  1. Prepare the salmon: Preheat your oven to 190°C (375°F) and line a baking tray with foil. In a small bowl, mix together honey, crushed garlic, 2 tablespoons lemon juice, salt, and black pepper. Brush this mixture evenly over the salmon fillets.
  2. Bake the salmon: Place the salmon on the prepared tray and bake in the oven for about 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
  3. Cook the pasta: While the salmon bakes, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve a small amount of the pasta cooking water for later use.
  4. Sauté the shallot: In a large pan, heat olive oil over medium heat. Add the diced shallot and cook for 3–4 minutes until softened and translucent.
  5. Make the sauce: Add the chicken broth and the additional 1 teaspoon of lemon juice to the pan with shallots. Simmer until the liquid slightly reduces. Stir in the wholegrain mustard and double cream, then allow the sauce to simmer gently for 1–2 minutes, stirring occasionally.
  6. Combine salmon with sauce: Flake the baked salmon into pieces and add it to the creamy mustard sauce. Gently stir to combine without breaking up the salmon too much.
  7. Toss pasta in sauce: Add the cooked pasta to the pan and toss to coat everything evenly. If the sauce is too thick, loosen it with a splash of reserved pasta water until desired consistency is reached.
  8. Finish and serve: Stir in the chopped fresh parsley, adjust seasoning with salt and freshly ground black pepper to taste, and serve immediately while warm.

Notes

  • You can substitute double cream with heavy cream or crème fraîche for a slightly different richness.
  • Vegetarian option: Replace salmon with firm tofu or roasted vegetables and use vegetable broth.
  • For extra flavor, garnish with lemon zest or extra fresh herbs such as dill or chives.
  • Do not overcook the salmon to maintain its tender, flaky texture.
  • Using wholegrain mustard gives the sauce a nice texture and flavor complexity, but Dijon mustard can also be used as an alternative.

Find it online: https://yumntasty.com/creamy-honey-mustard-salmon-pasta-recipe/