Save to Pinterest This Japanese Pan-fried Salmon Pasta brings together the crispy skin of succulent salmon with spaghetti bathed in a savory soy-mirin sauce and finished with fresh scallions for brightness. It is my go-to recipe when I crave something comforting yet quick, balancing creamy pasta goodness and umami flavors in every forkful.
I first whipped this up for a weeknight dinner and my family loved the crispy salmon paired with glossy noodles so much it quickly earned a permanent spot in our rotation. The way the salty sweet sauce clings to both salmon and spaghetti always draws everyone back for seconds.
Ingredients
- Salmon fillets with skin on: Delivers rich flavor and those coveted crispy bits Always pat dry before searing and seek bright pink fillets for freshness
- Spaghetti: Holds the sauce nicely and cooks up reliably Choose Italian brands for the best texture
- Vegetable oil: Ensures crisp skin and golden aromatics Go for a neutral high heat oil
- Garlic minced: Adds pungency and warmth Go for fresh never pre chopped for the brightest flavor
- Scallions thinly sliced: Bring color freshness and a little bite Save the green tops for an eye catching garnish
- Soy sauce: Brings umami depth Opt for low sodium if you want to control saltiness
- Mirin: A touch of sweetness that balances the soy Look for real mirin instead of sugary imitations
- Sake optional: Adds delicate aroma and enhances other flavors
- Unsalted butter: Enriches and ties the sauce together Pick high quality European style for the creamiest result
- Sesame oil: Provides nutty fragrance Drizzle at the end so it stays aromatic
- Toasted sesame seeds: Crunch and toasty notes To toast yourself just warm in a dry pan until fragrant
- Lemon wedges optional: A bright finish that cuts richness Fresh lemons are best for juicy segments and vibrant zest
Instructions
- Boil the Pasta:
- Bring a large pot of salted water to a rolling boil and cook the spaghetti until just al dente so it will not overcook in the sauce Drain thoroughly and reserve half a cup of the cooking water which is starchy and perfect for adjusting sauce consistency
- Prepare and Sear the Salmon:
- Pat the salmon fillets dry with paper towels and season softly with salt and pepper Heat the oil in a large skillet over medium high until shimmering Place the salmon skin side down and press with a spatula to ensure the skin stays flat Let it cook undisturbed for three to four minutes so the skin gets crackling and releases easily Flip and cook the second side for two to three minutes just until the flesh is opaque and flakes easily Remove to a plate and tent loosely to keep warm
- Make the Sauce Base:
- Reduce the skillet heat to medium and add garlic with half the scallions Stir constantly for about one minute so the garlic becomes fragrant without browning which can turn it bitter
- Build the Sauce:
- Add the soy sauce mirin sake if using and butter to the same skillet Stir until the butter melts into the liquid and the mixture thickens slightly into a glossy pan sauce
- Toss Pasta and Finish:
- Add the drained pasta directly to the skillet tossing and turning with tongs so all the strands get evenly coated Add reserved pasta water as necessary a splash at a time until the sauce clings to the noodles without being soupy Drizzle sesame oil over the pasta and toss once more for aroma
- Combine Pasta with Salmon:
- Gently flake the salmon into large chunks removing any stray skin if you wish Fold the salmon into the pasta or arrange as whole fillets on top to keep their beautiful appearance
- Plate and Garnish:
- Divide pasta among warm plates Sprinkle generously with remaining scallions and toasted sesame seeds Squeeze over lemon wedges for a pop of acidity that brightens each bite
Save to Pinterest One of my favorite parts is the way the crispy salmon contrasts with silky pasta Every time I make this with my kids they line up to sprinkle the sesame seeds on top which has somehow become part of our family tradition
Storage Tips
This pasta keeps well sealed in the fridge for up to two days Just reheat gently in a skillet with a splash of water to loosen the sauce If you plan to make it ahead keep the salmon and pasta separate for best texture
Ingredient Substitutions
No fresh salmon Try using canned wild salmon or even precooked pieces For a noodle change swap in udon or soba if you want something earthier Gluten free pasta and tamari keep this friendly if you avoid wheat
Serving Suggestions
Round out the meal with a side salad of cucumber ribbons and ponzu or a bowl of simple miso soup For a festive spread serve with chilled sake or crisp unsweetened green tea I love finishing with extra lemon juice at the table
Cultural Context
This fusion dish borrows the silky butter soy base from yoshoku Japanese style western food making it easy for both pasta and Japanese comfort food fans to enjoy It is a playful riff on Japanese pasta house classics that have caught on in Tokyo since the eighties
Seasonal Adaptations
Use spring onions or ramps instead of scallions in early spring Swap in snap peas or asparagus for a green boost during summer In cool months add sautéed wild mushrooms for earthy warmth
Success Stories
More than once I have made this for casual gatherings and it always gets recipe requests The first time my husband tried it he declared it better than takeout and my daughter likes to help flake the salmon so she can taste test the crispy bits
Freezer Meal Conversion
This recipe tastes best freshly made but you can freeze cooked salmon separately and stir into fresh pasta and sauce later Prep extra salmon and keep in freezer safe containers up to one month Defrost in the fridge and add to hot pasta just before serving
Save to Pinterest This fusion pasta is equally at home for busy weeknights or friend gatherings. Every bite is a simple celebration that is ready in less than an hour.
Common Recipe Questions
- → Can I use other noodles instead of spaghetti?
Yes, udon or soba noodles work well and add different texture and flavor to the dish.
- → How do I achieve crispy salmon skin?
Pat fillets dry, cook skin-side down with hot oil, and avoid moving them until skin crisps.
- → Is there a gluten-free option?
Use gluten-free pasta and tamari instead of regular soy sauce for a gluten-free alternative.
- → Can I prepare this ahead of time?
Salmon can be cooked in advance, but pasta and sauce are best fresh for optimal texture and flavor.
- → What can I serve alongside this dish?
A crisp salad or roasted vegetables complement the flavors. Pair with white wine or chilled sake.
- → Can I omit sake in the sauce?
Yes, you can skip it or use a splash of stock instead—flavor will still be robust.