Japanese Pan-fried Salmon Pasta (Print Version)

Crispy salmon pairs with spaghetti, scallions, and a savory Japanese sauce for a quick fusion main.

# What You'll Need:

→ Proteins

01 - 4 salmon fillets, skin-on, approximately 5 ounces each

→ Pasta

02 - 12 ounces spaghetti

→ Vegetables & Aromatics

03 - 2 tablespoons vegetable oil
04 - 3 cloves garlic, finely minced
05 - 2 scallions, thinly sliced, plus extra for garnish

→ Sauce

06 - 3 tablespoons soy sauce
07 - 2 tablespoons mirin
08 - 1 tablespoon sake (optional)
09 - 1 tablespoon unsalted butter
10 - 1 teaspoon sesame oil

→ Garnishes

11 - 1 tablespoon toasted sesame seeds
12 - Lemon wedges (optional)

# Steps to Follow:

01 - Boil a large pot of salted water and cook spaghetti until al dente, about 10 minutes. Drain and reserve 1/2 cup pasta water.
02 - Pat salmon fillets dry with a paper towel and season lightly with salt and pepper.
03 - Heat vegetable oil in a large skillet over medium-high. Place fillets skin-side down, sear 3–4 minutes until skin crisps, then flip and cook another 2–3 minutes. Transfer to a plate and keep warm.
04 - Reduce skillet heat to medium, add minced garlic and half of the sliced scallions, sauté for 1 minute until fragrant.
05 - Stir in soy sauce, mirin, sake if using, and butter. Mix until butter melts and sauce slightly thickens.
06 - Add drained spaghetti to the skillet, toss to coat in sauce. Use reserved pasta water to adjust consistency. Drizzle with sesame oil.
07 - Flake salmon into large pieces and gently fold into pasta, or arrange whole fillets over the pasta.
08 - Distribute onto plates, finish with remaining scallions and toasted sesame seeds. Serve with lemon wedges if desired.

# Additional Tips::

01 -
  • Uses familiar pantry staples and easy to find fresh ingredients
  • Ready in under forty minutes including prep and cleanup
  • Family and guest friendly fusion that feels special without stress
  • Perfect way to introduce Japanese flavors into classic pasta night
02 -
  • High in filling protein from salmon
  • Easy to make gluten free by swapping tamari for soy and using gluten free pasta
  • Leftovers reheat beautifully for next day lunches
03 -
  • Make sure your skillet is hot before adding salmon for maximum crisp
  • Do not skip the butter in the sauce it smooths out the umami edges
  • Always reserve pasta water for glossy sauces and extra flavor
  • Taste as you go especially if using regular soy which can vary in saltiness
  • Let everyone finish with lemon at the table for ultimate freshness

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