Creamy Honey Mustard Salmon Pasta

This creamy honey mustard salmon pasta has transformed my weeknight dinner routine. Combining the richness of salmon with a velvety mustard cream sauce, it creates a restaurant-worthy meal that comes together in just 30 minutes. The sweet honey glaze on the salmon complements the tangy mustard sauce perfectly, making this dish both sophisticated and comforting.

I first made this recipe when entertaining last-minute guests, and it's become my go-to impressive dinner ever since. Even my children, who typically avoid fish, clean their plates when this pasta appears on our table.

Ingredients

• Salmon fillets: Fresh is best, but frozen works well too when properly thawed
• Honey: Adds natural sweetness that caramelizes beautifully on the salmon
• Fresh garlic: Brings essential aromatic flavor to the glaze
• Lemon juice: Brightens the entire dish and cuts through the richness
• Shallots: Provide a milder, sweeter flavor than onions for the sauce base
• Dry white wine: Deglazes the pan and adds depth (look for Sauvignon Blanc or Pinot Grigio)
• Wholegrain mustard: Adds texture and a complex tang to the sauce
• Double cream: Creates a luxurious sauce (choose full-fat for best results)
• Fresh parsley: Brings color and a fresh finish to the rich dish

Step-by-Step Instructions

Prepare the honey glaze:

Mix honey, crushed garlic, lemon juice, salt and pepper in a small bowl until well combined. This sweet and tangy mixture will caramelize slightly in the oven, creating a delicious crust on the salmon.

Bake the salmon:

Line a baking tray with foil for easy cleanup. Brush the honey glaze generously over both salmon fillets, ensuring complete coverage. Bake at 190°C for exactly 10 minutes the salmon should be just cooked through but still moist and tender in the center.

Cook the pasta:

Bring a large pot of water to a rolling boil, then add enough salt to make it taste like seawater. Cook your pasta according to package directions until al dente typically 8 to 10 minutes. Remember to reserve about half a cup of pasta water before draining to help adjust the sauce consistency later.

Prepare the sauce base:

While the pasta cooks, heat olive oil in a large pan over medium heat. Add finely diced shallots and sauté for 3 to 4 minutes, stirring occasionally until they become translucent but not browned. This creates the aromatic foundation for your sauce.

Create the cream sauce:

Pour in the white wine and let it bubble away until reduced by half, about 2 minutes. This cooks off the alcohol while leaving the flavor. Stir in the wholegrain mustard until well incorporated, then pour in the double cream. Allow the sauce to simmer gently for 1 to 2 minutes until it begins to thicken slightly.

Combine the elements:

Flake the baked salmon into bite-sized pieces using a fork, being careful to remove any bones. Gently fold the salmon into the cream sauce, maintaining some texture. Add the drained pasta to the pan and toss everything together until the pasta is evenly coated with sauce. If needed, add splashes of reserved pasta water to reach your desired consistency.

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The wholegrain mustard is truly the secret weapon in this recipe. I once tried substituting regular Dijon mustard, and while still delicious, it lacked the delightful texture and visual appeal that the wholegrain variety provides. Those tiny mustard seeds pop with flavor in every bite, creating little bursts of tanginess that contrast beautifully with the creamy sauce.

Make-Ahead Options

This dish is best served fresh, but you can prepare components ahead of time to streamline the cooking process. The honey glaze can be mixed and stored in the refrigerator for up to 2 days. You can also cook the salmon in advance and store it separately from the pasta and sauce. When ready to serve, gently warm the salmon before adding it to the freshly made sauce and pasta for best results.

Perfect Wine Pairings

The creamy, slightly tangy nature of this dish pairs beautifully with crisp white wines. A chilled Chardonnay complements the richness of the cream sauce, while a Sauvignon Blanc enhances the dish with its bright acidity. For something special, try a Viognier, whose floral notes work wonderfully with the honey-glazed salmon.

Family-Friendly Modifications

This pasta dish can easily be adapted for picky eaters or family members with different preferences. For children who might be skeptical about salmon, you can substitute with chicken breast, using the same honey glaze before baking. The mustard can be reduced for milder palates, and you can add vegetables like peas or asparagus to incorporate more nutrition. The versatility of the cream sauce makes it an excellent base for customization.

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Make this creamy honey mustard salmon pasta once, and it will become the highlight of your weeknight dinner rotation!

Frequently Asked Questions

→ Can I use different types of pasta for this dish?

Absolutely! While the recipe doesn't specify, this creamy sauce works well with medium shapes like fusilli, penne, or farfalle that catch the sauce. Long pasta like fettuccine or linguine would also complement the creamy texture beautifully.

→ What can I substitute for white wine in the sauce?

If you prefer not to use wine, substitute with chicken broth plus 1 teaspoon of lemon juice for acidity. For a non-alcoholic option that maintains complexity, try white grape juice with a splash of vinegar.

→ Can I make this dish ahead of time?

This dish is best enjoyed immediately after preparation. If needed, you can bake the salmon and prepare the pasta separately up to a day ahead, then make the sauce fresh when ready to serve. Reheat gently to avoid breaking the cream sauce.

→ How can I make this dish lighter?

To create a lighter version, substitute the double cream with half-and-half or a mixture of milk and a little cream cheese. You could also increase the proportion of pasta to sauce, or add steamed vegetables like broccoli or peas to bulk up the dish.

→ What sides pair well with honey mustard salmon pasta?

This rich dish pairs beautifully with light sides like a crisp green salad, steamed asparagus, or roasted cherry tomatoes. A simple lemon-dressed arugula salad provides a peppery contrast to the creamy pasta.

→ Can I use pre-cooked or canned salmon?

While fresh baked salmon provides the best flavor and texture, you can use pre-cooked salmon in a pinch. Simply skip the baking step and gently fold flaked pre-cooked salmon into the sauce. Canned salmon works too, though drain well and remove any skin and bones for the best result.