Save A fusion pasta dish featuring crispy pan-seared salmon, al dente spaghetti, and a savory Japanese-inspired sauce with soy, mirin, and fresh scallions. This recipe delivers bold flavor and satisfying texture for a comforting meal that's both easy and restaurant-worthy.
I first made this Japanese Pan-fried Salmon Pasta on a rainy evening when I was craving something hearty but had limited time. The sizzle of salmon in the pan always reminds me of family dinners, and the savory sauce brings just the right touch of comfort.
Ingredients
- Salmon fillets (skin-on, about 150 g each): 4 fillets
- Spaghetti: 350 g
- Vegetable oil: 2 tablespoons
- Garlic, finely minced: 3 cloves
- Scallions, thinly sliced (plus extra for garnish): 2
- Soy sauce: 3 tablespoons
- Mirin: 2 tablespoons
- Sake (optional): 1 tablespoon
- Unsalted butter: 1 tablespoon
- Sesame oil: 1 teaspoon
- Toasted sesame seeds: 1 tablespoon
- Lemon wedges (optional): For serving
Instructions
- Cook Spaghetti:
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Drain, reserving ½ cup of pasta water.
- Prepare Salmon:
- While the pasta cooks, pat the salmon fillets dry and season lightly with salt and pepper.
- Pan-fry Salmon:
- Heat vegetable oil in a large skillet over medium-high heat. Place salmon fillets skin-side down and cook for 3–4 minutes until the skin is crispy. Flip and cook for another 2–3 minutes until just cooked through. Remove salmon and set aside.
- Sauté Vegetables:
- In the same skillet, reduce heat to medium. Add garlic and half the scallions, sautéing for about 1 minute until fragrant.
- Prepare Sauce:
- Add soy sauce, mirin, sake (if using), and butter to the skillet, stirring until the butter melts and the sauce is slightly thickened.
- Toss Pasta:
- Add drained pasta to the skillet, tossing to coat. Add reserved pasta water as needed to loosen the sauce. Drizzle with sesame oil.
- Combine Salmon & Pasta:
- Flake the salmon into large pieces and gently fold into the pasta, or serve whole fillets on top.
- Serve:
- Divide among plates, sprinkle with remaining scallions and toasted sesame seeds. Serve with lemon wedges if desired.
Save Sharing this dish with my family has become a weeknight tradition. The subtle aroma of sesame and the crunch of salmon skin never fail to bring everyone to the table smiling.
Required Tools
Large pot, skillet, tongs, knife and cutting board
Nutritional Information
Calories: 525, Total Fat: 20 g, Carbohydrates: 52 g, Protein: 33 g (per serving)
Serving Suggestions
Pair with a crisp white wine or chilled sake for a refreshing meal. Add a light salad for balance.
Save Enjoy this Japanese pan-fried salmon pasta as a vibrant main dish sure to impress. Its fusion flavors make dinnertime extra special.
Recipe FAQ
- → How do I make the salmon skin crispy?
Pat salmon fillets dry, season, and cook skin-side down in hot oil until the skin crisps before flipping.
- → Can I substitute the pasta with other noodles?
Yes, udon or soba noodles can replace spaghetti and will add a unique texture to the dish.
- → Is it possible to make this meal gluten-free?
Use tamari instead of soy sauce and opt for gluten-free pasta to make the dish gluten-free.
- → What can I use if I don't have mirin?
Combine a touch of sugar with rice wine or a mild white wine as a substitute for mirin.
- → How should leftovers be stored?
Cool completely, then refrigerate in an airtight container for up to two days. Reheat gently before serving.
- → Can I add other vegetables?
Feel free to include mushrooms, spinach, or bell peppers to enhance flavor and texture.