Tasty Honey Mustard Salmon Pasta

This silky honey mustard salmon pasta has completely changed how I handle dinner on busy nights. Blending juicy salmon with a smooth mustard cream mixture creates a fancy-looking meal that only takes 30 minutes to put together. The honey's sweetness on the fish works so well with the zesty mustard sauce, making this dish feel both fancy and cozy.

I whipped this up the first time when friends dropped by unexpectedly, and now it's my favorite impressive meal. Even my kids, who usually turn their noses up at seafood, don't leave a single bite when this pasta shows up for dinner.

Ingredients

• Salmon fillets: Go for fresh when possible, though thawed frozen ones work in a pinch
• Honey: Gives a natural sweetness that browns nicely on top of the fish
• Fresh garlic: Adds that must-have fragrant taste to the coating
• Lemon juice: Adds a fresh pop and balances the richness
• Shallots: Give a gentler, sweeter taste than regular onions for the sauce foundation
• Dry white wine: Cleans up the pan bits and builds flavor (try using Pinot Grigio or Sauvignon Blanc)
• Wholegrain mustard: Brings interesting texture and zingy taste to your sauce
• Double cream: Makes everything wonderfully rich (stick with full-fat for best outcome)
• Fresh parsley: Adds a burst of green and freshness to finish the rich meal

Step-by-Step Instructions

Prepare the honey glaze:

Stir honey, smashed garlic, lemon juice, salt and pepper together in a small bowl until everything's mixed well. This sweet-tangy blend will get a bit caramelized in the oven, making a tasty outer layer on your fish.

Bake the salmon:

Cover a baking sheet with foil to make cleanup easier. Coat both salmon pieces thoroughly with the honey mixture. Bake at 190°C for just 10 minutes – you want the fish cooked through but still juicy and soft inside.

Cook the pasta:

Get a big pot of water boiling strongly, then add enough salt so it tastes like the ocean. Cook your pasta following the package timing until it's got a little bite – usually 8 to 10 minutes. Don't forget to save about half a cup of the starchy water before draining to adjust your sauce later if needed.

Prepare the sauce base:

While your pasta bubbles away, warm olive oil in a wide pan over medium heat. Toss in your finely chopped shallots and cook for 3 to 4 minutes, giving them an occasional stir until they're soft but not brown. This builds the flavor base for what's coming next.

Create the cream sauce:

Add the white wine and let it bubble down to half its volume, around 2 minutes. This keeps the flavor while cooking off the alcohol. Mix in the wholegrain mustard until it's fully blended, then pour in your double cream. Let everything gently simmer for 1 to 2 minutes until it starts getting slightly thicker.

Combine the elements:

Break the cooked salmon into bite-size chunks with a fork, making sure to get rid of any bones. Carefully mix the fish into your cream sauce, keeping some chunks intact. Add your drained pasta to the pan and toss everything until all the pasta is coated in sauce. If it looks too thick, splash in some of that saved pasta water until it feels just right.

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The wholegrain mustard really is the magic ingredient here. I switched to plain Dijon once, and while it tasted good, it missed that wonderful texture and look that wholegrain gives you. Those little mustard seeds burst with flavor in each mouthful, creating tiny pockets of tanginess that work so well against the creamy background.

Make-Ahead Options

This meal tastes best when made fresh, but you can prep some parts earlier to save time. You can mix up the honey glaze and keep it in the fridge for up to 2 days. The salmon can also be cooked ahead and stored apart from the pasta and sauce. When you're ready to eat, just warm the fish gently before mixing it with freshly made sauce and pasta for the tastiest results.

Perfect Wine Pairings

The rich, slightly tangy flavor of this dish goes great with crisp white wines. A cool Chardonnay matches the creamy sauce nicely, while a Sauvignon Blanc adds a nice contrasting sharpness. For something a bit special, grab a Viognier – its flowery notes really complement the honey-glazed salmon.

Family-Friendly Modifications

You can easily tweak this pasta for folks with different tastes. If your kids aren't fans of salmon yet, chicken breast works well too – just use the same honey coating before you bake it. You can cut back on the mustard if you want a milder taste, and throwing in veggies like peas or asparagus adds more nutrition. The cream sauce works as a great starting point for all kinds of changes.

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Try this silky honey mustard salmon pasta once, and it'll soon become the star of your weeknight dinner lineup!

Frequently Asked Questions

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

You bet! The recipe doesn't name a specific type, but this sauce goes great with medium shapes like fusilli, penne, or farfalle that grab onto the sauce. Long noodles like fettuccine or linguine would also work really well with the creamy texture.

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

If you don't want to use wine, just swap it with chicken broth and add a teaspoon of lemon juice for that tangy kick. For a booze-free option that still tastes complex, try some white grape juice with a tiny splash of vinegar.

→ Can I make this dish ahead of time?

This meal tastes best right after you cook it. If you need to, you can cook the salmon and pasta a day early, then whip up the sauce fresh when you're ready to eat. Just warm everything up gently so the cream sauce doesn't break apart.

→ How can I make this dish lighter?

For a less heavy version, swap out the double cream with half-and-half or mix some milk with a bit of cream cheese. You can also use more pasta with the same amount of sauce, or throw in some steamed broccoli or peas to bulk it up without extra calories.

→ What sides pair well with honey mustard salmon pasta?

This rich pasta goes great with lighter sides like a fresh green salad, steamed asparagus, or oven-roasted cherry tomatoes. A simple arugula salad with lemon dressing makes a nice peppery contrast to the creamy main dish.

→ Can I use pre-cooked or canned salmon?

Fresh baked salmon gives you the best taste and texture, but pre-cooked salmon works in a hurry. Just skip the baking part and gently mix your flaked cooked salmon into the sauce. Canned salmon can work too, but make sure to drain it well and take out any skin and bones for the best results.