Salmon Carbonara
Creamy, indulgent, and loaded with flavor, this Salmon Carbonara recipe is a luxurious twist on the Italian classic. Perfectly cooked spaghetti is enveloped in a silky sauce made from eggs, Parmesan cheese, and a touch of heavy cream, creating a luscious base for tender, flaky salmon. Aromatic garlic sautéed in olive oil and butter adds depth, while freshly chopped parsley and optional lemon zest provide a refreshing finish. With only 30 minutes from start to finish, this easy-to-make dish is the ultimate comfort food, offering a seafood-forward spin that’s both satisfying and elegant. Serve it as a show-stopping dinner for friends or a decadent weeknight treat—either way, this salmon carbonara will become a fast favorite!
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Recipe Information
Ingredients
- 400 grams spaghetti
- 300 grams salmon fillet
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic cloves, minced
- 3 large eggs
- 90 grams Parmesan cheese, grated
- 120 milliliters heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons parsley, chopped (for garnish)
- 1 teaspoon lemon zest (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the salmon fillet with salt and pepper on both sides, then cook for about 3-4 minutes on each side or until cooked through. Remove the salmon from the skillet, let it cool slightly, and flake it into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant. Remove the skillet from the heat.
In a medium mixing bowl, whisk together the eggs, grated Parmesan cheese, heavy cream, 1 teaspoon of black pepper, and a pinch of salt (if needed). Set aside.
Return the skillet with the garlic to low heat. Add the drained spaghetti and toss to coat. Remove from the heat again, then slowly pour in the egg and cream mixture while tossing the pasta continuously to create a silky sauce. Be careful not to scramble the eggs.
If the sauce is too thick, add the reserved pasta water a little at a time until your desired consistency is achieved.
Gently fold in the flaked salmon, being careful not to break it apart too much. Warm the dish through on low heat for 1-2 minutes, then remove from the stove.
Serve the salmon carbonara immediately, garnished with chopped parsley and a sprinkle of additional Parmesan cheese. Add a touch of lemon zest for a bright, citrusy kick if desired.
Nutrition Facts
Calories |
2806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.3 g | 231% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 18.3 g | ||
| Cholesterol | 1006 mg | 335% | |
| Sodium | 5032 mg | 219% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 4.5 g | ||
| Protein | 155.2 g | 310% | |
| Vitamin D | 44.2 mcg | 221% | |
| Calcium | 1187 mg | 91% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1820 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
