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5 from 1 vote

Creamy Salmon Chorizo Pasta

This creamy salmon and chorizo pasta is here to rescue your weeknight dinners! Great tasting with a spicy kick from the chorizo and ready in 20 minutes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main
Cuisine: Continental
Keyword: Chorizo pasta, Creamy salmon pasta, Salmon pasta
Servings: 4
Calories: 815kcal
Author: Lucy Parissi | Supergolden Bakes


For the pasta

  • 400 g (14oz) dried pasta
  • 1 tsp salt

For the pasta sauce

  • 1 tbsp olive oil
  • 2 salmon fillets skinless if possible
  • 2 soft chorizo sausages casings removed, finely chopped
  • 2 garlic cloves grated or minced
  • 250 ml (1 cup) double cream
  • 3 tbsp reserved pasta water
  • 2 tbsp finely chopped chives to serve
  • 1 lemon, zest only to serve
  • salt and pepper to season
  • grated Parmesan (optional)
  • pinch dried chilli flakes to serve


  • Bring a pot of water to the boil and add 1 tsp salt. Cook your pasta using pack instructions until al dente. Reserve one ladleful of the pasta water before draining. 
  • While the pasta is bubbling away, pat the salmon with paper towels and season with plenty of salt and pepper.
  • Heat the olive oil in a large pan until it starts to simmer. Add the salmon skin-side down – you should hear a sizzle. Cook for 2 minutes.
  • Lower the heat slightly and flip your fish over to cook for a couple of minutes on the other side. Press down lightly with a slotted spatula. You don’t have to cook the salmon all the way through as it will cook further in the sauce. Set the salmon aside.
  • Add the chopped chorizo and pan fry until it starts to colour and crisp up. It will also release some of its spicy oil which will flavour the dish. 
  • Lower the heat and stir in the garlic. Pour in the cream and stir to combine.
  • Flake the salmon and add into the sauce, cooking for a minute to heat through.
  • Stir 2-3 tablespoons of the pasta water and add the pasta directly into the sauce, tossing with tongs to combine. 
  • Add the zest of a lemon and plenty of finely chopped chives. Taste and adjust the seasoning. Sprinkle with a pinch of dried chilli flakes and serve.


  • You can replace the chorizo with 200g (7oz) smoked bacon lardons – the result will be much milder but no less delicious.
  • You could replace the salmon fillets with canned salmon for an even speedier recipe.


Calories: 815kcal | Carbohydrates: 77g | Protein: 35g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 165mg | Sodium: 1342mg | Potassium: 686mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1255IU | Vitamin C: 12.2mg | Calcium: 84mg | Iron: 2.5mg