This viral 'Marry Me' pasta got its name from a 2019 food blogger whose boyfriend proposed after one bite.
Marry Me Salmon Pasta
Indulge in our "Marry Me Salmon Pasta," where succulent salmon fillets meet a luscious, velvety sauce that will make your taste buds sing! Tossed with al dente pasta and a hint of fresh herbs, this dish is not just a meal; it's a culinary love story waiting to unfold on your plate. Perfect for date night or any special occasion, this creamy delight is sure to win hearts!
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
📝 Ingredients
Serves 3🥬Fresh Produce(5)
- Handful fresh basil leaves, torn
- 3 garlic cloves, finely chopped
- ½ lemon, juiced
- 1 small onion, finely diced
- 2 tbsp sun-dried tomato paste (or chopped sun-dried tomatoes) + olives if you fancy! (30 ml)optionalchopped sun-dried tomatoes
🥩Meat & Seafood(2)
- 200ml chicken or vegetable stock (6.76 fl oz)
- 3 salmon fillets, skin on (about 150g each) (0.01 lbs)
🥛Dairy & Eggs(2)
- 150ml single cream (or double for richness) (5.07 fl oz)optionaldouble cream
- 30g Parmesan, finely grated (plus more to serve) (1.06 oz)optional
🫙Pantry Staples(2)
- 250g linguine (8.82 oz)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(3)
- 1 tsp dried oregano (5 ml)
- Salt & black pepper
- 1 tsp smoked paprika (5 ml)
📦Other(1)
- ½ tsp chilli flakes (optional) (2.5 ml)optional
👨🍳 Instructions
- 1
Cook the pasta (10 mins): Bring a large pot of salted water to the boil. Add linguine and cook until al dente (about 8-9 minutes). Drain, reserving a mug of pasta water, and rinse briefly to stop it cooking further.
- 2
Cook the salmon (6-7 mins): Heat olive oil in a large pan over medium heat. Season salmon with salt and pepper. Place skin-side down and cook for about 80% of the time on this side (5-6 minutes), then flip for 1 minute until just cooked through (internal temp around 55°C for medium). Remove and rest.
- 3
Build the flavour base (4 mins): In the same pan, add onion with a pinch of salt and cook until softened. Stir in garlic, sun-dried tomato’s or paste, oregano, smoked paprika, and chilli flakes. Cook for 1 minute until fragrant.
- 4
Make the sauce (5 mins): Pour in stock, simmer for 2 minutes, then reduce heat and stir in cream and Parmesan. Let bubble gently until slightly thickened. Add basil leaves, olives if using and toss in the cooked linguine, loosening with a splash of pasta water until silky.
- 5
Finish and serve: Squeeze over lemon juice, then plate the linguine with salmon fillets laid on top. Finish with extra Parmesan and fresh basil.
💡 Pro Tips
- ✓Cook salmon to exactly 125°F internal temperature and rest for 2-3 minutes so proteins finish coagulating while maintaining moisture - overcooking past 130°F causes proteins to contract and expel 25% more juices.technique125°F internal temp
- ✓Reserve 1 cup of starchy pasta water before draining because the dissolved starches act as a natural emulsifier, helping cream sauce coat pasta strands without breaking when tossed.technique1 cup pasta water
- ✓Add Parmesan to the cream sauce off direct heat and whisk constantly - temperatures above 160°F cause the proteins to seize and create grainy texture instead of smooth emulsion.timingBelow 160°F
- ✓Bloom your dried herbs and spices in the oil for exactly 30-60 seconds before adding liquids because fat-soluble compounds need direct contact with oil to release maximum flavor intensity.timing30-60 seconds
- ✓Use a 3:1 ratio of stock to cream in your sauce base because this proportion provides enough liquid to reduce by half while maintaining proper consistency without the cream breaking from over-concentration.ingredient3:1 stock to cream ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
3
people
Level
intermediate
Share this recipe
This viral 'Marry Me' pasta got its name from a 2019 food blogger whose boyfriend proposed after one bite.
Marry Me Salmon Pasta
Indulge in our "Marry Me Salmon Pasta," where succulent salmon fillets meet a luscious, velvety sauce that will make your taste buds sing! Tossed with al dente pasta and a hint of fresh herbs, this dish is not just a meal; it's a culinary love story waiting to unfold on your plate. Perfect for date night or any special occasion, this creamy delight is sure to win hearts!
📝 Ingredients
Serves 3🥬Fresh Produce(5)
- Handful fresh basil leaves, torn
- 3 garlic cloves, finely chopped
- ½ lemon, juiced
- 1 small onion, finely diced
- 2 tbsp sun-dried tomato paste (or chopped sun-dried tomatoes) + olives if you fancy! (30 ml)optionalchopped sun-dried tomatoes
🥩Meat & Seafood(2)
- 200ml chicken or vegetable stock (6.76 fl oz)
- 3 salmon fillets, skin on (about 150g each) (0.01 lbs)
🥛Dairy & Eggs(2)
- 150ml single cream (or double for richness) (5.07 fl oz)optionaldouble cream
- 30g Parmesan, finely grated (plus more to serve) (1.06 oz)optional
🫙Pantry Staples(2)
- 250g linguine (8.82 oz)
- 1 tbsp olive oil (15 ml)
🧂Spices & Seasonings(3)
- 1 tsp dried oregano (5 ml)
- Salt & black pepper
- 1 tsp smoked paprika (5 ml)
📦Other(1)
- ½ tsp chilli flakes (optional) (2.5 ml)optional
👨🍳 Instructions
- 1
Cook the pasta (10 mins): Bring a large pot of salted water to the boil. Add linguine and cook until al dente (about 8-9 minutes). Drain, reserving a mug of pasta water, and rinse briefly to stop it cooking further.
- 2
Cook the salmon (6-7 mins): Heat olive oil in a large pan over medium heat. Season salmon with salt and pepper. Place skin-side down and cook for about 80% of the time on this side (5-6 minutes), then flip for 1 minute until just cooked through (internal temp around 55°C for medium). Remove and rest.
- 3
Build the flavour base (4 mins): In the same pan, add onion with a pinch of salt and cook until softened. Stir in garlic, sun-dried tomato’s or paste, oregano, smoked paprika, and chilli flakes. Cook for 1 minute until fragrant.
- 4
Make the sauce (5 mins): Pour in stock, simmer for 2 minutes, then reduce heat and stir in cream and Parmesan. Let bubble gently until slightly thickened. Add basil leaves, olives if using and toss in the cooked linguine, loosening with a splash of pasta water until silky.
- 5
Finish and serve: Squeeze over lemon juice, then plate the linguine with salmon fillets laid on top. Finish with extra Parmesan and fresh basil.
💡 Pro Tips
- ✓Cook salmon to exactly 125°F internal temperature and rest for 2-3 minutes so proteins finish coagulating while maintaining moisture - overcooking past 130°F causes proteins to contract and expel 25% more juices.technique125°F internal temp
- ✓Reserve 1 cup of starchy pasta water before draining because the dissolved starches act as a natural emulsifier, helping cream sauce coat pasta strands without breaking when tossed.technique1 cup pasta water
- ✓Add Parmesan to the cream sauce off direct heat and whisk constantly - temperatures above 160°F cause the proteins to seize and create grainy texture instead of smooth emulsion.timingBelow 160°F
- ✓Bloom your dried herbs and spices in the oil for exactly 30-60 seconds before adding liquids because fat-soluble compounds need direct contact with oil to release maximum flavor intensity.timing30-60 seconds
- ✓Use a 3:1 ratio of stock to cream in your sauce base because this proportion provides enough liquid to reduce by half while maintaining proper consistency without the cream breaking from over-concentration.ingredient3:1 stock to cream ratio