Cowboy Butter Salmon Pasta
Cowboy Butter Salmon Pasta
Ingredients
For the Main Dish
- 1 pound rigatoni
- 4 salmon fillets
- 1/2 teaspoon salt, plus more for pasta water, as needed
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For the Alfredo Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 quart heavy cream
- 1 1/2 cups Parmesan cheese, grated
- 1 teaspoon chicken bouillon powder
- 1/2 cup pasta water, reserved from cooking pasta, as needed
For the Cowboy Butter
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon honey, (optional)
- 1 pinch salt
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the rigatoni and set aside.
⏱️ 12 min
- 2
While the pasta cooks, pat the salmon fillets dry with paper towels. Season generously on all sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.
⏱️ 3 min
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned salmon fillets, skin-side down if applicable. Sear for 3 to 4 minutes per side, or until cooked through and flaky. Remove the salmon from the skillet and set aside on a plate.
⏱️ 8 min
- 4
Using the same skillet (do not clean it), reduce the heat to medium. Add 3 tablespoons of butter and allow it to melt. Add the 4 cloves of minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min
- 5
Pour in the 1 quart of heavy cream. Bring to a gentle simmer, then reduce heat to low and let it simmer for 3 to 5 minutes, stirring occasionally, until slightly thickened.
⏱️ 5 min
- 6
Stir in 1 teaspoon of chicken bouillon powder and 1 1/2 cups of grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until your desired consistency is reached.
⏱️ 3 min
- 7
Add the cooked rigatoni to the Alfredo sauce in the skillet. Toss well to ensure all the pasta is evenly coated.
⏱️ 2 min
- 8
In a small bowl, combine the 4 tablespoons of melted butter, 2 cloves of minced garlic, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of red pepper flakes, 1 tablespoon of chopped fresh parsley, 1 teaspoon of honey (if using), and a pinch of salt. Whisk until well combined.
⏱️ 3 min
- 9
Divide the pasta among serving plates. Top each plate with a seared salmon fillet. Spoon the prepared cowboy butter generously over the salmon and pasta. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cowboy Butter Salmon Pasta
For the Main Dish
- 1 pound rigatoni
- 4 salmon fillets
- 1/2 teaspoon salt, plus more for pasta water, as needed
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
For the Alfredo Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 1 quart heavy cream
- 1 1/2 cups Parmesan cheese, grated
- 1 teaspoon chicken bouillon powder
- 1/2 cup pasta water, reserved from cooking pasta, as needed
For the Cowboy Butter
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon honey, (optional)
- 1 pinch salt
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the rigatoni and set aside.
⏱️ 12 min - 2
While the pasta cooks, pat the salmon fillets dry with paper towels. Season generously on all sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika.
⏱️ 3 min - 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned salmon fillets, skin-side down if applicable. Sear for 3 to 4 minutes per side, or until cooked through and flaky. Remove the salmon from the skillet and set aside on a plate.
⏱️ 8 min - 4
Using the same skillet (do not clean it), reduce the heat to medium. Add 3 tablespoons of butter and allow it to melt. Add the 4 cloves of minced garlic and sauté for 1 minute until fragrant.
⏱️ 2 min - 5
Pour in the 1 quart of heavy cream. Bring to a gentle simmer, then reduce heat to low and let it simmer for 3 to 5 minutes, stirring occasionally, until slightly thickened.
⏱️ 5 min - 6
Stir in 1 teaspoon of chicken bouillon powder and 1 1/2 cups of grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until your desired consistency is reached.
⏱️ 3 min - 7
Add the cooked rigatoni to the Alfredo sauce in the skillet. Toss well to ensure all the pasta is evenly coated.
⏱️ 2 min - 8
In a small bowl, combine the 4 tablespoons of melted butter, 2 cloves of minced garlic, 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of red pepper flakes, 1 tablespoon of chopped fresh parsley, 1 teaspoon of honey (if using), and a pinch of salt. Whisk until well combined.
⏱️ 3 min - 9
Divide the pasta among serving plates. Top each plate with a seared salmon fillet. Spoon the prepared cowboy butter generously over the salmon and pasta. Serve immediately.
⏱️ 2 min