- 1 package (16 ounces) linguine
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
- 3/4 cup chicken broth
- 1/4 cup minced fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne pepper
- Cook the linguine according to package directions. Meanwhile, in a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Stir in the salmon, broth, parsley, salt and cayenne. Cook until heated through. Drain linguine; add to salmon mixture and toss to coat. Yield: 6 servings.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Garlic Salmon Linguine
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"This is my go-to whenever I have some left-over FRESH salmon. ( I don't usually use canned salmon for anything). Good flavor and the cayenne gives it a wee kick without making it "hot"."
"not impressed. even though i love pasta and seafood. canned salmon can be used for many things, but the texture of this was off putting. i think it would be much better with fresh and if i do this again it will be."
"I don't know why I waited so long to make this recipe, because it was delicious, and super easy, and my family ate all of it (which is very rare). I used the canned salmon, but I'm hoping to try it with some fresh cooked salmon sometime, because that would make it even more amazing!!!"
"Quick and tasty. I used wild Sockeye salmon cooked in olive oil w/garlic. I added broccoli florets, pimiento and a splash of lemon juice to the pasta. Great dish!"
"I've made this a few times. My kids always ask for more. Very easy. I don't use the parsley since I never have any on hand. I also don't use the cayenne, since I have some delicate tongues in the family. Even without the extra flavors, it is still good, though would probably be better with the parsley and cayenne. It makes more than the 6 servings indicated."