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Bucatini with Blackened Salmon

Bucatini with Blackened Salmon

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 25 minutes
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  • 12 oz Salmon fillets, skin removed
  • 1 lb Bucatini
  • 1 cup Grape tomatoes, halved
  • 1 1/2 cups Asparagus spears, top 4 inches
  • 2 cup Heavy cream
  • 1 cup Chicken stock
  • 1/2 cup Gorgonzola cheese crumbles
  • 1/2 cup Romano cheese
  • 2 tbsp Blackening seasoning
  • 1 tsp Granulated garlic
  • 1 tsp Granulated onion
  • 1/4 tsp Black pepper
  • 1 tbsp Basil, finely chopped


  1. Cook bucatini according to package instructions.
  2. Place the asparagus in sauté pan and cover with water. Bring to a boil and cook for one minute. Drain, let cool, then cut in half and set aside.
  3. Make the cheese sauce by placing cream and chicken stock in a saucepan over medium heat to reduce mixture, about 5 minutes.
  4. Add the Gorgonzola, Romano cheese and spices, reduce heat to low and whisk well. When the sauce thickens, remove from heat and set pan aside.
  5. Lightly oil a sauté pan and warm over medium-high heat.
  6. Coat the top of the salmon with the blackening seasoning. Place in the hot pan and cook on each side for 2 minutes. Place salmon on a plate and set aside.
  7. Add the grape tomato and asparagus into the cheese sauce and bring back to a boil.
  8. Gently toss bucatini with the cheese and vegetable mixture.
  9. Break salmon into small pieces and gently add to the pasta.
  10. Garnish with chopped basil and serve immediately.


Recipe adapted from