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Lemony Alaska Pink Salmon Bucatini

Lemony Alaska Pink Salmon Bucatini
This pantry-friendly pasta comes together quick for a family-friendly comfort meal. The toasty garlicky breadcrumbs make this dish delectable.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • Yield: 4 servings


  • 12 ounces bucatini pasta
  • Kosher salt and freshly ground black pepper, to taste
  • 6 tablespoons extra-virgin olive oil, divided
  • 1 cup panko breadcrumbs
  • 3 cloves garlic, minced and divided
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup freshly grated Parmesan, divided
  • 1 (14.75 ounce) can wild Alaska pink salmon
  • Juice and zest if one large lemon
  • 2 tablespoons fresh parsley leaves, chopped
  • 1/3 cup heavy cream


  1. Step 1 Prep Pasta

    In a large pot of boiling salted water, cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water and drain well.

  2. Step 2 Prep Breadcrumbs

    Heat 2 tablespoons olive oil in a large skillet over medium heat. Add breadcrumbs and half of garlic and cook, stirring often, until browned and toasted, about 4-5 minutes. Season with salt and pepper, to taste. Remove from skillet and set aside.


  3. Step 3 Prep Sauce and Salmon

    Heat remaining olive oil in the skillet. Add remaining garlic and red pepper flakes, and cook, stirring frequently, until garlic is golden, about 2-3 minutes. Add pasta, 3/4 cup Parmesan, cream, and 1/4 cup reserved pasta water. Cook, stirring constantly, and add remaining water as needed, 2 tablespoons at a time, until cheese has melted, and pasta is creamy.

    Gently fold in salmon, lemon zest, and 1-2 tablespoons lemon juice and cook just until heated through, about 2-3 minutes. Season with salt and pepper to taste.

  4. Step 4 Serve

    Serve immediately topped generously with breadcrumbs, remaining Parmesan, and parsley.