Name: Thyme Butter Salmon Linguine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 8 ounces linguine; 2 salmon fillets (about 6 ounces each, skin-on or skinless); 4 tablespoons unsalted butter; 1 tablespoon fresh thyme leaves; 2 tablespoons fresh parsley, chopped; Salt to taste; Freshly ground black pepper to taste

Description

Pan-seared salmon fillets are finished with a quick thyme and parsley butter sauce that coats al dente linguine for a simple yet elegant dinner. The fresh herbs brighten the rich salmon and pasta while keeping the focus on minimal ingredients. Ready in about 25 minutes with mostly one pan for easy cleanup.

Cultural Background

This dish draws from Italian pasta traditions where seafood is paired with simple sauces to highlight fresh flavors, though salmon is less traditional in classic Italian cuisine and more common in modern adaptations. The herb butter technique echoes French compound butters like maître d'hôtel butter, which have been used for centuries to enhance proteins. Contemporary seafood pastas often avoid heavy cheeses to preserve delicate marine notes, reflecting longstanding European practices of balancing richness with brightness from herbs.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVINGS: 2
DIFFICULTY: Easy

Ingredients

8 ounces linguine
2 salmon fillets (about 6 ounces each, skin-on or skinless)
4 tablespoons unsalted butter
1 tablespoon fresh thyme leaves
2 tablespoons fresh parsley, chopped
Salt to taste
Freshly ground black pepper to taste

Instructions

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain the pasta and set aside.
While the pasta cooks, pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper. Heat 2 tablespoons of the butter in a large skillet over medium-high heat until melted and foaming.
Place the salmon fillets in the hot skillet, skin-side down if using skin-on. Sear without moving for 4-5 minutes until the bottom is golden and crispy. Flip the fillets carefully and cook for another 3-4 minutes until the internal temperature reaches 145°F (63°C) and the flesh flakes easily with a fork. Remove the salmon to a plate and tent loosely with foil to keep warm.
Reduce the heat to medium-low in the same skillet. Add the remaining 2 tablespoons butter, thyme leaves, and half of the chopped parsley. Stir and cook for 1 minute until the butter melts and the herbs become fragrant, scraping up any browned bits from the salmon.
Add the drained linguine to the skillet along with a splash of the reserved pasta water. Toss gently for 1-2 minutes until the pasta is evenly coated in the thyme butter sauce and glossy. Adjust consistency with more pasta water if needed.
Divide the linguine between two plates. Top each with a salmon fillet, spoon any remaining herb butter sauce over the fish and pasta, and garnish with the remaining chopped parsley. Serve immediately.

Tips

- Pat the salmon very dry before seasoning to achieve a crisp sear without steaming.
- Avoid overcooking the salmon by checking for flakiness at the thickest part rather than relying solely on time.
- If fresh thyme is unavailable, use half the amount of dried thyme but add it earlier to the butter to rehydrate.

Nutrition

Calories: 650
Protein: 38g
Carbs: 58g
Fat: 30g