Salmon & Lemon Bucatini

Seared salmon flaked over bucatini with crème fraîche, butter, and lots of lemon. Brussels sprout leaves for crunch.

Protein: Salmon fillets Pasta: Bucatini Sauce: Crème fraîche + lemon Serves: ~2–3
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Overview

What You're Making

Seared salmon flaked into lemony bucatini. The sauce is dead simple: crème fraîche, a big chunk of butter, lots of lemon, and reserved pasta water until it starts smackin'.

  • Sear salmon and set it aside
  • Cook bucatini—salt the water aggressively, save a cup
  • Sauté Brussels sprouts (or wilt spinach)
  • Build the sauce with crème fraîche, butter, lemon + pasta water
  • Combine everything and finish with parmesan
Adapted from Blue Apron. Original recipe is gone, but this is the version that matters—simplified with crème fraîche instead of the fussier original sauce.

Step 1

Sear the Salmon

  • Pat salmon very dry.
  • Season with salt & pepper.
  • Heat a drizzle of olive oil in a skillet over medium-high.
  • Sear skin-side down first (if skin-on) for 3–4 min until crisp.
  • Flip and cook 2–3 min more—don't overcook, it'll break apart when you flake it.
  • Remove to a plate. Flake into bite-size pieces when cool enough to handle.
Don't stress the flake: Rough, uneven pieces are fine. They'll nestle into the pasta.

Measurements

Salmon filletsAlternatives: Arctic char, Steelhead trout2 Olive oila drizzle

Step 2

Cook the Pasta

  • Bring a big pot of water to a boil.
  • Salt it more than you're comfortable with—this is important.
  • Cook bucatini until al dente per package directions.
  • Before draining, reserve at least 1 cup of the starchy pasta water.
  • Drain the pasta.
That pasta water is your secret weapon. Starchy + salty = emulsifies the sauce and makes everything glossy.

Measurements

BucatiniAlternatives: Spaghetti, Linguine8–12 oz

Step 3

Cook the Brussels Sprouts

  • Separate Brussels sprout leaves (or halve small sprouts). If subbing spinach, just have it ready.
  • In the same skillet (or a fresh pan), heat a little olive oil over medium-high.
  • Cook 3–5 min until tender and getting some color.
  • Season with a pinch of salt. Set aside or leave in the pan for the next step.
Spinach swap: If using spinach instead, skip this step—just wilt it in for 30 seconds when you combine.

Measurements

Brussels sproutsAlternatives: Baby spinacha big handful Olive oila little

Step 4

Build the Sauce & Combine

  • In a large pan over medium-low, add the crème fraîche and a big chunk of butter.
  • Stir until melted and combined.
  • Squeeze in lots of lemon juice and add the zest. Season with salt & pepper.
  • Add the drained pasta and Brussels sprouts.
  • Toss everything together, adding reserved pasta water a splash at a time until the sauce coats the pasta and starts looking glossy.
  • Fold in the flaked salmon gently.
  • Toss with parmesan.
"Till it starts smackin'": Keep adding pasta water in small splashes. You'll know when the sauce is glossy, clingy, and bright—not dry, not soupy.

Measurements

Crème fraîcheAlternatives: Sour cream, Mascarpone3–4 tbsp Butter3–4 tbsp Lemon juice2–3 lemons' worth Lemon zestfrom 1 lemon

Step 5

Finish & Serve

  • Optional: Toast panko breadcrumbs in butter until golden. Mix with lemon zest and parmesan.
  • Plate the pasta.
  • Top with toasted breadcrumbs, extra parmesan, and fresh herbs if you've got them.
  • Finish with a final squeeze of lemon.
Skip the breadcrumbs? Totally fine. The dish stands on its own without them.

Measurements

Panko breadcrumbsAlternatives: Homemade breadcrumbsoptional

Simplified from Blue Apron. Crème fraîche + butter does the heavy lifting.

  • 2 salmon fillets (~6 oz each, skin-on or off)
  • 8–12 oz bucatini
  • Brussels sprouts (big handful, leaves separated or halved) — or sub spinach
  • 3–4 tbsp crème fraîche
  • 3–4 tbsp butter (a big chunk)
  • Lots of lemon juice (2–3 lemons' worth)
  • Lemon zest (from 1 lemon)
  • 2–3 cloves garlic (minced)
  • Kosher salt & black pepper
  • Parmesan (for finishing)
  • Panko breadcrumbs (optional — for topping)
  • Parsley or chives (optional, for finishing)
  • Olive oil (for searing)
Key move: Salt your pasta water more than you're comfortable with. That starchy, salty water is what makes the sauce come together.

Overview

What You're Making

Seared salmon flaked into lemony bucatini. The sauce is dead simple: crème fraîche, a big chunk of butter, lots of lemon, and reserved pasta water until it starts smackin'.

  • Sear salmon and set it aside
  • Cook bucatini—salt the water aggressively, save a cup
  • Sauté Brussels sprouts (or wilt spinach)
  • Build the sauce with crème fraîche, butter, lemon + pasta water
  • Combine everything and finish with parmesan
Adapted from Blue Apron. Original recipe is gone, but this is the version that matters—simplified with crème fraîche instead of the fussier original sauce.

Step 1

Sear the Salmon

  • Pat salmon very dry.
  • Season with salt & pepper.
  • Heat a drizzle of olive oil in a skillet over medium-high.
  • Sear skin-side down first (if skin-on) for 3–4 min until crisp.
  • Flip and cook 2–3 min more—don't overcook, it'll break apart when you flake it.
  • Remove to a plate. Flake into bite-size pieces when cool enough to handle.
Don't stress the flake: Rough, uneven pieces are fine. They'll nestle into the pasta.

Measurements

Salmon filletsAlternatives: Arctic char, Steelhead trout2 Olive oila drizzle

Step 2

Cook the Pasta

  • Bring a big pot of water to a boil.
  • Salt it more than you're comfortable with—this is important.
  • Cook bucatini until al dente per package directions.
  • Before draining, reserve at least 1 cup of the starchy pasta water.
  • Drain the pasta.
That pasta water is your secret weapon. Starchy + salty = emulsifies the sauce and makes everything glossy.

Measurements

BucatiniAlternatives: Spaghetti, Linguine8–12 oz

Step 3

Cook the Brussels Sprouts

  • Separate Brussels sprout leaves (or halve small sprouts). If subbing spinach, just have it ready.
  • In the same skillet (or a fresh pan), heat a little olive oil over medium-high.
  • Cook 3–5 min until tender and getting some color.
  • Season with a pinch of salt. Set aside or leave in the pan for the next step.
Spinach swap: If using spinach instead, skip this step—just wilt it in for 30 seconds when you combine.

Measurements

Brussels sproutsAlternatives: Baby spinacha big handful Olive oila little

Step 4

Build the Sauce & Combine

  • In a large pan over medium-low, add the crème fraîche and a big chunk of butter.
  • Stir until melted and combined.
  • Squeeze in lots of lemon juice and add the zest. Season with salt & pepper.
  • Add the drained pasta and Brussels sprouts.
  • Toss everything together, adding reserved pasta water a splash at a time until the sauce coats the pasta and starts looking glossy.
  • Fold in the flaked salmon gently.
  • Toss with parmesan.
"Till it starts smackin'": Keep adding pasta water in small splashes. You'll know when the sauce is glossy, clingy, and bright—not dry, not soupy.

Measurements

Crème fraîcheAlternatives: Sour cream, Mascarpone3–4 tbsp Butter3–4 tbsp Lemon juice2–3 lemons' worth Lemon zestfrom 1 lemon

Step 5

Finish & Serve

  • Optional: Toast panko breadcrumbs in butter until golden. Mix with lemon zest and parmesan.
  • Plate the pasta.
  • Top with toasted breadcrumbs, extra parmesan, and fresh herbs if you've got them.
  • Finish with a final squeeze of lemon.
Skip the breadcrumbs? Totally fine. The dish stands on its own without them.

Measurements

Panko breadcrumbsAlternatives: Homemade breadcrumbsoptional

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