Lemony spaghetti with grilled salmon

    35 min

    This is a recipe inspired by the lovely Nigella Lawson. The creamy lemon sauce pairs beautifully with succulent grilled salmon. Feel free to add or decrease the amount of lemon juice and zest if you will, it's all up to personal taste. Grilling the salmon fillets in a George Foreman works great, but under the grill is fine too.


    Greater London, England, UK
    3 people made this

    Serves: 4 

    • 350g spaghetti
    • 2 skinless salmon fillets
    • 300ml double cream
    • 3 eggs, lightly beaten
    • 50g Parmesan cheese
    • salt and pepper, to taste
    • zest and juice of 2 lemons
    • chopped fresh parsley, to taste (optional)

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Fill a large saucepan with salted water and bring to the boil. Place spaghetti into the saucepan and cook according to the instructions on the packet or until al dente. Drain the cooked spaghetti then return to the saucepan.
    2. Put both salmon fillets either into your George Foreman grill or under your cooker grill. I appreciate that here everyone will like their salmon different, so cook it to taste. When cooked, the salmon will be a uniform pink colour throughout. Remove salmon from the grill and flake with a fork.
    3. Now for the lemony sauce. Pour all the cream into a mixing bowl and add the three eggs, Parmesan cheese, salt and pepper. Add all of your lemon zest and juice to the cream mixture and whisk until everything is combined.
    4. Keeping the pan with the drained spaghetti over a low heat, add your lemony sauce and the flaked salmon. Stir well. Serve immediately with sprinkled parsley on top. Enjoy!

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    Reviews in English (1)


    Pretty much followed the recipe, though added more salmon as had to feed six. I also cooked the salmmon in the microwave with a little lemon juice and black pepper - this is maybe why it was a little too lemony for my OH. All in all, a great, easy and quick dinner, served with green salad and garlic bread on the side!  -  20 Jan 2016