Huon Spaghetti Salmonara

Chef Massimo Mele has had fun putting a Huon Salmon twist on his Italian heritage with this dish and we think you’ll enjoy what he’s come up with – we did!

Huon Spaghetti Salmonara
5 Minutes
30 Minutes


  • 2 140g Huon Salmon Portions
  • 400g Dry Spaghetti
  • 2 Garlic Cloves, finely chopped
  • 4 Egg Yolks
  • 100ml Creme Fraiche
  • 100g Freshly grated parmesan, plus extra to serve
  • 2tbsp Chopped flat-leaf parsley leaves
  • 225g Shaved zucchini
  • 20g Butter
  • Salt
  • Pepper
  • Lemon Zest


  1. 1

    Put your large pot of water onto the stovetop and set to boil.

  2. 2

    Meanwhile, season the salmon on the flesh side and then bake in an extremely hot oven for 5 minutes.

  3. 3

    Cook pasta in the boiling salted water according to the packet instructions.

  4. 4

    Heat butter in a fry pan, add zucchini and cook for 2-3 minutes until beginning to crisp. Add garlic for 30 seconds, then add salmon. Cook for about 2 minutes then set aside

  5. 5

    Place eggs, yolk, cream and parmesan in a bowl. Season, then mix gently with a fork.
    Drain pasta, then return to pan. Quickly add egg and salmon mixtures and parsley.
    Toss to combine - the heat from the pasta will cook the egg slightly and form a creamy sauce add 2 or 3 tablespoons of the pasta water, this will help thicken the pasta.

  6. 6

    Serve immediately with extra parmesan and cracked black pepper on top.