01
Shrimp
10.0best for pasta1 lb : 1 lb
Cut into chunks; heartier, rich seafood flavor
10.0
salmon substitute
in pasta.
Salmon paired with Pasta adds hearty protein and savory depth to the sauce. A substitute should shred or slice similarly and absorb sauce well.
top substitutes
adjustment for this dish
Shrimp loses the rendered-fat emulsion salmon gives the sauce; swap 1:1 lb but add 2 tbsp butter to the toss to replace the missing 13g of fish fat per portion. Cook shrimp 90 seconds per side in the pan first, remove, and return off heat — leaving them in the starchy water turns them rubbery by minute 3.
02
Tuna
10.0best for pasta1 lb : 1 lb
Rich fish, works fresh or canned
10.0
adjustment for this dish
Tuna from a can is dry and meaty; swap 1:1 lb drained but toss with the noodles plus 3 tbsp reserved pasta water and 1 tbsp olive oil to rebuild the moisture salmon would have rendered. Fresh tuna steak swaps 1:1 lb seared rare and flaked — beyond medium it turns to chalk against al dente noodles.
03
Trout Fish
10.0best for pasta1 fillet : 1 fillet
Very close flavor and fat content; cooks in the same time as salmon
10.0
show 9 more substitutes
04
Mackerel Fish
10.01 fillet : 1 fillet
Oily and rich like salmon but stronger; great grilled or smoked
10.0
05
Sardine Fish
10.01 oz : 1 oz
Oily and flavorful; use canned for salads or pasta in place of canned salmon
10.0
06
Herring Fish
10.01 fillet : 1 fillet
Oily and rich, especially pickled or smoked; best as canned or smoked salmon swap
10.0
07
Halibut Fish
6.71 fillet : 1 fillet
Milder and leaner; reduce cook time slightly to avoid drying out
6.7
08
Cod Fish
6.71 fillet : 1 fillet
Leaner and flakier; add olive oil or butter to compensate for missing fat
6.7
09
Tilapia Fish
6.71 fillet : 1 fillet
Much milder and leaner; best in saucy or seasoned dishes, not standalone
6.7
10
Mahimahi Fish
6.71 fillet : 1 fillet
Firm and mildly sweet; holds up well on the grill like salmon
6.7
11
Haddock Fish
6.71 fillet : 1 fillet
Mild and flaky; swap in for baked or poached salmon preparations
6.7
12
Tofu
3.31 fillet : 1 fillet
Firm tofu works in plant-based versions; press and marinate to mimic salmon texture
3.3
technique for pasta
technique
Salmon in pasta carries the sauce through its rendered fat, which emulsifies with 1/3 cup of starchy, reserved pasta water to coat each noodle; skip the water and the oil slicks off and pools at the bottom of the bowl. Sear 1-inch chunks skin-off at medium-high for 2 minutes per side to set a light crust, then flake into 6 pieces per portion and toss with al dente linguine (cooked 1 minute short of the box time) over low heat for 30 seconds so the residual heat finishes the fish without drying it.
5 tbsp per 4 quarts) so the noodle itself carries seasoning. Unlike salmon in stir-fry, which demands a screaming 450F wok and 90-second contact, pasta wants the salmon folded in off heat so the flakes stay intact and the sauce clings rather than breaks.
A handful of grated Parmesan and a squeeze of lemon tighten the bite without overpowering the fish.
pitfalls to avoid
watch out
Don't drain without reserving 1/2 cup starchy pasta water; without it the sauce breaks and oil pools under the noodles instead of coating each bite.
watch out
Avoid cooking pasta to the box time — pull it 1 minute short of al dente because residual heat in the bowl finishes it while salmon warms through.
watch out
Use a wide, low-sided pan to toss; piling pasta in a deep pot traps steam, overcooks the salmon flakes, and the sauce can't emulsify with the starch properly.
watch out
Skip pre-grating cheese off a block — pre-shredded Parmesan has anti-caking starch that refuses to melt smoothly into the sauce and leaves gritty clumps on the noodle.
watch out
Don't over-salt the sauce late; the pasta water is already 1.5% salt and that seasoning carries through, so extra salt on salmon turns the final bite harsh.