Duke’s Favorite Pasta with Wild Alaska Salmon

Are you ready to embark on a culinary journey like no other? Duke's Seafood's mouthwatering salmon recipe for Gemelli Pasta with Wild Alaska Salmon is a gastronomic masterpiece that will elevate your dining experience to new heights.
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Course: Main Course
Cuisine: Seafood
Keyword: pasta, salmon
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 1 person
Author: Bill Ranniger


  • 1 Sauté pan
  • 1 Large Pot For boiling pasta
  • 1 Cheesecloth


  • 1 8 oz Wild Alaska Salmon fillet
  • 1/2 lb Gemelli pasta (we use Barilla brand)
  • 1 Tbsp Duke’s Blackening Spice of LifeDuke's Seafood Blackening Spice of Life
  • 1 Tbsp Let’s Be Clarified Butter (see below)
  • 1 Tbsp Fresh garlic, diced small
  • 1/2 cup Heavy whipping cream
  • 1 large pinch Duke’s Ready Anytime SeasoningDuke's Seafood Ready-Anytime Spice Blend
  • 1 Tbsp Duke’s Superb Herb Blend (see below)
  • 1 tsp Fresh basil leaves, diced small
  • 2 Tbsp Garlic Lover’s Butter (see below)
  • 2 Tbsp Parmesan cheese, grated
  • 1 Tbsp Asiago cheese, grated
  • 1 Tbsp Olive oil
  • 1/4 cup Red, yellow, and green peppers julienne-sliced and caramelized
  • 1/4 cup Walla Walla Sweet onions julienne-sliced and caramelized
  • 1 pinch Fresh parsley

Duke’s Superb Herb Blend

  • 1 Tbsp Fresh rosemary, diced small
  • 1 Tbsp Fresh thyme, diced small
  • 1 Tbsp Fresh oregano, diced small


  • Fillet salmon using the deep-skin method, which is to remove the gray matter along with the skin and pluck the pin bones with needle-nose pliers or boning tweezers. If you are buying from your local fishmonger, ask them to do this step for you.
  • Cook pasta in four quarts of boiling salted water for 10 minutes. Drain into a colander.
  • Heat a sauté pan over medium-high heat. Add in the olive oil and caramelized peppers and onions. (5-7minutes). Remove and set aside.
  • At the same time, season the Salmon on one side only with Blackening Spice of Life.
  • In another sauté pan over medium-high, add in the Let’s be Clarified butter and carefully place in the seasoned side of the Salmon and cook for 3-4 minutes. Spices will melt. Flip the salmon and cook for 3-4 minutes or until the fish has lost its translucency. Remove from heat and set aside for plate up.
  • In the sauté pan that you cooked the peppers and onions in, heat garlic, heavy whipping cream, Duke’s Superb Herb Blend, Duke’s Ready Anytime Seasoning, and basil. Reduce until thickened, about 3 minutes.
  • Stir in Garlic Lover’s Butter until incorporated. Add cooked pasta and half (1.5 Tbsp) of the combined cheeses.
  • Pour into a large bowl and garnish with remaining cheese and parsley.
  • Top with sizzling-hot blackened salmon, caramelized peppers, and onions. Garnish with parsley.

Let’s Be Clarified Butter

  • Slowly melt butter in a heavy-gauge pan. Skim the white foam off the top with a spoon. Reserve it if you like buttery popcorn. Then boil butter for about 1 minute. When the milk solids on the bottom of the pan begin to brown, slowly pour through a cheesecloth, leaving the brown specks in the bottom of the pan.

Garlic Lover’s Butter

  • Simply take 1 lb butter softened. Whip until double in volume. Add ¼ cup fresh garlic diced small and 3 Tbsp diced parsley until fully incorporated.


Sustainable only please: Try to find Wild Alaska Salmon in your frozen food aisle. Yes, frozen. Fish frozen within 48 hours of catch has a fresher flavor than “fresh” fish that may be older than you think. If you have a fishmonger you trust, by all means, purchase from them.

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