Buttered Salmon & Samphire Spaghetti Recipe | Abel & Cole

Buttered Salmon & Samphire Spaghetti

Cooking time
Serves2-4 people
Buttered Salmon & Samphire Spaghetti

Wild samphire adds its signature saltiness to this buttery pasta dish, flecked with meaty flakes of organic salmon and spiked with a kick of chilli heat to make a cracking supper.

13 ratings


  • 300g spaghetti
  • Sea salt
  • Olive oil
  • Butter, salted
  • 2 organic salmon fillets
  • ½ red chilli, finely chopped
  • 1 pack samphire
  • 1 lemon, juice and zest

Prep: 10 mins | Cook: 15 mins

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1. Tip the spaghetti into a pot of boiling water. Add a pinch of salt and a glug of olive oil. Cook for 12 mins, till soft but still with a slight bite.
2. While it cooks, get a frying pan hot. Season the fish. Add a knob of butter to the pan and lower the heat to medium. Cook the fish, skin-side down, for about 5 mins, or till you can see the fish starting to cook through a little. Turn over and cook for another 3-5 mins. The flesh flake easilywhen pressed with a fork. Take the pan off the heat.
3. Toss the chilli into the pan to cook a little in the residual heat.
4. Add the samphire to the pasta water just before draining. Toss the pasta and samphire with a knob of butter. Flake the salmon flesh away from the skin and toss the flesh and the chilli in with the pasta.
5. Add a crack of black pepper and the juice and zest from the lemon. Taste, adjust the seasoning as needed. Serve straioght away.
6. Wild thing
Rock samphire is quite different to marsh samphire, and can have a very strong flavour. If using rock samphire instead, you'll only need a little bit of it in your recipe, or you can use it as a garnish.
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