Salmon Linguine Recipe

1 pound Salmon, sliced in chunks
12 ounces Linguine Noodles
2 Tbsp. Butter
3 Tbsp. Dill Weed
1 pint Whipping Cream
2 Chicken Boullion cubes in 1/2 cup boiling water
1/8 cup Lemon Juice


Melt butter in large pan on medium-high heat. Add chicken boullion/water mixture in pan with butter. Add the dill weed. Add salmon chunks. Saute until all salmon is cooked.

Pour up to 1 pint of the whipping cream. Start with a small amount to begin. Reduce the liquid to thick consistency. Use the cornstarch to thicken, if necessary.

Cook linguine as directed on package. Add the lemon juice after the water starts boiling. Serve salmon sauce on top of linguine immediately and serve.

Mark Warner
Mark H. Warner was raised in Juneau and he has been fishing the waters of Alaska for more than 30 years. He grew up working with his father developing Doc Warner’s from its earliest days. After getting his Ph.D. in Mechanical engineering, he went to work in the industry where he later completed an Executive MBA. Then in 2010, his father, Doc, offered Mark and his wife, Kristina, the opportunity to move back to Alaska and operate the lodge full-time. Today, Mark has over 25 years of experience with Doc Warner’s. His knowledge and experience teaching people about self-guided fishing in Alaska are now used to create lasting memories for Doc Warner’s guests.
Posted in Recipes, Salmon Recipes

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