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    Home » Recipes » Pasta Recipes

    Bucatini with Blackened Salmon and Asparagus in a Gorgonzola Cream Sauce

    Published: Jul 26, 2017 · Modified: Feb 21, 2022 by Chef Dennis Littley

    370 shares
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    5 from 8 votes
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    Pinterest image of bucatini with blackened salmon

    Take a Trip to Italy with my Bucatini and Blackened Salmon. 

     Feeling like Italian tonight? You love my my restaurant style recipe for Bucatini with blackened salmon, asparagus and tomatoes in a gorgonzola cream sauce.
    two white bowls filled with pasta mixed with salmon, asparagus, grape tomatoes and a cream sauce. sitting on a cutting board with a package of pasta

    Have you ever wondered how sad life would be without pasta? It’s almost heartbreaking to think about it…sigh.

    For this dish I choose Bucatini. Bucatini is a slow-dried, thick and hollow pasta that is from the Lazio Region of Italy and is a favorite pasta of Rome.

    What Ingredients do I need to make Bucatini with Blackened Salmon?

    overhead view of ingredients to make bucatini with blackened salmon, apsaragus and tomatoes

    Let’s start by gathering the ingredients we need to make Bucatini with Blackened Salmon. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    How do I make Blackening Seasoning?

    If you can’t buy blackening seasoning aka Cajun Spice where you live, here is a basic recipe that can be adjusted to your likes.

    • 2 tablespoons paprika (smoked or regular)
    • 1 teaspoon fine sea salt
    • 1½ teaspoon garlic powder
    • 1 tesaspoon ground black pepper
    • 1½ teaspoon onion powder 
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme
    • ½ teaspoon cayenne (more if you like heat, but be careful)
    white oval serving bowl filled with pasta mixed with salmon, asparagus, grape tomatoes and a cream sauce. with a sprig of basil in the corner

    Although the dish looks complicated it only has a few components you need to get ready. Lightly cook the asparagus, start the cream sauce reduction, blacken the salmon and cook the pasta. If you have a nice serving bowl it makes a great presentation.

    two white bowls filled with pasta mixed with salmon, asparagus, grape tomatoes and a cream sauce. sitting on a cutting board

    If not, you can serve out the portions in your pasta bowls or dinner plates.

    white bowl filled with pasta mixed with salmon, asparagus, grape tomatoes and a cream sauce. sitting on a cutting board

    Serve up your pasta with extra Romano and Gorgonzola Cheese and fresh ground black pepper. Can I tell you that is dish was ah-mazingly delicious? In fact, even reheated the second day it was still better than most of the pasta dishes you’ll order at your favorite Italian restaurant. And at a fraction of the price!

    More Pasta Recipes You’ll Love!

    • Spaghetti and Meatballs
    • Restaurant Style Tomato Sauce with Sausage
    • Restaurant-Style Clams and Spaghetti
    • Fettuccine Alfredo

    Did you make this? Please RATE THE RECIPE below!

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    oval serving bowl filled with pasta mixed with salmon, asparagus, grape tomatoes and a cream sauce. with a sprig of basil in the corner
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    5 from 8 votes

    Bucatini with Blackened Salmon and Asparagus in a Gorgonzola Cream Sauce

    When you're thinking pasta for dinner, think about my easy to make and oh so delicious Bucatini with blackened salmon, asparagus, tomatoes and a light gorgonzola cream sauce!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Entree
    Cuisine: Italian
    Servings: 4
    Calories: 830kcal
    Author: Chef Dennis Littley

    Ingredients

    • 12 ounces salmon filets Skin removed. Pacific Salmon is preferred
    • 1 pound HemisFares Bucatini
    • 1 cup grape tomatoes cut in half
    • 1.5 cups asparagus spear tips and 2 inches below. About 4 inches in total.
    • 2 cup heavy cream
    • 1 cup chicken stock Or vegetable stock
    • ½ cup Gorgonzola cheese crumbles additional if needed
    • ½ cup Romano Cheese additional if needed
    • 2 tablespoons blackening seasoning Your favorite brand of cajun seasoning
    • 1 teaspoon granulated garlic
    • 1 teaspoon granulated onion
    • ¼ teaspoon black pepper
    • 1 tablespoon basil or Italian parsley finely chopped
    • extra Gorgozola and Romano cheese for serving
    • fresh ground pepper for serving
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    Instructions

    • Cook pasta per instruction on bag
    • Place the asparagus in saute pan and cover with water.  Bring the water to a boil and allow to boil for one minute.  Drain and cool asparagus spears.   Cut spears in half and keep on the side until needed.

    Gorgonzola Cream Sauce

    • In a saute pan add cream and chicken stock and allow to reduce over medium heat for approximately 5 minutes.
    • Add Gorgonzola, Romano cheese and spices and reduce heat to low and allow mix well with a wire whip.
    • As the sauce begins to thicken move the pan off the heat.

    Blackened Salmon

    • coat top side of salmon in blackening seasonings.
    • place into heated cast iron skillet very lightly oiled saute pan.  Cook on each side for 2 minutes.  Make sure the fan is on over the stove!!
      **Alternate method:  Salmon can be cooked in 400-degree oven for 12 minutes.  After coating the salmon lightly spray using a vegetable pan spray.  This is only needed for the oven method.
    • Place salmon to the side until needed.

    Assembly

    • Add grape tomato halves and asparagus into sauce and bring sauce back to a boil.
    • Toss bucatini with Gorgonzola sauce 
    • Break salmon by hand into small pieces and carefully add into the prepared pasta.
    • Garnish with chopped basil and serve.  Have fresh ground black pepper, Romano and Gorgonzola cheese to add to the pasta.

    Nutrition

    Calories: 830kcal | Carbohydrates: 91g | Protein: 37g | Fat: 34g | Saturated Fat: 18g | Cholesterol: 138mg | Sodium: 512mg | Potassium: 902mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1755IU | Vitamin C: 8.3mg | Calcium: 228mg | Iron: 3.3mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!
     Feeling like Italian tonight? You love my my restaurant style recipe for Bucatini with blackened salmon, asparagus and tomatoes in a gorgonzola cream sauce.

    More Pasta Recipes

    • Pastitsio {Greek Pasta Bake}
    • Best Vegetable Lasagna Recipe
    • White Cheddar Truffle Mac and Cheese
    • Easy Pasta with Red Crab Sauce

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. S.M.

      July 03, 2021 at 9:27 pm

      5 stars
      I live in Alaska, where salmon is abundant and always looking for new ways to prepare it. I am excited to try this out!

      Reply
    2. ronnie

      April 11, 2021 at 10:07 pm

      Although I didn’t have the exact cheeses you liste in your recipe, I substituted Brie and Parmesan and it was fabulous. I will definitely try more of your creations.

      Reply
    3. Cheri

      November 11, 2018 at 1:35 pm

      5 stars
      This was amazing and far surpassed what we can get sometimes in fancy Italian restaurants. I made half the recipe since there are two of us. I bought fresh Sockeye salmon at Publix, and I cooked it medium rare in my cast iron pan on the grill. (Don’t be shy on the blackened seasoning). I also made fresh pappardelle pasta, which was amazing. Truly a great meal with no changes!

      Reply
      • Chef Dennis Littley

        November 11, 2018 at 2:25 pm

        Thank you so much for such a great review and comment Cheri! I know exactly what you mean about this dish, every now and then one really surprises me with how delicious it is, this is one of those dishes!

        Reply
    4. Deanna

      August 03, 2017 at 9:26 pm

      5 stars
      Love salmon! I never thought to add gorgonzola to it! This really intrigues me I love gorgonzola as well!! Yummy!

      Reply
      • Chef Dennis Littley

        August 03, 2017 at 10:40 pm

        Thank you Deanna, it truly was delicious!

        Reply
    5. David Elliott

      August 03, 2017 at 2:14 pm

      So how do you blacken your salmon? I am just curious because I love salmon but there is a really fine line between blackened and overcooked. And I hate dried out salmon. But as a complete dish this does look amazing.

      Reply
      • Chef Dennis Littley

        August 03, 2017 at 3:49 pm

        It’s in the instructions of the recipe David, and I used a cast iron skillet. I did make my salmon a little undercooked which worked out really well in the dish. I hope you get a chance to try it.

        Reply
    6. Cynthia

      August 03, 2017 at 2:24 am

      This is such a fancy looking dish, Chef! Love anything pasta, especially if there is some cheese involved!

      Reply
      • Chef Dennis Littley

        August 03, 2017 at 7:34 am

        thanks Cynthia, it really was a flavorful combination

        Reply
    7. Adriana Lopez Martn

      August 02, 2017 at 10:47 pm

      5 stars
      How cool I wish we had Kroger in Florida they have wonderful stores and many nice products. That bucatini is calling my name looks so godo and then made with a nice olive oil that tops my tastebuds, hope to get an invitation for next pasta dinner =)

      Reply
      • Chef Dennis Littley

        August 03, 2017 at 7:34 am

        I know what you mean, they do have some excellent products

        Reply
    8. Cassie

      August 02, 2017 at 7:57 pm

      This looks like a fantastic dish! My mum loves salmon so I’ll have to make this for her for a treat next time she is over

      Reply
      • Chef Dennis Littley

        August 03, 2017 at 7:35 am

        It really came out well, the flavors were a perfect compliment! Thanks Cassie

        Reply
    9. Mia Voss

      August 02, 2017 at 12:37 am

      5 stars
      Looks great, Cheffie! You had me at “bucatini” 😀 Will definitely try sometime soon!

      Reply
      • Chef Dennis Littley

        August 02, 2017 at 8:21 am

        Thanks Mia, It really was OMG delicious!

        Reply
        • jimmygourmet

          March 05, 2018 at 4:42 pm

          Hi Chef, I must disagree with you when it comes to salmon. My wife is related to one of the fish markets on the East Coast and they recommend & we have ordered/eaten numerous times FAROE ISLANDS SALMON. We love it above all others.
          Your recipes are the best on the web!!

        • Chef Dennis Littley

          March 05, 2018 at 5:56 pm

          not a problem Jimmy, everyone gets to eat what they like best! Thanks for using my recipes!

    10. Angie | Big Bear's Wife

      July 31, 2017 at 11:56 am

      A life without pasta would just be a sad, sad life! We have pasta at least once a month! This looks wonderful!

      Reply
      • Chef Dennis Littley

        July 31, 2017 at 12:08 pm

        thanks Angie, I completely agree!

        Reply
    11. Bec

      July 29, 2017 at 12:07 am

      5 stars
      This looks amazing! Anything with gorgonzola has my vote! Thanks!

      Reply
      • Chef Dennis Littley

        July 29, 2017 at 12:08 pm

        Thank you!

        Reply
    12. Isabella Redford

      July 28, 2017 at 11:54 pm

      5 stars
      That looks delicious. I am preparing for this BUCATINI.

      Reply
      • Chef Dennis Littley

        July 29, 2017 at 12:10 pm

        Thank you Isabella, I hope you enjoy it as much as I did!

        Reply
    13. larry

      July 27, 2017 at 7:55 am

      5 stars
      This looks awesome chef and a must try.

      Reply
      • Chef Dennis Littley

        July 27, 2017 at 2:43 pm

        It really was delicious Larry! My wife was away and I ate it all over two days.

        Reply

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    My name is Dennis Littley or "Chef Dennis" as I'm known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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