Thai Salmon over Spicy Fettuccine
Patti received a package of spicy Thai fettuccine as a gift, so we wanted to create a memorable way to showcase it. She developed a bright Thai-inspired sauce and paired it with fresh salmon for a healthy, low-fat weeknight dinner that’s quick to prepare and full of flavor.
We reserve one night a week just for ourselves—Date Night. Often we use our Green Mountain Wood Pellet Grill/Smoker, but sometimes we cook in the kitchen and eat outside on our patio with a rainforest theme: soft lights, candles, lanterns, and a wood-burning stove. We enjoy wine or strawberry margaritas made with frozen berries for texture, good music, and occasionally a dance. This recipe works great on the pellet grill or in the oven for a cozy date-night meal.
Thai Salmon over Spicy Fettuccine — A Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: 10–15 minutes at 375°F (190°C)
Suggested Grill: Green Mountain Wood Pellet Grill/Smoker
Ingredients
- 6 salmon fillets, about 4 oz each
- 8 oz spicy Thai fettuccine (Pappardelle’s Spicy Thai or your preferred brand), cooked and drained
Sauce
- 1 tablespoon garlic-wine vinegar
- 1/4 cup reduced-sodium soy sauce
- 1/2 cup honey (lightly spray the measuring cup with cooking spray to make pouring easier)
- 5 tablespoons hot Chinese mustard
- 1 tablespoon minced garlic
- 1/2 cup sliced green onions
- 3/4 cup sake or dry white wine
Directions
1. In a saucepan over medium heat, whisk together the garlic-wine vinegar, soy sauce, honey, hot mustard, minced garlic, green onions, and sake or wine. Bring to a gentle simmer and cook for about 5 minutes to meld the flavors and slightly reduce the sauce.
2. Lightly grease a cast iron skillet and place the salmon fillets in a single layer. Spoon about half of the warm sauce over the salmon to coat the tops.
3. Toss the cooked fettuccine with the remaining sauce so the noodles are evenly dressed and spicy.
4. When the salmon is cooked, serve each fillet over a bed of the sauced fettuccine. Garnish with additional sliced green onions if desired.
Simmer Sauce for 5 Minutes
Place Salmon in a Lightly Greased Cast Iron Skillet
In the Smoke on the Green Mountain Wood Pellet Grill
Grill Directions: Green Mountain Wood Pellet Grill/Smoker
1. Check your pellet supply and top off or change flavors as needed. Scrape the grill grates to remove any residue.
2. Set the grill to 450°F and press Start to perform a quick burn-off; allow roughly 15 minutes for the unit to reach temperature and clean the grates.
3. After the burn, lower the temperature to 375°F (190°C). Place the cast iron skillet with the salmon and a separate pan or foil tray for the noodles directly on the grill. Let the salmon cook in the smoke until it flakes easily with a fork, about 10–15 minutes depending on thickness.
Note: At smoking temperatures below 250°F (122°C) you’ll get the most smoke flavor. Above that range you are primarily baking or roasting, so pellet flavor becomes less pronounced. Feel free to experiment with different pellet blends to find the taste you prefer.
Oven Option
If you prefer to cook indoors, this recipe adapts easily to the oven. Preheat to 375°F (190°C). Place the salmon in a lightly greased cast iron skillet, spoon sauce over the fillets, and bake 10–15 minutes or until the fish flakes with a fork. Dress the noodles with the remaining sauce and serve immediately.
About Our Recipes
We develop and test recipes on our patio using a variety of grills and smokers, including Green Mountain, Traeger, Memphis, and others. Our focus is on flavorful, low-fat cooking that adapts across pellet, gas, wood, and charcoal grills. The key to consistent results is time and temperature—set a target, monitor doneness, and adjust to taste.
Recipes are outlines to guide you; don’t hesitate to customize ingredients, spice levels, or cooking methods to suit your preferences. Cooking should be creative and enjoyable—especially on date night.