Breakfast & Brunch Fish & Seafood Grill Kitchen Main Dish Pasta Pasta Salmon

Grilled Salmon and Maple Cream Pasta Shells

By Zippylip

If you are a fan of Dizzy Pig Maple/Butter Crusted Salmon, this is a great way to serve it. Begin with a pound of pasta shells and two salmon fillets. Rub the salmon with oil and a generous application of Dizzy Pig Raging River seasoning.


Print Recipe
  • 1 pound pasta shells
  • 2 salmon fillets
  • Fresh parsley, finely chopped
  • Splash of light cream
  • Olive oil
  • Raging River seasoning
  • 1 stick of butter
  • 1/2 cup maple syrup


  1. Start with 1 lb of pasta shells, cooked al dente in salted water.
  2. Rub the salmon with oil, then apply a generous coat of Dizzy Pig Raging River seasoning.
  3. Grill the salmon over hot direct heat until the exterior is well browned (a few minutes for each side)
  4. Melt a stick of butter in a pan. Cook over medium heat until it turns brown, and what you have is fragrant browned butter.
  5. Add about a half of a cup of maple syrup to the butter and turn the heat off. The quantity of sauce may seem to be too little, about a cup in total. However, this is a very rich and flavorful sauce.
  6. Flake the caramelized salmon.
  7. Add parsley, another good few shakes of Raging River seasoning, and a splash of light cream into the finished pasta and toss to coat.
  8. Add the flaked salmon, lightly toss, and serve.