u003cstrongu003eQ: Can I make peri peri fish pasta without cream?u003c/strongu003e

A: Yes! You can substitute cream with u003cstrongu003ethick coconut milku003c/strongu003e, u003cstrongu003ecashew pasteu003c/strongu003e, or even u003cstrongu003eGreek yogurtu003c/strongu003e for a lighter version.

u003cstrongu003eQ: Can I use frozen salmon for this pasta recipe?u003c/strongu003e

A: Absolutely. Just u003cstrongu003ethaw it fullyu003c/strongu003e and u003cstrongu003epat dryu003c/strongu003e before rubbing with spice and searing.

u003cstrongu003eQ: Is peri peri fish pasta kid-friendly?u003c/strongu003e

A: It can be! Just reduce the u003cstrongu003echili powder and chili flakesu003c/strongu003e and balance it with more cream or cheese.

u003cstrongu003eQ: How to store leftover creamy fish pasta?u003c/strongu003e

A: Store in an airtight container in the fridge for u003cstrongu003eup to 2 daysu003c/strongu003e. Reheat gently on low heat with a splash of milk or water to revive the sauce.

Peri Peri Salmon Pasta, How to make Peri Peri Pasta

There’s something irresistible about the bold kick of peri peri seasoning paired with creamy pasta and pan-seared salmon. This comforting fish pasta recipe brings all my favorites into one bowl — a rich tomato-based sauce, mellow cream, fresh spinach, and buttery, flaky salmon. The smoky and tangy peri peri spice ties it all together for a bold yet balanced flavor.

It’s the kind of easy weeknight dinner I turn to when I want something indulgent but not too heavy — spicy but not overwhelming, creamy yet fresh. Whether for a quick pasta night or a cozy weekend treat, this peri peri salmon pasta never disappoints.

Bite of History – Peri Peri Creamy Fish Pasta

Peri peri (also spelled piri piri or pili pili) traces its roots to Africa and Portugal. The spice blend was born from the fiery African bird’s eye chili, introduced to Africa by the Portuguese during the 15th century spice trade. Over time, it evolved into a signature seasoning — bold, tangy, smoky, and deeply aromatic — used widely in Mozambican and South African cuisine.

Though traditionally paired with grilled meats and chicken, peri peri’s vibrant flavor has made it a global favorite, now finding its way into pasta, rice bowls, and even snacks. This dish is a delicious modern twist, blending the fiery essence of peri peri with tender salmon, cream, and pasta comfort.

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Ingredient Roles in Peri Peri Creamy Salmon Pasta

Ingredient	Role
Salmon fillet (boneless)	Star protein, flaky and buttery
Peri peri spice mix	Bold flavor base — spicy, smoky, tangy
Olive oil or butter	For searing and sautéing
Garlic (minced)	Aromatic base
Onion (chopped)	Adds sweetness and depth
Tomato purée	Tangy and rich sauce base
Red capsicum (chopped, optional)	Adds color and a touch of sweetness
Spinach (fresh)	Bright, nutritious, and balances spice
Cream (heavy or cooking cream)	For richness and silkiness
Cooked pasta (penne/spaghetti/fusilli)	Comforting carb to hold the sauce
Salt, chili flakes, black pepper	To taste

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Peri Peri Salmon Pasta, How to make Peri Peri Pasta

Recipe by Sandhya Riyaz

5.0 from 1 vote

Course: Main CourseCuisine: Fusion, ContinentalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A bold and creamy fusion pasta made with peri peri-spiced salmon, tomato purée, fresh spinach, and cream — perfect for a quick, flavorful weeknight dinner.

Ingredients Peri Peri Fish Pasta

Peri peri spice mix
1 tablespoon, 1 Kashmiri red chili powder (for color)
1 teaspoon, 1 Regular red chili powder or cayenne (for heat)
1 teaspoon, 1 Garlic powder
1 teaspoon, 1 Onion powder
¼ teaspoon, ¼ Ginger powder
1 teaspoon, 1 Dried oregano
½ teaspoon, ½ Black pepper
½ teaspoon, ½ Salt
½ teaspoon, ½ Brown sugar or Regular Sugar
½ teaspoon, ½ Chilli Flakes
¼ teaspoon, ¼ Dry lemon powder or Amchur powder
For the Fish Fry
3 slices 3 Salmon fillet (boneless)
3 tablespoon, 3 Peri peri spice mix
Salt, to taste
1 tablespoon, 1 Olive oil (for searing)
1 teaspoon, 1 Lemon juice (optional)
For the Pasta
2 cloves, 2 Garlic (minced)
1 tablespoon, 1 Olive oil or butter
1 nos. 1 Onion (finely chopped)
¼ cup, ¼ Red capsicum (chopped)
1 cup, 1 Tomato purée
1 tablespoon, 1 Peri peri spice mix
Salt, to taste
¼ cup, ¼ Cooking cream or heavy cream
2 cups, 2 Cooked pasta (penne/fusilli/spaghetti)
½ teaspoon, ½ Chilli flakes (or to taste)
3 tablespoon, 3 Parmigiano Reggiano (freshly grated, garnish)

Directions to Peri Peri Fish Pasta

Grind Spice Mix:
Add all ingredients to a small mixie jar and blend to a fine or slightly coarse powder. Set Aside
Marinate the Fish
Cut the salmon into chunks and coat with peri peri spice mix, a pinch of salt, and a few drops of oil. Let it marinate for 10–15 minutes.
Sear the Salmon
Heat oil in a pan. Sear the marinated salmon on both sides until golden and cooked through (2–3 mins per side). Set aside and flake gently.
Make the Sauce Base
In the same pan, add oil or butter. Sauté garlic and onion until translucent. Add chopped red capsicum/ bell pepper. Saute for a minute.
Add Tomato and Spinach
Stir in the tomato purée and cook till it thickens slightly. Add a little more peri peri spice mix if you like it bold. Add spinach and cook till wilted.
Add Fish
Add flaked salmon to the pan. Toss everything gently so the sauce coats the fish evenly.
Creamy Finish
Pour in the cream, stir, and simmer for 2 minutes till it becomes a silky sauce.
Toss Pasta
Add the cooked pasta. Toss everything gently so the sauce coats the pasta. Sprinkle extra chili flakes or black pepper if desired. Serve warm with grated cheese Parmigiano Reggiano over the pasta for an extra layer of savory depth and nutty richness. or a squeeze of lemon.

Notes

1 cup= 250 ml

Directions to make Peri Peri Fish Pasta with step by step images

Grind Spice Mix:
Add all ingredients to a small mixie jar and blend to a fine or slightly coarse powder. Set Aside
Marinate the Fish
Cut the salmon into chunks and coat with peri peri spice mix, a pinch of salt, and a few drops of oil. Let it marinate for 10–15 minutes.
Sear the Salmon
Heat oil in a pan. Sear the marinated salmon on both sides until golden and cooked through (2–3 mins per side). Set aside and flake gently.
Make the Sauce Base
In the same pan, add oil or butter. Sauté garlic and onion until translucent.
Add red capsicum
Add chopped red capsicum/ bell pepper. Saute for a minute.
Add Tomato
Stir in the tomato purée and cook till it thickens slightly. Add a little more peri peri spice if you like it bold.
Add Spinach
Add spinach and cook till wilted.
Add Fish
Add flaked salmon to the pan. Toss everything gently so the sauce coats the fish evenly.
Creamy Finish
Pour in the cream, stir, and simmer for 2 minutes till it becomes a silky sauce.
Toss Pasta
Add the cooked pasta. Toss everything gently so the sauce coats the pasta. Sprinkle extra chili flakes or black pepper if desired. Serve warm with grated cheese Parmigiano Reggiano or a squeeze of lemon.

A quick and spicy fish pasta dish with creamy tomato sauce and seared salmon, ideal for weeknight dinners.

Pro Tips to make perfect and tasty Peri Peri Creamy Salmon Pasta

Use boneless salmon fillets with skin removed for easy flaking and even cooking.
Don’t overcook the fish — a quick 2–3 mins per side is enough to keep it moist and buttery.
Use heavy cream or cooking cream for a rich texture. Coconut cream can be used for a dairy-free twist.
If using store-bought peri peri mix, taste and adjust spice level — some blends are very salty or hot.
Add a splash of pasta cooking water to loosen the sauce if it gets too thick.
For extra zing, squeeze lemon juice just before serving — it brightens the creamy sauce beautifully.

Serving Suggestions

Serve the pasta hot in shallow bowls, topped with extra chili flakes or grated cheese if desired.
Pairs well with a side of garlic bread, herbed toast, or a fresh cucumber-tomato salad.
For a cozy dinner, serve with roasted veggies or a chilled mint yogurt dip on the side.
A light white wine or lemon soda makes a refreshing pairing.