Wild Salmon Zoodles alla Veneziana

Tonight I was craving a favorite dish I use to love in a trattoria near the Fish Market in Venice, Italy – Spaghetti al Salmone con Panna. The sublime combination of salmon, cream and fresh pasta makes a smooth, rich, sensational flavor experience, that is always satifying. This Paleo-adapted version is quick to make. It uses zucchini noodles and coconut milk, skipping the  wheat pasta with gluten and heavy cream. The flavor is every bit as delicious.  “Zoodles” are easy to make on a mandoline slicer or vegetable spiralizer. Smoked Salmon is traditional in the authentic Italian recipe. So I added a optional organic, non-GMO bacon for an authentic Venetian smoky taste. BTW, look for Alaskan Salmon that is 100% wild caught. Avoid farmed salmon varieties called “Atlantic salmon” or “Canadian salmon”, because these are usually GMO-fed. Enjoy! Serves 2


Wild Salmon Zoodles alla Veneziana



  • 1/2 pound raw wild salmon
  • Optional - 3 slices bacon, GMO-free and sugar-free if possible
  • 1 onion, finely chopped
  • 1 cup thick full-fat coconut milk such as Native Forest organic Full-fat coconut milk
  • 1 tablespoon lemon juice
  • Unprocessed salt to taste and some black pepper
  • Pinch cayenne (optional)
  • 2 medium zucchini for zoodles
  • Garnish with 2 tablespoons dill, parsley or green onions, finely chopped


    Steam the Salmon:
  1. Place the salmon in a small skillet over medium heat and add 1/4-inch filtered water. Cover and bring it to a boil, then turn the heat down to a very low simmer 3-4 minutes. When the salmon turns lighter colored, remove from heat, remove skin and bones, and cut into 1-inch chunks.
  2. Make the Sauce:
  3. In a large skillet over medium heat, cook the optional bacon until it begins to soften. (If you're not using bacon, heat 1 tablespoon olive oil in the pan.) Add onion and cook gently around 4 minutes. In a small cup stir the arrowroot powder into the coconut milk until it dissolves. Add coconut milk, lemon juice, salt, pepper, and cayenne, if using. Add the salmon and heat the entire mixture to boiling, then turn the heat down very low. Stir as it thickens. Do not over-boil, or the coconut milk could separate.
  4. Meanwhile make the zoodles:
  5. Put 1-inch filtered water in a medium saucepan. Insert a vegetable steamer.
  6. To make the zucchini noodles I used a Paderno vegetable spiralizer. Or you can use a mandoline slicer if you prefer. Put the raw zoodles into the steamer. Cover, bring the water to a boil, and turn the heat down very low to steam for approximately 3-5 minutes depending on the thickness of your noodles. Try not to overcook, or they will be mush.
  7. Serve:
  8. Serve the zoodles with the sauce on top, garnished with chopped herbs.

1 Reply to "Wild Salmon Zoodles alla Veneziana"

  • comment-avatar
    Beth Gibbs June 18, 2021 (6:32 am)

    This looks truly yummy! Question – can you use smoked salmon instead of raw salmon in this recipe?

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