Creamy garlic butter salmon pasta is a rich, elegant, and comforting dish that’s perfect for both a quick weeknight dinner or a cozy weekend meal. Flaky salmon is cooked in a garlicky butter sauce, then tossed with pasta and a creamy parmesan-based sauce that clings to every bite. It’s restaurant-quality but easy enough for me to throw together in under an hour.
Why You’ll Love This Recipe
I love this recipe because it balances richness and freshness so perfectly. The tender, seared salmon pairs beautifully with the buttery garlic sauce and creamy pasta. I can make it with fresh or leftover salmon, and it’s endlessly versatile with herbs, lemon, or veggies mixed in. It feels indulgent but is surprisingly simple to pull off.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skinless or skin-on, deboned)
- Pasta (fettuccine, linguine, or penne)
- Butter (unsalted)
- Garlic (minced)
- Heavy cream
- Grated parmesan cheese
- Fresh parsley or basil (chopped)
- Lemon juice
- Olive oil
- Salt and black pepper
- Optional: red pepper flakes, spinach, or cherry tomatoes
Directions
- I bring a pot of salted water to a boil and cook the pasta until al dente. I reserve ½ cup of pasta water and drain the rest.
- I season the salmon with salt and pepper, and sear it in a mix of olive oil and butter over medium heat for 3–4 minutes per side, until golden and cooked through. I set it aside and flake it into chunks once cooled.
- In the same pan, I add more butter and sauté the garlic until fragrant (about 1 minute).
- I pour in the heavy cream and simmer gently for 3–5 minutes, then stir in the parmesan until melted and the sauce is smooth.
- I add the cooked pasta to the sauce and toss, using a bit of reserved pasta water to loosen if needed.
- I gently fold in the flaked salmon and a squeeze of lemon juice, then top with chopped herbs and extra cheese.
- I serve hot, with a pinch of red pepper flakes if I want a little heat.
Servings and Timing
This recipe makes 4 servings. It takes about 15 minutes to prep and 25 minutes to cook—ready in under 45 minutes.
Variations
- I’ve added spinach or kale to the sauce for extra greens.
- Swapping salmon for shrimp or chicken works great too.
- I sometimes use whole wheat or gluten-free pasta, and it turns out great.
Storage/Reheating
Leftovers keep in the fridge for up to 3 days. I reheat gently on the stove or in the microwave with a splash of cream or milk to loosen the sauce. I avoid freezing due to the creamy texture.
FAQs
Can I use canned salmon?
Yes, I’ve used canned salmon in a pinch. I just drain it well and mix it into the sauce at the end.
What kind of pasta works best?
I prefer fettuccine or linguine for a creamy sauce like this, but penne or shells work well for catching all that flavor too.
Can I make this dairy-free?
Yes, I substitute the butter with olive oil and the cream with coconut cream or unsweetened oat cream. Nutritional yeast can replace the parmesan.
How do I keep the sauce from getting too thick?
I reserve a bit of pasta water to adjust the consistency right before serving. It adds silkiness without thinning the flavor.
Can I make this ahead?
I usually cook the salmon and pasta ahead, then make the sauce fresh when ready to serve—it only takes a few minutes and keeps the dish tasting vibrant.
Conclusion
Creamy garlic butter salmon pasta is one of those dishes that always feels like a treat. The tender salmon, velvety sauce, and comforting pasta make it a go-to for when I want something indulgent yet easy. Whether I’m cooking for guests or just myself, this meal never disappoints.
Creamy Garlic Butter Salmon Pasta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Gluten Free
Description
Creamy garlic butter salmon pasta is a comforting, restaurant-quality dish made with flaky salmon, garlic butter, and a rich parmesan cream sauce. Quick to make and packed with flavor, this pasta is perfect for both busy weeknights and cozy dinners.
Ingredients
- For the Salmon:
- 2 salmon fillets (skinless or skin-on, deboned)
- Salt and black pepper (to taste)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- For the Pasta & Sauce:
- 8 oz fettuccine, linguine, or penne
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup grated parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley or basil
- Optional: red pepper flakes, baby spinach, or cherry tomatoes
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water and drain the rest.
- Season salmon with salt and pepper. In a large skillet, heat olive oil and butter over medium heat. Sear salmon 3–4 minutes per side, until cooked through. Remove and let rest, then flake into chunks.
- In the same skillet, add 2 tablespoons of butter and sauté garlic for 1 minute until fragrant.
- Pour in heavy cream and simmer for 3–5 minutes. Stir in parmesan cheese until melted and smooth.
- Toss in the cooked pasta. Use reserved pasta water to loosen the sauce, if needed.
- Gently fold in the flaked salmon and lemon juice.
- Top with fresh herbs, more parmesan, and red pepper flakes if desired. Serve hot.
Notes
-
Add spinach or kale to the sauce for extra greens.
-
Swap salmon for shrimp or chicken if desired.
- Use gluten-free pasta or whole wheat pasta to suit your needs.
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