Creamy Salmon Pasta Garlic Butter

Creamy salmon pasta with garlic and homemade butter is perfect for those nights when you want something luxurious but quick. It blends tender salmon, velvety garlic cream, and the bright zing of lemon for a dish that impresses every time. Whether you are hosting friends or making a weeknight meal feel a little more special, this pasta brings restaurant flavor home.

The first time I made this, I was craving comfort but wanted something just a little fancy I used salmon fillets left in my freezer and was amazed by how decadent a quick meal could feel

Ingredients

• Fettuccine or tagliatelle pasta: Provides the sturdy base for the creamy sauce Choose quality dried pasta or fresh if available
• Fresh salmon fillets: Look for vibrant pink flesh with no fishy smell Fresh or fully thawed frozen salmon both work well
• Olive oil: For searing salmon and adding a fruity undertone Opt for extra-virgin for the best flavor
• Unsalted butter: Creates a homemade creamy sauce and lets you control salt content Use European-style butter for added richness if you have it
• Garlic: Finely chopped for bold aroma and flavor Go for firm cloves with tight skin
• Heavy cream: Full-fat makes the sauce luxuriously smooth Select cream labeled as heavy or whipping with at least 35 percent fat
• Freshly grated Parmesan cheese: Adds nutty, salty depth Save a bit extra for garnishing
• Lemon juice: A splash of citrus to cut through the richness Fresh lemon gives the brightest taste
• Salt and ground black pepper: For seasoning and balance Use flaked salt for finishing if you like
• Red pepper flakes: Optional for a little gentle heat Choose crushed flakes and start with a small pinch
• Chopped fresh parsley: A sprinkle of vibrant color Use flat-leaf for better flavor

Step-by-Step Instructions

Cook the Pasta:

Boil a large pot of salted water Add your chosen pasta and cook until just al dente following the package timing Drain and set aside but keep a bit of cooking water so you can adjust the sauce as needed

Sear the Salmon:

Heat olive oil in a large skillet over medium heat Season salmon chunks with salt and pepper Place in the skillet and let them cook two to three minutes per side until they turn gold and just cooked through Gently transfer to a plate and set aside

Make the Garlic Butter Base:

In the same skillet lower the heat to medium low Add butter and let it melt Stir in garlic and sauté for one to two minutes until fragrant not browned

Build the Cream Sauce:

Pour in heavy cream and sprinkle in the Parmesan Stir and let the mixture simmer for about three to four minutes It should thicken slightly and become glossy Mix in the lemon juice then season with more salt pepper and red pepper flakes if using

Toss Pasta in Sauce:

Add your cooked pasta to the skillet Use tongs to toss it in the sauce If it feels thick add a spoonful or two of the reserved pasta water to loosen everything up

Combine with Salmon:

Gently add the seared salmon letting it flake naturally into big pieces Fold together so the salmon warms through then remove from heat

Finish and Serve:

Spoon the pasta into bowls or a large serving platter Top with chopped parsley and a generous sprinkle of Parmesan if you want more Serve immediately so the sauce stays creamy

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My favorite part of this recipe is tearing into the salmon and seeing how tender it stays Even my skeptical family members have been converted by that combination of creamy pasta and buttery fish One time my niece helped zest the lemon and got giggles all over the kitchen sheer joy

How to Store and Reheat

Store any leftover salmon pasta in an airtight container in the fridge for up to two days When reheating go low and slow Add a splash of cream or a bit of water as you gently warm the pasta in a skillet This brings the sauce back to life and helps the salmon stay moist Avoid microwaving for best texture

Ingredient Swaps and Add Ins

If you are out of salmon try using leftover cooked chicken or shrimp For a lighter take swap the cream for half-and-half but know the sauce will be a little thinner You can tuck vegetables like baby spinach or sweet peas right into the cream sauce just before you add the pasta That burst of color and freshness is a nice touch

Serving Suggestions

I like to serve this pasta with a crisp green salad and lemon vinaigrette Garlic bread is another favorite at my table For a pop of extra freshness try a little grated lemon zest over the finished dish

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A Little Context for This Classic

Creamy pasta dishes have been beloved in Italian cuisine for many generations but pairing salmon with cream likely rose in popularity thanks to both French and Scandinavian influences Homemade butter and plenty of garlic make the sauce taste rich and special not unlike the way chefs in the Mediterranean combine fresh seafood and dairy

Common Recipe Questions

→ What type of pasta works best for this dish?

Fettuccine or tagliatelle pair beautifully with the creamy sauce, but linguine, spaghetti, or penne are great options too.

→ Can I use frozen salmon?

Absolutely. Just ensure it’s fully thawed and patted dry before searing to achieve the best texture and flavor.

→ How can I make the sauce lighter?

For a lighter version, substitute heavy cream with half-and-half. The sauce will be thinner but still flavorful.

→ Are there ways to add vegetables?

Stir in baby spinach or peas right before mixing in the pasta for added color and nutrition.

→ How do I avoid overcooking the salmon?

Sear the salmon for just a few minutes per side until it’s golden and just cooked through for tender results.

→ Can this dish be made ahead?

It’s best enjoyed fresh, but you can prep components in advance and quickly assemble when ready to serve.