Creamy Salmon Pasta Garlic Butter (Print-Friendly Version)
Tender salmon and pasta swirled in velvety garlic cream, finished with fresh herbs and a touch of zesty lemon.
# What You'll Need:
→ Pasta
01 -
225 g fettuccine or tagliatelle pasta
→ Seafood
02 -
2 fresh salmon fillets (approximately 300 g), cut into chunks
→ Sauce
03 -
2 tablespoons olive oil
04 -
2 tablespoons unsalted butter
05 -
3 cloves garlic, finely chopped
06 -
240 ml heavy cream (35% or full-fat)
07 -
60 g freshly grated Parmesan cheese
08 -
1 tablespoon lemon juice
09 -
0.5 teaspoon salt
10 -
0.5 teaspoon ground black pepper
11 -
0.5 teaspoon red pepper flakes (optional)
→ Garnish
12 -
Chopped fresh parsley
13 -
Additional grated Parmesan cheese (optional)
# How to Make It:
01 -
Cook the pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside, reserving a small amount of pasta water for adjusting the sauce texture if needed.
02 -
Heat olive oil in a large skillet over medium heat. Season salmon chunks with a pinch of salt and pepper, then sear for 2–3 minutes per side until lightly golden and just cooked through. Transfer salmon to a plate and set aside.
03 -
Reduce skillet heat to medium-low and melt the butter. Add chopped garlic and sauté for 1–2 minutes until aromatic but not browned.
04 -
Pour in heavy cream and add grated Parmesan. Simmer gently for 3–4 minutes, stirring frequently, until the sauce is slightly thickened and creamy. Stir in lemon juice, salt, pepper, and red pepper flakes if desired.
05 -
Add cooked pasta to the skillet and toss to coat with the sauce. If needed, add a splash of reserved pasta water to achieve the desired sauce consistency.
06 -
Gently fold in cooked salmon, breaking it into large flakes. Warm through for 1 minute, then remove from heat.
07 -
Divide the creamy salmon pasta among plates, garnishing with chopped fresh parsley and additional Parmesan if desired. Serve immediately.
# Additional Tips:
01 -
For best texture and flavor, use high-quality fresh or fully thawed salmon.
02 -
You may substitute fettuccine with linguine, spaghetti, or short pasta such as penne.
03 -
For a lighter dish, replace heavy cream with half-and-half, noting the sauce will be thinner.
04 -
Add baby spinach or peas to the sauce for extra color and nutrients; stir in just before adding the pasta.
05 -
Avoid overcooking the salmon to maintain its tenderness and moisture.