Creamy Salmon Pasta with Garlic and Homemade Butter is a restaurant-quality meal that you can easily recreate in your own kitchen. This dish blends the delicate, flaky texture of pan-seared salmon with a silky cream sauce infused with garlic, butter, and Parmesan. A squeeze of lemon brightens each bite, adding just the right hint of acidity to balance the richness. Whether you’re looking for an impressive dinner for guests or simply want to elevate your usual pasta night, this recipe delivers elegance and comfort in every forkful.
What makes this dish stand out is its beautiful balance of flavors and the simplicity of its method. Garlic is gently sautéed in butter, releasing a warm, savory aroma that sets the tone for the creamy base. The heavy cream simmers gently with freshly grated Parmesan, forming a luscious sauce that clings perfectly to every strand of pasta. Meanwhile, the salmon is cooked until just golden on the outside and tender within, then flaked and folded into the creamy sauce, bringing a delicate richness and savory depth to the dish.
This recipe is incredibly versatile and can be customized to suit your tastes. You can use fresh herbs for garnish, adjust the spice level with chili flakes, or swap in different types of pasta to fit what you have on hand. It’s also a well-rounded meal, offering a satisfying mix of protein, carbs, and fats with every bite. The best part? It comes together in just 30 minutes, making it perfect for both busy weeknights and cozy weekend dinners.
Ingredients
8 oz (about 225 g) fettuccine or tagliatelle pasta
2 fresh salmon fillets (approximately 300 g), cut into chunks
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, finely chopped
1 cup heavy cream (35% or full-fat)
1/2 cup freshly grated Parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional, for heat)
Chopped fresh parsley, for garnish
Instructions
Start by cooking the pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside, reserving a bit of pasta water in case you want to loosen the sauce later.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the salmon pieces with a pinch of salt and pepper, then place them in the skillet. Sear for 2 to 3 minutes on each side until lightly golden and just cooked through. Transfer to a plate and set aside.
In the same skillet, reduce the heat to medium-low and melt the butter. Add the chopped garlic and sauté for 1 to 2 minutes until fragrant but not browned.
Pour in the heavy cream and stir in the grated Parmesan. Let the mixture simmer gently for about 3 to 4 minutes, stirring often, until slightly thickened and creamy. Stir in the lemon juice and season with salt, pepper, and red pepper flakes if using.
Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Gently fold in the cooked salmon, breaking it up into large flakes as you go. Let it warm through for a minute, then remove from heat.
Serve immediately, garnished with freshly chopped parsley and extra Parmesan if desired.
Notes
Use high-quality salmon—fresh or frozen (and fully thawed)—for the best flavor and texture.
Feel free to swap fettuccine with linguine, spaghetti, or even short pasta like penne if preferred.
For a lighter version, you can use half-and-half instead of heavy cream, though the sauce will be slightly thinner.
Add a handful of baby spinach or peas to the cream sauce for extra color and nutrients. Just stir them in a minute before adding the pasta.
Don’t overcook the salmon—keep an eye on it while searing so it stays moist and tender.
FAQs
Can I use canned salmon instead of fresh?
Yes, you can! While fresh salmon gives the best texture, canned salmon is a convenient option. Just make sure to drain it well and remove any bones or skin before folding it into the sauce.
What if I don’t have heavy cream?
You can substitute with whole milk and a little extra butter, or use half-and-half. The sauce won’t be quite as rich, but it will still be delicious.
Can I make this ahead of time?
The dish is best served fresh, but you can cook the pasta and salmon in advance. Store them separately and reheat gently with the sauce before serving to prevent the salmon from overcooking.
How do I reheat leftovers?
Reheat gently on the stovetop over low heat with a splash of milk or cream to loosen the sauce. Avoid microwaving for too long to prevent the salmon from drying out.
Is this recipe kid-friendly?
Definitely! The mild flavors and creamy texture are usually a hit with kids. If you’re concerned about spice, simply leave out the red pepper flakes.
Creamy Salmon Pasta with Garlic and Homemade Butter
Creamy Salmon Pasta with Garlic and Homemade Butter is a restaurant-quality meal that you can easily recreate in your own kitchen. This dish blends the delicate, flaky texture of pan-seared salmon with a silky cream sauce infused with garlic, butter, and Parmesan. A squeeze of lemon brightens each bite, adding just the right hint of acidity to balance the richness. Whether you’re looking for an impressive dinner for guests or simply want to elevate your usual pasta night, this recipe delivers elegance and comfort in every forkful.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
8 oz (about 225 g) fettuccine or tagliatelle pasta
2 fresh salmon fillets (approximately 300 g), cut into chunks
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, finely chopped
1 cup heavy cream (35% or full-fat)
1/2 cup freshly grated Parmesan cheese
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional, for heat)
Chopped fresh parsley, for garnish
Instructions
Instructions
Start by cooking the pasta in a large pot of salted boiling water according to the package instructions. Drain and set aside, reserving a bit of pasta water in case you want to loosen the sauce later.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Season the salmon pieces with a pinch of salt and pepper, then place them in the skillet. Sear for 2 to 3 minutes on each side until lightly golden and just cooked through. Transfer to a plate and set aside.
In the same skillet, reduce the heat to medium-low and melt the butter. Add the chopped garlic and sauté for 1 to 2 minutes until fragrant but not browned.
Pour in the heavy cream and stir in the grated Parmesan. Let the mixture simmer gently for about 3 to 4 minutes, stirring often, until slightly thickened and creamy. Stir in the lemon juice and season with salt, pepper, and red pepper flakes if using.
Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Gently fold in the cooked salmon, breaking it up into large flakes as you go. Let it warm through for a minute, then remove from heat.
Serve immediately, garnished with freshly chopped parsley and extra Parmesan if desired.
Notes
Use high-quality salmon—fresh or frozen (and fully thawed)—for the best flavor and texture.
Feel free to swap fettuccine with linguine, spaghetti, or even short pasta like penne if preferred.
For a lighter version, you can use half-and-half instead of heavy cream, though the sauce will be slightly thinner.
Add a handful of baby spinach or peas to the cream sauce for extra color and nutrients. Just stir them in a minute before adding the pasta.
Don’t overcook the salmon—keep an eye on it while searing so it stays moist and tender.