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.