Creamy Garlic Salmon Pasta is a luxurious, restaurant-style dish featuring tender chunks of salmon and al dente pasta, all coated in a rich, garlicky cream sauce. It’s a comforting and elegant meal perfect for family dinners or date nights.
Why You’ll Love This Recipe
This recipe brings together succulent salmon and a silky garlic cream sauce with minimal effort and maximum flavor. It’s balanced, hearty, and satisfying, with a beautiful presentation that looks gourmet. Plus, it’s made in under 30 minutes, making it a practical option for weeknight meals.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Salmon fillets, skin removed and cubed
- Olive oil or butter
- Garlic, minced
- Heavy cream
- Parmesan cheese, grated
- Lemon juice
- Pasta (fettuccine, linguine, or penne)
- Salt and black pepper
- Fresh parsley or chives, chopped (for garnish)
directions
- Cook the pasta. Boil pasta in salted water until al dente. Drain and set aside.
- Sear the salmon. Heat oil or butter in a skillet over medium-high heat. Season salmon with salt and pepper, then sear until golden and just cooked through. Remove and set aside.
- Make the sauce. In the same skillet, sauté garlic for 30 seconds, then pour in cream. Bring to a simmer, add Parmesan, and stir until melted and creamy. Add lemon juice.
- Combine pasta and salmon. Toss cooked pasta in the sauce, then gently fold in salmon pieces.
- Serve. Garnish with chopped herbs and more grated cheese if desired.
Servings and timing
Makes 4 servings
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
Variations
- Use shrimp or chicken instead of salmon.
- Add spinach or sun-dried tomatoes for extra texture and flavor.
- Swap heavy cream for half-and-half or coconut cream for a lighter version.
- Use gluten-free pasta if needed.
storage/reheating
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Reheating: Reheat gently on the stove with a splash of cream or milk to loosen the sauce.
- Freezing: Not recommended due to cream sauce separation upon thawing.
FAQs
Can I use canned salmon?
Yes, but fresh or cooked fillets offer better texture and flavor in this dish.
What pasta works best?
Fettuccine or linguine is ideal, but any pasta can be used depending on preference.
Can I make it dairy-free?
Use dairy-free cream and omit cheese or substitute with nutritional yeast.
Is it okay to use frozen salmon?
Yes, just thaw it fully and pat dry before searing.
Can I add vegetables?
Yes—broccoli, spinach, or mushrooms are great additions.
How do I thicken the sauce?
Add more Parmesan or simmer longer to reduce. A cornstarch slurry can also be used.
Can I use milk instead of cream?
Yes, but the sauce will be thinner. Add a bit of flour or cheese to help thicken.
What’s the best wine to serve with this dish?
A crisp white wine like Sauvignon Blanc or Chardonnay pairs well.
Should I cook the salmon all the way first?
Yes, sear the salmon fully before adding it to the sauce to avoid overcooking in the final step.
Can I prepare it ahead of time?
It’s best fresh, but you can prep the sauce and pasta separately, then combine before serving.
Conclusion
Creamy Garlic Salmon Pasta is a crowd-pleasing, elegant meal that’s quick enough for a weeknight but luxurious enough for entertaining. With minimal prep and maximum flavor, this recipe delivers rich comfort with a refined finish.
Print
Creamy Garlic Salmon Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Garlic Salmon Pasta is a luxurious, restaurant-style dish featuring tender chunks of salmon and al dente pasta, all coated in a rich, garlicky cream sauce. It’s a comforting and elegant meal perfect for family dinners or date nights.
Ingredients
- 2 salmon fillets (about 300-350g total), skin removed and cubed
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 250g pasta (fettuccine, linguine, or penne)
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley or chives (for garnish)
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Heat olive oil or butter in a skillet over medium-high heat. Season salmon with salt and pepper, then sear for 2–3 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, sauté minced garlic for 30 seconds. Pour in heavy cream, bring to a simmer, then stir in Parmesan cheese until melted and smooth. Add lemon juice and mix well.
- Return cooked pasta to the skillet and toss to coat in the sauce. Gently fold in the salmon.
- Serve hot, garnished with chopped parsley or chives and extra Parmesan if desired.
Notes
- Use half-and-half for a lighter sauce, or coconut cream for a dairy-free alternative.
- Don’t overcook the salmon; it should be just opaque.
- Add spinach, mushrooms, or sun-dried tomatoes for more flavor and texture.
- Toss pasta directly in the sauce to ensure even coating.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 540
- Sugar: 2g
- Sodium: 420mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 120mg
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