Bookmark
Luxurious and super creamy salmon pasta with homemade garlic butter is made for the nights you want something fancy with hardly any work. You get rich salmon, dreamy lemon-kissed cream, and loads of flavor in every bite. Whether you're cooking for company or just giving Monday night a makeover, this pasta brings the feel of a swanky bistro to your table.
The first time I put this dish together, I was chasing something comforting but a bit extra. Dug out some salmon from my freezer and couldn't believe how fancy a fast dinner could be
Luscious Ingredients
- Fresh salmon fillets: Go for salmon that's brightly colored and never smells off. Defrost frozen fillets first and you'll be set.
- Tagliatelle or fettuccine pasta: Thick noodles hold onto all that creamy sauce. Use fresh if you're feeling ambitious or grab your favorite dried brand.
- Olive oil: You'll want extra-virgin for a mild fruity kick and to cook the salmon.
- Unsalted butter: You're in charge of salt this way, and a European style is next-level if you've got some.
- Garlic: Chop it super fine. Pick tight, heavy bulbs for the biggest punch.
- Heavy cream: Use stuff that's at least 35 percent fat so your sauce turns out thick and satiny.
- Lemon juice: Squeeze it fresh for zingy brightness that cuts the richness.
- Fresh parsley, chopped: For some color and fresh bite. Flat-leaf is best.
- Freshly grated Parmesan cheese: A little nutty, a lot salty. Shave some extra for sprinkling at the end.
- Red pepper flakes: Totally up to you. Adds a little gentle heat. A small pinch is all you need.
- Salt and ground black pepper: Season everything as you go. Try flaked salt for finishing if you're into it.
Simple Step Guide
- Top It and Serve:
- Dish the pasta up into bowls or a big platter. Scatter chopped parsley and if you want, extra Parmesan on top. Eat right away while it's dreamy and warm.
- Add the Salmon:
- Tuck in your seared salmon so it flakes into big soft pieces. Mix gently so it stays chunky. Take it off the heat as soon as it's warmed through.
- Toss Pasta with Sauce:
- Add the noodles to the pan. Toss with tongs until they're all coated. If the sauce seems tight, splash in some of the pasta water you set aside earlier.
- Swirl in the Cream Sauce:
- Pour in the cream and toss in the Parmesan. Let it simmer for a few minutes till it thickens a bit. Stir in lemon juice and season again. Drop in those pepper flakes if you want a bit of fire.
- Start the Garlic Butter:
- Drop the heat and add butter to that skillet. Once melted, stir in garlic and only cook until it smells amazing, not browned.
- Sear the Salmon:
- In a hot skillet with olive oil, season your salmon with plenty of salt and pepper, then let it cook a couple minutes per side till barely cooked and gold. Lift it gently out and set aside.
- Boil the Pasta:
- Get a big pot of salty water going. Drop in your pasta and cook till it's just tender. Save some of that pasta water before you drain!
Bookmark
Best part? Ripping into the salmon and seeing it’s still super juicy every time. Even folks who swear they don’t like salmon get totally sold with this creamy pasta. My niece once helped zest the lemon and we both ended up giggling from making a mess—pure fun
Keeping Leftovers Fresh
Tuck any extra pasta into a lidded container and pop it in the fridge for a couple days. When it's time to reheat, use low heat in a skillet and splash in a tiny bit of cream or water to wake the sauce back up. Stir gently, keep it slow, and your salmon stays perfect. Skip the microwave—promise it’s worth the extra pan.
Switch Ups and Extras
No salmon? Toss in cooked chicken or shrimp. If you want something lighter, swap in half-and-half for the cream, but heads up, the sauce will be thinner. Want more veggies? Add sweet peas or a few handfuls of baby spinach to the creamy sauce just before the pasta. Freshness plus color every time.
Tasty Pairings
This pasta goes great next to a crisp green salad with loads of lemon vinaigrette. Or you really can't go wrong with garlic bread on the side. I sometimes finish it all with a sprinkle of lemon zest for a boost of zing and color.
Bookmark
A Bit of History
Silky pasta dishes have been Italian favorites forever, but using salmon with creamy sauce probably caught on from kitchens in France and Scandinavia. Making it with butter and a big heap of garlic gives it that rich, old-school warmth, kinda like those seaside Mediterranean meals where fish and dairy always show up together.
Frequently Asked Questions About Recipes
- → Is there a pasta shape that goes best with this meal?
I love fettuccine and tagliatelle with all that sauce, but spaghetti, penne, or linguine totally work too.
- → Is frozen salmon okay to use here?
Yep, just make sure it’s thawed out and dabbed dry before it hits the pan—makes for the best flavor and texture.
- → How could I make this creamy sauce less heavy?
Swap out heavy cream for half-and-half if you want it lighter. It’ll be a bit runnier but still tastes great.
- → What’s a simple way to toss in more veggies?
Add some peas or a handful of baby spinach right before you stir in the noodles—easy boost of color and nutrients.
- → What’s the trick to not overdo the salmon?
Just cook it a couple minutes on each side until it’s lightly golden and barely cooked through. That keeps it nice and soft.
- → Can I prep this ahead of time?
Honestly, it’s tastiest fresh, but you can get your ingredients ready and mix it together right before eating.