If you’re craving something creamy, garlicky, and utterly satisfying, this Creamy Garlic Butter Salmon Pasta delivers big flavor with minimal fuss. It’s a rich, buttery meal that combines flaky salmon with velvety pasta in a luscious sauce—perfect for weeknight dinners, special occasions, or cozy evenings in.
This recipe pairs succulent salmon with a creamy garlic butter sauce and tender fettuccine, balancing indulgence with fresh flavor. What makes it shine is how quickly it comes together—just 30 minutes from start to finish.
Not sure how to cook salmon perfectly? Here’s a quick that helps ensure juicy, crisp results every time. And if you’re looking to substitute wine in your sauce, check out to keep the flavor on point.
The creaminess of this dish is elevated with the help of Parmesan cheese and a touch of lemon for balance. Learn more about so your pasta stays glossy, never greasy.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 30 minutes
- Full of flavor: Garlic, butter, lemon, and Parmesan make a deliciously balanced sauce
- Protein-rich: A healthy dose of salmon in every bite
- Family-friendly: Simple ingredients that kids and adults love
- Gourmet feel: Tastes like a restaurant-quality dish at home
Ingredients You’ll Need
- Salmon fillets
- Fettuccine or linguine
- Garlic and shallots
- Olive oil and unsalted butter
- Dry white wine or chicken broth
- Heavy cream and Parmesan cheese
- Lemon juice, red pepper flakes (optional)
- Salt, pepper, and fresh parsley
Step-by-Step Directions
- Cook pasta until al dente. Set aside.
- Sear salmon with olive oil until golden and cooked through. Flake into chunks.
- Make the sauce by melting butter and sautéing shallot and garlic.
- Deglaze with wine, then stir in cream and Parmesan. Let thicken.
- Add lemon juice, red pepper flakes, and season to taste.
- Combine pasta and salmon, toss gently to coat in the sauce.
- Garnish and serve with fresh parsley and lemon wedges.
Pro Tips for Success
- Don’t overcook the salmon—it should be tender and flaky
- Use high-quality Parmesan for the best sauce texture
- Add spinach or peas for a veggie boost
- Substitute gluten-free pasta to make it GF-friendly
Storage and Reheating Tips
- Store leftovers in an airtight container for up to 3 days
- Reheat gently over low heat with a splash of cream or broth
- Avoid microwaving too long, or the salmon may dry out
Delicious Variations
- Swap salmon for shrimp or chicken
- Use zoodles for a low-carb option
- Add sun-dried tomatoes or mushrooms for extra depth
- Try with penne or tagliatelle instead of fettuccine
Frequently Asked Questions (FAQs)
Can I use frozen salmon?
Yes, just make sure to thaw it completely and pat it dry before cooking.
What’s the best pasta for creamy sauces?
Fettuccine, linguine, and tagliatelle work best because their wide shape holds onto the sauce.
Can I make this dish ahead of time?
It’s best fresh, but you can prep the salmon and sauce ahead, then combine with pasta just before serving.
Is heavy cream necessary?
Yes, it provides the richness and thickness that defines the dish. You can use half-and-half, but the sauce may be thinner.