Creamy Garlic Butter Salmon Pasta is a luxurious yet easy-to-make dish that brings together tender, flaky salmon, al dente pasta, and a velvety garlic butter cream sauce. Infused with fresh herbs, lemon zest, and Parmesan cheese, this pasta is indulgent without being heavy. The richness of the salmon pairs beautifully with the brightness of lemon and the depth of garlic, creating a balanced and satisfying meal. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this dish delivers elegance and comfort in every bit
Ingredients:
For the Salmon:
- 2 salmon fillets (about 6 oz each), skin removed
- Salt and pepper, to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- Juice of ½ lemon
For the Pasta:
- 8 oz (225g) fettuccine, linguine, or spaghetti
- Salt, for pasta water
For the Creamy Garlic Butter Sauce:
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small shallot, finely chopped (optional)
- 1 cup (240ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp chopped fresh parsley or basil
Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
2. Sear the Salmon
Pat the salmon fillets dry and season both sides with salt and pepper. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add the salmon and sear for 3–4 minutes per side, or until golden and cooked through. Squeeze lemon juice over the fillets during the last minute of cooking. Remove from the skillet and set aside to rest. Once slightly cooled, flake the salmon into large chunks.
3. Make the Garlic Butter Sauce
In the same skillet, reduce the heat to medium. Add 2 tbsp butter and sauté the minced garlic and shallot (if using) for 1–2 minutes, until fragrant and translucent. Be careful not to brown the garlic.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, pepper, red pepper flakes, lemon zest, and lemon juice. Let the sauce simmer for 3–4 minutes, stirring occasionally, until slightly thickened.
4. Combine Pasta and Sauce
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 flaked salmon and chopped herbs. Taste and adjust seasoning as needed.
5. Serve
Divide the pasta among plates or bowls. Garnish with extra Parmesan, fresh herbs, and a wedge of lemon if desired. Serve immediately while hot and creamy.
Tips for Succ
Serving Suggestions:
- Pair with a crisp green salad and garlic bread for a complete meal.
- Serve with a glass of chilled white wine like Chardonnay or Sauvignon Blanc.
- Leftovers can be stored in the fridge for up to 2 days—reheat gently with a splash of cream or milk.
Would you like a dairy-free version, a spicy Cajun twist, or a one-pot adaptation? I’d love to help you customize it!