Creamy garlic butter salmon pasta is a rich, comforting dish that brings together flaky salmon, tender pasta, and a velvety garlic butter sauce—all in one skillet. It’s the perfect mix of elegance and ease, making it just as suitable for a weeknight dinner as it is for a cozy date night in.
Why You’ll Love This Recipe
I love this recipe because it’s indulgent without being fussy. The salmon adds a protein-packed, slightly smoky flavor that pairs beautifully with the creamy garlic sauce and pasta. It’s quick to make, yet feels like something I’d order at a nice restaurant. Plus, it’s a one-pan kind of meal, which means less cleanup and more time to enjoy.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skinless or skin-on)
- Pasta (fettuccine, linguine, or penne)
- Butter
- Garlic (minced)
- Heavy cream
- Parmesan cheese (grated)
- Lemon juice
- Olive oil
- Salt and black pepper
- Fresh parsley (chopped, for garnish)
- Optional: crushed red pepper flakes or white wine for added flavor
Directions
- I cook the pasta according to package directions, then drain and set it aside (reserving ½ cup of pasta water).
- I season the salmon with salt and pepper. In a large skillet, I heat olive oil and cook the salmon for 3–4 minutes per side until golden and flaky. I remove it from the pan and set it aside.
- In the same skillet, I melt butter and sauté the garlic until fragrant (about 1 minute).
- I pour in the cream and bring it to a gentle simmer, then stir in Parmesan cheese and lemon juice until smooth and creamy.
- I add the cooked pasta to the sauce, tossing to coat. If it’s too thick, I add a bit of the reserved pasta water to loosen it up.
- I flake the cooked salmon into bite-sized pieces and gently fold it into the pasta.
- I finish with chopped parsley and a little extra Parmesan on top before serving.
Servings and Timing
This recipe serves about 4 people. It takes roughly 10–15 minutes to prep and 20 minutes to cook, so I can have it on the table in about 35 minutes total.
Variations
- I sometimes add spinach or cherry tomatoes for color and freshness.
- Swapping salmon for shrimp or chicken works if I want to change it up.
- For a dairy-free version, I use coconut cream and nutritional yeast in place of heavy cream and cheese.
Storage/Reheating
Leftovers can be stored in the fridge for up to 3 days. I reheat it gently on the stove or in the microwave with a splash of cream or milk to loosen up the sauce. I avoid reheating too aggressively so the salmon stays tender.
FAQs
Can I use canned salmon?
Yes, I’ve made this with canned salmon in a pinch. I just drain it well and fold it in at the end like I would with fresh salmon.
What’s the best pasta for this dish?
I love using long pasta like fettuccine or linguine, but short cuts like penne or rotini work just as well.
Can I make this ahead?
I prefer making it fresh, but I’ve made the sauce and salmon in advance and tossed it all together with hot pasta just before serving.
Can I use milk instead of cream?
Yes, but I thicken it with a bit of flour or cornstarch to get a creamy consistency if using milk.
What herbs go well with this?
Parsley is great for garnish, but I’ve also added dill, basil, or thyme for different flavor profiles.
Conclusion
Creamy garlic butter salmon pasta is one of those meals that feels indulgent but is easy enough to make anytime. It’s rich, flavorful, and totally satisfying—with perfectly cooked salmon and a sauce that clings to every bite of pasta. Whether I’m serving it up for a special occasion or just treating myself, it’s a recipe I keep coming back to.
Print
Creamy Garlic Butter Salmon Pasta
- Prep Time: 10–15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian-inspired
- Diet: Gluten Free
Description
This creamy garlic butter salmon pasta combines tender pasta, flaky salmon, and a rich, garlicky butter cream sauce in one skillet. It’s a flavorful, easy-to-make dish that feels gourmet but comes together in under 40 minutes—perfect for date night or a cozy weeknight dinner.
Ingredients
- Salmon fillets (skin-on or skinless)
- Pasta (fettuccine, linguine, or penne)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: crushed red pepper flakes
Instructions
- Cook the pasta according to package directions. Drain and set aside, reserving ½ cup of pasta water.
- Season the salmon with salt and pepper. Heat olive oil in a large skillet and sear the salmon for 3–4 minutes per side until golden and cooked through. Remove and set aside.
- In the same skillet, melt the butter and sauté garlic for 1 minute until fragrant.
- Add heavy cream and bring to a simmer. Stir in Parmesan cheese and lemon juice until smooth and creamy.
- Toss the cooked pasta into the sauce. Use reserved pasta water as needed to loosen the sauce.
- Flake the salmon into chunks and fold into the pasta gently.
- Top with parsley and extra Parmesan before serving.
Notes
- Add sautéed spinach or cherry tomatoes for extra color and nutrition.
- Swap salmon with shrimp or grilled chicken.
- For a dairy-free version, use coconut cream and nutritional yeast.
