Creamy Garlic Salmon Pasta

This creamy garlic salmon pasta combines flaky salmon chunks with a rich, velvety sauce that coats every strand of pasta perfectly. The dish strikes an ideal balance between decadence and simplicity, making it perfect for both weeknight dinners and special occasions.

I first made this dish when my Italian grandmother was visiting, and she insisted on getting the recipe before leaving. Now it's become our Sunday dinner tradition whenever family gathers at our home.

Ingredients

• Salmon fillets: The star of the dish provides protein and omega-3s. Look for wild-caught for the best flavor and nutrition.
• Fettuccine pasta: The flat, ribbon-like shape holds the creamy sauce beautifully. You can use fresh or dried.
• Olive oil: Use a good quality extra virgin olive oil for the best flavor when searing the salmon.
• Butter: Creates the base for the sauce and adds richness. European-style butter with higher fat content works best.
• Garlic: Fresh minced garlic gives this dish its signature aroma. Look for firm bulbs without any sprouting.
• Heavy cream: Creates the silky texture that makes this dish so luxurious. Full-fat is essential here.
• Parmesan cheese: Freshly grated provides the best flavor and melting quality. Pre-grated won't incorporate as smoothly.
• Salt and pepper: Simple seasonings that enhance all the other flavors. Sea salt or kosher salt works best.
• Red pepper flakes: Adds a pleasant warmth without overwhelming heat. Completely optional if serving to spice-sensitive eaters.
• Lemon juice: Brightens the rich sauce with acidity. Fresh squeezed makes a noticeable difference.
• Fresh parsley: Adds color and a fresh herbal note that cuts through the richness.

Step-by-Step Instructions

Cook the pasta:

Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente, usually 8-10 minutes. Reserve about 1/2 cup of pasta water before draining. The pasta should have a slight bite as it will continue cooking slightly when added to the sauce.

Prepare the salmon:

While the pasta cooks, pat the salmon fillets dry with paper towels and season generously on all sides with salt and pepper. Cutting the salmon into chunks rather than cooking whole fillets ensures quicker, more even cooking and makes the final dish easier to eat.

Sear the salmon:

Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add the seasoned salmon chunks without overcrowding the pan. Sear for 2-3 minutes per side until golden brown on the outside but still slightly pink in the center. The salmon will finish cooking in the sauce later. Remove salmon to a plate and set aside.

Create the sauce base:

Reduce heat to medium and in the same pan, add butter and let it melt completely. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned. Garlic burns easily and becomes bitter, so watch it carefully.

Develop the creamy sauce:

Pour in the heavy cream and bring to a gentle simmer. Allow it to reduce slightly for about 2 minutes, then add the grated Parmesan cheese in small batches, stirring constantly to ensure it melts smoothly. Season with salt, black pepper, and red pepper flakes if using. The sauce should coat the back of a spoon when ready.

Brighten with acidity:

Add the lemon juice and stir to incorporate. The sauce might appear to curdle slightly at first but continue stirring and it will come back together. The acid from the lemon brightens the rich sauce and balances the flavors.

Combine components:

Add the drained pasta directly to the sauce and toss to coat thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Gently fold in the seared salmon chunks, being careful not to break them up too much.

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The key to this recipe is the perfect balance between the cream and lemon juice. My family prefers a slightly more lemon-forward version, so I often add an extra teaspoon plus some fresh zest. The first time I made this, my husband declared it better than any restaurant pasta he had tried, which immediately secured its place in our regular rotation.

Make-Ahead Options

This dish is best enjoyed immediately after cooking when the pasta is perfectly al dente and the sauce is at its creamiest. However, you can prepare components ahead of time to streamline the cooking process. Season the salmon and store it covered in the refrigerator up to 24 hours ahead. You can also mince the garlic and chop the parsley in advance. When reheating leftovers, add a splash of cream or milk to revitalize the sauce.

Smart Substitutions

While this recipe shines with salmon, you can easily swap in other proteins. Shrimp works beautifully and cooks even faster than salmon. For a vegetarian version, replace the salmon with sautéed mushrooms which provide a similar meaty texture. Pasta options are flexible too. Long pasta shapes like linguine or spaghetti work well, or try short shapes like penne or rigatoni. For a lighter version, substitute half the cream with chicken broth, though the sauce won't be quite as rich.

Serving Suggestions

This creamy pasta stands beautifully on its own, but pairing it with the right sides elevates the meal. A simple arugula salad dressed with lemon and olive oil provides a peppery contrast to the rich pasta. Roasted asparagus or broccolini makes an elegant vegetable accompaniment that complements the salmon. For wine pairing, choose a crisp white like Pinot Grigio or Sauvignon Blanc to cut through the richness of the cream sauce. Serve in warmed bowls to keep the pasta hot and the sauce fluid.

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This indulgent pasta dish is sure to become a family favorite from the very first bite. It's elegant yet approachable, making it the perfect choice no matter the occasion.

Frequently Asked Questions

→ Can I use a different type of pasta?

Absolutely! While fettuccine works beautifully with the creamy sauce, you can substitute linguine, spaghetti, penne, or any pasta you prefer. Just adjust cooking time according to package instructions.

→ How do I know when the salmon is properly cooked?

Salmon is perfectly cooked when it flakes easily with a fork but still maintains some moisture. For the chunks in this dish, 2-3 minutes per side should yield a golden exterior while keeping the center tender.

→ Can I use pre-cooked or leftover salmon?

Yes! If using pre-cooked salmon, simply add it to the dish at the very end, just long enough to warm through. This prevents the salmon from becoming overcooked and dry.

→ What can I substitute for heavy cream?

For a lighter version, you can use half-and-half or whole milk mixed with a tablespoon of flour to thicken. For a dairy-free option, try full-fat coconut milk, though it will add a subtle coconut flavor.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water to revive the sauce. Avoid microwave reheating if possible, as it may overcook the salmon.

→ Can I make this dish ahead of time?

For best results, prepare the components separately. Cook and refrigerate the pasta and sauce separately, then cook the salmon fresh when ready to serve. Reheat the sauce, toss with pasta, and top with freshly cooked salmon.