Creamy Garlic Salmon Pasta

This creamy garlic salmon pasta transforms simple ingredients into a restaurant-worthy dinner in just 20 minutes. The combination of flaky salmon chunks and silky garlic cream sauce creates a luxurious meal that feels special yet requires minimal effort.

I first created this recipe when my in-laws showed up unexpectedly for dinner. With just a package of salmon and basic ingredients, I managed to impress them so thoroughly that my mother-in-law asked for the recipe. Now it's our go-to special occasion meal that doesn't require special occasion effort.

Ingredients

• Salmon fillets: The star of the show. Look for bright pink flesh and minimal fishy smell. Wild-caught offers the best flavor but farm-raised works perfectly too.
• Fettuccine pasta: The wide surface area captures the creamy sauce beautifully. Fresh pasta elevates this dish if you have access to it.
• Olive oil: Use a good quality oil as it forms the flavor base for searing the salmon.
• Butter: Creates richness in the sauce. European-style with higher fat content makes the sauce even silkier.
• Garlic: Fresh minced garlic is non-negotiable here. The pre-minced jarred version lacks the aromatic punch needed.
• Heavy cream: Provides the luxurious base for our sauce. Full-fat is essential for proper thickening.
• Parmesan cheese: Use freshly grated for best melting. The pre-grated kind contains anti-caking agents that prevent smooth incorporation.
• Salt and pepper: Simple seasonings that enhance all other flavors.
• Red pepper flakes: Optional but recommended for a subtle heat that balances the richness.
• Lemon juice: Adds brightness and cuts through the cream. Fresh is vastly superior to bottled.
• Fresh parsley: Provides color and a fresh herbaceous note that lifts the entire dish.

Step-by-Step Instructions

Cook the pasta:

Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente, usually 9-11 minutes. Reserve 1/2 cup pasta water before draining in case you need to thin the sauce later.

Prepare the salmon:

While pasta cooks, pat salmon fillets dry with paper towels. Cut into 1-inch chunks and season generously with salt and pepper on all sides. This ensures each bite is properly seasoned throughout.

Sear the salmon:

Heat olive oil in a large skillet over medium-high heat until shimmering. Add salmon chunks without crowding the pan, working in batches if necessary. Sear for 2-3 minutes per side until golden brown outside but still slightly pink in center. Remove to a plate and tent loosely with foil.

Create the sauce:

Reduce heat to medium and add butter to the same pan, utilizing all those delicious salmon bits left behind. Once melted, add minced garlic and cook for 30-45 seconds until fragrant but not browned. Browning garlic creates bitterness.

Build the cream sauce:

Pour in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened. Add Parmesan cheese in small handfuls, stirring continuously to prevent clumping. Once smooth, stir in lemon juice, salt, pepper, and red pepper flakes if using.

Combine everything:

Toss the drained pasta directly into the sauce, using tongs to ensure every strand is coated. If sauce seems too thick, add reserved pasta water a tablespoon at a time. Gently fold in seared salmon chunks, being careful not to break them apart too much.

Serve and garnish:

Transfer to warmed plates or a serving platter. Sprinkle generously with chopped fresh parsley and additional Parmesan if desired. Serve immediately for best texture and flavor.

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My absolute favorite part of this dish is the moment when the cream hits the pan with all those golden salmon bits. The sizzle and aroma that fills the kitchen instantly makes everyone gravitate toward the stove. My husband always appears like magic at this exact moment, suddenly interested in "helping" with dinner.

Make-Ahead Options

While I recommend making this dish fresh for optimal flavor and texture, you can prepare components ahead of time to streamline the process. Cook the pasta slightly underdone, toss with a bit of olive oil, and refrigerate. The salmon can be cut into chunks and stored separately. The cream sauce comes together quickly, so make that fresh when ready to serve. When reheating, add a splash of cream or pasta water to refresh the sauce as it tends to thicken when cooled.

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Perfect Pairings

This rich pasta dish pairs beautifully with simple, bright accompaniments. A crisp green salad dressed with lemon vinaigrette provides welcomed acidity. Roasted asparagus or broccolini offers textural contrast and nutritional balance. For wine lovers, a chilled unoaked Chardonnay or Pinot Grigio complements the creamy sauce without overwhelming the delicate salmon flavor. For a complete dinner party menu, start with bruschetta and finish with a light lemon sorbet to cleanse the palate after the rich main course.

Ingredient Substitutions

This versatile recipe allows for several adaptations based on preference or pantry availability. No salmon? Try smoked salmon for a different flavor profile or substitute shrimp, which cooks even faster. Lactose-sensitive diners can use coconut cream instead of heavy cream for a different but equally delicious flavor. Gluten-free pasta works perfectly here, though you may need to adjust cooking times. For an herbaceous variation, try adding fresh dill instead of parsley, which pairs wonderfully with salmon. The red pepper flakes can be replaced with a dash of smoked paprika for warmth without heat.

Frequently Asked Questions

→ How do I cook the salmon perfectly?

Season the salmon with salt and pepper, then sear it in olive oil for 2-3 minutes per side over medium-high heat. This ensures a golden crust while keeping the inside tender.

→ What type of pasta works best for this dish?

Fettuccine works beautifully in this recipe, but you can also use linguine, spaghetti, or even penne for a similar result.

→ Can I substitute heavy cream with something lighter?

Yes, you can use half-and-half or a mixture of milk and flour to lighten the sauce. However, heavy cream gives the best creamy consistency.

→ What can I use instead of Parmesan cheese?

If you don't have Parmesan, Pecorino Romano or Grana Padano work as excellent substitutes, providing the same savory flavor.

→ How can I add more flavor to this dish?

You can add a splash of white wine or chicken broth to the sauce for extra depth. Feel free to include additional fresh herbs like thyme or basil for more aromatic flavors.

→ Is this dish spicy?

The dish is mildly spiced if you include red pepper flakes. Adjust or omit the flakes based on your spice tolerance.