This 30-minute salmon pasta with creamy garlic sauce is quick, easy, and stunning! It has a restaurant vibe that you can replicate in your own kitchen.
You might also try the Creamy Garlic Pasta Recipe or Easy Canned Tuna Pasta.
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Why you’ll love it
When you're hungry after a hard day at work, this is one of those recipes that tastes like a lot of labor was put into it, but it's actually easy enough to cook without any fuss. Salmon is even more delicious when pan-seared quickly!
You will love every morsel of this delicious salmon pasta fit for a fine dining establishment. This simple pasta dish is likely to become your new favorite date night supper because of the flavorful, creamy sauce that is bursting with garlic.
What you’ll need
This basic dish calls for only a few ingredients. Here are the major items you'll need:
- Pasta - You can use any type of pasta for this recipe. I'd like a longer pasta, such as fettuccine, linguine, or spaghetti, but any variety will suffice.
- Salmon - I like skinless, but if you can't locate it, it's readily removed during the cooking process.
- Onion powder - to add more taste directly to the fish.
- Olive oil and butter - for pan searing.
- Flour - thickens the sauce.
- Garlic powder or garlic we're generous, but add extra if you're a garlic connoisseur.
- Chicken broth or white vinegar .
- Heavy cream - adds a hint of richness
- Lemon juice—it enhances the sauce and is a hallmark pairing with salmon.
- Grating your own parmesan cheese is essential for the texture of the sauce because it melts better than the packaged kind.
- Parsley, a burst of freshness
Tools for this recipe
- Using a single squeeze of a garlic press, mince the garlic. Peeling the cloves is not even necessary.
- A simple wire whisk works well for preparing the fast roux, and a zester like this Microplane is great for grating the parmesan from a block.
- I prefer to put uncooked pasta in an airtight spaghetti keeper and toss it with ease using a set of culinary tongs.
How to make creamy salmon pasta
This is a summary with detailed pictures. The recipe card below contains all of the ingredients and instructions.
- The seasoned salmon should be pan-seared in butter and olive oil while the pasta is boiling. The salmon should be moved to a platter. Make a fast roux by adding flour to the skillet, then add the chicken stock and garlic. Add the lemon juice and cream and whisk.
- Return the salmon to the skillet, using a spoon to break it up, and stir in the parmesan. After draining, add the pasta and fresh parsley to the skillet. Savor it right now!
Pro tips
- If you're not sure how much lemon to add, cut it in half because the sauce is quite citrusy. After you've tasted it, you may always add more if you feel it needs more. It's all up to you, but when I cook for myself, I usually add even more than recipes call for because I adore the stuff.
- This pasta dish is suitable for two to four people, although it may be made even richer for two by using less spaghetti. Or go for a ¾-pound salmon.
- This dish is simple to double (or quadruple) for entertaining!
Substitutions and variations
Nothing else should be used in place of the heavy cream, in my opinion. The acidity of the lemon juice may cause the sauce to shatter.
Simply replace the white vinegar with chicken broth and a little Dijon mustard if you can't use it.
Leftovers and storage
You may store leftover salmon pasta in the refrigerator for three to four days. But it's better consumed immediately.
To prevent the sauce from separating, slowly reheat on your burner over low heat. If needed, you can add a dash of cream.
I don't advise freezing recipes that contain cream because they typically don't freeze well.
FAQs
Although the creamy sauce in this meal is high in calories, including fresh salmon in your diet is a terrific way to include nutrients and heart-healthy lipids. In moderation, enjoy!
I always keep frozen salmon filets in my freezer. To ensure that the fillets are ready to cook, make sure to thaw them in the refrigerator overnight.
When cooking fish fillets, a non-stick pan works best. Pans made of cast iron or stainless steel will not function as well. Additionally, it's crucial to let the pan to warm up before adding the fish.
If you tried this Salmon Pasta with a Creamy Garlic Sauce or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Salmon Pasta with a Creamy Garlic Sauce
INGREDIENTS
- 8 ounces uncooked spaghetti or other pasta
- ½ pound fresh salmon
- 1 teaspoon onion powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon garlic powder or 2 cloves garlic minced
- ½ cup chicken broth
- ¾ cup heavy/whipping cream
- Juice from ½ medium lemon about 1 tbsp
- ½ cup freshly grated parmesan cheese
- 2 tablespoon chopped fresh parsley
INSTRUCTIONS
- As directed on the package, bring a big pot of salted water to a boil and cook the pasta until it is al dente.
- In the meantime, add salt and pepper to the salmon along with the onion powder.
- Heat a skillet over medium-high heat and add the butter and olive oil. Cook the salmon for a few minutes on each side after it's heated. Place the salmon on a platter and leave it there.
- Turn the heat down to medium. Cook, stirring almost continuously, for about 30 seconds after adding the flour to the skillet.
- Add the cream and lemon juice after whisking in the garlic and chicken broth (allowing it to boil for about 20 seconds).
- Add the parmesan and stir until the sauce is smooth.
- Return the salmon to the pan and use your spoon to break it up into small pieces. Stir it gently into the sauce. Cook until the salmon is cooked through and the sauce has thickened, about 3 to 5 more minutes.
- After draining, add the pasta to the skillet with the parsley and about 1 tablespoon of the water you used to cook it, or more if you want to thin the sauce. Toss the pasta and sauce gently. If preferred, top with additional parmesan cheese and serve right away.
NOTES
- If skinless salmon is not available, it is simple to remove the skin right before re-frying the salmon. Or, if you don't mind, leave it on.
- It's a bit lemony, so if you don't like that, cut the lemon in half. If you don't like the way it tastes, add extra after tasting it.
- Serves two to four people. Make less pasta if you want a particularly rich dinner for two, with more fish and sauce for each person. I suggest serving this with some garlic bread or a side salad for four people, and you can also up the salmon to around three and a half pounds.
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