Creamy Garlic Salmon Pasta Recipe

This Creamy Garlic Salmon Pasta is a rich, satisfying dish that blends tender, flaky salmon with a velvety garlic cream sauce and perfectly cooked pasta. It’s elegant enough for a special dinner but easy enough for a weeknight—my go-to when I want something comforting, indulgent, and full of flavor.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I crave in a comforting pasta dish: creamy sauce, bold garlic, fresh herbs, and protein-rich salmon. It comes together in under 30 minutes, feels fancy, and tastes like something straight from a restaurant. Plus, I can tweak it with whatever pasta or herbs I have on hand.

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, depending on preference)

• Pasta (fettuccine, linguine, or penne)

• Olive oil or butter

• Garlic, minced

• Heavy cream

• Grated Parmesan cheese

• Lemon juice

• Fresh parsley or basil

• Salt and pepper

• Optional: crushed red pepper flakes, white wine, or baby spinach

Directions

1. I cook the pasta in salted water according to package directions, then drain and set aside.

2. While the pasta cooks, I season the salmon with salt and pepper. In a skillet, I heat oil or butter over medium heat and sear the salmon for 3–4 minutes per side until cooked through. I remove it from the skillet and set it aside.

3. In the same pan, I add more butter and sauté the garlic until fragrant.

4. I pour in the heavy cream and bring it to a gentle simmer, then stir in Parmesan cheese and lemon juice. I let the sauce thicken slightly.

5. I flake the cooked salmon into bite-sized pieces and return it to the skillet with the cream sauce.

6. I toss the cooked pasta into the sauce and stir gently to combine, coating the noodles and salmon evenly.

7. I finish with fresh herbs and an extra sprinkle of Parmesan before serving warm.

Servings and timing

This recipe serves 4 and takes about 25–30 minutes total, making it perfect for a quick yet luxurious dinner.

Variations

• I sometimes use smoked salmon or canned salmon for convenience.

• Adding spinach or peas gives the dish more color and nutrition.

• Swapping cream for half-and-half lightens it up a bit, though it won’t be quite as rich.

• I’ve used gluten-free pasta or zucchini noodles with great results.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat with a splash of cream or milk to loosen the sauce. I avoid microwaving too long to keep the salmon from drying out.

FAQs

Can I use leftover cooked salmon?

Yes! I gently fold it into the sauce at the end to warm it through without overcooking.

Is this dish good for meal prep?

It’s best fresh, but it keeps well for a couple of days. I store the pasta and sauce together for easy reheating.

Can I make it dairy-free?

Yes, I use coconut cream and a dairy-free Parmesan substitute for a creamy but lighter version.

What pasta shape works best?

Fettuccine and linguine are great for clinging to the sauce, but I’ve also used penne and rigatoni with great results.

How do I keep the cream sauce from curdling?

I simmer the sauce gently and avoid boiling it after adding the cream and lemon juice. Stirring constantly helps too.

Conclusion

Creamy Garlic Salmon Pasta is a flavorful, indulgent meal I can make quickly with simple ingredients. With its silky sauce, tender salmon, and comforting pasta, it’s the kind of recipe that feels special but fits perfectly into any night of the week. Whether I’m treating myself or cooking for guests, this dish always earns rave reviews.