Creamy Garlic Salmon Pasta Skillet is a rich and comforting dish that brings together tender flakes of salmon, a silky garlic-infused cream sauce, and perfectly cooked pasta for a meal that feels fancy but comes together quickly. I love how every bite is loaded with flavor and texture — it’s hearty, elegant, and weeknight-friendly.
Why You’ll Love This Recipe
I reach for this recipe when I want something cozy and filling that doesn’t take too much time. The creamy sauce is smooth and garlicky without being too heavy, and the salmon adds a satisfying richness. It’s a great way to use fresh or leftover salmon, and the whole thing comes together in one pan for easy cleanup.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Salmon fillets (skinless or skin-on, then removed after cooking)
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Pasta (fettuccine, penne, or linguine work well)
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Garlic cloves, minced
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Olive oil
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Butter
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Heavy cream
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Grated Parmesan cheese
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Lemon juice
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Fresh parsley, chopped
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Salt and black pepper
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Optional: red pepper flakes for heat
directions
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I cook the pasta in salted boiling water until al dente, then drain and set aside, reserving a little pasta water.
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While the pasta cooks, I season the salmon with salt and pepper and sear it in a hot skillet with olive oil until cooked through — about 3–4 minutes per side. I remove it and flake it into bite-sized pieces.
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In the same pan, I melt butter and sauté the garlic until fragrant, about 1 minute.
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I pour in the cream and let it simmer gently for 3–4 minutes until slightly thickened.
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I stir in the Parmesan, lemon juice, and a splash of pasta water to loosen the sauce, then season with more salt and pepper to taste.
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I toss in the cooked pasta and flaked salmon, stirring gently to coat everything in the creamy sauce.
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I finish it off with fresh parsley and red pepper flakes if I want a little kick.
Servings and timing
This recipe serves 4 people and takes about 30 minutes total — 10 minutes for prep and 20 minutes for cooking.
Variations
Sometimes I swap the salmon for cooked shrimp or chicken, or add spinach or sun-dried tomatoes for extra flavor. For a dairy-free version, I use coconut cream and nutritional yeast in place of heavy cream and cheese. I’ve also used whole wheat or gluten-free pasta with great results.
storage/reheating
I store leftovers in the fridge for up to 3 days in an airtight container. To reheat, I use a skillet over low heat with a splash of cream or milk to revive the sauce. I avoid microwaving if possible to keep the salmon tender and the pasta from drying out.
FAQs
Can I use canned salmon?
Yes — I’ve used good-quality canned salmon when I’m short on time. I just drain it well and flake it into the sauce at the end.
What pasta works best?
I prefer longer noodles like fettuccine or linguine, but short pastas like penne or rotini work well too for soaking up the sauce.
Can I make this ahead?
This dish is best fresh, but I’ve made the sauce and salmon in advance, then cooked the pasta and assembled everything just before serving.
How do I avoid overcooking the salmon?
I cook the salmon just until it flakes easily, then remove it from the pan — it finishes gently in the hot pasta and sauce.
Is this recipe freezer-friendly?
I don’t recommend freezing it — the creamy sauce tends to separate when thawed, and the salmon can get dry. It’s best enjoyed fresh or refrigerated.
Conclusion
Creamy Garlic Salmon Pasta Skillet is one of those comforting, restaurant-style meals I love making at home. It’s quick, customizable, and perfect for when I want something rich and satisfying with minimal effort. From the garlicky cream sauce to the flaky salmon, this dish always feels like a treat.
Print
Creamy Garlic Salmon Pasta Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Halal
Description
Creamy Garlic Salmon Pasta Skillet is a rich and comforting one-pan meal featuring tender salmon, a smooth garlic cream sauce, and perfectly cooked pasta — ideal for an elegant yet easy weeknight dinner.
Ingredients
- 2 salmon fillets (about 6 oz each, skin removed)
- 8 oz pasta (fettuccine, penne, or linguine)
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 2 tbsp butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Optional: red pepper flakes for heat
Instructions
- Cook pasta in salted boiling water until al dente. Drain, reserving 1/2 cup pasta water.
- Season salmon with salt and pepper. In a hot skillet with olive oil, sear salmon for 3–4 minutes per side until cooked through. Remove and flake into bite-sized pieces.
- In the same skillet, melt butter and sauté garlic until fragrant, about 1 minute.
- Add heavy cream and simmer for 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese, lemon juice, and a splash of pasta water. Season with salt and pepper.
- Add cooked pasta and salmon to the skillet. Gently toss to coat in sauce.
- Finish with fresh parsley and red pepper flakes, if using. Serve warm.
Notes
- Substitute shrimp or chicken for salmon.
- Add spinach or sun-dried tomatoes for extra flavor.
- Use coconut cream and nutritional yeast for a dairy-free version.
- Reheat gently in a skillet with cream or milk; avoid microwave.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 560
- Sugar: 2g
- Sodium: 410mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 115mg
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