Creamy Garlic Salmon Pasta

This creamy garlic salmon pasta combines flaky salmon chunks with a luxurious garlic cream sauce for a restaurant-quality meal right in your own kitchen. The richness of the sauce perfectly complements the salmon, while the pasta soaks up all that incredible flavor for a dish that feels indulgent yet comes together quickly.

I first made this dish when trying to recreate a memorable meal from our anniversary dinner at an Italian restaurant. Now it's become our monthly date night at home tradition, always paired with a glass of white wine.

Ingredients

• Salmon fillets Choose fresh, skin-on fillets for the best flavor and texture
• Fettuccine pasta The wide noodles perfectly capture the creamy sauce
• Olive oil Use a good quality oil for searing the salmon
• Butter Creates richness and helps the garlic bloom in flavor
• Garlic Fresh cloves provide the aromatic base of the sauce
• Heavy cream The foundation of the luxurious sauce
• Parmesan cheese Freshly grated provides the best melting and flavor
• Salt and black pepper Simple seasonings that enhance every component
• Red pepper flakes Optional but adds a subtle warmth to balance the richness
• Lemon juice Brightens the entire dish with necessary acidity
• Fresh parsley Adds color and a fresh finish to the rich pasta

How To Make Creamy Garlic Salmon Pasta

Cook the pasta

Bring a large pot of generously salted water to a rolling boil before adding your fettuccine. Cook according to package directions until just al dente about 8 to 10 minutes. Reserve about a half cup of pasta water before draining. The pasta will continue cooking slightly in the sauce later so aim for that perfect bite with just a touch of resistance.

Prepare the salmon

While the pasta cooks pat the salmon fillets dry with paper towels which helps achieve a better sear. Cut into roughly 1 inch chunks and season generously with salt and pepper on all sides. This step is crucial for developing flavor in the final dish.

Sear the salmon

Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Add the salmon chunks carefully leaving space between each piece to avoid overcrowding. Cook for 2 to 3 minutes per side until golden brown on the outside but still slightly pink in the center. The salmon will continue cooking slightly when returned to the sauce. Remove to a plate and tent loosely with foil.

Create the sauce base

In the same pan with all those flavorful salmon bits reduce heat to medium and add butter. Once melted add the minced garlic and cook for 30 to 45 seconds until fragrant but not browned. Garlic can burn quickly so keep a close eye on it at this stage.

Develop the cream sauce

Pour in the heavy cream while scraping up any browned bits from the bottom of the pan. Those bits contain incredible flavor. Add the grated Parmesan a little at a time while stirring continuously to ensure it melts smoothly. Bring to a gentle simmer not a boil then add lemon juice salt pepper and red pepper flakes if using. Allow the sauce to thicken slightly about 2 to 3 minutes.

Combine the elements

Add the drained pasta directly to the sauce and toss thoroughly to coat every strand. 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. You want visible pieces of salmon throughout the dish.

Finish and serve

Remove from heat and let stand for 1 minute which allows the flavors to meld and the sauce to cling perfectly to the pasta. Transfer to serving plates or a large pasta bowl and garnish generously with chopped fresh parsley. Serve immediately for the best texture and flavor.

The heavy cream is truly the heart of this recipe. I discovered its importance after trying to substitute half and half once when I was out of cream. The sauce separated slightly and lacked that velvety texture that makes this dish so special. My husband still mentions the "original version" whenever I make it now so I never skip the real thing anymore.

Make Ahead and Storage Tips

This pasta is truly best enjoyed fresh right after cooking when the sauce is at its perfect consistency and the salmon is tender. However if you need to store leftovers place them in an airtight container in the refrigerator for up to 2 days. When reheating add a splash of cream or milk to revitalize the sauce as it will thicken considerably in the refrigerator. Gentle reheating on the stovetop over medium low heat works better than the microwave which can make the salmon tough.

Easy Substitutions

If salmon isn't available or to your taste try using large shrimp or even chunks of roasted chicken. Both work beautifully with the garlic cream sauce. For a lighter version substitute half and half for the heavy cream though the sauce won't be quite as rich. Gluten free pasta can easily replace traditional fettuccine for those with dietary restrictions. And while Parmesan is traditional Romano or Pecorino make excellent alternatives with their own distinctive flavor profiles.

Serving Suggestions

This creamy pasta dish shines as the star of the meal but pairs beautifully with simple sides. A crisp green salad dressed with a light vinaigrette provides a refreshing contrast to the rich pasta. Garlic bread or a crusty baguette is perfect for soaking up extra sauce. For a complete dinner party menu start with a light appetizer like bruschetta and finish with a bright lemon sorbet to cleanse the palate after the rich main course.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, you can substitute the fettuccine with any pasta you prefer. Linguine, spaghetti, or penne work well. For a lighter option, try whole wheat pasta.

→ How can I make this dish lighter?

To reduce calories, substitute half-and-half or milk mixed with 1 tablespoon of flour for the heavy cream. You can also reduce the amount of Parmesan and add more herbs for flavor.

→ Can I use canned salmon instead of fresh?

Yes, drained canned salmon works as a convenient alternative. Since it's already cooked, simply add it to the sauce at the end just to warm through.

→ What sides pair well with this pasta?

A simple green salad with lemon vinaigrette, roasted asparagus, or garlic bread complement this rich pasta dish beautifully.

→ Can I make this ahead of time?

This dish is best served immediately after preparation, but you can prepare the components separately. Cook the pasta and salmon ahead of time, then make the sauce fresh and combine everything when ready to serve.

→ Is there a dairy-free alternative?

For a dairy-free version, use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan cheese. Add a little more lemon juice to balance the coconut flavor.