Creamy Garlic Salmon Pasta

Creamy garlic salmon pasta is a rich, elegant dish that brings together tender flaked salmon, al dente pasta, and a luscious garlic cream sauce. It’s the kind of dinner I love when I want something comforting but still a little fancy—perfect for a cozy night in or when I’m cooking to impress without too much effort.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between indulgent and easy. The creamy sauce is packed with garlic flavor, the salmon adds a buttery, savory depth, and it all comes together in one skillet. It tastes like something from a restaurant, but I can make it at home in under 30 minutes.

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, then removed)

• Pasta (fettuccine, linguine, or penne)

• Olive oil or butter

• Garlic, minced

• Heavy cream

• Grated parmesan cheese

• Lemon juice

• Salt

• Black pepper

• Fresh parsley or chives (for garnish)

• Optional: red pepper flakes for heat

Directions

1. I cook the pasta in salted water until al dente, then reserve ½ cup of pasta water before draining.

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

3. In the same pan, I reduce the heat and sauté the garlic in a little butter or oil until fragrant (about 1 minute).

4. I pour in the heavy cream and stir, letting it simmer gently for a few minutes until it starts to thicken.

5. I stir in the parmesan cheese, lemon juice, salt, and pepper. If the sauce gets too thick, I add a splash of pasta water.

6. I flake the cooked salmon and gently fold it into the sauce.

7. I toss the cooked pasta into the pan, coating it well in the creamy sauce.

8. I serve it hot, topped with fresh herbs and a sprinkle of red pepper flakes if I want some heat.

Servings and timing

This recipe makes 2–3 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I add spinach or sun-dried tomatoes to the sauce for extra texture and color. I’ve also used smoked salmon for a different flavor profile or added peas or asparagus to turn it into more of a complete meal. For a dairy-free version, I use coconut cream and dairy-free parmesan.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the pasta in a skillet with a splash of milk or cream to loosen the sauce. I avoid microwaving too long to keep the salmon tender and the sauce smooth.

FAQs

Can I use canned salmon?

Yes, I drain it well and flake it into the sauce. It’s a great shortcut when I don’t have fresh salmon.

What pasta works best?

I like using fettuccine, linguine, or penne—something with enough surface to hold the creamy sauce.

Can I make this ahead of time?

It’s best served fresh, but I prep the components ahead (like cooking the salmon) and assemble it just before eating.

What’s the best way to tell when salmon is done?

It should flake easily with a fork and have an opaque, pink center. I usually cook it until it reaches 145°F (63°C).

Can I lighten up the sauce?

Yes, I use half-and-half or whole milk instead of cream, though the sauce will be a bit thinner. I add extra parmesan to thicken it if needed.

Conclusion

Creamy garlic salmon pasta is one of those meals that feels indulgent and comforting but is simple enough for a weeknight. It’s flavorful, filling, and endlessly customizable. Whether I’m cooking for myself or someone special, this dish always hits the spot with minimal effort and maximum flavor.