Creamy Garlic Butter Salmon Pasta

📝 Description:

This rich and satisfying pasta dish combines flaky, pan-seared salmon with a luscious garlic butter cream sauce, tossed with perfectly cooked pasta. It’s a restaurant-quality meal made at home in under 30 minutes.

🌍 Origin:

This dish fuses elements of classic Italian pasta with modern comfort food, featuring French-inspired garlic butter and cream sauces commonly paired with fish.

🥄 Ingredients (Serves 4):

For the Salmon:

Salmon fillets (skinless or skin-on) – 2 (about 6 oz each)
Salt – ½ teaspoon
Black pepper – ¼ teaspoon
Olive oil – 1 tablespoon
Butter – 1 tablespoon
Garlic – 2 cloves, minced
Lemon juice – 1 tablespoon

For the Pasta & Sauce:

Pasta (fettuccine, linguine, or penne) – 8 oz
Butter – 2 tablespoons
Garlic – 3 cloves, minced
Heavy cream – 1 cup (240ml)
Parmesan cheese – ½ cup, freshly grated
Chicken or vegetable broth – ¼ cup (optional for thinning)
Fresh parsley – 2 tablespoons, chopped
Crushed red pepper flakes – optional, to taste

🌿 Optional Ingredients:

Spinach – 1 cup (added to sauce for extra greens)
Sun-dried tomatoes – ¼ cup (for tangy contrast)
White wine – splash (to deglaze pan after cooking salmon)
Lemon zest – ½ teaspoon (for added brightness)

👩‍🍳 Instructions:

Cook pasta:
In salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water, then drain and set aside.
Sear the salmon:
Pat salmon dry and season with salt and pepper. Heat olive oil and butter in a skillet over medium heat.
Add salmon and sear 3–4 minutes per side, until golden and cooked through. Add minced garlic in the last minute.
Remove salmon, squeeze with lemon juice, and set aside.
Make the sauce:
In the same skillet, add 2 tbsp butter and garlic. Sauté until fragrant (1 min).
Stir in heavy cream and simmer for 2–3 minutes. Add Parmesan cheese and stir until melted and smooth.
If too thick, stir in a bit of broth or pasta water to loosen.
Combine:
Flake salmon into large chunks. Add drained pasta and salmon into the sauce. Toss gently to combine.
Stir in parsley and red pepper flakes (if using).
Serve:
Garnish with extra Parmesan, parsley, or lemon zest. Serve hot with crusty bread or a light salad.

💡 Tips for Success:

Use freshly grated Parmesan for best melt and flavor.
Don’t overcook the salmon—it’s ready when it flakes easily with a fork.
Add spinach or arugula for extra nutrients without extra work.
Deglaze the pan with a splash of wine or lemon juice after searing salmon for a richer sauce base.